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:    12 Date of Inspection:    11/12/2013
Risk Violations Count:    5 License Number:    CC 112
Arrival Time:    10:20:00 AM Expiration date:    12/31/2016
Departure Time:    12:40:00 PM Facility Closure:    
 Food Facility Name
  Acme Market #7749
 Address
  1150 Welsh Road
 Municipality
  Towamencin
 Owner
  Acme Markets, Inc.
 Telephone
  215-361-3500
 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 OUT Adequate handwashing facilities supplied & accessible X  
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 IN 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 OUT Proper hot holding temperature X  
20 OUT Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 N/A 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/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 IN 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 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 OUT Utensils, equipment & linens: properly stored, dried & handled X  
43 IN Single-use & single-service articles: properly stored & used    
44 IN 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 OUT Physical facilities installed, maintained, & clean    
54 OUT Adequate ventilation & lighting; designated areas used   X
  
 
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
 
DISINFECTANT/SANITIZER:  Heat: Y  Chemical: QAT  CFSM Name: Susan Thomas  Exp. Date: 3/31/2017
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk in cooler-Produce 39 ° F Walk in cooler-Dairy 36 ° F Meat walk-in cooler 38 ° F
Whole chicken in hot bar 145 ° F Olive bar 43 ° F Chicken sandwich at Hot bar. 114 ° F
Salad Bar 34 ° F Tuna salad at salad bar 40 ° F Retail display cooler 34 ° F
Walk-in seafeed freezer -4 ° F Retail display cooler 34 ° F Retail display cooler 36 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8: Handsink blocked in produce prep room. COS Keep accessible at all times.
  11: 3-Packages of chicken breasts stored in retail display cooler past date, 11/10/13. COS Voluntarily discarded.
  13: Overstocked items throughout dairy display course. COS
  19: Several chicken sandwiches at display hot bar tempted between 114-117 degrees F. COS Voluntarily discarded. Ensure proper hot holding
   temperature is maintained at 135 degrees F, or higher.
  20: Olive bar tempted at 43 degrees F, Ensure proper cold holding is maintained at 41 degrees F,or below.
  37: Food on floor in bakery walk in cooler. Keep 6" off floor.
  42: Mop stored in bucket, and on floor in back storage hallway. Hang or invert to dry. COS
  46: Dirty dishes in 2-bays of 3-bay sink in bakery. Proper set up is wash,rinse,and sanitize.
  45: (R) Condensation build up on ceiling, floor and ansul system sprinkler in seafood walk-in freezer. Repair.
  47: Dust build up on grates at base of retail dairy display cooler. Clean.
  53: Food/trash debris build-up on floors under shelves in several walk in cooling/freezer units. Clean and sanitize.
   Water stained ceiling tiles throughout facility, Replace.
  54: (R) Several lights missing and not working in walk-in units. Replace.
  Note: Facility must correct and maintain all violations.
       
  Person in Charge: Andrew Thomas
Inspector (Signature):  Beth Whalen             Please see original copy for PIC signature
    Date: 11/12/2013

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