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:    17 Date of Inspection:    1/25/2013
Risk Violations Count:    7 License Number:    A 239
Arrival Time:    1:55:00 PM Expiration date:    1/31/2015
Departure Time:    4:00:00 PM Facility Closure:    
 Food Facility Name
  Century House Restaurant
 Address
  2790 Bethlehem Pike - Route 309
 Municipality
  Hatfield Twp.
 Owner
  Vincent Montafia
 Telephone
  215-822-0139
 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 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    
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 IN Food in good condition, safe, & unadulterated    
12 IN Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT 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 IN Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 OUT Proper date marking & disposition    
22 OUT Time as a public health control; procedures & record    
Consumer Advisory
23 N/O 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    
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 OUT 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 IN Approved thawing methods used    
34 OUT Thermometer provided & accurate X X
35 IN 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
38 N/O Personal cleanliness    
39 OUT Wiping cloths: properly used & stored    
40 N/O Washing fruit & vegetables    
 
Compliance Status COS R
Proper Use of Utensils
41 OUT In-use utensils: properly stored   X
42 OUT Utensils, equipment & linens: properly stored, dried & handled   X
43 OUT Single-use & single-service articles: properly stored & used    
44 N/O 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 IN Sewage & waste water properly disposed    
51 IN Toilet facilities: properly constructed, supplied, & cleaned    
52 OUT Garbage & refuse properly disposed; facilities maintained   X
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:   CFSM Name: see #1  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Red Wine Sauce 140 ° F outside walk in cooler 42 ° F walk in cooler 38 ° F
Soup 140 ° F beef @ 1 door reach in cooler 42 ° F 2 door prep cooler  ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1) facility lacks CFSM. (3R) - facility granted until 4pm on 1/29/13 to meet compliance or face legal action.
  4) uncovered employee drinks in food prep areas.
  cigarette butts stored in vessel on outside prep table.
  13) raw food items stored over ready to eat food items at two door reach in prep cooler as well as inside outdoor walk in cooler.
  facility covering ham and clams in wiping clothes. COS
  13/29) facility storing ice for human consumption in contact with soda lines at bar.
  14) non-NSF approved wooden cutting board at facility food prep table.
  21) sliced deli cheeses lack adequate date markings.
  22) time log lacking for non-crisped bacon stored at cooks line. COS - facility relocated to walk in cooler
  time log lacking for cooked whipped potatoes at cooks line
  facility lacks time log for cooked food items stored above cooks griddle.
  26) unlabeled chemical bottle in food prep area.
  fly strip covered in fly's in kitchen above door next to canned good storage.
  34) facility lacking thermometer in chest freezer adjacent to two door cooler. COS
  37) hood handler lacking hair restraint.
  uncovered food items in walk in cooler.
  bag of potatoes stored on facility outside prep table.
  39) wet wiping clothes stored outside of sanitizer buckets.
  41) Facility storing utensils in stagnant water on prep table. (R)
  42) facility storing can opener on prep table outside of facility.
  facility storing scrapers hanging between three basin sink and wall.
  Facility wrapping handles of utensils with duct tape. (R)
  43) facility using single service cup for scoop in bulk food item.
  45) heavy frost accumulation on interior of reach down freezer.
  1 door reach in cooler covered with duct tape / tape to hold together.
  46) improper set up of three basin sink - used for wine storage.
  47) heavy grease accumulation and spillage along long prep table.
       
  Person in Charge: Wanda Saeger
Inspector (Signature):  Gregory Mininger             Please see original copy for PIC signature
    Date: 1/25/2013

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