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:    3/13/2014
Risk Violations Count:    2 License Number:    CC 089
Arrival Time:    9:35:00 AM Expiration date:    9/30/2016
Departure Time:    1:05:00 PM Facility Closure:    
 Food Facility Name
  Whole Foods Market
  1575 The Fairway
  Whole Foods Market Group
 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 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 IN Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
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 IN Proper reheating procedures for hot holding    
18 IN Proper cooling time & temperature    
19 IN Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 IN 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 N/A Pasteurized foods used; prohibited foods not offered    
25 N/O Food additives: approved & properly used    
26 OUT Toxic substances properly identified, stored & used X X
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/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 IN Approved thawing methods used    
34 IN Thermometer provided & accurate    
35 OUT Food properly labeled; original container   X
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 IN Wiping cloths: properly used & stored    
40 IN Washing fruit & vegetables    
Compliance Status COS R
Proper Use of Utensils
41 OUT In-use utensils: properly stored X  
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 IN 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 OUT 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: Bryon Tyree  Exp. Date: 3/31/2017
Item/Location Temp Item/Location Temp Item/Location Temp
Olive bar 40 ° F cheese display case 35  ° F Yellow fin tuna salad PF display case 40 ° F
Pickles PF sandwhich cold holding 40 ° F Hot holding Scrambled eggs 163 ° F Poultry walk-in 34 ° F
Prepared foods walk-in 36 ° F Hot holding soup Corn chowder 178 ° F Meat display case 34 ° F
Seafood Freezer -10 ° F Dairy Walk-in 34 ° F Dairy retail refrig 34 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Facility must correct and maintain all violations:
  45. Aluminum foil lining drip tray of grill in prepared foods. Removed aluminum foil. COS
   Excessive ice accumulation in frozen shrimp chest freezer. Defrost.
   Laminated size guide, makes direct contact with food, with damaged laminate and absorbing water. Discarded. COS
  49. Dish washer drain overflowing onto floor. Leak at spray hose in bakery, sprayer wrapped in towel.
   Have repairs completed with in three business days, fax completed work order to MCHD at 215-784-5524.
  37. R Inadequate sneeze guard on olive bar.
  41. In use ice shovel and paddle stored on floor. Removed, cleaned, sanitized and placed on food prep cart. COS
  35. R open original bags not adequately sealed. Multiple bags of item in grocery bulk section and flour in bakery. Transfer to secondary food grade container.
  47. Caulk behind three basin sink of bakery with mold like growth / staining. Clean and sanitize, repair / replace if stains persist.
  26. R Chemical spray bottle in prepared foods ware washing with worn off label. Label replaced. COS
   R Chemical spray bottle stored over clean wares in prepared foods ware washing area. Removed. COS
  11. Multiple whole wheels and slices of various cheese products not under refrigeration. Product states keep refrigerated.
   Items voluntarily discarded. Fax discarded inventory list to MCHD at 215-784-5524. COS
  Person in Charge: Jonathan Chin
Inspector (Signature):  Mark Peacock             Please see original copy for PIC signature
    Date: 3/13/2014

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