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Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments |
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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: |
8/31/2013 |
| Departure Time: |
1:00:00 PM |
Facility Closure: |
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Food Facility Name
Hatboro Market & Deli |
Address
101 Fitch Road |
Municipality
Upper Moreland |
Owner
Stephanie Ahn |
Telephone
215-674-9942 |
Purpose of Inspection
Routine |
Re-inspection on or after
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FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
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IN=in compliance
OUT=not in compliance
N/O=not observed
N/A=not applicable
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COS=corrected on-site during inspection
R=repeat violation
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| Compliance Status |
COS |
R |
| Demonstration of Knowledge |
| 1 |
IN |
Certification by accredited program, compliance with Code, or correct responses |
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| Employee Health |
| 2 |
IN |
Management awareness; policy present |
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| 3 |
N/O |
Proper use of reporting; restriction & exclusion |
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| Good Hygienic Practices |
| 4 |
IN |
Proper eating, tasting, drinking, or tobacco use |
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| 5 |
IN |
No discharge from eyes, nose, and mouth |
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| Preventing Contamination by Hazards |
| 6 |
N/O |
Hands clean & properly washed |
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| 7 |
IN |
No bare hand contact with RTE foods or approved alternate method properly followed |
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| 8 |
IN |
Adequate handwashing facilities supplied & accessible |
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| Approved Source |
| 9 |
IN |
Food obtained from approved source |
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| 10 |
N/O |
Food received at proper temperature |
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| 11 |
OUT |
Food in good condition, safe, & unadulterated |
X |
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| 12 |
N/A |
Required records available: shellstock tags, parasite destruction |
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| Protection from Contamination |
| 13 |
OUT |
Food separated & protected |
X |
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| 14 |
OUT |
Food-contact surfaces: cleaned & sanitized |
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X |
| 15 |
IN |
Proper disposition of returned, previously served, reconditioned, & unsafe food |
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| Compliance Status |
COS |
R |
| Potentially Hazardous Food Time/Temperature |
| 16 |
IN |
Proper cooking time & temperature |
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| 17 |
N/O |
Proper reheating procedures for hot holding |
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| 18 |
N/O |
Proper cooling time & temperature |
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| 19 |
IN |
Proper hot holding temperature |
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| 20 |
OUT |
Proper cold holding temperature |
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X |
| 21 |
IN |
Proper date marking & disposition |
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| 22 |
N/O |
Time as a public health control; procedures & record |
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| Consumer Advisory |
| 23 |
N/A |
Consumer advisory provided for raw or undercooked foods |
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| Highly Susceptible Populations |
| 24 |
N/O |
Pasteurized foods used; prohibited foods not offered |
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| Chemical |
| 25 |
N/O |
Food additives: approved & properly used |
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| 26 |
IN |
Toxic substances properly identified, stored & used |
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| Conformance with Approved Procedure |
| 27 |
N/A |
Compliance with variance, specialized process, & HACCP plan |
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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
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| GOOD RETAIL PRACTICES |
Good Retail Practices are preventative measures to control the addition of pathogens,
chemicals, and physical objects into foods.
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| Compliance Status |
COS |
R |
| Safe Food and Water |
| 28 |
N/O |
Pasteurized eggs used where required |
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| 29 |
IN |
Water & ice from approved source |
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| 30 |
N/A |
Variance obtained for specialized processing methods |
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| Food Temperature Control |
| 31 |
OUT |
Proper cooling methods used; adequate equipment for temperature control |
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X |
| 32 |
N/O |
Plant food properly cooked for hot holding |
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| 33 |
N/O |
Approved thawing methods used |
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| 34 |
IN |
Thermometer provided & accurate |
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| 35 |
OUT |
Food properly labeled; original container |
X |
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| Prevention of Food Contamination |
| 36 |
IN |
Insects, rodents & animals not present; no unauthorized persons |
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| 37 |
OUT |
Contamination prevented during food preparation, storage & display |
X |
X |
| 38 |
IN |
Personal cleanliness |
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| 39 |
N/O |
Wiping cloths: properly used & stored |
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| 40 |
N/O |
Washing fruit & vegetables |
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| Compliance Status |
COS |
R |
| Proper Use of Utensils |
| 41 |
IN |
In-use utensils: properly stored |
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| 42 |
IN |
Utensils, equipment & linens: properly stored, dried & handled |
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| 43 |
IN |
Single-use & single-service articles: properly stored & used |
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| 44 |
IN |
Gloves used properly |
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| Utensils, Equipment and Vending |
| 45 |
OUT |
Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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X |
| 46 |
OUT |
Warewashing facilities: installed, maintained, & used; test strips |
X |
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| 47 |
OUT |
Non-food contact surfaces clean |
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| Physical Facilities |
| 48 |
IN |
Hot & cold water available; adequate pressure |
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| 49 |
IN |
Plumbing installed; proper backflow devices |
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| 50 |
IN |
Sewage & waste water properly disposed |
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| 51 |
IN |
Toilet facilities: properly constructed, supplied, & cleaned |
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| 52 |
IN |
Garbage & refuse properly disposed; facilities maintained |
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| 53 |
OUT |
Physical facilities installed, maintained, & clean |
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| 54 |
OUT |
Adequate ventilation & lighting; designated areas used |
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X |
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Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments |
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| DISINFECTANT/SANITIZER: |
Heat: |
Chemical: Cl |
CFSM Name: Suzanne Han |
Exp. Date: 12/31/2013 |
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TEMPERATURE OBSERVATIONS
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| 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 |
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| OBSERVATIONS AND CORRECTIVE ACTIONS |
| Item No.
Violations cited in this report must be corrected within the time frames below.
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| 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. |
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Person in Charge: John Kim
Inspector (Signature): Lamar Smith
Please see original copy for PIC signature |
Date: 2/5/2013 |
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