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:    1/18/2013
Risk Violations Count:    4 License Number:    CC 024
Arrival Time:    11:30:00 AM Expiration date:    7/31/2016
Departure Time:    2:00:00 PM Facility Closure:    
 Food Facility Name
  Costco Wholesale #248
  740 Upper State Rd
  Costco Wholesale Corporation
 Purpose of Inspection
 Re-inspection on or after


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 IN Management awareness; policy present    
3 IN Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 OUT Proper eating, tasting, drinking, or tobacco use X  
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 IN Food received at proper temperature    
11 OUT Food in good condition, safe, & unadulterated X  
12 IN Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 IN Food-contact surfaces: cleaned & sanitized    
15 IN 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 IN Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 IN 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    
25 N/A 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 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/O 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 IN Thermometer provided & accurate    
35 OUT Food properly labeled; original container    
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 OUT Wiping cloths: properly used & stored X X
40 N/O Washing fruit & vegetables    
Compliance Status COS R
Proper Use of Utensils
41 IN In-use utensils: properly stored    
42 OUT Utensils, equipment & linens: properly stored, dried & handled X X
43 OUT Single-use & single-service articles: properly stored & used X  
44 IN Gloves used properly    
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 OUT Warewashing facilities: installed, maintained, & used; test strips    
47 N/O Non-food contact surfaces clean    
Physical Facilities
48 OUT Hot & cold water available; adequate pressure    
49 IN Plumbing installed; proper backflow devices    
50 IN Sewage & waste water properly disposed    
51 IN Toilet facilities: properly constructed, supplied, & cleaned    
52 IN Garbage & refuse properly disposed; facilities maintained    
53 IN 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:   Chemical: QAT  CFSM Name: Richard Case  Exp. Date: 3/31/2013
Item/Location Temp Item/Location Temp Item/Location Temp
U/C Freezer - cafe -10 ° F Hot sausage 166 ° F 2 door under counter cooler 38 ° F
meat retail 35 ° F cheese retail 35 ° F walk in retail 42 ° F
bakery walk in freezer 0 ° F pizza prep bottom 38 ° F pizza prep top - peppers 39 ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1) facility displaying expired license. COS
  4) employee observed eating during food prep in bakery. COS
  8) glove stored in hand sink at chicken roasting area. COS
  facility lacked easily accessible hand sinks for demo areas. (R) / COS - employee stated they did not know where the closest hand wash station was located.
  8/49) adequate pressure lacking for employee hand sink at CDS area.restroom closed and locked - voluntarily taken out of service.
  Facility contacted plumber during inspection - fax work order to MCHD.24hr follow up will take place to open restroom - restroom not approved for use without MCHD approval.
  11) facility displaying dented cans for retail sale. COS - the following items were voluntarily discarded 2 x #10 Can of peaches and 2 x #10 can of tomato.
  facility displaying expired food items for display. COS - the following items were voluntarily discarded 12lbs of Chinese sausage.
  36) birds observed in isles of canned foods. facility instructed to contact a pest control service immediately for removal of bird / birds.
  fax work order to MCHD at 215 784 5524. attention Gregory Mininger.
  35) open original bags of flour throughout bakery.
  37) employee jacket stored on top of opened bag of flour at bakery. COS
  39) wet wiping clothes stored outside of sanitizer buckets throughout facility. (R)/ COS
  42) mop head stored in bucket at bakery. (R)/COS
  43) single service take away containers stored food contact side up at cafe. COS
  45) facility lining exhaust fans with hair nets. COS at cafe / not corrected at meat prep room.
  46) improper set up three basin sink at bakery - soiled dishes stored in rinse basin. COS
  absorbent sponges stored at ware washing area of bakery. COS
  sanitizer concentration of cafe three basin set up above an approved concentration. COS
  8). Hot water lacking at facility hand sink adjacent to pizza prep cooler. COS - facility adjusted blend valve.
  NOTE: Facility stated dish machine was not able to reach an approved hot sanitizing temperature and had been taken out of service prior to inspection.
  facility was using three basin set up during time of inspection.
  Facility instructed to fax work order stating new approved hot sanitizing temperature to MCHD prior to placing back into service.
  fax # 215 784 5524 attention Gregory Mininger. Facility is not permitted to place machine back into service with approval from MCHD.
  Person in Charge: Richard Case
Inspector (Signature):  Gregory Mininger             Please see original copy for PIC signature
    Date: 1/18/2013

Previous Page     To zoom in or out on a Web page: Press CTRL + PLUS SIGN (+) to zoom in, or CTRL + HYPHEN (-) to zoom out