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:    13 Date of Inspection:    3/24/2014
Risk Violations Count:    2 License Number:    A 2499
Arrival Time:    12:25:00 PM Expiration date:    3/31/2017
Departure Time:    2:05:00 PM Facility Closure:    voluntary
 Food Facility Name
  Bob Evans Farms LLC #347
  100 Cresson Boulevard, Unit #2
  Upper Providence
  Bob Evans Farms Inc. Marcia Smith
 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 N/O Certification by accredited program, compliance with Code, or correct responses    
Employee Health
2 N/O Management awareness; policy present    
3 N/O Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 N/O Proper eating, tasting, drinking, or tobacco use    
5 N/O No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 N/O Hands clean & properly washed    
7 N/O No bare hand contact with RTE foods or approved alternate method properly followed    
8 N/O Adequate handwashing facilities supplied & accessible    
Approved Source
9 N/O Food obtained from approved source    
10 N/O Food received at proper temperature    
11 N/O Food in good condition, safe, & unadulterated    
12 N/O 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 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 N/O Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/O Pasteurized foods used; prohibited foods not offered    
25 N/O Food additives: approved & properly used    
26 OUT 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/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 N/O Approved thawing methods used    
34 IN Thermometer provided & accurate    
35 IN 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    
38 N/O 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    
42 OUT Utensils, equipment & linens: properly stored, dried & handled    
43 OUT 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    
46 OUT 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 N/O Sewage & waste water properly disposed    
51 OUT Toilet facilities: properly constructed, supplied, & cleaned    
52 N/O Garbage & refuse properly disposed; facilities maintained    
53 OUT 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:   CFSM Name:   Exp. Date: 
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in cooler 38 ° F Walk-in freezer 6 ° F  ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Facility was in the process of a renovation of dining room and restrooms without approval from MCHD. Facility voluntarily closed as of 03/24/14. Facility
  does not have permission to open and operate. Facility must submit plan review packet and get approval from MCHD Attn: Evan Pilcicki.
  Facility immediately stopped all renovations.
  At time of inspection the following was observed:
  Men working on exterior of building hanging Bob Evans sign. Several dupmsters surrounding facility. Several contractor trucks, 1-fork lift.
  Several pieces of restaurant interior stored in parking lot. Chairs,Ceiling fans, fixtures etc)
  Upon entering facility EHS observed, All booths ripped out, All tile removed, a drain approximately 3 feet by 6" in dining room floor outside of
  restroom area. Several missing ceiling tiles, Dust-like debris on all exposed surfaces of dining room. 3-Service areas partially covered.
  Service areas are used as coffee and drink stations, also center service counter is used for soup station.
  Several walls in dining area are stripped down to the studs.
  Restrooms totally gutted, All toilets and sinks removed, all walls removed down to the studs, floor down to cement base.
  Kitchen area is not being renovated, plastic was covering all openings but one doorway was not sealed properly and all exposed surfaces in kitchen
  are covered with dust-like build up.
  Facility left kitchen completely set up and all exposed equipment, utensils, dishware has all been covered with a dust-like film. Facility must ensure
  all exposed surfaces are cleaned and sanitized before opening.
  All sinks had access to hot and cold running water.
  EHS explained to facility manager that a temperature log is to be taken 3 Xs daily in walk-in cooler and walk-in freezer to ensure proper holding
  temperatures. Facility will send documentation to MCHD Attn: Beth Whalen.All other cooling units were unplugged, and empty.
  This log will also ensure no loss of power to facility.
  2- Employees were in kitchen washing dishes. EHS explained procedure and that all surfaces,utensils and dishware will all have to be cleaned
  and sanitized before opening. Employees immediately stopped working.
  EHS spoke to construction crew manager, He stated that he was told all necessary permits and licenses were approved.
  2-Facility managers were on the premesis at time of inspection:Jon Spayd,
  Both facility managers were under the impression all work was approved.
  Facility was immediately voluntarily closed. All employees were told job would not re-start until proper approval from MCHD.
  Person in Charge: Jon Spayd
Inspector (Signature):  Beth Whalen             Please see original copy for PIC signature
    Date: 3/24/2014

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