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:    3/18/2014
Risk Violations Count:    3 License Number:    A 2928
Arrival Time:    11:55:00 AM Expiration date:    4/30/2017
Departure Time:    1:05:00 PM Facility Closure:    
 Food Facility Name
  305 2nd Avenue
  Cathy Hvazda
 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 X  
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 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 N/O Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 IN 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 N/A 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/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 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 OUT Thermometer provided & accurate   X
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 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 N/O Gloves used properly    
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used X 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 OUT 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:   Chemical: Cl  CFSM Name: Cathy Hvazda  Exp. Date: 3/31/2015
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in cooler 38 ° F Reach in cooler 41 ° F Chest freezer 0 ° F
2-door reach in cooler 38 ° F Bain marie 36 ° F Pork in steam table 160 ° F
Sauce in steam table 179 ° F Beef in steam table 176 ° F 3-door reach in freezer -4 ° F
2-door reach in freezer 0 ° F 2-door reach in cooler 40  ° F Beverage reach in cooler 38 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  4: Employee drink stored uncovered on shelf under prep counter at front service area. Keep in a designated area. COS.
  13: (R) Wrapped beef patty's stored over open container of cheese sauce in bain-marie. COS
  14: Mold-like growth in both beverage guns at service counter. Clean and sanitize.
  34: (R) Visible and accurate thermometer lacking in black reach in cooler at front service area. Provide. EHS Temped at 41 F.
  35: Content labels lacking on bulk dry goods containers in back dry storage room. Provide.
  37: (R) Food containers uncovered in walk-in cooler and several other cooling units.
   Food stored on floor in walk-in cooler. Keep 6" off floor.
  41: Tongs hanging on oven door handle. Remove Immd.
   Scoop handle touching public service ice at front service counter. COS
  45: (R) Damaged exhaust hood filters on right side of grill line. Repair/replace.
   Absorbent rag stored on top of uncovered raw eggs in walk-in cooler. Remove. COS
  47: Interior top of microwave oven unclean. Clean and sanitize.
   Dust-like build up on ceiling vent cover in front service area. Clean.
   Front top panel of ice-machine missing. Repair/replace.
  49: Leak at hot water faucet base of 3-bay sink. Repair.
  50: Mop sink filled with cleaning equipment,hoses etc. Keep accessible at all times.
  53: Several water stained ceiling tiles over 3-door reach in freezer in back dry storage room. Replace.
  Note: Facility must correct and maintain all violations.
  Person in Charge: Angelica Schneidinger
Inspector (Signature):  Beth Whalen             Please see original copy for PIC signature
    Date: 3/18/2014

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