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:    8/1/2013
Risk Violations Count:    1 License Number:    A14799
Arrival Time:    11:10:00 AM Expiration date:    10/31/2016
Departure Time:    12:25:00 PM Facility Closure:    
 Food Facility Name
  Best Western Fort Washington Inn
 Address
  285 Commerce Drive
 Municipality
  Upper Dublin
 Owner
  Hansa Patel
 Telephone
  215-542-7930
 Purpose of Inspection
  Routine
 Re-inspection on or after
  

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 IN Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 N/O Proper eating, tasting, drinking, or tobacco use    
5 N/O 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    
Chemical
25 N/A 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 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 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 OUT 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   X
44 N/O Gloves used properly    
Utensils, Equipment and Vending
45 IN Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 OUT Warewashing facilities: installed, maintained, & used; test strips X X
47 OUT 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   X
52 IN 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: Cl  CFSM Name: Ashit Shah  Exp. Date: 12/31/2013
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Counter top refrig. 30 ° F Reach-down freezer 0 ° F 1-door reach-in freezer -15 ° F
2-door reach-in refrig. 40 ° F No hot food at hot holding n/o ° F  ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  26-Bleach transferred to secondary container without proper labeling-corrected.
  34(R)-No ambient thermometer at the reach-down freezer-corrected.
  (R)-No probe thermometer to take internal temperature of foods; currently has meat thermometer showing hot temperature range only.
  37-Exposed pastry during storage in 2-door reach-in refrig.
  43(R)-Single service utensil boxes stored directly on the floor during storage.
  46(R)-No utensil sanitizer in the kitchen; obtained bleach during the inspection.
  (R)-No chlorine sanitizer test strips.
  40-Have fresh bulk apples for service and prep sink on third floor not available for use.
  47-Dried residues at interior of juice dispenser.
  51(R)-No employee handwash signs in lobby toiletrooms.
  53(R)-Soiled floor on the 3rd floor prep room.
  -(R)-Wall damages and construction materials on 3rd floor prep room.
  -Mold like substances on the ceiling surfaces above 3-compartment sink on the 1st floor kitchen.
  54(R)-Ceiling recessed compact fluorescent lights above serving counter in customer dining area and 1st floor kitchen
  not shielded or shatter resistant.
  The establishment observed with numerous repeat out of compliance items from 4/30/2013 inspection report. Licensee is to correct
  and maintain out of compliance items immediately. Failure to comply by next inspection will lead to further enforcement
  action and/or issuance of citation.
  Note:No food and beverage handling observed at the time of inspection.
  The "Market Place" retail area observed with the sale of "non-potentially hazardous snacks/drinks" only.
  Sale of potentially hazardous foods/beverage require license change to "AA" license.
       
  Person in Charge: Ravi Verma
Inspector (Signature):  Judy Rho             Please see original copy for PIC signature
    Date: 8/1/2013

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