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:    8 Date of Inspection:    3/16/2015
Risk Violations Count:    4 License Number:    F13664
Arrival Time:    12:10:00 PM Expiration date:    9/30/2016
Departure Time:    1:45:00 PM Facility Closure:    
 Food Facility Name
  Atrium Café
  375 Morris Road
  Upper Gwynedd
  ACTS Retirement Life Communities
 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 OUT Adequate handwashing facilities supplied & accessible X 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 N/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected X  
14 IN Food-contact surfaces: cleaned & sanitized    
15 N/O 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 OUT 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 N/O 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 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 N/O Water & ice from approved source    
30 N/O Variance obtained for specialized processing methods    
Food Temperature Control
31 OUT 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 OUT Food properly labeled; original container X  
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 OUT Utensils, equipment & linens: properly stored, dried & handled   X
43 OUT Single-use & single-service articles: properly stored & used X  
44 IN Gloves used properly    
Utensils, Equipment and Vending
45 IN 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 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: Exempt  Exp. Date: 
Item/Location Temp Item/Location Temp Item/Location Temp
Deli Ham @ food prep cooler top 50 ° F Deli Turkey Food prep cooler top 50 ° F Soup cooks line 160 ° F
Pulled Pork hot holding 140 ° F Cheese food prep cooler bottom 39 ° F Tuna Salad 50 ° F
Coleslaw 47 ° F reach in freezer 0 ° F two door reach kitchen 33 ° F
beverage reach in cooler dining 20 ° F poultry salad bar 50 ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8) facility lacking hand washing sign hand sink in prep kitchen. (R) / COS
  13) facility storing raw food items above ready to eat food item in reach in freezer. COS
  facility lacking sneeze guard or covers for dry food items for salad bar - crouton / dried fruit / etc.
  20) facility storing multiple food items above an approved temperature at salad bar as well as food prep cooler top. COS
  Facility voluntarily discarded 1/6 pan each - deli turkey / deli ham / deli cheese (2) / chicken salad / tuna salad.
  facility unable to provide chain of custody temp log for items brought from Brittany Point Retirement Community.
  Food prep items at salad bar observed above an approved cold holding temperature. facility lacking time log for items
  facility was permitted a four hour window on items observed outside of an approved temperature at time log book should a consistent set up of salad bar at 11:30am - within 4 hrs of inspection.
  facility was instructed to produce time/temp log for all food items transported from Brittany Point Facility to Atrium Facility.
  22) time log lacking for 3/16/15 for food items observed outside of an approved temperature. facility was able to provide time log for days prior to inspection.
  facility was instructed on appropriate usage of time logs including the disposal of food items held outside of an approved temperature..
  31) facility salad bar and food prep cooler top unable to maintain food items an approved temperature under present usage conditions.
  each unit was able to display an approved temperature, facility adviced on the efficacy of metal storage pans as compared to plastic as well as the need to keep prep cooler tops down.
  35) open original cans of product throughout prep kitchen. COS - facility isntructed to relocate items to approved storage containers.
  42) mop not hanging or inverted to dry. (R)
  43) single service plates stored food contact side up. COS
  NOTE - two x two door units were not in service during time of inspection.
  facility stated that food prep takes place at Brittany Point Estates where food items are then transported to ACTS corporate office (ATRIUM).
  facility stated items temperatures are recorded for items prior to transport - facility was instructed to create at log in regards to food transport and distribution.
  report was reviewed with Chef Bruce Stewart as well as Ann Mare Frazen
  Bruce Stewart stated possession of active Serv Safe Certificate.
  Person in Charge: Ann Marie Frazen
Inspector (Signature):  Gregory Mininger             Please see original copy for PIC signature
    Date: 3/16/2015

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