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:    2/20/2015
Risk Violations Count:    3 License Number:    CC13912
Arrival Time:    12:15:00 PM Expiration date:    2/28/2017
Departure Time:    3:55:00 PM Facility Closure:    
 Food Facility Name
  Giant Food Store #6427
  315 York Road
  Upper Moreland
  Giant Food Stores, LLC
 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 N/O 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 IN Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 IN Food-contact surfaces: cleaned & sanitized    
15 OUT Proper disposition of returned, previously served, reconditioned, & unsafe food X  
Compliance Status COS R
Potentially Hazardous Food Time/Temperature
16 IN 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/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 N/O Pasteurized foods used; prohibited foods not offered    
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    
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/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 IN Contamination prevented during food preparation, storage & display    
38 IN Personal cleanliness    
39 N/O 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 N/O 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    
46 IN Warewashing facilities: installed, maintained, & used; test strips    
47 N/O 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 N/O Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean    
54 N/O 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: Andre Harris  Exp. Date: 9/30/2015
Item/Location Temp Item/Location Temp Item/Location Temp
Bakery Walk in Cooler 35 ° F Bakery Walk in Freezer 8 ° F Meat Walk in Cooler 33 ° F
Chicken Prep Walk in Cooler 40 ° F Display Cooler Deli 32 ° F Display Cooler Deli 36 ° F
Seafood Display 30 ° F Hot Holding Mac and Cheese 185 ° F Hot Holding Green Beans 170 ° F
Reach in Freezer 2 ° F Reach in Cooler Prep Section 39 ° F Retail Cheese Cooler 34 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8.- Hand sink at meat station lacking paper towels and cleaners stored on shelf of single service containers.- COS
  Hand sink in prep station with items stored inside.- COS- Hand soap above slicer next to hand sink at deli station.
  Hand sink at coffee station reaching 88 Degrees F. Minimum 100 Degrees A 48 Hour follow up will occur to ensure sink is repaired and teming at a minimum
  of 100 degrees F. Fax work order stating hand sink is temping at a minimum of 100 Degrees F to attention Lamar Smith 215-784-5524/
  15.- Pod area dented cans of Old De paso Chili dented 6oz about 15 in number and one can of Campbell's soup dented.- COS
  45.- Gasket torn at food preparation hot and cold foods area across from grill.-Gasket torn at deli station under counter cooler.
  Interior of display cooling doors with rust and soiled debris on units at deli and seafood section.
  -Electrical sockets damaged in deli display areas.
  -Food debris build up located in bottom of cheese case.
  Rusty shelving located at meat station holding single service items and rusty shelving inside of dressing cooler at food prep salad bar station.-
  -Cutting board located in front prepared food station with towel underneath unit.-Remove
  53.- Compressor located inside of frozen walk in freezer in backroom with heavy frost build up on compressor.
  -Floor inside of walk in freezer outside of POD operation with debris build up on the floor.
  Person in Charge: Alan Carcifi
Inspector (Signature):  Lamar Smith             Please see original copy for PIC signature
    Date: 2/20/2015

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