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:    4/15/2014
Risk Violations Count:    4 License Number:    A 2499
Arrival Time:    10:15:00 AM Expiration date:    3/31/2017
Departure Time:    11:55:00 AM Facility Closure:    
 Food Facility Name
  Bob Evans Farms LLC #347
 Address
  100 Cresson Boulevard, Unit #2
 Municipality
  Upper Providence
 Owner
  Bob Evans Farms Inc. Marcia Smith
 Telephone
  610-650-0935
 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 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 OUT Food in good condition, safe, & unadulterated X  
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 OUT Proper hot holding temperature X  
20 OUT Proper cold holding temperature X  
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    
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 OUT 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 OUT Wiping cloths: properly used & stored X  
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  
43 OUT Single-use & single-service articles: properly stored & used X  
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   X
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 X  
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: Brian Lukanski  Exp. Date: 6/30/2014
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in cooler 40 ° F Walk-in freezer 10 ° F Bain-marie 32 ° F
Mashed potatoes in steamtable 106 ° F Carrots in steamtable 98 ° F Oatmeal 192 ° F
Grits 192 ° F Reach in cooler 34 ° F Drawer cooler 38 ° F
2-door reach in cooler 38 ° F Reach in cooler 36 ° F Gravy 178 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  4: Employee drink stored uncovered at waitress station. COS Keep in a designated area.
  11: 1-Gallon TrueMoo Chocolate milk stored in reach in cooler past date, 04/13/14. Voluntarily discarded. COS
  19: Several containers of food stored in steamtable at cooks line tempted between 98 F, and 103 F. All food was pulled heated to 165 F, for 15
   seconds. Facility must ensure all hot holding food is heated to 165 F, for 15 seconds and held at 135 F, or above. COS
  34: Accurate thermometer lacking in reach in ice-cream freezer. Provide.
  37: Dish rack stored on floor in ware wash area. COS
   Aprons stored on food prep counter. Keep in a designated area. COS
  39: Wet wiping cloth stored on hand sink at waitress station. COS Keep in a bucket with sanitizer when not in use.
  42: Mop stored in mop bucket. Hang or invert to dry. COS
  43: Plate used as a scoop in hash brown container. Use a scoop with a handle. COS
   3-sleeves of disposable lids stored on floor in dry storage room. Voluntarily discarded. COS
  47: (2XR) Food and grease like debris build up on equipment, and shelves at cooks line and interior of all microwaves in kitchen. Clean and sanitize IMmd.
   Upper splash guards of several pieces of equipment at drink stations unclean. Clean and sanitize.
   Heavy dust-like build up on ceiling vent cover in employee storage room. COS
   Grease-like build up on light covers above grill. Clean.
  49: Hand sink faucets at both wait stations loose. Repair.
  53: Trash like debris on floor under shelves in dry storage room. COS
  20: Large container of hash browns sitting at room temperature tempted at 63 F. Voluntarily discarded. Ensure all cold holding is maintained at 41 F,or belowCOS
  Note: Facility must correct and maintain all violations.
       
  Person in Charge: Vera Sharp
Inspector (Signature):  Beth Whalen             Please see original copy for PIC signature
    Date: 4/15/2014

Previous Page     To zoom in or out on a Web page: Press CTRL + PLUS SIGN (+) to zoom in, or CTRL + HYPHEN (-) to zoom out