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:    11 Date of Inspection:    10/28/2008
Risk Violations Count:    2 License Number:    CC 089
Arrival Time:    9:40:00 AM Expiration date:    9/30/2016
Departure Time:    12:55:00 PM Facility Closure:    
 Food Facility Name
  Whole Foods Market
  1575 The Fairway
  Whole Foods Market Group
 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 OUT Certification by accredited program, compliance with Code, or correct responses   X
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 IN Hands clean & properly washed    
7 IN No bare hand contact with RTE foods or approved alternate method properly followed    
8 OUT Adequate handwashing facilities supplied & accessible   X
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 IN Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 IN Food-contact surfaces: cleaned & sanitized    
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 N/O Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/O Pasteurized foods used; prohibited foods not offered    
25 IN Food additives: approved & properly used    
26 IN Toxic substances properly identified, stored & used    
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 IN Approved thawing methods used    
34 OUT Thermometer provided & accurate   X
35 OUT 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   X
38 IN Personal cleanliness    
39 IN Wiping cloths: properly used & stored    
40 IN Washing fruit & vegetables    
Compliance Status COS R
Proper Use of Utensils
41 OUT In-use utensils: properly stored   X
42 OUT Utensils, equipment & linens: properly stored, dried & handled   X
43 N/O 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   X
46 OUT Warewashing facilities: installed, maintained, & used; test strips   X
47 N/O Non-food contact surfaces clean    
Physical Facilities
48 N/O Hot & cold water available; adequate pressure    
49 N/O Plumbing installed; proper backflow devices    
50 N/O Sewage & waste water properly disposed    
51 N/O Toilet facilities: properly constructed, supplied, & cleaned    
52 N/O Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean   X
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: QAT  CFSM Name: Donna Weilet  Exp. Date: 6/30/2008
Item/Location Temp Item/Location Temp Item/Location Temp
Bulk tuna salad 36 ° F vegan beef & broccoli at display 45 ° F Deli uc storage refrig. 37 ° F
Cooked potatoes at display 143 ° F Mexican Rice soup 156 ° F Cajun tofu at self-service salad bar 41 ° F
retail egg display refrig. 40 ° F  ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1-(2R)Certified Food Safety Manager certificate not posted and expired.
  Left copy of course provider and reciprocity application for current food safety certificate holders.
  Facility has 10 business days to submit reciprocity application.
  8-(2R)No soap at handsink in produce prep area; handsink access blocked by food equipment at bakery area; handsink leaking in bakery.
  34(2R)No thermometer at UC refrigerator below slicers at deli.
  35(2R)Few missing item labeling at self-service olive bar.
  37(2R)Umbrella, jackets, purse stored in food storage shelves; Cup/bowl used in bulk food containers in prepared foods area;
   open foods in food prep walk-in refrig.; open bags of sugar & flour in bakery; whole unpackaged fish in ice at display area subject to contamination;
  Ice cream containers stored on floor of walk-in freezer.
  45-(2R)Grease build-up at inside of fryer a over in prepared foods area mold like growth in
  bakery ice machine; debris at door track area of dairy display refrig; rusted shelves at UC refrig. under slicers at deli.
  46-(2R)Heated dishmachine not working at the time of inspection. Repair immediately and
  fax work order stating dishmachine is sanitizing properly at 180F. Fax to; Lamar Smith at 215-784-5524.
  41-(2R)knives, tongs, and spatula stored in ice bath container in deli & prepared foods during in-use.
  54-(2R)Grease build-up at exhaust hood fitters in front & rear of prepared foods areas. Ceiling vent with heavy dust build up in bakery hallway.
  53-(2R)Dirty walls in produce prep; above 3-basin sink in bakery area; grease build-up on floor under fryers.
  Person in Charge: Jaleel McFadden
Inspector (Signature):  Lamar Smith             Please see original copy for PIC signature
    Date: 10/28/2008

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