Food Facility Inspection Report

Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments

Norristown Health Center 1430 DeKalb Street, PO Box 311 Norristown, PA 19401 phone: (610) 278-5117 fax: 610-278-5167	Total Violations:	13	Date of Inspection:	1/10/2013
	Risk Violations Count:	5	License Number:	A15686
	Arrival Time:	11:15:00 AM	Expiration date:	12/31/2013
	Departure Time:	1:35:00 PM	Facility Closure:

Food Facility Name Saladworks		Address 111 C Garden Golf Blvd	Municipality Montgomery
Owner Jim Roeder and Rami Barakat		Telephone 215-368-8886	Purpose of Inspection Routine-Complaint	Re-inspection on or after

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS

IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable

COS=corrected on-site during inspection R=repeat violation

Compliance Status			COS	R
Demonstration of Knowledge
1	IN	Certification by accredited program, compliance with Code, or correct responses
Employee Health
2	IN	Management awareness; policy present
3	IN	Proper use of reporting; restriction & exclusion
Good Hygienic Practices
4	IN	Proper eating, tasting, drinking, or tobacco use
5	IN	No discharge from eyes, nose, and mouth
Preventing Contamination by Hazards
6	IN	Hands clean & properly washed
7	IN	No bare hand contact with RTE foods or approved alternate method properly followed
8	OUT	Adequate handwashing facilities supplied & accessible	X	X
Approved Source
9	IN	Food obtained from approved source
10	N/O	Food received at proper temperature
11	IN	Food in good condition, safe, & unadulterated
12	N/A	Required records available: shellstock tags, parasite destruction
Protection from Contamination
13	IN	Food separated & protected
14	OUT	Food-contact surfaces: cleaned & sanitized	X	X
15	N/O	Proper disposition of returned, previously served, reconditioned, & unsafe food

Compliance Status			COS	R
Potentially Hazardous Food Time/Temperature
16	N/O	Proper cooking time & temperature
17	N/O	Proper reheating procedures for hot holding
18	N/O	Proper cooling time & temperature
19	IN	Proper hot holding temperature
20	OUT	Proper cold holding temperature	X
21	OUT	Proper date marking & disposition
22	N/O	Time as a public health control; procedures & record
Consumer Advisory
23	N/O	Consumer advisory provided for raw or undercooked foods
Highly Susceptible Populations
24	N/O	Pasteurized foods used; prohibited foods not offered
Chemical
25	N/A	Food additives: approved & properly used
26	OUT	Toxic substances properly identified, stored & used	X
Conformance with Approved Procedure
27	N/A	Compliance with variance, specialized process, & HACCP plan

Risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public Health Interventions are control measures to prevent foodborne illness or injury. * - Critical Item Requiring Immediate Action

GOOD RETAIL PRACTICES

Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.

Compliance Status			COS	R
Safe Food and Water
28	N/O	Pasteurized eggs used where required
29	IN	Water & ice from approved source
30	N/A	Variance obtained for specialized processing methods
Food Temperature Control
31	OUT	Proper cooling methods used; adequate equipment for temperature control	X
32	N/O	Plant food properly cooked for hot holding
33	N/O	Approved thawing methods used
34	IN	Thermometer provided & accurate
35	IN	Food properly labeled; original container
Prevention of Food Contamination
36	IN	Insects, rodents & animals not present; no unauthorized persons
37	OUT	Contamination prevented during food preparation, storage & display	X
38	N/O	Personal cleanliness
39	IN	Wiping cloths: properly used & stored
40	N/O	Washing fruit & vegetables

Compliance Status			COS	R
Proper Use of Utensils
41	IN	In-use utensils: properly stored
42	OUT	Utensils, equipment & linens: properly stored, dried & handled	X
43	N/O	Single-use & single-service articles: properly stored & used
44	N/O	Gloves used properly
Utensils, Equipment and Vending
45	OUT	Food & non-food contact surfaces cleanable, properly designed, constructed, & used	X
46	OUT	Warewashing facilities: installed, maintained, & used; test strips		X
47	IN	Non-food contact surfaces clean
Physical Facilities
48	IN	Hot & cold water available; adequate pressure
49	OUT	Plumbing installed; proper backflow devices		X
50	IN	Sewage & waste water properly disposed
51	IN	Toilet facilities: properly constructed, supplied, & cleaned
52	OUT	Garbage & refuse properly disposed; facilities maintained		X
53	IN	Physical facilities installed, maintained, & clean
54	OUT	Adequate ventilation & lighting; designated areas used

Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments

DISINFECTANT/SANITIZER:

Heat:

Chemical: Cl - QAT

CFSM Name: Rami Barakt

Exp. Date: 12/31/2014

TEMPERATURE OBSERVATIONS
Item/Location	Temp	Item/Location	Temp	Item/Location	Temp
breaded chicken	48 ° F	honey bbq chicken	48 ° F	buffalo chicken	48 ° F
turkey	48 ° F	artichoke	40 ° F	salad display unit temp	38 ° F
chicken	42 ° F	maryland crab soup	140 ° F	sandwich prep top - chicken	40 ° F
	° F		° F		° F

OBSERVATIONS AND CORRECTIVE ACTIONS
Item No. Violations cited in this report must be corrected within the time frames below.
8) paper towels lacking at back hand wash station. (R) / COS
14) piercing unit of can opener soiled. (R) / COS
20) food items in salad display unit unable to maintain an approved cold holding temperature. COS
the following items were voluntarily discarded by facility1 x large crock each of turkey/breaded chicken/honey bbq chicken/buffalo chicken.
facility provided log book of time/temp where food items in display case were routinely above an approved cold holding temperature for the past several months
21) date markings lacking on repackaged deli cheeses in walk in cooler.
26) un-labeled chemical bottles at pantry racks. COS
31) facility salad display case unable to maintain food items below an approved cold holding temperature. COS
facility lining bottom of display case cold rail with items not stored on bib/diaper table to maintain an approved temp.
facility instructed to remove and reduce the amount of product held in each storage vessel.
14) soiled scoop for refilling display unit. COS
37) uncovered food items outside of display case at prep table for duration of service. COS
scoop lacking handle (plastic cup) stored in bulk food container at dry pantry storage rack. COS
42) mop stored in bucket of soiled water. COS
45) several cutting boards in facility with deep grooves and heavy staining. (3R)/COS - several cutting boards voluntarily discarded by facility
46) facility lacks bleach sanitizer test strips. facility states bleach used for sanitizing of cutting boards.
45) facility lining salad display case with not easily cleanable surface. COS voluntarily discarded by facility - facility instructed to cease use of liner
49) leaking pipes at facility back hand sink of two basin prep sink/wash basin of three basin sink.(3R) - 24hr follow up to ensure proper working order
52) trash dumpster lids open. (R)
54) walk in freezer lacks adequate lighting.
42) facility can opener not properly installed to prep tables - unable to be adequately cleaned.
8) hand sink located at front prep area adjacent to sandwich prep unit not installed properly - not secured to table top. 24hr follow up
47) soilage on soda machine unit.
facility plumber on site during inspection addressing issues related to violations under #8.
facility stated Mr. Rami Barakt (CFSM) only on site two days/week - facility instructed to obtain CFSM for everyday employee within 30 days

Person in Charge: Brian Sullivan
Inspector (Signature): Gregory Mininger Please see original copy for PIC signature

Date: 1/10/2013

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