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:    5/6/2014
Risk Violations Count:    2 License Number:    CC 089
Arrival Time:    12:10:00 PM Expiration date:    9/30/2016
Departure Time:    2:50:00 PM Facility Closure:    
 Food Facility Name
  Whole Foods Market
  1575 The Fairway
  Whole Foods Market Group
 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 IN 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 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 OUT Food in good condition, safe, & unadulterated X  
12 IN Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 IN Food-contact surfaces: cleaned & sanitized    
15 IN 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 IN 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 IN 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 IN 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/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 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 X
38 IN Personal cleanliness    
39 OUT Wiping cloths: properly used & stored    
40 OUT 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 IN Gloves used properly    
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used   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 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: Byron Tyree  Exp. Date: 3/31/2017
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in freezer prepared foods (PF) 20 ° F Walk-in refrig PF 41 ° F Poultry Walk-in PF 40 ° F
Deli display refrig left chicken breast 36 ° F Salad bar Beets 37 ° F Soup Station Salmon Chowder 154 ° F
Rotisserie chicken 145 ° F Burger station cold holding sliced tomato 40 ° F Hot Foods Station ravioli 204 ° F
Meat prep room meat dept 55 ° F 2 drawer under grill refrig 38 ° F Meat walk-in refrig 34 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Purpose: Possible foodborne illness inspection.
  Facility must correct and maintain all violations:
  37. R Olive bar sneeze guard fails to protect from row of food items.
   Food items on metro racks not covered.
   Sheet pan of par cooked chicken placed one on top of the over, food not protected.
   Personal items on dry storage rack over food or food contact items in bakery. Removed to break room. COS
   Absorbent paper towel under squid in seafood case. Remove absorbent material.
   Gasket / door molding on ice machine missing or damaged. Exposed non food contact surfaces in contact with ice. Repair or replace.
   Splash guard lacking at hand washing sink in prepared foods. Container of food item with in 6in. Items moved away from splash area. COS
  53. Floor in prepared foods by fryers missing tiles, not smooth, non-porous, and easily cleaned.
  39. Wiping clothes stored on food prep surfaces. Store in solution of sanitizer at the proper concentration.
  41. In use tongs hanging from handle of rotisserie oven. Removed to ware washing. COS
  35.Open original bags of salad greens not adequately sealed.
  8. Hand sink blocked by items in basin, seafood. Item removed. COS
  47. Exterior of door frame of walk-in dairy refrig with mold-like growth. Clean and sanitize.
  40. Produce ware washing sink with vegetable debris and colander of just washed produce. Clean and sanitize rinse and sanitizer basin of ware washing sink.
   All food prep must take place in food prep sink.
  45. Ice accumulation in shrimp chest freezer. Defrost.
  11. "Homestyle BBQ sauce" at salad bar not under refrigeration. Product states "refrigerate after opening". Voluntarily discarded about 8 oz.
  Assistant Store Leader and Prepared Foods Team Leader reviewed and discussed proper hand washing and glove use, use of sanitizer wiping cloths, exclusion of
  ill food workers, cross contamination and food storage.
  Person in Charge: 
Inspector (Signature):  Mark Peacock             Please see original copy for PIC signature
    Date: 5/6/2014

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