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:    5 Date of Inspection:    11/12/2014
Risk Violations Count:    4 License Number:    B17459
Arrival Time:    11:20:00 AM Expiration date:    11/30/2016
Departure Time:    2:35:00 PM Facility Closure:    
 Food Facility Name
  Agape Bakery
 Address
  1222 Welsh Road, Suite 11
 Municipality
  Montgomery
 Owner
  Kyung Jin Han
 Telephone
  215-412-0478
 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  
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 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 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 OUT Time as a public health control; procedures & record X  
Consumer Advisory
23 IN 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 X X
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 IN 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 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  CFSM Name: Hye Lee Kim  Exp. Date: 3/31/2019
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
prep cooler 36 ° F walk-in cooler 36 ° F walk-in freezer -5 ° F
display case 36 ° F hot holding unit - ambient 100 ° F pork pastry in hot holding unit 108 ° F
domestic freezer 4 ° F 2 door work top cooler 40 ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  19: Pastries containing pork temped at 108 degrees F. Facility voluntarily reheated for proper hot holding. Facility also turned up temperature on hot
  holding unit. COS.
  22: Pastries containing pork, sausage, and/or vegetables stored out at room temperature for retail sale. Facility placed items in cooler for cold
  holding. If facility wishes to store potentially hazardous food items at room temperature, facility must provide lab analysis stating that pastries are
  stable at room temperature, or keep a proper date/time log. Items must be consumed within 4 hours of preparation and must be labeled as such
  if stored at room temperature. COS.
  4: Employee water bottles (without lids and straws) stored in food prep and/or storage areas. (R) COS.
  26: WD40 can stored on shelf with food items. COS.
  37: Food containers on floor in walk-in freezer. (R)
  37: Food containers on floor in walk-in cooler and in bakery area.
  37: Food items uncovered in walk-in freezer. (R)
       
  Person in Charge: Sera Lee
Inspector (Signature):  Jennifer Beagle             Please see original copy for PIC signature
    Date: 11/12/2014

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