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:    10/28/2014
Risk Violations Count:    4 License Number:    F 352
Arrival Time:    10:15:00 AM Expiration date:    10/31/2016
Departure Time:    12:15:00 PM Facility Closure:    
 Food Facility Name
  Abington Memorial Hospital Cafeteria
 Address
  1200 Old York Road
 Municipality
  Abington
 Owner
  Abington Memorial Hospital
 Telephone
  215-481-2754
 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 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  
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/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected    
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 IN Proper hot holding temperature    
20 OUT Proper cold holding temperature X  
21 IN Proper date marking & disposition    
22 N/O Time as a public health control; procedures & record    
Consumer Advisory
23 N/O 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 N/O Toxic substances properly identified, stored & used    
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/O Pasteurized eggs used where required    
29 N/O Water & ice from approved source    
30 N/O 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 IN 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 X  
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 OUT 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 OUT 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 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: Y  Chemical: QAT  CFSM Name: Non-Profit  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Ramekin of Cocktail Sauce @ service prep 71 ° F Ramekin of tartar sauce @ service prep 68 ° F hot dog service area 165 ° F
Jambalaya hot service 135 ° F potato salad deli cold holding 45 ° F turkey burger downstairs steam table 180 ° F
creamer downstairs 50 ° F milk downstairs 30 ° F Chicken table - downstairs 205 ° F
walk in cooler 38 ° F ice cream freezer -15 ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8) paper towels lacking at multiple hand sinks at upstairs service area. COS
  13) deli prep / pilot station food items stored outside of sneeze guard with self service. COS
  14) soiled cutting edge of multiple table mounted can openers. (2R)
  20) potential hazardous food items stored above an approved cold holding temperature. COS
  facility voluntarily discarded 2 x 1/3 pan each of coffee creamer @ 50 degrees F inside reach in rolling milk cooler of downstairs kitchen.
  Facility voluntarily discarded 31 plastic ramekins of tartar sauce and 21 plastic ramekins of cocktail @ 70 degree F from downstairs kitchen plate prep area.
  39) wet wiping clothes stored on cutting board at up stairs sautee station. COS - facility prepared sanitizer bucket.
  43) facility storing single service plates food contact side up @ deli prep. COS
  45) tin foil ling griddle press @ sautee station. COS
  47) food spillage observed on floor of downstairs walk in freezer.
  NOTE: Facility serves sushi from contracted provider on Tuesdays.
  facility serving prepared sushi from Dept of Agricultural inspected whole sale provider.
  during time of inspection sushi provider observed opening packing to finish packaging with pickle ginger and wasabi paste.
  sushi provider is not permitted to break seal of packaging on site. all prep for sushi must take place within sushi provider commissary prior to service at facility.
       
  Person in Charge: Jennifer Ross
Inspector (Signature):  Gregory Mininger             Please see original copy for PIC signature
    Date: 10/28/2014

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