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:    5/7/2014
Risk Violations Count:    2 License Number:    A15904
Arrival Time:    11:00:00 AM Expiration date:    6/30/2017
Departure Time:    12:50:00 PM Facility Closure:    
 Food Facility Name
  Abington Friends School - CulinArt
  575 Washington Lane
  CulinArt, Inc.
 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 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/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 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 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    
25 N/O Food additives: approved & properly used    
26 OUT Toxic substances properly identified, stored & used   X
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 OUT 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   X
40 IN 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 IN Gloves used properly    
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 IN Warewashing facilities: installed, maintained, & used; test strips    
47 IN 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 IN 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: Christopher Dantonio  Exp. Date: 3/31/2017
Item/Location Temp Item/Location Temp Item/Location Temp
2 dr refrig in rear 33 ° F Walk-in refrig 40 ° F Walk-in freezer -5 ° F
1 dr refrig 35 ° F Cold holding tuna salad 41 ° F Hot holding steam table Stfd Peppers 188 ° F
Soup well Tomato sauce 178 ° F Hot holding pizza 139 ° F Cold holding dining area (DA) pickles 39 ° F
DA milk refrig case 40 ° F DA Salad bar tofu 40 ° F DA Soup well Minestrone 176 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Facility must correct and maintain all violations:
  43. Single use unwrapped eating utensils in dining area with food contact surfaces in mixed directions.
  14. Can opener blade with dried on food debris. Clean and sanitize.
  42. Mop not hung or inverted after use.
   41. Single use plastic cup used as scoop, lacks handle. In chocolate chips and sugar in dry storage area.
  35. Open original bag of food not adequately sealed. Flour and brown rice in dry storage area.
  26. 2R Chemical spray bottle of yellowish liquid not labeled in utility room.
  39. 2R Absorbent wiping cloth under cutting board. Remove absorbent material.
   R Wet wiping cloth on food prep surface. Store in sanitizer solution of proper concentration.
  45. Shelving upright pole in walk-in refrig with rust like build-up. Restore or provide a smooth, non-porous, and easily cleaned surface.
  36. Hole in window screen in kitchen. Repair or replace.
   Rodent-like dropping observed in utility closet area and on top of non-food storage container under juice machine.
   Have facility treated by a licensed PCO. Fax report to MCHD at 215-784-5524 to attn of Mark Peacock.
  37. Food service worker lacking hair restraint. COS
   Personal affect on food prep surface. Hat in dry storage, Mobile phone and glasses on table across from ware washing sink. Items removed. COS
   R Bread and dressing dishes at salad bar not protect from contamination.
  Facility has 2 dr work top refrig behind service line that is not operational. Currently used for dry storage. Ensure unit is operating at proper
  temperature before using for perishable food storage.
  Facility has a ware washing machine that is not operational. Ensure unit is able to properly sanitize wares before use.
  Failure to correct and maintain repeat violations could lead to legal action.
  Facility has 2 dr work top refrig behind service line that is not operational. Currently used for dry storage. Ensure unit is operating at proper
  Person in Charge: Chris Dantonio
Inspector (Signature):  Mark Peacock             Please see original copy for PIC signature
    Date: 5/7/2014

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