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:    8 Date of Inspection:    4/30/2013
Risk Violations Count:    0 License Number:    A14799
Arrival Time:    11:00:00 AM Expiration date:    10/31/2016
Departure Time:    12:15:00 PM Facility Closure:    
 Food Facility Name
  Best Western Fort Washington Inn
  285 Commerce Drive
  Upper Dublin
  Hansa Patel
 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 IN 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 N/O 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 N/O Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 N/A 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/A 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/A 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 OUT 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 N/O 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 N/O In-use utensils: properly stored    
42 IN Utensils, equipment & linens: properly stored, dried & handled    
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    
46 OUT Warewashing facilities: installed, maintained, & used; test strips    
47 IN 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 OUT 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    
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
DISINFECTANT/SANITIZER:  Heat:   Chemical: Cl  CFSM Name: Ashit Shah  Exp. Date: 12/31/2013
Item/Location Temp Item/Location Temp Item/Location Temp
Counter top refrig. 40 ° F Reach-down freezer 0 ° F 1-door reach-in freezer 10 ° F
2-door reach-in refrig. 38 ° F No hot food at hot holding n/o ° F  ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  34-No ambient thermometer at the reach-down freezer.
  -No probe thermometer to take internal temperature of foods.
  37-Exposed ready-to-eat self-service apples.
  43-Self-service single service knives in container with exposed food contact parts & single service utensil boxes stored directly on the floor.
  46-No multi-use utensil sanitizer in kitchen; obtained during the inspection.
  -only one sink stopper available at the 3-compartment sink in 1st floor new kitchen.
  -No chlorine sanitizer test strips.
  -Domestic dishwasher at 3rd floor prep kitchen; must be removed from the premise. Pending follow-up inspection on or after 5/16/2013.
  45-New handsink and 3-compartment sink in 1st floor kitchen not sealed to the wall.
  51-No employee handwash signs on lobby toiletrooms.
  53-Soiled floor on the 3rd floor prep room.
  -Wall damages and unused fixture stored in 3rd floor prep room.
  -Non-smooth and absorbent existing ceiling tiles in 3rd floor prep room; ceiling must be smooth, non-absorbent and
  easily cleanable. Pending follow-up inspection on or after 5/16/2013.
  -Gaps/openings at the seams of newly installed FRP boards and vinyl wall covering in 1st floor kitchen wall near left
  side compartment of 3-compartment sink.
  54-Ceiling recessed compact fluorescent lights above serving counter in customer area and kitchen are not shielded
  or shatter resistant.
  Note:No food and beverage handling at the time of inspection.
  Licensee was instructed to submit plans and not to use new 1st floor kitchen without plan approval and opening inspection
   for approval on 4/1/2013 inspection report. Licensee observed in full-service operation today with foods and beverage
  machine at new customer serving areas and new kitchen on 1st floor. Licensee fail to follow written instruction and citation to be issued
  as stated on 4/1/2013 inspection report.
  Facility granted permission to open at time of inspection contingent upon all other necessary approvals.
  Person in Charge: Ravi Verma
Inspector (Signature):  Judy Rho             Please see original copy for PIC signature
    Date: 4/30/2013

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