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:    3/4/2015
Risk Violations Count:    2 License Number:    B15013
Arrival Time:    12:55:00 PM Expiration date:    9/30/2016
Departure Time:    2:40:00 PM Facility Closure:    
 Food Facility Name
  Ardmore Produce Inc.
 Address
  120 Coulter Avenue #15
 Municipality
  Lower Merion
 Owner
  Jung H. Her
 Telephone
  610-642-0660
 Purpose of Inspection
  Routine
 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 OUT Proper eating, tasting, drinking, or tobacco use X  
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 N/O 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/A 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 OUT 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
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 IN Wiping cloths: properly used & stored    
40 N/O Washing fruit & vegetables    
 
Compliance Status COS R
Proper Use of Utensils
41 OUT In-use utensils: properly stored X X
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 IN Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 OUT Warewashing facilities: installed, maintained, & used; test strips X  
47 IN Non-food contact surfaces clean    
Physical Facilities
48 OUT Hot & cold water available; adequate pressure X  
49 OUT 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 IN Adequate ventilation & lighting; designated areas used    
  
 
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
 
DISINFECTANT/SANITIZER:  Heat:   Chemical: Cl & QAT  CFSM Name: In Seong Her  Exp. Date: 3/31/2017
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
2 door reach in 40 ° F melon 38 ° F 2 door reach in 32 ° F
2 door reach in 38 ° F 2 door reach in 39 ° F walk in refrig 40 ° F
walk in refrig 38 ° F hot holding n/a ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  4. Employee consuming food in front service area. COS
  26. Chemical spray bottles lacking label at front counter area.
  37. R- Food containers stored directly on the floor in retail area and refrigeration. Facility stated they had received a delivery.
  41. R- Tong handle in direct contact with RTE food items at smoothie/juice area. COS
  48. Lacking hot and cold water under pressure at hand wash station and 3 compartment ware wash sink in retail area. COS
  49. Faucet loose at hand wash station in retail area.
  46. 3 compartment ware wash sink blocked by tray at front retail area. Facility must ensure sinks are accessible at all times
  and not used for food prep. At time of inspection facility cleaned and setup 3 compartment ware wash sink. COS
  50. Pipes under 3 compartment ware wash sink not connected to sink.
  Facility has voluntarily discarded all food items that have been prepared onsite.
  Facility may not prepare food items onsite until 3 compartment ware wash sink has been repaired and receive written permission from MCHD
  Facility may only sell commercially prepackaged non potentially hazardous foods and whole uncut fruits and vegetables.
  If facility is found selling potentially hazardous food items or foods prepared onsite legal action may be taken.
  Items discarded at time of inspection: cut pineapple 4lbs/6pcs 24oz/8pcs 8oz, cut strawberries 4lbs/2 pcs 8oz, melon 6lbs/5 halves/6pcs 24 oz/8pcs 8oz
  cut mango 4lbs/8pcs 12oz/8pcs 8oz, cut beets 2lbs, cut oranges 10 pcs, cut kiwi 1 pc, cut ginger 1pc, cut papaya 1 qt
  cut water melon 8pcs 8oz,/ 8pcs 24oz/ 1/4 pc, cut assorted vegetables 14pcs 24oz/ 18 pcs 12oz, assorted salsa 25 pcs 8oz, guacamole 32pcs 8oz
       
  Person in Charge: Alex Lee
Inspector (Signature):  Tim Moeller             Please see original copy for PIC signature
    Date: 3/4/2015

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