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:    11 Date of Inspection:    9/5/2014
Risk Violations Count:    3 License Number:    A14265
Arrival Time:    12:30:00 PM Expiration date:    8/31/2016
Departure Time:    2:20:00 PM Facility Closure:    
 Food Facility Name
  Arnold's Family Fun Center
 Address
  V 2200 West Drive
 Municipality
  Upper Providence
 Owner
  David Rittenhouse
 Telephone
  610-666-0600
 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 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    
14 OUT Food-contact surfaces: cleaned & sanitized X X
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 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 IN Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 IN 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 IN 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  
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    
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 IN Plumbing installed; proper backflow devices    
50 OUT 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 OUT Adequate ventilation & lighting; designated areas used    
  
 
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
 
DISINFECTANT/SANITIZER:  Heat: Y  Chemical: Cl - QAT  CFSM Name: Richard Moses  Exp. Date: 6/30/2017
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in cooler 41 ° F Walk- in freezer -8 ° F Walk-in cooler #3 38 ° F
Walk-in freezer 8 ° F Gravy at hot buffet 156 ° F Meatballs at hot buffet 147 ° F
Alfredo Sauce at hot buffet 155 ° F Potatoe salad at buffet 33 ° F Cream cheese cup at buffet 36 ° F
Vegetable soup 180 ° F Hot dog 136 ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  13: Soda lines in direct contact with public service ice. Keep separate and protected.
  14: (R) Table top can opener blades in Buffet kitchen,and Bistro kitchen unclean. Clean and sanitize before next use. COS
   Deep groves on portable purple cutting board in Buffet kitchen. Resurface or replace.
  26: Chemical spray bottle, not labeled stored on counter with beer taps behind Bistro Bar. COS Keep in a designated area.
   Chemical spray bottle stored on food prep table with food in Buffet Kitchen. Keep in a designated area. COS
  35: Prepared food stored without labels in cooling unit # 12, Bistro Kitchen. Provide labels.
  37: Employee food stored in reach in beer cooler behind Bistro Bar. Keep in a separate designated area. COS
   Salad toppings lacking cover,sneeze guard at Buffet salad bar. Provide.
   Ice cream container stored directly on top of tray of frozen food in reach in freezer # 13. COS
   Box of Diet Pepsi syrup stored on floor behind bar in bowling area. Keep 6" off floor.
  39: Absorbent rags stored on surfaces throughout Buffet Kitchen. Keep in a bucket with sanitizer when not in use.
  42: Kitchen Utensils stored in ware wash area of Buffet kitchen with food contact surfaces exposed. Invert.
   Several mops stored in buckets in mop room off Buffet kitchen. Hang or invert to dry.
  43: Single serve forks stored in a cup in Bistro Kitchen with food contact surfaces exposed. Invert. COS
  47: Grease like build up on hood filter bases at cooks line in Buffet kitchen. Clean.
  50: Mop sink in Bistro kitchen filled with hose, several wet floor signes, etc. Keep accessible for designated purpose.
  54: 1-light out over cooks line in Buffet, and Bistro kitchen. Replace. COS
  Note: Facility must correct and maintain all violations.
       
  Person in Charge: Peter Costa
Inspector (Signature):  Beth Whalen             Please see original copy for PIC signature
    Date: 9/5/2014

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