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:    12 Date of Inspection:    12/5/2014
Risk Violations Count:    4 License Number:    A 1266
Arrival Time:    11:00:00 AM Expiration date:    10/31/2016
Departure Time:    12:20:00 PM Facility Closure:    
 Food Facility Name
  Annamarie's Place
 Address
  347 Main Street
 Municipality
  Royersford
 Owner
  Annamarie Chestnut
 Telephone
  610-948-0590
 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 OUT 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 N/O 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/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected    
14 OUT Food-contact surfaces: cleaned & sanitized   X
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 IN Time as a public health control; procedures & record    
Consumer Advisory
23 IN 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 IN Toxic substances properly identified, stored & used    
Conformance with Approved Procedure
27 IN 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 IN Pasteurized eggs used where required    
29 IN 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 OUT Thermometer provided & accurate    
35 OUT 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    
38 IN Personal cleanliness    
39 OUT Wiping cloths: properly used & stored X 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 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
46 IN Warewashing facilities: installed, maintained, & used; test strips    
47 OUT Non-food contact surfaces clean   X
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   X
54 OUT 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: Annamarie Chestnut  Exp. Date: 12/31/2014
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Chest freezer 0 ° F Chest freezer 2 ° F Reach in cooler 38 ° F
Cream Chipped beef 182 ° F Oatmeal 170 ° F Milk in cooler 36 ° F
3-door reach in cooler 40 ° F Reach in freezer -2 ° F Pancake batter in cooler 36 ° F
Bain-marie 40 ° F Home fries 182 ° F Beverage reach in cooler 38 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1: MCHD facility license posted expires as of 10/31/2014. Facility owner stated that license renewal application was recently sent to MCHD.
   Post new license when received.
  8: (R) Hand sink in ware wash area filled with debris. Clean and sanitize, utilize for designated purpose.
  13: Raw eggs stored above RTE food in reach in cooler. Move to bottom shelf keep separate in a designated area.
  14: (R) Table top can opener blade unclean. Clean and sanitize in between uses.
  34: Visible and accurate thermometer lacking in several cooling units. Provide.
  35: Common food labels lacking on several secondary condiment containers. Provide.
  37: Food stored on floor in upstairs storage room. Keep 6" off floor. Facility was receiving order at time of inspection.
  39: (R) Wet wiping cloths stored on surfaces throughout kitchen, prep area. Keep in a bucket with sanitizer when not in use. COS
  45: (R) Paint peeling on several cabinet doors under butcher block counter. Resurface/replace.
  47: (R) Food like debris on shelves, surfaces throughout facility. Clean and sanitize.
  53: (R) Food like debris build up on floors throughout facility. Clean.
  54: Light shield, or shatter proof bulbs lacking on fixture in ware wash area. Provide.
  Note: Facility must correct and maintain all violations.
       
  Person in Charge: Annamarie Chestnut
Inspector (Signature):  Beth Whalen             Please see original copy for PIC signature
    Date: 12/5/2014

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