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:    10 Date of Inspection:    2/15/2013
Risk Violations Count:    3 License Number:    A14265
Arrival Time:    10:54:00 AM Expiration date:    8/31/2016
Departure Time:    1:35:00 PM Facility Closure:    
 Food Facility Name
  Arnold's Family Fun Center
 Address
  V 2200 West Drive
 Municipality
  Upper Providence
 Owner
  David Rittenhouse
 Telephone
  610-666-0600
 Purpose of Inspection
  Routine-Complaint
 Re-inspection on or after
  3/1/2013

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 IN Food in good condition, safe, & unadulterated    
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 N/O Proper cooking time & temperature    
17 IN 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/A 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 OUT Proper cooling methods used; adequate equipment for temperature control    
32 IN Plant food properly cooked for hot holding    
33 IN 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 IN 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 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    
46 OUT Warewashing facilities: installed, maintained, & used; test strips X  
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    
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: QAT  CFSM Name: Richard Moses  Exp. Date: 6/30/2017
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
reheated french onion soup 214 ° F chicken nugget 141 ° F Shepherds pie 181 ° F
Sliced tomatoes 38 ° F reach-in freezer 2 ° F 2 door reach-in freezer in Bistro 33 ° F
Bain Marie 39 ° F 2 door reach-in cooler 40 ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Purpose: Reference complaint no.201312550
  13: Raw shelled eggs stored over and adjacent to ready to eat foods in small reach-in cooler in Bistro. COS
  14: 2R: Deep grooves and staining on Bain Marie cutting board in Bistro. Resurface/replace board immediatley.
  14: R: Rust-like build-up on shelves in small reach-in cooler in Bistro. Resurface/replace immediately.
  14: Unclean knives stored in knife holster in Bistro kitchen. COS.
  26: Bottle of chemical cleaner stored on window shelf above prep cooler top. COS
  31: Two door reach-in freezer near Bistro ice machine holding temperature of 33F. Foods in freezer maintaining temperature between 32F and 34F.
  Foods thawed. Facility immediatley moved foods to walk-in cooler for cold holding. Thawed foods may not be refrozen. COS
  Facility may not use freezer until granted written permission by MCHD. Repair unit and fax work order to MCHD. Attn: Steve Cap
  610-970-5048. A work order must state that unit is maintaining a temperature of 0F or below.
  37: Employee jackets and hats stored on utensil storage rack. Designate separate area for employee articles.
  37: Food containers uncovered in 2 door reach-in freezer in Bistro. Keep food containers covered.
  37: Boxes of food and utensils stored on the floor in the Bistro kitchen and dry storage areas. Store at least 6-inches off of floor.
  37: Non-food/utensil item (bell) stored over food prep area in Bistro kitchen. EHS discussed storage procedures. Facility moved. COS
  43: Single use soufflé cups used as scoops in dry spice bins in dry storage area. COS. Use scoops with handles.
  45: Non-cleanable aluminum foil lining shelves in Bistro kitchen, cardboard lining shelves in small reach-in cooler at Bistro server area. Remove.
  Surfaces should be smooth, non-porous and easily cleanable.
  46: Sanitizer test strips lacking for sanitizer used in Bistro area. Provide immediatley. COS
  47: R: Grease-like and dust-like build-up on exhaust filters over grill line in Bistro. Clean and sanitize.
  53: Dust-like build-up on vents above drying table of dishmachine area in Bistro. Clean and sanitize.
       
  Person in Charge: Dan Acker
Inspector (Signature):  Stephan Cap             Please see original copy for PIC signature
    Date: 2/15/2013

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