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:    9 Date of Inspection:    1/23/2015
Risk Violations Count:    3 License Number:    F 352
Arrival Time:    5:15:00 PM Expiration date:    10/31/2016
Departure Time:    7:20:00 PM Facility Closure:    
 Food Facility Name
  Abington Memorial Hospital Cafeteria
  1200 Old York Road
  Abington Memorial Hospital
 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 X X
Approved Source
9 IN Food obtained from approved source    
10 IN 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 X  
14 IN Food-contact surfaces: cleaned & sanitized    
15 IN 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 IN 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 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    
25 N/O Food additives: approved & properly used    
26 IN 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 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/O Variance obtained for specialized processing methods    
Food Temperature Control
31 OUT 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 OUT Food properly labeled; original container X  
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 IN Utensils, equipment & linens: properly stored, dried & handled    
43 OUT Single-use & single-service articles: properly stored & used X X
44 N/O 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 OUT 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: 
Item/Location Temp Item/Location Temp Item/Location Temp
yogurt parfait surface line 50 ° F soup 147 ° F wawa creamer surface line 49 ° F
pizza roll upstairs pizza prep 135 ° F tomato sauce hot station upstairs 143 ° F sweet peppers food prep top 34 ° F
Meat Walk-in refrig 34 ° F Chicken Walk-in refrig 19 ° F Hot holding chicken parm 174 ° F
Hot holding Mashed potato 179 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Additional food temperatures - tabouli salad upstairs salad bar - 40 / grilled chicken upstairs salad bar - 42 / upstairs walk in cooler - 42 /
  pumpkin pie upstairs case - 42 / cheese cake upstairs case - 42 / 2 door reach in cooler - 34 /
  Purpose possible food borne illness investigation:
  8) sanitizer bucket stored on hand sink upstairs service line. COS
  13) raw eggs stored above ready to eat food items. COS
  14) soiled cutting edge on table top mounted can opener. (3R)
  20) multiple items stored above an approved cold holding temperature. (R) COS - the following items were voluntarily discarded by facility.
  4 yogurt parfait and 1 x vanilla pudding at upstairs service line, 3 x 32oz wawa creamers at upstairs coffee bar and five individual salads at downstairs tray line.
  31) upper rail of retail cake cold holding unit unable to maintain an approved cold holding temperature.
  35) open original containers of salad / green's / cheese at downstairs produce walk in cooler. COS
  43) single service take away containers at upper service / prep area stored food contact side up. (R) / COS
  45) Diamond plate damaged creating gap.
  Gasket cracked on 2 dr tray line refrig and air curtain refrig.
  47. Dried food spill on shelf in patient services dry storage room. Cleaned COS.
  35. Label lacking on bulk sugar container.
  53. Cove tile damaged / missing at bulk walk-in refrig and around column across from milk refrig.
  Ceiling tile not replaced in tray service area.
  Chipping paint on wall at rear of patient services dry storage room.
  43. Personal items stored on top case of single use items.
  Stressed the importance of proper hand washing, food handling, the exclusion and restriction of ill food workers.
  NOTE: EHS accompanied by Willow Grove regional area supervisor Andrea Sipple and EHS Mark Peacock.
  Stressed the importance of proper hand washing, food handling, the exclusion and restriction of ill food workers.
  Person in Charge: Jennifer Ross
Inspector (Signature):  Gregory Mininger             Please see original copy for PIC signature
    Date: 1/23/2015

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