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:    15 Date of Inspection:    1/23/2013
Risk Violations Count:    3 License Number:    A 1039
Arrival Time:    12:45:00 PM Expiration date:    7/31/2015
Departure Time:    2:40:00 PM Facility Closure:    
 Food Facility Name
  Indian Valley Country Club
 Address
  650 Bergey Road
 Municipality
  Franconia
 Owner
  Indian Valley Country Club-Ralph E. Richardson
 Telephone
  215-723-9886
 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 IN Adequate handwashing facilities supplied & accessible    
Approved Source
9 IN Food obtained from approved source    
10 N/O Food received at proper temperature    
11 OUT Food in good condition, safe, & unadulterated X  
12 N/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 OUT Food-contact surfaces: cleaned & sanitized   X
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 IN Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 N/O Time as a public health control; procedures & record    
Consumer Advisory
23 IN 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 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    
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 IN Washing fruit & vegetables    
 
Compliance Status COS R
Proper Use of Utensils
41 OUT In-use utensils: properly stored X  
42 IN Utensils, equipment & linens: properly stored, dried & handled    
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   X
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 X  
51 OUT Toilet facilities: properly constructed, supplied, & cleaned    
52 OUT Garbage & refuse properly disposed; facilities maintained X  
53 OUT Physical facilities installed, maintained, & clean X X
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: Angela Shellenberger  Exp. Date: 3/31/2014
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in cooler 36 ° F Walk-in cooler 40 ° F Walk-in freezer -30 ° F
Walk-in cooler 38 ° F Bain-marie 36 ° F Bain-marie 40 ° F
Vegetable soup 176 ° F Chix rice soup 165 ° F Reach-in cooler 38 ° F
Bar cooler 38 ° F Reach-in cooler 38 ° F Reach-in cooler 40 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  11: 1-8oz wawa milk past date, 01-22-13, COS voluntarily discarded.
   14- containers buttermilk pasr date, 1-14-13, COS voluntarily discarded.
  14: (R) Deep groves and staining on several portable cutting boards. Resurface or replace.
   Slicer blade unclean. Clean and sanitize.
   Bar gun holders at bar in banquet room unclean Clean and sanitize. .
  26: Cleaning chemicals stored on shelf with salt/pepper shakers. Keep all chemicals in a designated area. COS
  34: Visible and accurate thermometer lacking in reach-in ice-cream freezer. Provide
  35: Several open cans of food stored in walk-in cooler. Once open move to a secondary sealed container.
  37: (R) Food/dry goods stored on floor in several cooling units/Dry storage area. Keep 6" off floor.
  1-Tray of raw meat sitting next to handsink in kitchen.
  Several containers of food uncovered in several cooling units. Keep covered
  2- boxes of tomatoes stored in employee locker room area. COS REmove
  Employee personal items(Coat,cell phone, keys) sitting on counters behind bar.
  39: Wet wiping cloth on counter behind bar in banquet room. Keep in bucket with sanitizer when not in use. COS
  41: Scoop handle touching dry goods in sugar container. Keep handle up. COS
  43: Single serve cups used as scoops in dry goods containers. COS REmove
  45: (R) Rust -like build up on several shelves in several cooling units. Resurface/replace.
  47: Interior of microwave unclean.Clean and sanitize.
  Door gaskets on bain-marie unclean. Clean and sanitize.
  Interior shelves of several cooling units unclean. Clean and sanitize.
  51: Trashcan lid broken in employee unisex bathroom.
  50: Mop sink blocked with mop bucket. Keep accessible at all times. COS
  52:Dumpster lid open. Keep closed to a tight seal. COS
  53: (R)food and grease-like build up on floors underneath equipment throughout kitchen. Clean and sanitize.
  Damaged floor tiles underneath ice-machine. Repair/replace.
  Holes in wall in catering storage area near banquet doors. Repair
  Note: Insure that all backflow devices have a 1" gap.(Bar area)
  Note: Facility must correct and maintain all violations.
       
  Person in Charge: Ralph Richardson
Inspector (Signature):  Beth Whalen             Please see original copy for PIC signature
    Date: 1/23/2013

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