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:    12 Date of Inspection:    2/5/2013
Risk Violations Count:    4 License Number:    CC13590
Arrival Time:    10:30:00 AM Expiration date:    8/31/2016
Departure Time:    1:00:00 PM Facility Closure:    
 Food Facility Name
  Hatboro Market & Deli
  101 Fitch Road
  Upper Moreland
  Stephanie Ahn & Jimmy Yang
 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 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 N/O 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/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected X  
14 OUT Food-contact surfaces: cleaned & sanitized   X
15 IN Proper disposition of returned, previously served, reconditioned, & unsafe food    
Compliance Status COS R
Potentially Hazardous Food Time/Temperature
16 IN 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 OUT Proper cold holding temperature   X
21 IN Proper date marking & disposition    
22 N/O 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/O Pasteurized foods used; prohibited foods not offered    
25 N/O 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/A Variance obtained for specialized processing methods    
Food Temperature Control
31 OUT Proper cooling methods used; adequate equipment for temperature control   X
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 X  
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 N/O Wiping cloths: properly used & stored    
40 N/O Washing fruit & vegetables    
Compliance Status COS R
Proper Use of Utensils
41 IN In-use utensils: properly stored    
42 IN Utensils, equipment & linens: properly stored, dried & handled    
43 IN Single-use & single-service articles: properly stored & used    
44 IN Gloves used properly    
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used   X
46 OUT Warewashing facilities: installed, maintained, & used; test strips X  
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 IN Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean    
54 OUT Adequate ventilation & lighting; designated areas used   X
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
DISINFECTANT/SANITIZER:  Heat:   Chemical: Cl  CFSM Name: Suzanne Han  Exp. Date: 12/31/2013
Item/Location Temp Item/Location Temp Item/Location Temp
Deli Walk in Cooler 40 ° F Produce Walk in Cooler 38 ° F Walk in Freezer -3 ° F
Ice Cream Freezer -2 ° F Ice Cream Freezer 15 ° F Hot Holding-Soup 170 ° F
1 Door True Cooler 50 ° F Retail Freezer 34 ° F Food Prep Cooler 40 ° F
Food Prep Cooler-Sliced Tomatoes 40 ° F Reach in Cooler-Assorted Meats 54 ° F Deli Display Cooler 40 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  11, 20, &31.- The following items were voluntarily discarded due to temperature being 54 degrees. 4 Packs of sliced assorted deli meats and 4 packs of American cheese
  14.- (2R) Cutting boards in deli prep areas have deep grooves and discoloration.
  13.- Eggs stored above ready to eat meats in 1 door True Cooler.- COS
  31.- Retail Freezer temping at 35 degrees F. Product such as bagged ice and tv dinners are stored in this unit. Service call was sent out today,
  Facility must fax a professional work order stating that True 1 door cooler is temping at 41 degrees F or below and retail cooler is temping at 32 Degrees F or below.
  Fax to attention Lamar Smith 215-784-5524. One door true reach in cooler with heavy frost build up inside of top interior of unit.
  35.- Dented can of Campbell's Vegetable and Beef soup. COS taken off of shelf.
  37. (2R) Employee personal items stored on dry storage shelves.- COS
  45.- (R) Frost build up located inside of walk in freezer floor, ceiling, and on compressor.
  46.- Sanitizer with heavy concentration over 200ppms.- COS 75ppm
  47.- Gaskets located on two door reach in produce cooler in deli station with dirt build and mold like build up.
  47.- Retail freezer with heavy ice build up on shelf.
  53.- Backwall of three basin sink with with dirt build up on FRP panel.
  54.-(2R) Lights throughout prep, storage areas, and retail isles lacking light shields and end caps.
  51.-Heavy dust build up in employee restroom fan.
  Person in Charge: John Kim
Inspector (Signature):  Lamar Smith             Please see original copy for PIC signature
    Date: 2/5/2013

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