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:    9 Date of Inspection:    5/29/2015
Risk Violations Count:    3 License Number:    A 1291
Arrival Time:    11:35:00 AM Expiration date:    12/31/2016
Departure Time:    1:05:00 PM Facility Closure:    
 Food Facility Name
  Huntingdon Valley Country Club
  2295 Country Club Drive
  Upper Moreland
  Thomas J. Quirk Jr., President
 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    
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 IN 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 IN Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 IN 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    
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 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 IN Approved thawing methods used    
34 OUT Thermometer provided & accurate   X
35 IN Food properly labeled; original container    
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 IN 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   X
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 OUT 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: Y  Chemical: Cl  CFSM Name: Adam Ochs  Exp. Date: 3/11/2018
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in refrig. produce 41 ° F Walk-in refrig. protein 39 ° F Walk-in freezer -10 ° F
3-door reach-in refrig. 41 ° F 3-door reach-in refrig. 39 ° F 2-door reach-in refrig. 32 ° F
1-door reach-in freezer/new kitchen -4 ° F 2-door reach-in refrig./new kitchen 35 ° F Reach-down freezer/new kitchen 4 ° F
1-door reach-in refrig./new ktichen 41 ° F Tuna salad/cold well-new kitchen 38 ° F Soup 155 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Facility must correct and maintain all noted violations.
  1- CFSM posted in hallway, post it in public view.
  8- Lacking single service towels at hand sink/prep sink across from walk-in refrigerators. COS
  14- Table can opener piercing point unclean across from walk-in refrigerators. COS
  14- Cutting board with deep grooves and stained at table next to prep coolers (existing kitchen).
  31- Cooling soup at hand sink in the new kitchen. COS
  34- (2xR) Lacking ambient thermometer at reach-down freezer in kitchen.
  45- Frost-like build-up in reach-down freezer (existing kitchen).
  45- (R) 3-compartment sink not sealed to the wall in new kitchen.
  47- (2xR) Dust accumulation in the fan guards of several reach-in refrigerators, produce walk-in refrigerator and protein walk-in refrigerator.
  47- Door gaskets of 3-door reach-in refrigerators unclean (existing kitchen).
  47- Mold-like growth observed on shelves inside walk-in refrigerators.
  52- Exterior dumpster lids left open.
  53- (R) Facility has a raw wood board placed above mop sink. Provide a surface that is smooth, non porous and
  easily cleanable.
  53- Chipping paint on wall under 3-compartment sink used as prep/hand sink across from walk-in refrigerators.
  53- Chipping floors at cook's line (existing kitchen).
  Note: MCHD summary of changes based on the 2013 FDA Food Code left at time of inspection.
  Person in Charge: Tim Pervizi
Inspector (Signature):  Yessika Mashinski             Please see original copy for PIC signature
    Date: 5/29/2015

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