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:    2/27/2015
Risk Violations Count:    3 License Number:    F 352
Arrival Time:    11:25:00 AM Expiration date:    10/31/2016
Departure Time:    2:25:00 PM Facility Closure:    
 Food Facility Name
  Abington Memorial Hospital Cafeteria
 Address
  1200 Old York Road
 Municipality
  Abington
 Owner
  Abington Memorial Hospital
 Telephone
  215-481-2754
 Purpose of Inspection
  Routine-Complaint
 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 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    
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 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 IN Proper cooling time & temperature    
19 IN Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 OUT Time as a public health control; procedures & record X  
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    
Chemical
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
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 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 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 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    
46 IN 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 IN Physical facilities installed, maintained, & clean    
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: Non-Profit  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Milk Walk in Cooler 33 ° F Bulk Walk in Freezer -10 ° F Ingredient Walk in Cooler 40 ° F
Hot Holding Soup-Cream Spinach 184 ° F Hot Holding-Soup 164 ° F Salad Station Lettuce 44 ° F
Hot Holding-Hot Dogs 205 ° F Pantry Walk in Cooler 33 ° F Catering Walk in Cooler 40 ° F
Salad Prep Station-Tuna 41 ° F Dry Storage room 70 ° F Burgers 152 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8.- Several hand washing signs missing at hand sink stations in upstairs kitchen area and in both employee restrooms.
  15.- Dented can of Tratorria Marinara sauce 6lbs dented. Taken off of shelf to be returned to the supplier.- COS
  22.- Log lacking for food prep cooler. This unique design for a cooling unit has 2 different compressors inside of unit. Facility managers have stated per
  conversation that unit is scheduled to be repaired on Monday. Facility has provided EHS Lamar Smith log for foods stored in this cooling unit.-COS
  Facility must fax or e-mail Lamar Smith 215-784-5524 or Scan and e-mail Lsmith@montcopa.org stating second compressor in unit is repaired.
  37.- Bottled water located on dry storage self and inside of under counter reach in freezer.- COS-Hair restraints lacking for to servers in upstairs kitchen-. COS
  8.- Hand soap and sanitizer located above edge of food prep table downstairs kitchen.- COS
  -Leak coming from eye station located in downstairs hand sink by bulk walk in cooler.
  45.- Wet rags stored below cutting board in basement kitchen.- COS
  53.- (R) Chipping paint on wall at rear of patient services dry storage room.
  54.- Heavy dust inside of vent located in backroom area by pantry walk in cooler upstairs.
  Note: Stressed the importance of hand washing and food handling procedures.
  -Spoke about the imporatnace of food products being stored inside pans and containers on hot and hold station. Too much food product in a container
  can and will lead to improper temperatures.
       
  Person in Charge: Jennifer Ross
Inspector (Signature):  Lamar Smith             Please see original copy for PIC signature
    Date: 2/27/2015

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