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:    5/13/2015
Risk Violations Count:    2 License Number:    CC18332
Arrival Time:    11:46:00 AM Expiration date:    5/31/2016
Departure Time:    1:45:00 PM Facility Closure:    
 Food Facility Name
  Bhavani Food Market
  130 West Main Street
  Tejas Patel
 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 OUT Certification by accredited program, compliance with Code, or correct responses   X
Employee Health
2 N/O Management awareness; policy present    
3 N/O Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 N/O Proper eating, tasting, drinking, or tobacco use    
5 N/O No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 N/O Hands clean & properly washed    
7 N/O No bare hand contact with RTE foods or approved alternate method properly followed    
8 IN Adequate handwashing facilities supplied & accessible    
Approved Source
9 N/O Food obtained from approved source    
10 N/O Food received at proper temperature    
11 N/O Food in good condition, safe, & unadulterated    
12 N/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 N/O Food separated & protected    
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 N/O Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 N/O 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    
25 N/O 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 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   X
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 N/O 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 X
43 IN Single-use & single-service articles: properly stored & used    
44 N/O Gloves used properly    
Utensils, Equipment and Vending
45 N/O 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 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: Cl  CFSM Name: See #1  Exp. Date: 
Item/Location Temp Item/Location Temp Item/Location Temp
3 door reach-in cooler 58 ° F Sauce in reach-in cooler 56 ° F Sauce in reach-in cooler 58 ° F
Chicken Tik Masalla 161 ° F 2 door reach-in cooler 38 ° F 2 door reach-in cooler 36 ° F
2 door reach-in cooler 40 ° F Bain Marie 40 ° F walk-in cooler 38 ° F
walk-in freezer -7 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Purpose: Reinspection to April 14, 2015 inspection.
  1: R: MCHD Certified Food Safety Manager Certificate lacking. Application for certificate was never received by MCHD. Facility has
  two ServSafe certificates posted. EHS left reciprocity application for CFSM Certificate. Facility has 24 hours to submit application to MCHD office
  or face possible further action in accordance to law including possible citation.
  14: R: Food-like residue dried on blade of can opener. Facility placed in 3 bay sink for rewashing and sanitizing. COS
  14: R: Deep grooves and staining on all portable and prep cooler cutting boards in kitchen. Resurface/replace immediately.
  31: R: 3 door reach-in cooler at grill line holding temperature of 58F. Foods in cooler with temperatures measured between 56F and 58F.
  Facility voluntarily discarded all TCS foods in cooler and ceased usage of unit. Facility may not utilize cooler for storage of TCS foods until
  granted written permission by MCHD. Repair and fax work order to MCHD: Attn: Steve Cap 610-970-5048.
  Work order must state that unit is holding 41F or below.
  35: R: Various open bags of food stored in back of warehouse of grocery area, several open bags in back of kitchen. Kitchen area bags were
  sealed during inspection. All open bags of food must be contained when not in use.
  37: R: Containers and bags of food stored on floor in grocery warehouse area and walk-in freezer cooler in back of grocery area.
  37: Back area of warehouse used to repackage grains from large containers into smaller retail sized portions.
  Facility is not permitted to repackage foods in this area since adequate hand washing facilities are not installed, no means to wash and sanitize
  utensils exists, nor does area meet code for a food prep area. Any repackaging of foods must occur in approved food prep areas.
  Facility may not commence repackaging of foods in this area until granted permission by MCHD via the Plan Review process.
  Submit Plan Review packet to MCHD proposing repackaging operations. Packet can be downloaded at
  42: 3R: Mops stored in spent mop water in buckets in both the kitchen and back grocery warehouse.
  47: R: Food-like debris under food prep equipment in front of kitchen (COS) and in back grocery warehouse behind food storage areas.
  Notes: Due to repeated violations, facility shall be scheduled for Administrative Conference with MCHD at county office.
  Notes: Due to repeated violations, facility shall be scheduled for Administrative Conference with MCHD at county office.
  Person in Charge: Mike Tony
Inspector (Signature):  Stephan Cap             Please see original copy for PIC signature
    Date: 5/13/2015

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