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:    9 Date of Inspection:    9/9/2014
Risk Violations Count:    2 License Number:    A15985
Arrival Time:    9:50:00 AM Expiration date:    8/31/2016
Departure Time:    11:15:00 AM Facility Closure:    
 Food Facility Name
  Pope John Paul II
  181 Rittenhouse Road
  Upper Providence
  Aramark Educational Services, LLC
 Purpose of Inspection
 Re-inspection on or after


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/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 IN 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 OUT Proper hot holding temperature X  
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    
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 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 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 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    
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 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 OUT Physical facilities installed, maintained, & clean    
54 OUT Adequate ventilation & lighting; designated areas used X  
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
DISINFECTANT/SANITIZER:  Heat:   Chemical: Cl - QAT  CFSM Name: Kathleen McDonnell-Burns  Exp. Date: 3/31/2018
Item/Location Temp Item/Location Temp Item/Location Temp
Reach in pretzel freezer -14 ° F Walk-in cooler 38 ° F Walk-in freezer 0 ° F
Pizza Warmer Box 165 ° F Reach in cooler-Pizza station 32 ° F Sliced Tomatoes 38 ° F
Chix Salad 38 ° F Mac n cheese 174 ° F Chix sandwich 152 ° F
French Fries 95 ° F Display cooler 36 ° F Milk cooler 38 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Note: Facility MCHD license posted expired as of 08/31/14. Facility provided documentation of license renewal, and cancelled check. as of 08/08/14. Post new license
   when received.
  19: French fries being served from a warmer not properly working and warming light out at time of inspection. Facility manager replaced light,
   and cut the portion of french fries in holding pan in 1/2. Ensure all hot holding is maintained at 135 F, or above. COS.
  11: 1-Gallon container Kikkoman, Teriyaki stored open on shelf in dry storage room. Label states "Keep refrigerated once open" COS
  31: Warmer tray at fast food station not properly working at time of inspection. Employee stated that warmer consistently turns off and on without
   warning. Ensure all equipment is working properly.
  34: Visible and accurate thermometer lacking in reach in retail milk cooler. Provide.
  37: Employee personal items ( Keys) stored on food prep surface with food. Keep separate in a designated area. COS
  42: Mop stored in mop sink. Hang or invert to dry. COS
  43: Single serve items stored on shelves in dry storage room with food contact surfaces exposed. Invert. COS
  45: Water pooling under Coca Cola fountain soda machine in self service area. Clean and sanitize.
   Rust-like build up on shelf in cabinet under self serve fountain soda machine. Clean and sanitize.
  53: Food spillage, packaging debris on floor under shelves in walk-in freezer. Clean and sanitize.
  54: 1- set of lights out in walk-in Freezer. Replace
   Light out over fast food warmer tray. COS
  Note: Facility must correct and maintain all violations.
  Person in Charge: Kathleen McDonnell-Burns
Inspector (Signature):  Beth Whalen             Please see original copy for PIC signature
    Date: 9/9/2014

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