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:    11 Date of Inspection:    1/27/2014
Risk Violations Count:    5 License Number:    A15985
Arrival Time:    9:50:00 AM Expiration date:    8/31/2016
Departure Time:    1:30:00 PM Facility Closure:    
 Food Facility Name
  Pope John Paul II
 Address
  181 Rittenhouse Road
 Municipality
  Upper Providence
 Owner
  Aramark Educational Services, LLC
 Telephone
  267-761-2149
 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 N/O 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 IN Food in good condition, safe, & unadulterated    
12 N/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected X  
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 OUT Proper hot holding temperature X  
20 OUT Proper cold holding temperature X X
21 OUT Proper date marking & disposition X  
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/A 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    
Prevention of Food Contamination
36 IN Insects, rodents & animals not present; no unauthorized persons    
37 IN Contamination prevented during food preparation, storage & display    
38 IN Personal cleanliness    
39 IN Wiping cloths: properly used & stored    
40 IN 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 X
44 OUT Gloves used properly X  
Utensils, Equipment and Vending
45 IN 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 OUT Plumbing installed; proper backflow devices    
50 IN Sewage & waste water properly disposed    
51 IN Toilet facilities: properly constructed, supplied, & cleaned    
52 OUT Garbage & refuse properly disposed; facilities maintained    
53 IN Physical facilities installed, maintained, & clean    
54 OUT Adequate ventilation & lighting; designated areas used    
  
 
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
 
DISINFECTANT/SANITIZER:  Heat:   Chemical: Cl - QAT  CFSM Name: Kathleen McDonnell-Burns  Exp. Date: 3/31/2018
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in cooler 38 ° F Walk-in freezer 10 ° F Warmer box with food 120 ° F
Reach in cooler 36 ° F Retail display cooler 38 ° F Reach in cooler 38 ° F
Chicken nuggets on line 119 ° F Chix wings on line 122 ° F Chix Patty at cold line 56 ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Note: At time of inspection EHS observed two prep sinks in main kitchen prep area,and garbage disposal in warewash room inoperable. Facility
  access to another handsink and prep sink in kitchen area. In warewash room 3-basin sink, mop sink, and hand sink were accessible and all sinks
  hot and cold running water with adequate pressure,. Kitchen manager Kathleen McDonnell stated that their was a backup previously and
  plumber snaked it and for a while it did not back up. Kitchen staff recently noticed sewage problem occuring in same area, kitchen staff contacted
  maintenance dept who stated they were aware of problem but never followed up on it. Facility has 24 hours to fix plumbing issue. Work is to be done when kitchen is
  not in use. EHS contacted Upper Providence Code Enforcement Officer Lee Mulligan to relay all information.Mr Mulligan stated that he will relay all information
  to the Borough Collection Systems Supervisor.
  Facility is to contact MCHD on 01-28-14 to update.MCHD EHS will conduct a follow-up inspection.
  13: Eggs stored over RTE food in walk-in cooler.
  14: Mold-like growth on interior of ice-chute at fountain soda self serve machine. Clean and sanitize.
  19: Several food products in reach in warmer tempted between 102 degrees F, and 109 degrees F. Warmer box was not holding proper temperature.
  Facility voluntarily discarded all contents of warming box. Facility may not use warmer box until serviced. Facility must fax a work order to MCHD Attn: Beth Whalen.
  Facility discarded 2- tray of cheese burgers. 1-tray of chicken sandwiches. 1-tray of chicken nuggets. Ensure hot holding is maintained at 135
  degrees F,or above.
  20: (R) Facility storing several containers of food/condiments in insufficient ice bath. MCHD measured temps between 56 degrees F, and 52 degrees F.
  Facility voluntarily filled ice bath to proper levels. Ensure foods requiring refrigeration are maintained at 41 degrees F,or below.
  21: Reference dates lacking on food in retail cooler.
  35: Food stored in reach in cooler uncovered. Keep covered.
  Content labels lacking on several secondary food storage containers.
  43: Single serve items stored with food contact surfaces exposed.
  44: Used gloves sitting on prep counter at prep sink. COS
  49/52: 2-prep sinks , and garbage disposal inopperable at time of inspection.
  54: 2-lights out in separate food warmers at food service area with sandwiches, french fries.
  Note: Facility must correct and maintain all violations.
  Note:All surfaces in kitchen effected by plumbing issues must be cleaned and sanitized before use.
       
  Person in Charge: Kathleen McDonnell-Burns
Inspector (Signature):  Beth Whalen             Please see original copy for PIC signature
    Date: 1/27/2014

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