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:    2 Date of Inspection:    8/29/2013
Risk Violations Count:    0 License Number:    A15177
Arrival Time:    11:30:00 AM Expiration date:    12/31/2016
Departure Time:    1:30:00 PM Facility Closure:    
 Food Facility Name
  Abramson Center for Jewish Life - Morrison Mgt Specialists
  1425 Horsham Road
  Morrison Management Specialists - Compass 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 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 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 IN Proper disposition of returned, previously served, reconditioned, & unsafe food    
Compliance Status COS R
Potentially Hazardous Food Time/Temperature
16 IN Proper cooking time & temperature    
17 IN Proper reheating procedures for hot holding    
18 IN Proper cooling time & temperature    
19 IN 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 IN 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/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 IN 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 IN 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 IN Contamination prevented during food preparation, storage & display    
38 IN Personal cleanliness    
39 OUT Wiping cloths: properly used & stored X  
40 IN Washing fruit & vegetables    
Compliance Status COS R
Proper Use of Utensils
41 IN In-use utensils: properly stored    
42 OUT Utensils, equipment & linens: properly stored, dried & handled X  
43 IN Single-use & single-service articles: properly stored & used    
44 IN Gloves used properly    
Utensils, Equipment and Vending
45 IN Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 IN 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 IN Toilet facilities: properly constructed, supplied, & cleaned    
52 IN Garbage & refuse properly disposed; facilities maintained    
53 IN 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: Thomas J Vernon  Exp. Date: 6/30/2015
Item/Location Temp Item/Location Temp Item/Location Temp
continental reach-in 42 ° F walk-in freezer 0 ° F Squash soup 164 ° F
cooler walk-in 38 ° F cooler 35 ° F Macaroni and cheese 155 ° F
cooler walk-in 40 ° F cooler 34 ° F Prepacked past. OJ 53 ° F
cooler walk-in 39 ° F Traulsen cold holding 37 ° F walk-in freezer 0 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  All violations must be corrected and maintained.
  39. Sanitizer wipes and buckets not provided at all food handling stations. Corrected On Site.
  42. Dish washer apron hang on shelf with clean wares. Corrected On Site.
  DIS has inquired and received info on menu, cheese products, hot dogs and lunch meats. Management stated that staff did safe she had multiple visitors possibly bringing food.
  All open packages of lunch meats and cheeses dated with-in four days. No expired liquid milk products, and all food items including frozen case product
  bears the facility's date marking label, and was properly organized concerning food safety. All slicers are dedicated by product type and no pre-sliced meats or cheeses were observed in storage. Facility stated
  that sliced products are prepared no sooner the 12 hours in advance. Observed pears and oranges for consumption together in bowl. Facility stated that
  all fruits and vegetables are washed in an eco-sure product for that purpose prior to service, including rind items. Un-pasteurized cheeses are not served.
  Ware-washer machine reached a final rinse temperature of 180F and all items are forced hot air dried. Handling and wrapping of utensils is completed with
  gloves. Observed employee restrooms and handsinks meet MCHD standards
  Management stated that proper hand washing is being reviewed at a meeting, and details reviewed with inspector.
  Person in Charge: Gail Brierlet
Inspector (Signature):  Mark D Peacock             Please see original copy for PIC signature
    Date: 8/29/2013

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