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:    8 Date of Inspection:    6/2/2014
Risk Violations Count:    5 License Number:    A18052
Arrival Time:    10:45:00 AM Expiration date:    6/30/2017
Departure Time:    12:45:00 PM Facility Closure:    
 Food Facility Name
  Aramark/DOW Chemical
 Address
  400 Arcola Road
 Municipality
  Upper Providence
 Owner
  Michael Tamburino
 Telephone
  610-244-6247
 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 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/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 IN Proper hot holding temperature    
20 OUT Proper cold holding temperature X  
21 OUT Proper date marking & disposition X  
22 OUT Time as a public health control; procedures & record X  
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 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 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 IN Contamination prevented during food preparation, storage & display    
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 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    
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 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: Y  Chemical: QAT  CFSM Name: Michael Tamburino  Exp. Date: 3/31/2015
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in cooler 34 ° F Walk-in freezer -10 ° F BBQ Meat on line 161 ° F
Soup at Salad bar 156 ° F Lobster salad at salad bar 38 ° F Tuna salad at sandwich station 44 ° F
Bain-marie 34 ° F Reach in cooler 38 ° F Reach in freezer 2 ° F
2-door reach in cooler 40 ° F 2-door reach in cooler 36 ° F Reach in cooler 34 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  11: 1-1/2 gallon milk stored in reach in cooler past date, 05/30/14. Voluntarily discarded. COS
  14: Deep groves and staining on several cutting boards throughout facility. Clean and sanitize until deep stains are removed. Resurface/replace.
  20: Tuns fish tempted in bain-marie at 44 F. Facility removed 1/2 container to ensure proper holding of 41 F, or below. COS.Bain marie was holding
   proper temperature. COS
  21: Reference dates lacking on single serve desserts in retail display cooler. Provide. COS
  22: Daily log lacking for salad bar as of 05/23/14. Facility immediately recorded temperatures. EHS tempted several foods and all were holding
   proper temperature. COS
  43: Single serve items stored with food contact surfaces exposed. Invert. COS
  47: Condensation build-up on insulated pipes coming from condenser in walk-in freezer. Repair/replace.
   Dust-like build-up on hood filters at several food stations. Facility has a work order in progress.
  49: Slow leak at base of dishwasher under door opening. Repair/replace.
  Note: Facility must correct and maintain all violations.
       
  Person in Charge: Michael Tamburino
Inspector (Signature):  Beth Whalen             Please see original copy for PIC signature
    Date: 6/2/2014

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