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Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments |
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Norristown Health Center
1430 DeKalb Street, PO Box 311
Norristown, PA 19401
phone: (610) 278-5117
fax: 610-278-5167 |
Total Violations: |
7 |
Date of Inspection: |
1/14/2013 |
| Risk Violations Count: |
2 |
License Number: |
A17586 |
| Arrival Time: |
1:00:00 PM |
Expiration date: |
1/31/2014 |
| Departure Time: |
2:15:00 PM |
Facility Closure: |
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Food Facility Name
Green Bean Gladwyne |
Address
358 Righters Mill Road |
Municipality
Lower Merion |
Owner
Tammin Kim |
Telephone
484-412-8266 |
Purpose of Inspection
Routine-COO |
Re-inspection on or after
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FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
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IN=in compliance
OUT=not in compliance
N/O=not observed
N/A=not applicable
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COS=corrected on-site during inspection
R=repeat violation
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| Compliance Status |
COS |
R |
| Demonstration of Knowledge |
| 1 |
OUT |
Certification by accredited program, compliance with Code, or correct responses |
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| Employee Health |
| 2 |
IN |
Management awareness; policy present |
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| 3 |
IN |
Proper use of reporting; restriction & exclusion |
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| Good Hygienic Practices |
| 4 |
IN |
Proper eating, tasting, drinking, or tobacco use |
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| 5 |
IN |
No discharge from eyes, nose, and mouth |
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| Preventing Contamination by Hazards |
| 6 |
IN |
Hands clean & properly washed |
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| 7 |
IN |
No bare hand contact with RTE foods or approved alternate method properly followed |
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| 8 |
OUT |
Adequate handwashing facilities supplied & accessible |
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| Approved Source |
| 9 |
IN |
Food obtained from approved source |
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| 10 |
N/O |
Food received at proper temperature |
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| 11 |
IN |
Food in good condition, safe, & unadulterated |
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| 12 |
N/A |
Required records available: shellstock tags, parasite destruction |
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| Protection from Contamination |
| 13 |
IN |
Food separated & protected |
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| 14 |
IN |
Food-contact surfaces: cleaned & sanitized |
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| 15 |
IN |
Proper disposition of returned, previously served, reconditioned, & unsafe food |
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| Compliance Status |
COS |
R |
| Potentially Hazardous Food Time/Temperature |
| 16 |
N/O |
Proper cooking time & temperature |
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| 17 |
IN |
Proper reheating procedures for hot holding |
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| 18 |
N/O |
Proper cooling time & temperature |
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| 19 |
IN |
Proper hot holding temperature |
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| 20 |
IN |
Proper cold holding temperature |
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| 21 |
IN |
Proper date marking & disposition |
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| 22 |
N/A |
Time as a public health control; procedures & record |
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| Consumer Advisory |
| 23 |
N/A |
Consumer advisory provided for raw or undercooked foods |
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| Highly Susceptible Populations |
| 24 |
N/A |
Pasteurized foods used; prohibited foods not offered |
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| Chemical |
| 25 |
N/A |
Food additives: approved & properly used |
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| 26 |
IN |
Toxic substances properly identified, stored & used |
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| Conformance with Approved Procedure |
| 27 |
N/A |
Compliance with variance, specialized process, & HACCP plan |
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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
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| GOOD RETAIL PRACTICES |
Good Retail Practices are preventative measures to control the addition of pathogens,
chemicals, and physical objects into foods.
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| Compliance Status |
COS |
R |
| Safe Food and Water |
| 28 |
N/A |
Pasteurized eggs used where required |
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| 29 |
IN |
Water & ice from approved source |
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| 30 |
N/A |
Variance obtained for specialized processing methods |
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| Food Temperature Control |
| 31 |
IN |
Proper cooling methods used; adequate equipment for temperature control |
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| 32 |
N/O |
Plant food properly cooked for hot holding |
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| 33 |
N/O |
Approved thawing methods used |
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| 34 |
IN |
Thermometer provided & accurate |
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| 35 |
IN |
Food properly labeled; original container |
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| Prevention of Food Contamination |
| 36 |
IN |
Insects, rodents & animals not present; no unauthorized persons |
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| 37 |
OUT |
Contamination prevented during food preparation, storage & display |
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| 38 |
IN |
Personal cleanliness |
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| 39 |
IN |
Wiping cloths: properly used & stored |
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| 40 |
N/O |
Washing fruit & vegetables |
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| Compliance Status |
COS |
R |
| Proper Use of Utensils |
| 41 |
OUT |
In-use utensils: properly stored |
X |
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| 42 |
IN |
Utensils, equipment & linens: properly stored, dried & handled |
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| 43 |
IN |
Single-use & single-service articles: properly stored & used |
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| 44 |
IN |
Gloves used properly |
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| Utensils, Equipment and Vending |
| 45 |
IN |
Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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| 46 |
IN |
Warewashing facilities: installed, maintained, & used; test strips |
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| 47 |
IN |
Non-food contact surfaces clean |
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| Physical Facilities |
| 48 |
IN |
Hot & cold water available; adequate pressure |
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| 49 |
OUT |
Plumbing installed; proper backflow devices |
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| 50 |
IN |
Sewage & waste water properly disposed |
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| 51 |
IN |
Toilet facilities: properly constructed, supplied, & cleaned |
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| 52 |
IN |
Garbage & refuse properly disposed; facilities maintained |
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| 53 |
OUT |
Physical facilities installed, maintained, & clean |
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| 54 |
OUT |
Adequate ventilation & lighting; designated areas used |
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Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments |
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| DISINFECTANT/SANITIZER: |
Heat: |
Chemical: QAT |
CFSM Name: See Below |
Exp. Date: |
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TEMPERATURE OBSERVATIONS
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| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| reach-in refrigerator |
38 ° F |
bain marie |
38 ° F |
display case |
30 ° F |
| basementg vreach-in refrigerator |
32 ° F |
reach-in refrigerator |
36 ° F |
mushroom soup |
178 ° F |
| chicken noodle soup |
182 ° F |
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° F |
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° F |
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° F |
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° F |
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° F |
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| OBSERVATIONS AND CORRECTIVE ACTIONS |
| Item No.
Violations cited in this report must be corrected within the time frames below.
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| 41. ice scoop handle laying in public serving ice- store in sanitary manner - corrected |
| 37. food handler lacking hair restraint - Chp.4 Section 4-20 |
| 54. lacking light shield or shatter proof bulb in basement food prep area |
| 41. ice scoop handle laying in public serving ice- store in sanitary manner - corrected |
| Facility is a Change of Ownership and has six months, 7/14/13 to comply with MCHD Codes on the following items: |
| 1. Facility lacking a MCHD CFSM. Facility has 6 months-(July 14, 2013) to obtain an approved CFSM certification. |
| Certified food safety manager information can be downloaded @ www.health.montcopa.org |
| 53. basement and back hallway surfaces by the basement stairs do not meet MCHD code. All surfaces must be smooth, continuous, nonporous and easily cleanable. |
| MCHD requires a minimum of semi-gloss paint on any painted areas for food prep, ware washing or dry storage |
| 49. Food prep sink with proper air gap is needed to comply with MCHD Code |
| 8. hand sink is needed in the basement for the three bay sink to comply with MCHD code, |
| 53. cove base is needed in the hallway by the basement stairs |
| Facility is a Change of Ownership and has six months to comply with MCHD Codes on the following items: |
| 53. Surfaces do not meet MCHD code. All surfaces must be smooth,continuous ,nonporous and easily cleanable. |
| 53. basement ceiling tiles must meet with MCHD Code, tiles that are smooth, continuous, non- porous and easily cleanable. |
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Person in Charge: Tammin Kim
Inspector (Signature): Robert Geary
Please see original copy for PIC signature |
Date: 1/14/2013 |
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