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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: |
11 |
Date of Inspection: |
1/18/2013 |
| Risk Violations Count: |
4 |
License Number: |
A16750 |
| Arrival Time: |
10:45:00 AM |
Expiration date: |
1/31/2014 |
| Departure Time: |
12:25:00 PM |
Facility Closure: |
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Food Facility Name
Penelope's |
Address
84 Souderton Hatfield Pike |
Municipality
Franconia |
Owner
Maria Tentsoglides |
Telephone
215-721-2223 |
Purpose of Inspection
Routine |
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 |
IN |
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 |
N/O |
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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X |
| 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 |
OUT |
Food-contact surfaces: cleaned & sanitized |
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| 15 |
N/O |
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 |
N/O |
Proper reheating procedures for hot holding |
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| 18 |
N/O |
Proper cooling time & temperature |
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| 19 |
N/O |
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 |
OUT |
Time as a public health control; procedures & record |
X |
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| Consumer Advisory |
| 23 |
N/O |
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/O |
Food additives: approved & properly used |
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| 26 |
OUT |
Toxic substances properly identified, stored & used |
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X |
| 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/O |
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 |
OUT |
Thermometer provided & accurate |
X |
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| 35 |
OUT |
Food properly labeled; original container |
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| Prevention of Food Contamination |
| 36 |
N/O |
Insects, rodents & animals not present; no unauthorized persons |
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| 37 |
OUT |
Contamination prevented during food preparation, storage & display |
X |
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| 38 |
N/O |
Personal cleanliness |
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| 39 |
OUT |
Wiping cloths: properly used & stored |
X |
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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 |
N/O |
Utensils, equipment & linens: properly stored, dried & handled |
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| 43 |
N/O |
Single-use & single-service articles: properly stored & used |
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| 44 |
N/O |
Gloves used properly |
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| Utensils, Equipment and Vending |
| 45 |
N/O |
Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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| 46 |
N/O |
Warewashing facilities: installed, maintained, & used; test strips |
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| 47 |
OUT |
Non-food contact surfaces clean |
X |
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| Physical Facilities |
| 48 |
N/O |
Hot & cold water available; adequate pressure |
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| 49 |
OUT |
Plumbing installed; proper backflow devices |
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X |
| 50 |
N/O |
Sewage & waste water properly disposed |
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| 51 |
N/O |
Toilet facilities: properly constructed, supplied, & cleaned |
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| 52 |
N/O |
Garbage & refuse properly disposed; facilities maintained |
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| 53 |
N/O |
Physical facilities installed, maintained, & clean |
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| 54 |
N/O |
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: Cl |
CFSM Name: Maria Tentsoglides |
Exp. Date: 9/30/2014 |
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TEMPERATURE OBSERVATIONS
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| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Walk-in cooler |
32 ° F |
Walk-in freezer |
2 ° F |
Bain-marie |
40 ° F |
| Bain marie-Pizza |
38 ° F |
Reach-in cooler |
36 ° F |
Dessert reach-in cooler |
36 ° F |
| 3-door reach-in freezer |
0 ° F |
Ice-cream reach-in freezer |
0 ° F |
Soup |
178 ° 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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| 8: (2XR) Papertowels lacking at handsink in back room. COS Immediately provided. |
| 14: (2XR) Deep groves and staining on cutting board at 3-door bain-marie on grill line. Replace or resurface. |
| (2XR) Food debris build up on blade of can opener. COS Cleaned and sanitized. |
| Underneath of slicer guard unclean. COS Cleaned and sanitized. |
| 22: Pizza log lacking for pizzas made at time of inspection. COS Log immediately recorded. |
| 26: (2XR) Chemical bottles stored over prep table hanging on wire rack. COS Keep all chemicals in a designated area. |
| 34: Visible and accurate thermometer lacking in ice-cream reach in freezer. COS |
| 35: Several open bags of dry goods( Flour,Sugar) on shelf. Once open move to a food grade secondary sealed contained. |
| 37: Scoop without handles in flour dry goods container. COS Scoop with handle put into flour container. |
| (R) Single serve bowls stored with food contact surfaces exposed. COS |
| Food on floor in Walk-in freezer. Cos |
| Foodhandler lacking hair restraint. Provide. |
| 2-open bags of flour stored on shelf with chemicals. COS Immediately removed. |
| 39: Wet wiping cloths on counter at waitress station, Sitting in prep sink. Keep in bucket with sanitizer when not in use. COS |
| 41: Ice-cream scoop stored in stagnet water. COS |
| 47: Food-like debris on shelves in prep area/ Under slicer. COS Clean and sanitize. |
| 49: (2XR) One inch visible air gap lacking at soda machine and ice machine drainage line. |
| Note: Facility must correct and maintain all violations. |
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Person in Charge: Maria Tentsoglides
Inspector (Signature): Beth Whalen
Please see original copy for PIC signature |
Date: 1/18/2013 |
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