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:    12/31/2016
Departure Time:    1:35:00 PM Facility Closure:    
 Food Facility Name
  Green Leaf 2 dba Saladworks
  111 C Garden Golf Blvd
  Jim Roeder and Rami Barakat
 Purpose of Inspection
 Re-inspection on or after


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    
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 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
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
  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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