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:    7 Date of Inspection:    2/10/2015
Risk Violations Count:    1 License Number:    A 3179
Arrival Time:    8:50:00 AM Expiration date:    3/31/2017
Departure Time:    10:25:00 AM Facility Closure:    
 Food Facility Name
  Fill a Bagel
  424 Old York Road
  Vicki Ard
 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 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 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 N/O 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  
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 IN Toxic substances properly identified, stored & used    
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 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  
38 IN Personal cleanliness    
39 OUT Wiping cloths: properly used & stored 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 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 X  
46 OUT 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 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: Donna Grayson  Exp. Date: 3/31/2016
Item/Location Temp Item/Location Temp Item/Location Temp
Retail juice refrig 58 ° F retail beverage cream cheese refrig 40 ° F deli refrig case 38 ° F
2 door work top refrig 38 ° F 3 door prep refrig 40 ° F walk in refrig 40 ° F
hot holding Soup 160 ° F 1 dr UC refrig under espresso machine 31 ° F walk in refrig in rear 32 ° F
1 door freezer in rear 20 ° F large chest freezer basement -2 ° F small chest freezer basement 0 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Facility must correct and maintain all violations.
  20. Retail reach in beverage refrig above acceptable cold hold temperature. Unit reading 58 degrees at time of inspection. Facility removed all
  potentially hazardous foods immediately. COS.
  Fax service order invoice stating that refrigerator is maintaining internal temperature of 41 degrees F or below to; Jared Cinque, Fax # 215-784-5524, prior to use.
  This equipment is not to be used until approval is permitted by MCHD.
  37. Food items stored in plastic grocery bags in walk in refrig. COS.
  39. Wet wiping cloth for milk foamer rod at espresso machine stored outside on of sanitizer bucket. COS.
  43. Single service cups adjacent to espresso machine food contact side up lacking protection. COS.
  45. Tape on interior of 1 door reach in freezer in rear of facility. Removed. COS.
  45. R). Small chest freezer in front room of basement with cracked and damaged interior surface lid. Repair or replace.
  53. Dry wall damaged in back room adjacent to bagel racks.
  46. Ware wash machine rinse temperature gauge defective. EHS manually checked temperature of machine which reached 190 degrees.
  Fax service order invoice stating that ware washing machine is working properly and that gauge has been repaired. Fax to; Jared Cinque, Fax # 215-784-5524.
  Person in Charge: Vicki Ard
Inspector (Signature):  Jared Cinque             Please see original copy for PIC signature
    Date: 2/10/2015

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