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:    8 Date of Inspection:    10/31/2013
Risk Violations Count:    4 License Number:    A 1266
Arrival Time:    9:45:00 AM Expiration date:    10/31/2016
Departure Time:    11:10:00 AM Facility Closure:    
 Food Facility Name
  Annamarie's Place
  347 Main Street
  Annamarie Chestnut
 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 N/O Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 IN Proper eating, tasting, drinking, or tobacco use    
5 N/O No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 IN Hands clean & properly washed    
7 OUT 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   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/O Proper hot holding temperature    
20 OUT Proper cold holding temperature X  
21 OUT Proper date marking & disposition    
22 IN Time as a public health control; procedures & record    
Consumer Advisory
23 IN Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 IN Pasteurized foods used; prohibited foods not offered    
25 N/O Food additives: approved & properly used    
26 IN Toxic substances properly identified, stored & used    
Conformance with Approved Procedure
27 IN 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/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/O Approved thawing methods used    
34 IN Thermometer provided & accurate    
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   X
38 IN Personal cleanliness    
39 N/O 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 N/O Gloves used properly    
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used   X
46 IN Warewashing facilities: installed, maintained, & used; test strips    
47 OUT Non-food contact surfaces clean   X
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: Annamarie Chestnut  Exp. Date: 12/31/2014
Item/Location Temp Item/Location Temp Item/Location Temp
Chest freezer -10 ° F Reach in freezer 0 ° F Bain marie 40 ° F
Reach in cooler 38 ° F 3-door reach in cooler 38 ° F Pancake batter 63 ° F
Pancake batter 62 ° F Pancake batter 64 ° F Cream chip beef 180 ° F
Soup 181 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  7: Foodhandler handling RTE food without gloves.
  14: (R) Slicer unclean. Clean immediately.
  20: Facility had several containers of assorted batters sitting out in room temperature tempted between 62 degrees F,and 64 degrees F, No log taken
   at time of inspection. COS All product voluntarily discarded.
  21: Several packages of sliced cheeses stored in 3-door reach in cooler lacking reference dates. Provide.
  35: Food labels lacking on several containers pf food stored in several cooling units. Provide.
  37: (R) Clutter through out front and rear of kitchen. Clean and sanitize the back of the house to ensure a safe and sanitary work place.
   Used absorbent cloths located on surfaces, steps, in bags hanging throughout facility.
   All foodhandlers lacking hair restraints. Provide.
   Several containers of food uncovered, and stacked on open containers of food throughout facility in several cooling units.
   Dust build up on light fixture locate directly over dishwasher where clean dish racks sit when finished. Clean.
  45: (R) Heavy frost build-up in interior of chest freezer. Thaw,clean and sanitize according to owners manual.
   Several pieces of coardboard on floor in kitchen, and warewash room. Remove.
  47: (R) Hoods above cooking equipment not clean. Clean effected areas of hood immediately.
   (R) Floors throughout the kitchen, and rear area's not clean. Clean and sanitize immediately.
   (R) Grease build up on exterior,and sides of fryer and grill. Clean and sanitize areas immediately.
  49: Leak at faucet base of dump sink. Repair replace.
  Note: Facility must correct and maintain all violations.
  Person in Charge: Annamarie Chestnut
Inspector (Signature):  Beth Whalen             Please see original copy for PIC signature
    Date: 10/31/2013

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