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:    5 Date of Inspection:    5/12/2015
Risk Violations Count:    0 License Number:    CC 229
Arrival Time:    10:15:00 AM Expiration date:    10/31/2016
Departure Time:    12:30:00 PM Facility Closure:    
 Food Facility Name
  Acme Market #7774
 Address
  200 Blair Mill Road
 Municipality
  Horsham
 Owner
  Acme Markets, Inc.
 Telephone
  215-956-1600
 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 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 IN 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 IN Proper cooking time & temperature    
17 IN Proper reheating procedures for hot holding    
18 IN Proper cooling time & temperature    
19 IN Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 IN 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/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 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 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    
38 IN Personal cleanliness    
39 OUT Wiping cloths: properly used & stored X  
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 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    
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: John Haage  Exp. Date: 6/30/2015
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
meat display case-ground meat 38 ° F Meat and seafood display case 34 ° F Chicken hot holding unit in kitchen 177 ° F
deli display case 29 ° F deli display case-potato salad 40 ° F deli walk in refrig 40 ° F
Main walk in freezer in warehouse 0 ° F dairy walk in refrig 39 ° F bakery walk in refrig 35 ° F
produce walk in refrig 40 ° F meat room 45 ° F meat walk in refrig 39 ° 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 violations.
  37. Splash guard required in between floral prep sink and food prep table when bread cutting machine is set up.
  39. Sanitizer water in buckets at deli not testing at proper concentration. QUAT sanitizer should test between 100-200 ppm. COS.
  41. R> In use utensil stored in bucket of sanitizer water. Removed. COS.
  45. Several door gaskets torn/damaged throughout facility. (Door gasket leading into meat room, on seafood walk in refrig, retail frozen food aisles,
  *milk retail refrig doors. *Facility should pay special attention to the milk refrig doors because they were not closing properly with a tight seal at time
  of inspection. Replace all damaged gaskets.
  45. Absorbent mat use at dry rack area of 3 compartment sink at meat/seafood area. COS.
  47. Debris accumulation on shelves underneath wooden prep table in bakery. Clean and sanitize area.
  47. Dust accumulation on large ceiling vent in bakery area. Clean and sanitize.
  53. Compressor leak observed in main meat walk in refrig. Leak was in center of walk in refrig and dripping into trash can. Keep all foods a safe distance
  from leak until repaired.
  53. One unapproved/stained ceiling tile in meat/seafood section. Replace all damaged/unapproved ceiling tiles.
  53. Ceiling tiles displaced in mop room area. Replace all damaged/unapproved ceiling tiles.
  Note: Facilities dish machine in bakery was out of service at time of inspection.
  Fax service order invoice stating that compressor leak has been repaired and it is in proper working condition to; Jared Cinque, Fax # 215-784-5524, within 10 business day.
       
  Person in Charge: Kayne Kolessar
Inspector (Signature):  Jared Cinque             Please see original copy for PIC signature
    Date: 5/12/2015

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