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:    10/18/2013
Risk Violations Count:    3 License Number:    A14539
Arrival Time:    12:30:00 PM Expiration date:    12/31/2016
Departure Time:    1:45:00 PM Facility Closure:    
 Food Facility Name
  Bagel Café
 Address
  122 W. Germantown Pike
 Municipality
  East Norriton
 Owner
  RAJ PATEL
 Telephone
  610-239-7000
 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 OUT Proper eating, tasting, drinking, or tobacco use X  
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 OUT Food separated & protected X  
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 OUT 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/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
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/O Variance obtained for specialized processing methods    
Food Temperature Control
31 OUT 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 IN Thermometer provided & accurate    
35 OUT Food properly labeled; original container    
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons   X
37 OUT Contamination prevented during food preparation, storage & display   X
38 IN Personal cleanliness    
39 IN Wiping cloths: properly used & stored    
40 N/O 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 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 OUT Non-food contact surfaces clean    
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 OUT 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 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  CFSM Name: Jagdish Patel  Exp. Date: 6/30/2017
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Bain Marie 52 ° F Walk-in cooler 37 ° F Walk-in freezer 10 ° F
2 door reach-in cooler 40 ° F  ° 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.
  4: Ashtray with cigarette butts observed in kitchen. Facility removed COS
  13: Raw shelled eggs stored over ready to eat food in walk-in cooler. Facility moved COS
  20&31: At time of inspection, Bain Marie next to grill was 52F. All food product inside Bain Marie was 50F or higher. Facility voluntarily
  discarded and denatured the following food items: 5 sausage patties, container of butter, 5lbs of cheese, 2 containers of lunchmeat
  lettuce, 1 onion, 1 tomato, 7 eggs, container of capers, and 16 containers of bagel spread. Facility cannot use unit until repaired
  fax repair invoice to 610-278-5167 Attn: Eric Etnier. Repair invoice must state unit is 41F or below
  35: Secondary dry goods container lacking label
  37: Food handler lacking hair restraint (Rx2)
  47: Mold-like growth in floor drain between walk-in units
  47: Dust build-up on fan guard in walk-in cooler
  49: Small leak at discharge line of 3-bay sink
  51: Covered waste receptacle lacking in womens restroom (R)
  53: Stained ceiling tiles in dining room (R)
  53: Light shield or shatter proof bulbs lacking at back room near food prep sink (R)
  36: Front and back door open at time of inspection. Facility closed COS (Rx3)
       
  Person in Charge: Dina Patel
Inspector (Signature):  Eric Etnier             Please see original copy for PIC signature
    Date: 10/18/2013

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