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:    1/16/2013
Risk Violations Count:    6 License Number:    A15758
Arrival Time:    1:55:00 PM Expiration date:    7/31/2013
Departure Time:    3:25:00 PM Facility Closure:    
 Food Facility Name
  Melt Down Grilled Cheese		  Address
  111 B Garden Golf Blvd		  Municipality
  Montgomery
 Owner
  Peter Howey		  Telephone
  215-368-1113		  Purpose of Inspection
  Routine		  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 OUT Certification by accredited program, compliance with Code, or correct responses   X
Employee Health
2 N/O 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  
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    
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    
21 OUT Proper date marking & disposition    
22 OUT Time as a public health control; procedures & record    
Consumer Advisory
23 N/A Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/A Pasteurized foods used; prohibited foods not offered    
Chemical
25 N/O Food additives: approved & properly used    
26 IN Toxic substances properly identified, stored & used    
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/A 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 IN Proper cooling methods used; adequate equipment for temperature control    
32 N/O Plant food properly cooked for hot holding    
33 IN Approved thawing methods used    
34 OUT Thermometer provided & accurate    
35 OUT 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 X
38 IN Personal cleanliness    
39 OUT Wiping cloths: properly used & stored X  
40 N/O Washing fruit & vegetables    
 
Compliance Status COS R
Proper Use of Utensils
41 OUT In-use utensils: properly stored X  
42 OUT Utensils, equipment & linens: properly stored, dried & handled X  
43 OUT Single-use & single-service articles: properly stored & used X  
44 N/O Gloves used properly    
Utensils, Equipment and Vending
45 N/O Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 N/O Warewashing facilities: installed, maintained, & used; test strips    
47 N/O Non-food contact surfaces clean    
Physical Facilities
48 N/O Hot & cold water available; adequate pressure    
49 N/O Plumbing installed; proper backflow devices    
50 N/O Sewage & waste water properly disposed    
51 N/O Toilet facilities: properly constructed, supplied, & cleaned    
52 N/O Garbage & refuse properly disposed; facilities maintained    
53 N/O Physical facilities installed, maintained, & clean    
54 N/O 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: See #1  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
walk in cooler 34 ° F tomato - prep unit top 40 ° F prep unit - bottom 42 ° F
chest freezer 0 ° F soup 140 ° F salad dressing prep unit 40 ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1) Facility lacks CSFM. (4R) Facility was able to provide serv safe certificate for Brian Wilson - facility granted until end of business day 1/18/13 to obtain CFSM or face immediate legal action.
  facility not posting license for public view. COS
  8) facility storing equipment in multiple hand sinks. COS
  14) soiled interior of food processor for tortilla prep. COS
  deep grooves and heavy staining on small cutting boards in prep area.
  soup bowls / milk shake containers stored food contact side down on soiled dish towels. COS - facility wash/rinsed/sanitized containers in contact with towel.
  20/22) facility holding butter labeled keep refrigerated above an approved cold holding temperature without time log. COS Facility voluntarily discarded approximately 3 lbs of various butters.
  21/35) facility lacks adequate date markings on cheeses transferred from original packaging in walk in cooler.
  34) facility lacks thermometer on draw cooling unit holding salad dressings.
  37) employee jacket stored on parchment paper used in sandwich prep @ ice machine. COS - facility voluntarily discarded piece of parchment.
  food stored on floor of walk in cooler and prep room. (R) /COS
  39) facility storing wet wiping clothes outside of sanitizer buckets. COS
  wet wiping clothes not submerged during storage in sanitizer bucket. COS
  41) scoop handles in contact with food items during storage at pantry. COS
  42) facility storing mop head in bucket. COS
  43) facility reusing soiled single service pound cake batter tins as ice cream molds in reach down freezer. COS voluntarily discarded by facility.
  45) raw wood exposed on particle boards used for storing bread and bowls in kitchen.
  Facility lining salad prep unit drawers with carboard.
  46) facility lacks chlorine sanitizer tests strips.
  47) soiled gaskets at all facility reach in coolers.
  soiled interior of facility prep unit shelving.
  mold like growth observed on walls above three basin sink.
  soiled interior of reach down chest freezer.
  46) absorbent sponge in ware washing area. (R) / COS
       
  Person in Charge: Brian Wilson
Inspector (Signature):  Gregory Mininger             Please see original copy for PIC signature		     Date: 1/16/2013

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