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:    17 Date of Inspection:    4/14/2015
Risk Violations Count:    4 License Number:    CC18332
Arrival Time:    10:30:00 AM Expiration date:    5/31/2016
Departure Time:    1:15:00 PM Facility Closure:    
 Food Facility Name
  Bhavani Food Market
 Address
  130 West Main Street
 Municipality
  Trappe
 Owner
  Tejas Patel
 Telephone
  201-993-1462
 Purpose of Inspection
  Routine
 Re-inspection on or after
  4/28/2015

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 OUT Certification by accredited program, compliance with Code, or correct responses    
Employee Health
2 IN Management awareness; policy present    
3 N/O 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
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 IN Food separated & protected    
14 OUT 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 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/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/A 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/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 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 OUT Thermometer provided & accurate    
35 OUT Food properly labeled; original container    
Prevention of Food Contamination
36 OUT 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 OUT In-use utensils: properly stored   X
42 OUT Utensils, equipment & linens: properly stored, dried & handled   X
43 OUT Single-use & single-service articles: properly stored & used    
44 N/O 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    
47 OUT Non-food contact surfaces clean    
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
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 OUT Physical facilities installed, maintained, & clean    
54 OUT Adequate ventilation & lighting; designated areas used   X
  
 
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
 
DISINFECTANT/SANITIZER:  Heat:   Chemical: Cl - QAT  CFSM Name:  See #1  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
retail display cooler 50-54 ° F reach in cooler 40 ° F reach in cooler 38 ° F
reach in cooler 38 ° F walk in cooler 32 ° F walk in freezer -12 ° F
retail freezer -18 ° F bain marie cooler 40 ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1: No CFSM posted. ServSafe posted. Facility had been given until 11-08-14 to obtain CFSM. Facility has 5 business days to submit reciprocity
  application to MCHD or face possible legal action in accordance with law.
  8:Hand sink basin at front counter area blocked with various items and lacking paper towels. Provide paper towels, remove items; keep for handwashing only (R).
  Paper towels lacking at rear hand sink; bowl filled with utensils. Remove utensils and clean and sanitize them; provide paper towels immed.
  14: Both microwaves unclean. Clean ansd sanitize./ Can opener blade unclean. Clean and sanitize.
  Backsplash of soda machine unclean. Clean and sanitize./Soda bar gun at front counter unclean. Clean and sanitize.
  Bain marie cutting board and all portable cutting boards with deep grooves/staining. Resurface or replace when cleaning and sanitizing doesn't remove stains.
  Food prep surfaces unclean throughout. Clean and sanitize.
  26: Paint cans stored under three bay sink near stored single serve items. Keepo chemicals in separate area.
  31: Retail dessert cooler temped at between 50 and 54F. Dessets in cooler. EHS placed embargo sign. Do not touch desserts. EHS to return
  4/15/15. Any dessets saying "Keep refrigerated" must be discarded. Do not use cooler unless holding at 41F or below.
  34: Thermometers lacking in every cooling unit except for dessert cooler and 2 large reach in coolers in back. Provide for every cooling unit.
  35: Opened bags in dry storage area in rear of kitchen. Once opened move to sealed secondary container.
  36: Fruit flies visible under rear 3 bay sink and back prep area. Facility must contact professional pest control operator and fax copy of work report
  to MCHD attn: Janice Branagh Fax # 610-970-5048 within 10 business days.
  37: Food uncovered in cooling units throughout kitchen and in walk in cooler. Spices uncovered throughout kitchen. Keep all food covered and protected.
  R) Food on floor in back store storage area and walk in freezer. Keep all food at least 6 inches off floor.
  41: Cups used as scoops in dry storage bins. Use scoop with handle not touching food.
  42: Knife in dirty stagnant water at front counter area. Remove. Clean and sanitize.
  (2R) Dirty mops or mop heads in buckets in both areas. Hang to dry.
  43: Single serve containers with food contact surfaces exposed at front counter area. Invert or cover.
  46: No test strips visible. Provide immed.
  Front three bay sink completely blocked. Rear 3 bay sink with all bays filled with dirty dishes and dirty stagnant water.
  47: Heavy food debris in top of fryer to left of fryer with grease.
  Grease-like food-like debris under equipment throughout kitchen area.
       
  Person in Charge: Ashish Patel
Inspector (Signature):  Janice DeNito Branagh             Please see original copy for PIC signature
    Date: 4/14/2015

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