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:    11 Date of Inspection:    1/18/2013
Risk Violations Count:    4 License Number:    A16750
Arrival Time:    10:45:00 AM Expiration date:    1/31/2015
Departure Time:    12:25:00 PM Facility Closure:    
 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
  

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 N/O 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 N/O Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 OUT Time as a public health control; procedures & record X  
Consumer Advisory
23 N/O 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 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
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 IN 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 OUT Thermometer provided & accurate X  
35 OUT Food properly labeled; original container    
Prevention of Food Contamination
36 N/O Insects, rodents & animals not present; no unauthorized persons    
37 OUT Contamination prevented during food preparation, storage & display X  
38 N/O 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 N/O Utensils, equipment & linens: properly stored, dried & handled    
43 N/O Single-use & single-service articles: properly stored & used    
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 OUT Non-food contact surfaces clean X  
Physical Facilities
48 N/O Hot & cold water available; adequate pressure    
49 OUT Plumbing installed; proper backflow devices   X
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  CFSM Name: Maria Tentsoglides  Exp. Date: 9/30/2014
TEMPERATURE OBSERVATIONS
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
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  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.
       
  Person in Charge: Maria Tentsoglides
Inspector (Signature):  Beth Whalen             Please see original copy for PIC signature
    Date: 1/18/2013

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