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:    6 Date of Inspection:    10/29/2014
Risk Violations Count:    4 License Number:    A 1985
Arrival Time:    9:45:00 AM Expiration date:    4/30/2017
Departure Time:    11:20:00 AM Facility Closure:    
 Food Facility Name
  In The Bag Too
 Address
  222 Lakeside Drive
 Municipality
  Horsham
 Owner
  David Rubin & Marla Rubin
 Telephone
  215-443-8551
 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 OUT Proper eating, tasting, drinking, or tobacco use X X
5 IN No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 IN Hands clean & properly washed    
7 OUT No bare hand contact with RTE foods or approved alternate method properly followed X X
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 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 N/O Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 OUT 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 OUT Toxic substances properly identified, stored & used X  
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 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 OUT Contamination prevented during food preparation, storage & display X 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 X X
46 IN Warewashing facilities: installed, maintained, & used; test strips    
47 IN Non-food contact surfaces clean    
Physical Facilities
48 N/O Hot & cold water available; adequate pressure    
49 N/O Plumbing installed; proper backflow devices    
50 N/O Sewage & waste water properly disposed    
51 N/O Toilet facilities: properly constructed, supplied, & cleaned    
52 N/O Garbage & refuse properly disposed; facilities maintained    
53 N/O Physical facilities installed, maintained, & clean    
54 N/O 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: Jeffrey Weiss  Exp. Date: 12/31/2017
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
1 door retail beverage cooler 41 ° F 2 door retail beverage cooler 32 ° F 2 door prep cooler 50 ° F
2 door cooler - back room 43 ° F chest freezer 0 ° F cole slaw inside prep cooler 43 ° F
lunch meat in 2 door cooler 45 ° F glass door chest freezer -10 ° F lunch meat - prep cooler top/ice bath 40 ° F
soup in 2 door cooler 46 ° F hot holding N/A ° F tomato - prep cooler top/ice bath 45 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  4: Personal beverages without lids and straws stored in food prep areas. (R) COS.
  7: Employee had bare hand contact with ready to eat food. Employee discarded food. (R) COS.
  22: Several food items stored out at room temperature without the proper date/time log. Facility stated that they are aware of the 4 hour time limit
  and keep out only the amount of product that will be used in that time. Facility must keep a proper record (date/time log) of all food items to be
  stored at room temperature. Food items may not be stored above 41 degrees F for any more than 4 hours total.
  26: Chemical spray bottle stored on shelf with food contact items. COS.
  37: Cooked bacon draining on re-used egg cartons. COS.
  37: Soiled utensils stored in prep sink. COS
  37: Employee personal items stored on counter and shelf with food and/or food contact items. (R)
  45: Cardboard box re-used to store lids for single use containers. (R) COS.
  45: Utensils stored on absorbent towels at grill. COS.
  Note: Upon EHS arrival, 2 door reach-in cooler in back of facility ambient thermometer read 50 degrees F. Food items inside temped at 45 and 46
  degrees F. By the end of inspection, thermometer was observed at 43 degrees F. 2 door prep cooler ambient temperature observed at 50 degrees
  F. Facility keeps items in top of unit in an ice bath. Facility must monitor temperature of units and products to ensure food items are held at 41
  degrees F under normal working conditions. If cooling units are unable to maintain proper cold holding temperatures, MCHD may require facility to
  replace equipment and facility may be subject to legal action.
       
  Person in Charge: Jeffrey Weiss
Inspector (Signature):  Jennifer Beagle             Please see original copy for PIC signature
    Date: 10/29/2014

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