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:    14 Date of Inspection:    7/22/2015
Risk Violations Count:    5 License Number:    A16769
Arrival Time:    11:30:00 AM Expiration date:    2/28/2017
Departure Time:    12:40:00 PM Facility Closure:    
 Food Facility Name
  Aroma Mediterranean Cuisine
 Address
  10104 Valley Forge Circle
 Municipality
  Upper Merion
 Owner
  Emad Jandali
 Telephone
  610-337-9300
 Purpose of Inspection
  Routine
 Re-inspection on or after
  8/5/2015

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 OUT Certification by accredited program, compliance with Code, or correct responses X  
Employee Health
2 IN Management awareness; policy present    
3 N/O 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 OUT Food separated & protected X  
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 N/O Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 IN 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/A Pasteurized foods used; prohibited foods not offered    
Chemical
25 N/O Food additives: approved & properly used    
26 OUT Toxic substances properly identified, stored & used X X
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 IN Water & ice from approved source    
30 N/O 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 OUT Thermometer provided & accurate    
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 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 OUT In-use utensils: properly stored X X
42 OUT 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 OUT Toilet facilities: properly constructed, supplied, & cleaned    
52 IN Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean   X
54 OUT Adequate ventilation & lighting; designated areas used   X
  
 
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
 
DISINFECTANT/SANITIZER:  Heat:   Chemical: Cl & QAT  CFSM Name: Emad Jandali  Exp. Date: 3/31/2017
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
3 door reach-in freezer 0 ° F Bain Marie 41 ° F Bain Marie 40 ° F
Reach-in freezer 10 ° F Walk-in cooler 37 ° F Reach-in freezer 0 ° F
Hot holding N/A ° 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.
  1: MCHD license not posted at time of inspection. Facility posted COS
  8: Hand washing sign lacking for hand sink at end of cooks line (Rx2)
  8: Single service soap/paper towels lacking at several hand sinks. Facility provided COS (R)
  13: Raw shelled eggs stored over ready to eat food in walk-in cooler. Facility moved COS
  14: Food debris build-up on blade of can opener. Facility cleaned and sanitized COS
  26: Unlabelled chemical spray bottles observed throughout facility. Facility labelled COS (R)
  34: Visible/accurate thermometers lacking in several cold holding units
  37: Spray bottle with oil hanging from ansul system piping. Facility removed COS
  37: Food handlers lacking hair restraints
  37: Facility preparing food at dish machine drain board. Facility moved COS
  41: Cup used as scoop stored in spice container. Facility removed COS (R)
  41: Ice scoop stored with handle touching product in ice bin. Facility moved COS
  42: Mop stored in bucket and on floor
  45: Front panel of Bain Marie across from cooks line is missing (R)
  47: Grease build-up around the area of the fryers (R)
  47: Interior of several microwaves are unclean
  51: Facility lacking covered waste receptacle in employee restroom
  51: Employee restroom is unclean
  53: Air space at bottom of back door (R)
  53: Food debris build-up on floor under cooks line equipment (R)
  54: Light shield or shatterproof bulbs lacking by 3 bay sink (Rx2)
  When facility is scheduled for an administrative conference and a second reinspection, facility must submit $305.00 to MCHD
  for each additional re-inspection.
  Re-inspection will occur on or after 8/5/15
  Facility was given a copy of the updated 2013 FDA Food Code changes
  Facility must correct and maintain all noted violations
       
  Person in Charge: Emad Jandali
Inspector (Signature):  Eric Etnier              Please see original copy for PIC signature
    Date: 7/22/2015

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