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:    9 Date of Inspection:    10/24/2013
Risk Violations Count:    3 License Number:    A13506
Arrival Time:    10:40:00 AM Expiration date:    10/31/2016
Departure Time:    11:45:00 AM Facility Closure:    
 Food Facility Name
  Ardmore Station Café
 Address
  6 Station Avenue
 Municipality
  Lower Merion
 Owner
  Robert F. Campman
 Telephone
  610-642-3889
 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 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 OUT Food in good condition, safe, & unadulterated X  
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 IN 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 X  
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/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/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 N/O Approved thawing methods used    
34 IN Thermometer provided & accurate    
35 OUT Food properly labeled; original container X  
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 OUT Wiping cloths: properly used & stored X  
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 OUT Single-use & single-service articles: properly stored & used X  
44 IN Gloves used properly    
Utensils, Equipment and Vending
45 OUT 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:   Chemical: Cl  CFSM Name: Robert Campman  Exp. Date: 9/30/2017
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
prep unit 28 ° F 1 door reach in 4 ° F 2 door reach in 30 ° F
2 door reach in 42 ° F 2 door reach in 36 ° F turkey bacon 85 ° F
prep unit 30 ° F hot holding n/a ° F 1 door reach in 42 ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  11. 1 pt heavy cream stored in 2 door reach in sell by date 10-14-13 and 1 1/2 gallon milk stored in 1 door reach in with sell by date 10-20-13.
  Facility voluntarily discarded both items. COS
  13. Raw ground turkey stored over RTE food items in 2 door reach in unit in back area. COS
  20. Uncooked turkey bacon and par cooked bacon stored at prep unit cook line observed with internal temperature greater than 41 degrees F.
  Facility voluntarily discarded 8 pcs turkey bacon and placed par cooked bacon under proper refrigeration. COS
  35. Open can of black beans and pumpkin pie filling stored in original container in prep unit. COS
  36. Fly paper observed with fruit fly insects. Clean and sanitize area.
  Facility must have a licensed pest control company treat area within 10 business days. Fax treatment work order to Attn: Tim Moeller@ 610 278 5167
  37. Food handlers lacking hair restraints. COS
   Personal belonging stored on top of bag of whole onions in back area. COS
   Fly paper hanging over prep table and on dry storage rack in back area. COS
   Non food grade bags storing rolls in 2 door reach in refrigerator.
   Employee beverage lacking lid and straw at cook line. COS
  39. Absorbent sponge stored at ware wash sink.
   Wet wiping cloth stored outside of sanitation solution at back prep area. COS
  43. Single use take out containers with food contact surface exposed. COS
  45. Food slicer splash guard unclean.
   Torn door gaskets on all 3 door of large prep unit.
       
  Person in Charge: Brent Campman
Inspector (Signature):  Tim Moeller             Please see original copy for PIC signature
    Date: 10/24/2013

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