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:    4/28/2015
Risk Violations Count:    2 License Number:    A13342
Arrival Time:    10:45:00 AM Expiration date:    6/30/2017
Departure Time:    12:10:00 PM Facility Closure:    
 Food Facility Name
  Aramark @ Iron Mountain
  1101 Enterprise Drive
  Aramark Corporation-Robin Hawkes
 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 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    
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 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 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/A Pasteurized foods used; prohibited foods not offered    
25 N/O Food additives: approved & properly used    
26 IN 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 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 OUT 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 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 OUT 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 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 IN 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: Linda Shanley  Exp. Date: 6/30/2017
Item/Location Temp Item/Location Temp Item/Location Temp
2-Door reach in cooler 32 ° F Bain marie 38 ° F Sausage veggie pizza 165 ° F
Chicken noodle soup 178 ° F Dressing at salad self serve station 42 ° F Tuna salad 41 ° F
Walk-in cooler 37 ° F Walk-in freezer 0 ° F Reach in warmer 215 ° F
Salad bar 38 ° F Retail cooler 38 ° F Soup 175 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8: Food like debris in hand sink behind front service counter. Clean and sanitize, utilize for designated purpose.
  20: Container of cooked pasta stored at front service counter tempted at 61 F. Facility placed container of pasta in cooling unit. Ensure all cold
   holding is maintained at 41 F, or below. COS
  35: Common food labels lacking on several secondary condiment,and sauce containers. Provide proper labels.
  37: Apron hanging on side of food storage cart. Keep all personal articles in a separate, designated area. COS
   Several containers of food stored uncovered in walk-in cooler. Keep covered while in storage.
  39: Wet wiping cloth hanging in between 3-bay sink compartments. Keep in a bucket with sanitizer when not in use.
  43: Single serve items stored in dry storage room, and at front Deli service counter with food contact surfaces exposed. Invert.
  47: (R) Food like residue on lower cabinet shelves at front service area. Clean and sanitize.
   (2XR) Dust like build up on hood filters above ovens. Clean Immd.
   Food like debris build up on upper splash guard of self serve Cappuccino machine. Clean and sanitize.
   Debris build up on bottom shelf of 2-door reach in cooler behind front service counter.Clean and sanitize.
  53: (R) Leak at ice machine draining beneath counter. Machine is currently marked" Out Of Order". Repair or replace.
   Fire exit door in kitchen totally blocked by food and cart filled with cooking utensils etc. Keep door accessible.
  Note: Facility must correct all noted violations.
  Note: At time of inspection EHS provided an information packet with future changes, and additions to MCHD Food Code.
  Person in Charge: Robin Hawkes
Inspector (Signature):  Beth Whalen             Please see original copy for PIC signature
    Date: 4/28/2015

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