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:    9/8/2014
Risk Violations Count:    3 License Number:    A 3490
Arrival Time:    11:15:00 AM Expiration date:    8/31/2016
Departure Time:    12:40:00 PM Facility Closure:    
 Food Facility Name
  555 Café
 Address
  555 Business Center Drive
 Municipality
  Horsham
 Owner
  Dan Higgins
 Telephone
  215-443-9980
 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   X
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/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 N/O Food separated & protected    
14 OUT Food-contact surfaces: cleaned & sanitized   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 OUT Proper cold holding temperature X  
21 IN Proper date marking & disposition    
22 N/A 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 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 OUT 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 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 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   X
46 OUT Warewashing facilities: installed, maintained, & used; test strips   X
47 OUT Non-food contact surfaces clean   X
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: Cl - QAT  CFSM Name: See #1  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
2 door reach-in cooler 41 ° F chest freezer 0 ° F domestic refrigerator 44 ° F
domestic freezer 0 ° F retail beverage cooler - pepsi 34 ° F prep cooler 49 ° F
meatballs 187 ° F retail beverage cooler - coke 56 ° F chicken salad 46 ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1: Facility license expired 8/31/14. (R) Facility must submit license application to MCHD within 5 business days or face possible legal action.
  1: Facility lacks CFSM certificate. (Rx5) Facility must submit reciprocity application to MCHD within 5 business days or face possible legal action (Rx5)
  14: Cutting board at prep cooler has heavy staining. (Rx4)
  14: Calcium-like growth observed on splash guard inside ice machine. (R)
  20: Food items in top of prep cooler observed above an approved cold holding temperature. Facility moved all items in bottom of cooler to another
  cooling unit for proper cold holding. Facility placed items in stop of unit on ice. COS.
  31: Prep cooler thermometer observed at 49 degrees F. Facility may not use unit to store potentially hazardous food items until unit is able to
  maintain product temperatures at 41 degrees F or below and permission for use is granted by MCHD. Fax work order for repair to MCHD
  215-784-5524 Attn: Jennifer.
  37: Hair restraints lacking for food handlers. (R) COS.
  39: Sponges in use at 3 basin sink.
  42: Mop stored in bucket.
  45: Top surface of chest freezer has rust-like debris. (Rx2)
  45: Inside door of chest freezer damaged with insulation exposed. (Rx2)
  45: Rust-like build-up on shelves of 2 door reach-in cooler. (Rx2)
  46: QAT test strips have water damage. (R)
  47: Dust-like build-up on fan guards in retail coke cooler and 2 door reach-in cooler.
  Note: Coke cooler stores only non-potentially hazardous beverages.
  -EHS will discus with supervisor possible legal action for repeated violations.
       
  Person in Charge: Daniel Higgins
Inspector (Signature):  Jennifer Beagle             Please see original copy for PIC signature
    Date: 9/8/2014

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