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:    4 License Number:    A13857
Arrival Time:    10:10:00 AM Expiration date:    9/30/2013
Departure Time:    12:50:00 PM Facility Closure:    
 Food Facility Name
  Parkhurst Dining Services at Arcadia University		  Address
  450 S. Easton Road		  Municipality
  Cheltenham
 Owner
  Eat'n Park Hospitality Group, Inc.		  Telephone
  215-572-2096		  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 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  
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 IN Food-contact surfaces: cleaned & sanitized    
15 OUT Proper disposition of returned, previously served, reconditioned, & unsafe food X  
 
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 OUT Proper hot holding temperature X  
20 OUT Proper cold holding temperature X  
21 IN Proper date marking & disposition    
22 N/O 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/O 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/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    
32 N/O Plant food properly cooked for hot holding    
33 N/O Approved thawing methods used    
34 IN Thermometer provided & accurate    
35 OUT Food properly labeled; original container X X
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons    
37 OUT Contamination prevented during food preparation, storage & display X  
38 IN 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 IN Utensils, equipment & linens: properly stored, dried & handled    
43 OUT Single-use & single-service articles: properly stored & used    
44 IN Gloves used properly    
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 IN Warewashing facilities: installed, maintained, & used; test strips    
47 OUT Non-food contact surfaces clean    
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 IN Plumbing installed; proper backflow devices    
50 OUT Sewage & waste water properly disposed    
51 IN Toilet facilities: properly constructed, supplied, & cleaned    
52 IN Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean    
54 IN Adequate ventilation & lighting; designated areas used    
  
 
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments		  
DISINFECTANT/SANITIZER:  Heat: Y  Chemical: Cl - QAT  CFSM Name: Eugene Boyle  Exp. Date: 3/31/2013
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
milk 32 ° F cream cheese 40 ° F 1 door reach in 40 ° F
prep unit 40 ° F yogurt 50 ° F cottage cheese 52 ° F
buffalo chicken 46 ° F fruit 46 ° F dressing 40 ° F
soup 120 ° F soup 160 ° F burgers 135 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Additional Temps: Drawer unit 32F, Lasagna 180F, Walk in refrig 38, Walk in refrig 40, 2 door reach in 38, walk in freezer 0F, walk in refrig 36F
  8. Hand sink blocked by a bucket in ware wash machine area. COS
  15. Dented can of grape leaves stored on shelf with dry goods. COS
  19. Tomato corn chili held with internal temperature less then 135 degrees F at soup area. Facility reheated with in proper time/temperature requirments. (155F) COS
  20. Cold food items held at salad bar area with internal temperature greater then 41 degrees F. Facility voluntarily discarded all items over 48 degrees F
  and placed all other foods under proper refrigeration to bring temperature below 41 degrees F.
  Facility discarded 2 qts yogurt and 2 qts cottage cheese. COS
  31. Right side salad bar not holding proper cold holding temperature. Facility may not use equipment for holding potentially hazardous food until repaired
  and given written permission from MCHD. Fax completion work order stating internal temperature to Attn: Tim Moeller @ 215 784 5524
  35. R- Open bag of popcorn kernels stored in dry storage not in a sealed container. COS
  36. Mouse like droppings observed in dry storage room and on popcorn kernel bag. Facility voluntarily discard popcorn kernels. Clean and sanitize all areas.
  Facility must have a licensed pest control company treat area within 10 business days. Fax treatment work order to Attn: Tim Moeller@ 215-784-5524
  37. Personal items stored on rack with clean plates in ware wash area. COS
  43. Single service utensils with food contact not facing same direction at bagel area.
  45. Torn door gasket on left door on 2 door reach in at hot display cooking area.
  47. Mold like growth on ice machine splash guard.
  50. Leak at pipe under hand wash station in 3 compartment sink area.
  53. Floor cove base damaged in dry storage area.
   Damaged wall tiles in loading dock area.
       
  Person in Charge: Sara Goodwin
Inspector (Signature):  Tim Moeller             Please see original copy for PIC signature		     Date: 1/16/2013

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