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:    9 Date of Inspection:    2/12/2013
Risk Violations Count:    2 License Number:    CC 247
Arrival Time:    12:10:00 PM Expiration date:    11/30/2016
Departure Time:    2:15:00 PM Facility Closure:    
 Food Facility Name
  Henning's Supermarket Inc
  290 Main Street
  Lower Salford
  R Carey Henning
 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 OUT Proper eating, tasting, drinking, or tobacco use X 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 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 N/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 IN 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 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/O Food additives: approved & properly used    
26 OUT Toxic substances properly identified, stored & used X X
Conformance with Approved Procedure
27 N/O 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 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 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    
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 OUT In-use utensils: properly stored X X
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 IN Warewashing facilities: installed, maintained, & used; test strips    
47 OUT Non-food contact surfaces clean   X
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   X
54 OUT Adequate ventilation & lighting; designated areas used    
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
DISINFECTANT/SANITIZER:  Heat: Y  Chemical: QAT  CFSM Name: Bill Bennett  Exp. Date: 3/31/2015
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in cooler (Hot foods) 40 ° F Spinach lasagne 155 ° F Meatloaf 146 ° F
Salmon 144 ° F Rice 165 ° F Vegetables 156 ° F
Soup 178 ° F Bakery Walk-in cooler 40 ° F dairy display cooler 34 ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Complaint reference# 201312544-E&D Illness.
  Facility has procedures in place to exclude ill employees. No employees have called out sick, or reported being ill in the past few weeks.
  Facility has procedures in place to report illness to MCHD.
  Facility produced a daily temperature log for all buffets. This procedure is done on a daily basis to ensure quality control.
  4:Employee coffee sitting on dishwasher. COS Voluntarily discarded.
  26:Several bottles of chemicals hanging on side of handsink in bakery area. Keep all chemicals in a designated area. COS
  37: Personal items (Coats) sitting on shelves in several depts.
   Chef hat and personal items sitting on bain-marie in hot foods area. COS
  39: (3XR) Wet wiping cloths on counters throughout facility. Keep in bucket with sanitizer when not in use. COS
  41: (R) Ice-scoop handle touching public service ice.
  Sifter being used as scoop in dry goods.
  Single-serve cup being used in (Trail-mix) container. Use a scoop eith a handle.
  Wet mop in bucket strainer. Hang or invert to dry. ( Back at mop sink)
  45: Wet absorbent rag under cutting board behind hot-foods cooks line. COS Remove.
  47: (3XR) Grease build-up on hood filters at Char-grill cooks line. Clean.
  Grease-like build up on overhead surfaces in hot-foods cooking area. Clean and sanitize.
  53: Grease/food like debris build-up on floors under equipment throughout hot foods prepping, and cooking areas. Clean and sanitize.
  Dust build-up on ceiling vent covers in storage( hallway) between hot foods, and bakery. Clean.
  54: Light out (Middle) on cooks line in hot foods area. Replace.
  Note: Facility must correct and maintain all violations.
  Person in Charge: Ray Golden Jr
Inspector (Signature):  Beth Whalen             Please see original copy for PIC signature
    Date: 2/12/2013

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