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:    7 Date of Inspection:    7/9/2015
Risk Violations Count:    0 License Number:    A14321
Arrival Time:    8:50:00 AM Expiration date:    8/31/2016
Departure Time:    10:15:00 AM Facility Closure:    
 Food Facility Name
  Moss Rehab Einstein @ Elkins Park - Aramark
  60 E. Township Line Road
  Aramark Corp.
 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 IN 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/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 IN Food-contact surfaces: cleaned & sanitized    
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 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/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 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 IN 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 OUT Contamination prevented during food preparation, storage & display    
38 IN Personal cleanliness    
39 OUT Wiping cloths: properly used & stored X  
40 IN 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    
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 OUT 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 IN Physical facilities installed, maintained, & clean    
54 OUT Adequate ventilation & lighting; designated areas used    
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
DISINFECTANT/SANITIZER:  Heat: Y  Chemical: QAT  CFSM Name: Karina Radziak  Exp. Date: 6/30/2016
Item/Location Temp Item/Location Temp Item/Location Temp
walk in refrig #1 40 ° F walk in refrig #2 38 ° F walk in refrig #3 40 ° F
walk in freezer -10 ° F hot holding on service line- sausage 140  ° F sandwich hot holding unit of service line 145 ° F
4 door drawer refrig on service line 38 ° F pepsi reach in refrig- lobby 40 ° F 1 door ice cream freezer-lobby -14 ° F
2 door UC refrig on service line 38 ° F snapple reach in refrig-lobby 40 ° F diced tomatoes in cold well on service line 39 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Facility must correct and maintain all violations.
  37. Breakfast bar with waffle maker set up in close proximity to hand sink without splash guard protection.
  37. Ehs observed bucket of sanitizer water being disposed into a food prep only sink. Sink was thoroughly rinsed before use.
  34. Sandwich warmer on service line lacking an ambient temperature thermometer. COS.
  39. Several buckets of sanitizer water testing below the proper concentration levels. Facility disposed of sanitizer water and replaced with fresh sanitizer. COS.
  45. Tin foil lining underneath hot holding area on food service line. Removed. COS.
  45. Dust accumulation on fan guard inside 2 door "glass door" refrig in kitchen.
  47. Excessive grease and food debris build up on sides of fryers and stove on cooks line.
  49. Leak observed at faucet of 3 compartment dish sink.
  Fax service order invoice stating that leak has been repaired and sink is in proper working condition to; Jared Cinque, Fax # 215-784-5524, within 10 business days.
  54. Light shield lacking on fixture in dry storage room.
  EHS discussed the new 2013 FDA food code guide line with facility manager as well as retail date labeling guild lines and left information packets at
  time of inspection.
  Person in Charge: Karina Radziak
Inspector (Signature):  Jared Cinque              Please see original copy for PIC signature
    Date: 7/9/2015

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