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:    7 Date of Inspection:    3/24/2014
Risk Violations Count:    2 License Number:    A17381
Arrival Time:    10:28:00 AM Expiration date:    10/31/2016
Departure Time:    11:30:00 AM Facility Closure:    
 Food Facility Name
  Blessed Teresa of Calcutta
 Address
  256 Swamp Pike
 Municipality
  Limerick
 Owner
  Aramark Educational Services LLC
 Telephone
  610-287-2500
 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 OUT Certification by accredited program, compliance with Code, or correct responses   X
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 IN 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 IN Proper date marking & disposition    
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 IN 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 IN Food properly labeled; original container    
Prevention of Food Contamination
36 OUT 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 X
43 IN Single-use & single-service articles: properly stored & used    
44 IN Gloves used properly    
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 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 IN Adequate ventilation & lighting; designated areas used    
  
 
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
 
DISINFECTANT/SANITIZER:  Heat:   Chemical: QAT  CFSM Name: See #1  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Reach-in warmer 174 ° F Reach-in cooler 30 ° F Pizza warmer 153 ° F
walk-in cooler 32 ° F walk-in freezer -4 ° F reach-in cooler 28 ° F
milk case 32 ° F  ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1: R: CFSM lacking for facility. Certificate holder (Laura McMann) no longer employed at facility. Kitchen
  manager Jeanette Rosenberg submitted proof of food safety class completion to MCHD in Dec 2013 and stated
  that she submitted certificate application to MCHD. EHS could not verifty receipt during inspection. Facility
  has 5 business days to provide EHS proof of submittal or submit another reciprocity application to MCHD.
  CFSM information can be downloaded at http://health.montcopa.org.
  14: Deep grooves and staining on white and red portable cutting boards drying at 3 bay sink. Resurface/replace.
  14: Food-like residue on slicer blade and guard. Clean and sanitize prior to next use.
  36: Mouse-like droppings on floor behind unused dishmachines.
  Fax professional pest control report for noted vectors to MCHD within10 business days.
  Attn: Steve Cap 610.970.5048. Clean and sanitize area.
  37: Food containers stored on floor in walk-in freezer. Store at least 6 inches off of floor.
  42: R: Utensil drying rack with food equipment stored adjacent to hand sink near office. Install splash guard to
  protect food equipment or move rack. Ensure equipment is cleaned and sanitized prior to use.
  47: Dust-like build-up on exhaust system behind ovens.
  53: Food-like debris under equipment in kitchen and walk-in cooler. Clean and sanitize.
  Note: Correct and maintain compliance. Further repeats may lead to additional action in accordance to law.
       
  Person in Charge: Jeannette Rosenberg
Inspector (Signature):  Stephan Cap             Please see original copy for PIC signature
    Date: 3/24/2014

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