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:    6/8/2015
Risk Violations Count:    3 License Number:    A17002
Arrival Time:    11:20:00 AM Expiration date:    5/31/2017
Departure Time:    12:25:00 PM Facility Closure:    
 Food Facility Name
  Pauline's Deli
  36 E. Main Street
  You Sung Kim
 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 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 X 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/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 OUT Food-contact surfaces: cleaned & sanitized X X
15 IN 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 IN 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/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/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 IN 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 IN 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 X
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 OUT Utensils, equipment & linens: properly stored, dried & handled X  
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 IN Non-food contact surfaces clean    
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 IN Plumbing installed; proper backflow devices    
50 OUT Sewage & waste water properly disposed    
51 IN Toilet facilities: properly constructed, supplied, & cleaned    
52 IN Garbage & refuse properly disposed; facilities maintained    
53 IN 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: Y  Chemical: Cl & QAT  CFSM Name: You Sung Kim  Exp. Date: 10/18/2019
Item/Location Temp Item/Location Temp Item/Location Temp
Prep unit 34 ° F eggs 58 ° F 1 door reach in 40 ° F
reach down unit -8 ° F drawer unit 37 ° F slaw 46 ° F
cheese 46 ° F prep unit 38 ° F walk in refrig 30 ° F
reach down freezer -4 ° F 2 door reach in 38 ° F soup 148 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8. 3xR- Lacking single use hand towels at hand wash station in kitchen area. COS
   Hand wash sink blocked by scale and personal belongings. COS
  14. 3xR- Cutting board on kitchen bain marie with grooves and discoloration.
   Can opener piercing point unclean. COS
  20. Raw shelled eggs stored at prep table with internal temperature greater than 41 degrees F. Facility voluntarily discarded 20 pcs. COS
  36. Roach like insects observed on glue board in kitchen area and basement area. Clean and sanitize area.
  Facility must have a licensed pest control company treat area within 10 business days. Fax treatment work order to Attn: Tim Moeller@ 610 278 5167
  37. 2xR- Employee beverage lacking lid and straw at prep table. COS
   #10 can being reused at flat top griddle area. COS
   Bottom of take out container in direct contact with food item in prep unit. COS
  42. Scoop stored in still water at ice cream reach down freezer area. COS
  45. 3xR- Torn door gasket on drawer of drawer reach in unit.
   Ice build up in ice cream reach down freezer.
   Splash guard of food slicer in the kitchen unclean.
  50. Condensation pipe of walk in refrigerator compressor leaking into a bucket.
  Note: MCHD left documentation for food code changes.
  Note: Food items held outside of refrigeration that were with in time/temeprature requirements where placed under proper refrigeration.
  Repeat violations may lead to legal action
  Person in Charge: You Sung Kim
Inspector (Signature):  Tim Moeller             Please see original copy for PIC signature
    Date: 6/8/2015

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