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:    13 Date of Inspection:    10/21/2013
Risk Violations Count:    4 License Number:    B17459
Arrival Time:    10:10:00 AM Expiration date:    11/30/2016
Departure Time:    12:15:00 PM Facility Closure:    
 Food Facility Name
  Agape Bakery
 Address
  1222 Welsh Road, Suite 11
 Municipality
  Montgomery
 Owner
  Kyung Jin Han
 Telephone
  215-412-0478
 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 OUT Proper eating, tasting, drinking, or tobacco use X X
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 N/O 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/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 OUT Food-contact surfaces: cleaned & sanitized X  
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/A Proper hot holding temperature    
20 OUT Proper cold holding temperature X  
21 IN Proper date marking & disposition    
22 OUT 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    
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 IN Proper cooling methods used; adequate equipment for temperature control    
32 N/O Plant food properly cooked for hot holding    
33 N/A 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    
38 IN Personal cleanliness    
39 OUT 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 OUT Utensils, equipment & linens: properly stored, dried & handled    
43 OUT 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    
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 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:   Chemical: Cl  CFSM Name: Kyung Jin Han  Exp. Date: 3/31/2014
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Food Prep Cooler 38 ° F Walk in Cooler 38 ° F Walk in Freezer 12 ° F
Eggs 68 ° F Butter 65 ° F Milk 68 ° F
retail display case 41 ° 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) employee observed drinking coffee during food prep at food prep area.
  14) employee beverages stored on food prep surfaces. COS
  Employee coffee pot stored on cutting board / food prep surface. COS
  20) facility storing potential hazardous food items above an approved cold holding temperature. COS
  Facility voluntarily discarded 1 1/2 flats of eggs / 1 lb of butter / 1 1/2 gallons of milk.
  22) facility lacked time codes/stamps for potential hazardous food items stored above an approved cold / hot holding temperatures.
  Facility storing individual pizza as well as products containing butter cream and pastry cream outside of refrigeration.
  Facility stated items produced that morning - support evidence evident from steam on inside of pizza containers - facility instructed to move all items to refrigeration.
  34) facility lacking accurate thermometer for retail display case. (2R) thermometer at unit stated 32 degrees / inspector thermometer 41 (calibration took place at facility)
  35) open containers of bulk food items observed throughout facility.
  14) soiled food prep pans observed throughout facility. Facility instructed to wash / rinse / sanitize all items prior to placement in storage.
  37) employee food items mixed with retail food items at prep areas and walk in cooler.
  bowl used for scoop in rice bag adjacent to walk in cooler.
  hair restraints lacking on food handler.
  4) employee beverages observed throughout facility. (R)
  food stored on floor at food prep table and walk in cooling units.
  42) handle of scoop observed in contact with bulk food items in storage.
  43) single service plates stored food contact side up.
  45) facility lining retail display case with unfinished wood sheet.
  Facility lining shelving at back exit with cardboard. (R)
  46) improper set up of three basin sink - facility storing soiled items in rinse basin.
  Facility lacks sanitizer test strips. COS
  39) facility storing wet wiping clothes outside of sanitizer buckets. COS
  Facility wet wiping clothes observed in sanitizer solution at greater than 200ppm chlorine. COS
  47) door tracks of retail display cases soiled. (R)
  unclean cabinets at prep table in front of walk in cooler. (R)
  Multiple repeat violations - may result in legal action.
       
  Person in Charge: Kyung Jin Han
Inspector (Signature):  Gregory Mininger             Please see original copy for PIC signature
    Date: 10/21/2013

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