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:    10 Date of Inspection:    4/3/2014
Risk Violations Count:    3 License Number:    CC15183
Arrival Time:    11:45:00 AM Expiration date:    10/31/2016
Departure Time:    1:20:00 PM Facility Closure:    
 Food Facility Name
  BJ's Wholesale Club #200
 Address
  200-C Mill Road
 Municipality
  Upper Providence
 Owner
  BJ's Wholesale Club, Inc-Dale Christiansen
 Telephone
  610-271-2060
 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 OUT Hands clean & properly washed X  
7 IN No bare hand contact with RTE foods or approved alternate method properly followed    
8 OUT Adequate handwashing facilities supplied & accessible X  
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 IN 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/A 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 OUT Toxic substances properly identified, stored & used X  
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 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 N/O 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 IN Single-use & single-service articles: properly stored & used    
44 OUT Gloves used properly X  
Utensils, Equipment and Vending
45 IN 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 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 OUT 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: Todd Meyers  Exp. Date: 3/31/2015
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Rotisserie chicken 160 ° F Deli walk-in cooler 36 ° F Cake reach in freezer -2 ° F
Display cooler 36 ° F Reach in freezer 0 ° F Reach in cooler 36 ° F
Dairy walk-in cooler 34 ° F Bakery walk-in freezer -2 ° F Bakery walk-in cooler 34 ° F
Retail meat cooler 32 ° F Produce retail cooler 38 ° F Reach in milk cooler 36 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  6: Food handler not washing hands in between tasks. COS EHS explained proper hand washing procedures.
  8: Hand sink in bakery department blocked by trash can. COS. Keep accessible at all times.
  26: Chemical bottles stored on shelf with single serve items. Removed. COS Keep all chemicals in a designated area.
   Chemical spray bottle stored on food cart in bakery department. Keep all chemicals in a designated area. COS
  37: Apron stored on prep table in bakery. COS
  44: Used gloves sitting on counters at Cafe. COS Discard after use.
  46: Dish machine in Cafe not working. Facility must use 3-bay sink in Cafe until dish machine has been repaired. Repair unit and fax work order
   to MCHD Attn: Beth Whalen 610-970-5048.
  45: Ice build up inside reach in freezer # 143.
   Ice build up in light covers in Bakery Walk-in freezer.
  47: Trash-like debris on shelves in cabinets under fountain soda machine at Cafe. Clean and sanitize.
   Cabinet doors under slicers in Deli department unclean. Clean and sanitize.
   Grease debris build up over rotisserie ovens. Facility has a work order in progress.
  49: Slow leak at wash basin of 3-bay sink in Cafe. Repair.
  53: Packaging debris on floor under shelves in reach in cooler #82. Clean.
  54: 1-light out in Meat room. Replace.
  Note: Facility must correct and maintain all violations.
       
  Person in Charge: Sean Breslin
Inspector (Signature):  Beth Whalen             Please see original copy for PIC signature
    Date: 4/3/2014

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