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:    11 Date of Inspection:    4/8/2015
Risk Violations Count:    5 License Number:    A 2541
Arrival Time:    1:00:00 PM Expiration date:    11/30/2016
Departure Time:    2:20:00 PM Facility Closure:    
 Food Facility Name
  Ben & Irv Deli Restaurant
 Address
  1962 County Line Road
 Municipality
  Upper Moreland
 Owner
  Leonard Bromberg
 Telephone
  215-355-2000
 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 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/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected X  
14 OUT Food-contact surfaces: cleaned & sanitized X  
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 OUT 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 N/A Pasteurized foods used; prohibited foods not offered    
Chemical
25 N/A 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/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 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 OUT 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 OUT Non-food contact surfaces clean   X
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 IN Adequate ventilation & lighting; designated areas used    
  
 
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
 
DISINFECTANT/SANITIZER:  Heat:   Chemical: QAT  CFSM Name: Alvin Goodwyn  Exp. Date: 12/31/2017
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Retail display cooler 41 ° F Tuna salad/retail cooler 46 ° F Meatballs/retail cooler 46 ° F
Retail display cooler 40 ° F Roast beef/retail cooler 41 ° F Ham/retail cooler 42 ° F
Prep cooler 41 ° F Soup 180 ° F Matzo 170 ° F
2-door reach-in refrig. 40 ° F Walk-in refrig. 40 ° F Walk-in freezer 10 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Facility must correct and maintain all noted violations.
  8- Handwashing sink faucets located in kitchen with food debris build-up. Hand sink basin unclean.
  13- Raw eggs stored above ready-to-eat (RTE) foods in retail display cooler. COS
  14- Can opener piercing point unclean. COS
  20- Time/temperature control for safety foods at retail display cooler observed with internal temperature greater than 41F.
  Manager stated that foods were prepared the same morning. Food items such as tuna salad, cooked fish and potato
  salad were moved to walk-in refrigerator and display cooler temperature was adjusted to 32F. COS
  21- Lacking date markings on refrigerated food items prepared in facility and held for more than 24 hours at
  2-door reach-in refrigerator and walk-in refrigerator (e.g. soup, gravy).
  35- (R) Lacking common ingredient names on dry goods such as flour and sugar under prep table in back area of kitchen.
  39- Wet wiping cloths not stored in sanitation solution buckets at retail display area and kitchen. COS
  45- Ice dispenser at fountain soda machine with pink residual substance.
  45- Shield located inside of ice machine in kitchen with pink residual substance.
  47- (2xR) Excess food debris at the interior of refrigeration units at cook's line and display retail coolers.
  47- Lacking light shield at fluorescent light inside retail display cooler (first one on the left).
  47- Duct tape observed holding glass door and frame at display cooler (cheeses).
  47- Dust accumulation on the fan guards of 2-door reach-in refrigerator in kitchen.
  51- Defective exhaust ceiling fan in employee restroom (side storage room).
  53- Grease surrounding cooking equipment at cook's line.
  53- Food debris and grease observed under deep fryers.
  53- (R) Food debris observed on the floor at detached side storage room.
       
  Person in Charge: Alvin Goodwyn
Inspector (Signature):  Yessika Mashinski             Please see original copy for PIC signature
    Date: 4/8/2015

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