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:    16 Date of Inspection:    6/18/2014
Risk Violations Count:    5 License Number:    CC18332
Arrival Time:    11:05:00 AM Expiration date:    5/31/2016
Departure Time:    1:10:00 PM Facility Closure:    
 Food Facility Name
  Bhavani Food Market
 Address
  130 West Main Street
 Municipality
  Trappe
 Owner
  Tejas Patel
 Telephone
  201-993-1462
 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 N/O Hands clean & properly washed    
7 N/O No bare hand contact with RTE foods or approved alternate method properly followed    
8 OUT Adequate handwashing facilities supplied & accessible    
Approved Source
9 N/O 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 OUT Food separated & protected X  
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 N/O Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 N/O 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 N/O 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/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
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/A 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 OUT 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 OUT 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 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 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 OUT Sewage & waste water properly disposed    
51 OUT Toilet facilities: properly constructed, supplied, & cleaned X  
52 OUT Garbage & refuse properly disposed; facilities maintained X  
53 OUT Physical facilities installed, maintained, & clean X  
54 OUT Adequate ventilation & lighting; designated areas used    
  
 
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
 
DISINFECTANT/SANITIZER:  Heat:   Chemical: Cl - QAT  CFSM Name: See Note  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in cooler 41 ° F Walk-in freezer -10 ° F Walk-in freezer 0 ° F
Display cooler 40 ° F Reach in cooler 38 ° F Chicken Biriyani 178 ° F
Gulab Jamun 170 ° F Tandori Chicken 178 ° F Dressing 40 ° F
Rice 168 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  4: Employee drink stored on food prep counter. Keep in a designated area. COS
  8: Food like debris in several hand sinks in kitchen. Clean and sanitize, use for designated purpose.
  13: Sliced fruit stored on bottom shelf of reach in cooler. Keep food covered. COS Voluntarily discarded.
  14: Debris build up on can opener blade, and holder. Clean and sanitize Immd.
  Deep groves and staining on bain-marie cutting board. Resurface/ replace.
  26: Chemical spray bottle stored on service counter ( Utensils,and plates) next to buffet. Keep all chemicals in a designated area. COS
  35: Content labels lacking on several secondary prepared food containers. Provide.
  37: Employee personal articles stored on food prep surfaces,shelves throughout facility. Keep in a designated area.
  Food items stored on floor throughout market,and walk -in cooling, and walk in freezer units. Keep 6" off floor.
  Empty soda bottle stored in lettuce box in back dry storage room. COS Voluntarily discarded.
  Several containers of food uncovered throughout facility. Keep covered.
  Food handlers lacking hair restraints. Provide.
  39: Soiled wet absorbent cloths stored on surfaces throughout kitchen. Keep in a bucket with sanitizer when not in use.
  42: Mops stored in bucket, on floor and in mop sink throughout facility. Hang or invert to dry.
  Knives stored on surfaces throughout facility. Keep in a designated area. COS
  43: Cup used as a scoop in bulk rice container. Use a scoop with a handle. COS
  45: (R) Ice build up on walk-in freezer doors/ plastic curtains. Defrost/clean Immd.
  Absorbent cloths used under portable cutting boards. Remove Immd.
  Coardboard lining shelf in rear dry storage area. Remove Immd. Ensure surface is smooth, non porous and easily cleanable.
  Raw wood pallets used throughout facility. Ensure surface is smooth, non porous and easily cleanable.
  47: Food splatter in several microwave ovens in facility. Clean and sanitize.
  Damaged door gaskets on True 2-door reach in cooler. Repair/replace.
  50: Spent water stored in mop bucket. Discard.
  51: Toilet paper lacking in stall in women's restroom. COS
  Waste receptical with lid lacking in women's restroom. Provide.
  Facility lacking waste receptical in men's restroom. Provide Immd.
  52: Trash-like/ food like debris piled up in several areas of loading dock. Organize area.
       
  Person in Charge: Kayur Popat
Inspector (Signature):  Beth Whalen             Please see original copy for PIC signature
    Date: 6/18/2014

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