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:    6 Date of Inspection:    9/20/2013
Risk Violations Count:    1 License Number:    A15985
Arrival Time:    10:22:00 AM Expiration date:    8/31/2016
Departure Time:    12:05:00 PM Facility Closure:    
 Food Facility Name
  Pope John Paul II
 Address
  181 Rittenhouse Road
 Municipality
  Upper Providence
 Owner
  Aramark Educational Services, LLC
 Telephone
  267-761-2149
 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 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 IN Food separated & protected    
14 OUT 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 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/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/O 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
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 X  
32 N/O 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 IN Wiping cloths: properly used & stored    
40 IN 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    
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 OUT Non-food contact surfaces clean    
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 OUT Plumbing installed; proper backflow devices X X
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:   Chemical: Cl - QAT  CFSM Name: Kathleen McDonnell-Burns  Exp. Date: 3/31/2018
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in cooler 38 ° F Reach-in Freezer -15 ° F Pizza in warmer 151 ° F
Reach-in cooler 28 ° F reach-in warmer 194 ° F reach-in warmer 172 ° F
walk-in freezer 12 ° F reach-in cooler 41 ° F reach-in warmer 154 ° F
chicken and peppers 151 ° F tomatoes in sandwich station 52 ° F peppers in sandwich station 60 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  14:Deep grooves and staining on portable cutting boards on storage rack. Resurface/replace when cleaning and sanitizing does
  not remove staining.
  31: Insufficient ice bath for prepared sandwich toppings stored at sandwich prep station. MCHD measured temp of foods between
  52F and 60F. Facility voluntarily discarded quart containers of sliced onions, sliced tomatoes and pickled peppers (requiring
  refrigeration). COS. Ensure foods requiring refrigeration are maintained at 41F or below.
  43: Single service food containers stored with food contact surfaces exposed at front service area.
  47: Grease-like build-up on hood filters above grill area. Clean and sanitize.
  49: 3R: End of mopsink hose stored below flood rim of floor sink. COS.
  53: Dust-like build-up on ceiling tiles in area of HVAC vents above prep area. Clean and sanitize.
  Note: Facility dishmachine was labeled out of service at start of inspection. Manager stated that machine was recently worked on
  in late August and did not commence operations on unit yet due to uncertainty of test strip accuracy. At time of inspection, machine
  was tested with a chlorine concentration of approximately 50ppm by MCHD. Ensure unit maintains sanitizing concentration
  between 50ppm and 100ppm during final rinse.
  between 50ppm and 100ppm during final rinse.
       
  Person in Charge: Kathleen McDonnell-Burns
Inspector (Signature):  Stephan Cap             Please see original copy for PIC signature
    Date: 9/20/2013

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