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:    7/14/2014
Risk Violations Count:    2 License Number:    B18587
Arrival Time:    11:00:00 AM Expiration date:    6/30/2017
Departure Time:    12:00:00 PM Facility Closure:    
 Food Facility Name
  Beachcomber Swim Club
 Address
  652 DeKalb Pike
 Municipality
  Whitpain
 Owner
  Christine Koch
 Telephone
  484-680-9606
 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 OUT 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 X
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/A 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 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 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 N/A Pasteurized foods used; prohibited foods not offered    
Chemical
25 N/A 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/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 OUT Thermometer provided & accurate    
35 IN Food properly labeled; original container    
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons X  
37 OUT Contamination prevented during food preparation, storage & display X  
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 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    
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 OUT Plumbing installed; proper backflow devices    
50 IN Sewage & waste water properly disposed    
51 OUT 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: Cl  CFSM Name: See Below  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Chest Freezer -10 ° F reach-in cooler 41 ° F reach-in cooler 38 ° F
hot holding na ° F  ° F  ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  *Facility must correct and maintain all noted violations.
  Note: License renewal issued 6/30/14 as Berardelli Enterprises LLC, during inspection it was noted that Lee's
  Hoagie is the food service in facility. Will discuss with supervisor.
  1: Facility lacking current MCHD CFSM- Facility has 48 hours to submit proof of registration in an approved course or
  reciprocity application. Approve course provide list and reciprocity application left at time of inspection. (R)
  8: Lacking hand wash sign at back hand sink and restroom hand sink. Lacking paper towels at back hand sink. (R)-COS
  34: Lacking accurate visible thermometer in reach-down freezer.
  37: Employee items stored on food prep table. -COS
  37: Food handlers lacking hair restraints.
  54: Light shield lacking above kitchen prep table.
  45: Soiled container stored in food prep sink. Food prep sink only for food preparation. Clean and sanitize before use.
  49: Hot water handle of mop sink not working properly. Must repair immediately. Fax repair order to MCHD
  Attn: Stephanie Morano 610-278-5167.
  49: Lacking proper air gap at food prep sink. - Must repair immediately. Fax repair order to MCHD
   Attn: Stephanie Morano 610-278-5167
  49: Reach-in cooler draining into bucket. Must be connected to proper plumbing.
  51: Lacking trash can with lid in employee restroom.
  36: Several torn screens and screen door to dining area open at time of inspection. -COS
  36: Mouse like dropping by 3 bay sink. Facility has 10 business days to submit current pest control report.
  54: Light shield lacking above kitchen prep table.
  Accompanied by EHS Anita Weil
       
  Person in Charge: Danielle Cantwell
Inspector (Signature):  Stephanie Morano             Please see original copy for PIC signature
    Date: 7/14/2014

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