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:    0 Date of Inspection:    7/1/2015
Risk Violations Count:    0 License Number:    C19073
Arrival Time:    10:00:00 AM Expiration date:    7/31/2016
Departure Time:    10:55:00 AM Facility Closure:    
 Food Facility Name
  Aldi #47
 Address
  1955 Davisville Road
 Municipality
  Abington
 Owner
  Aldi
 Telephone
  610-798-9200
 Purpose of Inspection
  Pre-Opening
 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 N/O Certification by accredited program, compliance with Code, or correct responses    
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 N/O 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 N/O 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 N/O Proper hot holding temperature    
20 N/O 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    
Chemical
25 N/O Food additives: approved & properly used    
26 N/O 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
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 N/O 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 N/O Thermometer provided & accurate    
35 N/O Food properly labeled; original container    
Prevention of Food Contamination
36 N/O Insects, rodents & animals not present; no unauthorized persons    
37 N/O Contamination prevented during food preparation, storage & display    
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 N/O In-use utensils: properly stored    
42 N/O Utensils, equipment & linens: properly stored, dried & handled    
43 N/O 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 N/O Warewashing facilities: installed, maintained, & used; test strips    
47 N/O Non-food contact surfaces clean    
Physical Facilities
48 N/O Hot & cold water available; adequate pressure    
49 N/O Plumbing installed; proper backflow devices    
50 N/O Sewage & waste water properly disposed    
51 N/O Toilet facilities: properly constructed, supplied, & cleaned    
52 N/O Garbage & refuse properly disposed; facilities maintained    
53 N/O Physical facilities installed, maintained, & clean    
54 N/O 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:   Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
 ° F  ° F  ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  The followings were observed during pre-opening inspection today. Correct and maintain prior to opening inspection.
  -Provide safe and non-obstructed access to the building. Construction equipment, materials, demolition dumpster,
  and vehicles observed at the front of the building today.
  -Provide exterior dumpster/compactor for foodwaste disposal.
  -Provide missing front doors to the building.
  -Remove all construction tools and materials in the establishment including retail and storage areas.
  -Clean and maintain construction dust and debris through out the establishment (retail, storage area, retail fixtures,
  walk-in refrig./freezer, toiletrooms, etc). All equipment must be in clean and ready-to-operate condition.
  -Provide men's and women's toiletrooms to be in function conditions with cleaned fixtures, hot and cold water at the
  sink, soap, single service towels, waste containers with covers, employee handwash signs and all surface (walls, ceiling, floor)
  in finished conditions.
  -Provide floor of walk-in refrig. and freezer in smooth, non-absorbent and easily cleanable condition and free of construction
  dust and debris.
  -Provide lights in the warehouse area.
  -Seal openings at the bottom of exit door leading to the side loading dock.
  -Maintain retail freezers at 0F or below with visible ambient thermometers.
  -Seal unfinished wood ceiling above mop sink. If paint is used, it must be of semi-gloss or high-gloss finish.
  -Seal mop sink to the elevated floor in front of the sink and provide smooth surface at the elevated floor.
  -Provide hot and cold water at the mop sink.
  -Provide equipment cleaner and sanitizer (iodine, Qat, Chlorine) for routine cleaning and sanitization of food equipment
  and surface cleaning. Sanitizers are required to be in pre-mixed condition or provide matching test strips for dilution on site.
  -Provide probe thermometer to take internal temperature of foods/beverages.
  -Provide storage rack for mops and brooms.
  ** In order to prepare for final opening inspection for license approval , the Opening Inspection preparation List should be checked for
  completion prior to the inspection. Handout issues today.
  Licensee is to contact the Dept. at least 3 business days prior to arrangement for an opening inspection.
       
  Person in Charge: Rory Garr
Inspector (Signature):  Judy Rho             Please see original copy for PIC signature
    Date: 7/1/2015

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