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:    11/3/2014
Risk Violations Count:    3 License Number:    CC13912
Arrival Time:    1:55:00 PM Expiration date:    2/28/2017
Departure Time:    3:40:00 PM Facility Closure:    
 Food Facility Name
  Giant Food Store #6427
  315 York Road
  Upper Moreland
  Giant Food Stores, 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 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    
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 IN 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 IN 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 IN 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/A 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 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 N/O Plant food properly cooked for hot holding    
33 IN 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 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 OUT 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 OUT Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean   X
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: Andrew Harris  Exp. Date: 9/30/2015
Item/Location Temp Item/Location Temp Item/Location Temp
Meat walk-in refrig. 30 ° F Chicken meats at steam table 94 ° F Coffee bar prep refrig. 40 ° F
Sandwich prep refrig. 34 ° F Egg plant parmesan at steam table 158 ° F cooking school 2-door reach-in refrig. 37 ° F
Cooked chicken at finished stage 173 ° F Meatballs at deli display refrig. 36 ° F Deli walk-in refrig. 37 ° F
Deli display refrig. 36 ° F Bakery walk-in refrig. 35 ° F Work top refrig. at deli 37 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8-One of handsink in bakery obstructed by utensil storage-corrected.
  -No soap at the handsink near the entrance to floral prep area.
  19-Cooked chicken cheesesteak meat and cooked onions at steam table for unknown duration of time and temperature
  observed at 94F and 91F; corrected by disposal-~2lbs chicken, ~2 lbs cooked onions.
  26-Blue solution glass cleaner spray bottle stored on food packaging table at prepared meat section-corrected.
  42-Cleaned utensils stored at the faucet arm of meat prep room 3-compartment sink-corrected.
  43-Cake lids, single service container box stored on floor of walk-in refrig. and during storage at deli area-corrected.
  45-Prep sink in bakery faucet nozzle spraying water when in use.
  46-Qat sanitizer test strips missing concentration chart in bakery 3-compartment sink.
  47-Residue build-ups at the handsinks in produce prep area.
  52-Minor food debris/trash at the exterior trash compactor perimeter.
  53(R)-Debris/trash on the floor of peapod walk-in refrig.
  -Debris/trash on the floor of produce walk-in refrig.
  Person in Charge: Marlene Bower
Inspector (Signature):  Judy Rho             Please see original copy for PIC signature
    Date: 11/3/2014

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