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:    8/7/2015
Risk Violations Count:    1 License Number:    A14265
Arrival Time:    12:35:00 PM Expiration date:    8/31/2016
Departure Time:    2:20:00 PM Facility Closure:    
 Food Facility Name
  Arnold's Family Fun Center
 Address
  V 2200 West Drive
 Municipality
  Upper Providence
 Owner
  David Rittenhouse
 Telephone
  610-666-0600
 Purpose of Inspection
  Routine
 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 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 OUT 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 N/O 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 IN Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/A Pasteurized foods used; prohibited foods not offered    
Chemical
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
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 N/O Approved thawing methods used    
34 IN Thermometer provided & accurate    
35 OUT Food properly labeled; original container    
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons    
37 IN Contamination prevented during food preparation, storage & display    
38 IN 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 IN In-use utensils: properly stored    
42 OUT Utensils, equipment & linens: properly stored, dried & handled    
43 OUT Single-use & single-service articles: properly stored & used X  
44 IN Gloves used properly    
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 OUT 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 IN Sewage & waste water properly disposed    
51 IN Toilet facilities: properly constructed, supplied, & cleaned    
52 IN Garbage & refuse properly disposed; facilities maintained    
53 OUT 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:  Richard Moses  Exp. Date: 6/30/2017
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
walk in cooler 34 ° F bain marie cooler 40 ° F walk in freezer 0 ° F
lasagna 162 ° F tuna pasta salad 39 ° F reach in freezer 6 ° F
reach in cooler 39 ° F cooler # 10 36 ° F Freezer # 8 -3 ° F
reach in cooler 40 ° F walk in cooler 39 ° F walk in freezer 0 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
   14: Can opener in food court kitchen not clean. Clean and sanitize. COS
   Upper backsplash and sides of ice machine in buffet area not clean. Clean and sanitize according to manufacturer's directions.
   36: Fruit fly type insect observed in dishwasher area. Facility receives twice monthly professional pest control. Fax or email copy of next
   pest control report within 10 days addressing fruit-fly type insects to MCHD attn: Janice Branagh Fax #610-970-5048 or JBranagh@montcopa.org
   35: Open bag in bistro dry storage room. Once opened move to sealed secondary container.
   42: Mops in mop buckets. Hang or invert to dry.
   43: Single serve forks in buffet area with food contact surface up. Facility disposed of. COS
   45: Frost build up around motor in buffet area bain marie cooler. Defrost/clean.
   46: Dishwasher in bistro kitchen not sanitizing at minimum 180F rinse temp. Facility may not use dishwasher for sanitizing without permission of MCHD.
   Send copy of work repair receipt to MCHD showing min rinse temp of 180F achieved. attn: Janice Branagh Fax#610-970-5048 or
   JBranagh@montcopa.org. Facility immed set up 3 bay sink for sanitizing.
   53: Mold-like growth on cauking behind food court kitchen 3 bay sink. Clean or repair.
   Grease-like debris/food on floor under fryer in bistro kitchen.
   Note: Facility must correct and maintain all violations.
       
  Person in Charge:  Andy Bomba
Inspector (Signature):  Janice DeNito Branagh             Please see original copy for PIC signature
    Date: 8/7/2015

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