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:    6 Date of Inspection:    2/23/2015
Risk Violations Count:    0 License Number:    A15177
Arrival Time:    10:35:00 AM Expiration date:    12/31/2016
Departure Time:    12:30:00 PM Facility Closure:    
 Food Facility Name
  Abramson Center for Jewish Life - Morrison Mgt Specialists
  1425 Horsham Road
  Morrison Management Specialists - Compass Group
 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 IN Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 N/A 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 IN 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 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 OUT Contamination prevented during food preparation, storage & display X  
38 IN Personal cleanliness    
39 IN Wiping cloths: properly used & stored    
40 IN 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 N/O Gloves used properly    
Utensils, Equipment and Vending
45 IN 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 OUT 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: Thomas Vernon  Exp. Date: 6/30/2018
Item/Location Temp Item/Location Temp Item/Location Temp
Cold prep refrig. at tray line 35 ° F Hot holding unit 171 ° F 4-door reach-in refrig. at tray line 35 ° F
Cooked fish at hot holding unit 136 ° F Walk-in refrig. #1 36 ° F Walk-in freezer 8 ° F
Walk-in refrig.#2 36 ° F 1-door reach-in refrig. 39 ° F Salad prep refrig. 36 ° F
Watermelon at salad prep refrig. 41 ° F 1-door reach-in at 2nd fl pantry 34 ° F 1-door reach-in at 3rd fl pantry 33 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  37-Portion cup in the apple sauce for dispensing-corrected.
  -Absorbent liner under sliced onions-corrected.
  47-Mold like substance build-up at premix hose of produce wash chemical dispenser installed at prep sinks.
  -Excess food debris at the bottom of salad prep refrig. in meat cold prep kitchen.
  -Debris at the bottom of ice scoop holder at ice machine-corrected.
  46-Defective cold water faucet at the 3-compartment sink in meat kitchen.
  Fax service order invoice stating that cold water is available at sink to; Judy Rho, Fax # 215-784-5524, within 1 business day.
  51-No employee handwash reminder signs in men's and women's toiletrooms used by foodservice employees; two signs issued today.
  -Overflowing waste container in women's employee toiletroom.
  53(R)-Chipped paints on the floor of dry storage room.
  54-Excess grease accumulation on the exhaust hood filters above griddle and charbroiler. Will be referred to Horsham Township Fire Marshal.
  Establishment observed with an active renovation of new "Bistro" on 1st floor lobby area. Previous bistro operation demolished
  and new floor plan, new surface finishes and new foodservice equipment to be installed.
  Licensee is submit properly prepared plans along with required information to; Montgomery County Health Dept.,
  102 York Road , Suite 401, Willow Grove, PA 19090, prior to further construction. Plans are to be submitted, reviewed
  and approved prior to requesting an inspection for a newly renovated area. Licensee may not use renovated area
  without a written approval from the Dept.
  A plan review packet can be downloaded @
  Person in Charge: Thomas Vernon
Inspector (Signature):  Judy Rho             Please see original copy for PIC signature
    Date: 2/23/2015

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