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:    7/8/2015
Risk Violations Count:    0 License Number:    CC19016
Arrival Time:    11:20:00 AM Expiration date:    7/31/2017
Departure Time:    1:20:00 PM Facility Closure:    
 Food Facility Name
  BJ's Wholesale Club #369
  640 Cowpath Road
  BJ's Wholesale Club, Inc.
 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 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    
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 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: 
Item/Location Temp Item/Location Temp Item/Location Temp
 ° F  ° F  ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
  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 unobstructed access from the parking lot to the building entrance; observed with unfinished pavement, construction
  vehicles and tools at the building perimeter.
  -Install food/beverage equipment according to approved plans at food court beverage counter.
  -Clean and maintain all foodservice equipment from construction dust and debris (food court, walk-in refrig./freezer
  storage shelves, retail fixtures).
  -Provide missing exhaust hood filters at food court exhaust hood.
  -Provide missing cove base under food court exhaust hood.
  -Clean and maintain all surface finishes (floor, walls, ceiling) from construction dust and debris (food court, meat walk-in refrig.
  warehouse floor, employee toiletrooms, etc.).
  -Maintain all refrigeration units at 41F or below and freezers at 0F or below with visible ambient thermometers (deli refrig. at 45F,
  food court refrigerators not turned on).
  -Provide food court foodservice equipment to be elevated at least 6 inches from the floor (moveable refrigerators).
  -Repair defective ceiling light at food court above retail display refrigerator.
  -Provide toilet tissues and covered waste containers at all toiletrooms.
  -Provide seal/door sweeps at the bottom of all doors that opens to outside (i.e. door near the office from the food court).
  -Provide smooth, non-porous and easily cleanable surface finishes at the mop sink perimeter in janitor's closet; observed
  with non-finished walls, ceiling open to structure and missing cove base today.
  -Seal mop sink to the floor in janitor's closet.
  -Provide tight seal at floor and wall junctures in walk-in refrigerator/freezer; junctures observed with gaps and non-smooth finishes today
  (i.e. deli walk-in refrig., produce walk-in refrig.).
  -Provide missing counter and retail bakery fixtures between customer retail area and bakery prep room according to approved plans.
  -Provide smooth and easily cleanable floor finish at bakery floor and walk-in refrig. adjacent to hot water heater and at the hot water heater
  platform to bakery floor.
  -Provide bakery pan washer to be in function condition with wash temperature between 150F-160F and final rinse temperature
  between 180F-194F.
  -Provide insulation at the ceiling condensation line of produce walk-in refrig.
  -Provide storage rack for mops and brooms at janitor's closet mop sink.
  ** 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 issued today.
  Person in Charge: Cristina Iliano
Inspector (Signature):  Judy Rho             Please see original copy for PIC signature
    Date: 7/8/2015

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