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:    15 Date of Inspection:    1/22/2014
Risk Violations Count:    6 License Number:    A14265
Arrival Time:    12:45:00 PM Expiration date:    8/31/2016
Departure Time:    2:55:00 PM Facility Closure:    
 Food Facility Name
  Arnold's Family Fun Center
  V 2200 West Drive
  Upper Providence
  David Rittenhouse
 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 OUT 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    
12 N/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected    
14 OUT 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 IN Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 OUT Proper date marking & disposition    
22 N/O 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 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 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/A 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 IN 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 OUT Insects, rodents & animals not present; no unauthorized persons X  
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 OUT 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 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 OUT Hot & cold water available; adequate pressure X  
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 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: Cl - QAT  CFSM Name: Richard Moses  Exp. Date: 6/30/2017
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in cooler 44 ° F Walk-in freezer -8 ° F Walk-in cooler 43 ° F
Walk-in freezer 9 ° F 3-door reach-in cooler 38 ° F Marinara at steam table 149 ° F
Reach-in cooler 43 ° F 2-door reach-in cooler 28 ° F Pizza bain marie 36 ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  4: Employee beverages and food stored with food intended for sale in buffet area walk-in cooler.
  8: No trash can provided for buffet area hand sink. Provide waste receptacle.
  8: Hand sanitizer provided at Water Tower bar hand sink, soap bottle is at three compartment sink. Corrected.
  11: Several dented cans observed on dry storage shelf with cans intended to be used. Separate and remove dented cans. Dented cans may not be
  11: Foreign particle observed in Water Tower bar ice making. Remove and discard ice.
  13: Raw shelled eggs stored over ready-to-eat foods in Bistro walk-in cooler.
  14: Knife holder in buffet area is unclean. Clean and sanitize.
  14: Can opener in buffet area is unclean. Clean and sanitize.
  14: Soda nozzles unclean at self-service fountain soda machines in buffet area. Clean and sanitize.
  21: Containers of prepared food in buffet area walk-in cooler lacking reference dates. Provide.
  36: Insect control device mounted on wall above pizza warmer and food storage. Move device or food items.
  37: Food uncovered in multiple cold-holding units throughout facility.
  37: Food stored on floor in bistro walk-in freezer and at fountain soda syrup rack. Must be six inches off of floor.
  39: Wiping rags stored on 3-compartment sink.
  41: Handle of rubber spatula in blueberry filling submerged in product. Remove the handle.
  45: Rust-like build-up on buffet walk-in cooler floor. Resurface to ensure it is smooth, nonporous and easily cleanable.
  46: Sanitizer and detergent hoses stored in the Rinse compartment of the three-compartment sink.
  47: Syrup spillage in cabinet below fountain soda machine holding Coke syrup.
  47: Buffet area microwave is chipping/rusting and unclean.
  48: Front hand sink in food court area was turned off at the time of inspection.
  53: Damaged wall by knife holding in the buffet area kitchen. Reseal.
  53: Cove base by bistro area ice machine is missing. Replace.
  Correct and maintain all violations.
  Person in Charge: Larry Sbei
Inspector (Signature):  Evan Pilcicki             Please see original copy for PIC signature
    Date: 1/22/2014

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