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:    3 Date of Inspection:    8/13/2015
Risk Violations Count:    1 License Number:    A 2635
Arrival Time:    10:20:00 AM Expiration date:    2/28/2017
Departure Time:    11:25:00 AM Facility Closure:    
 Food Facility Name
  Brandywine Living @ Senior Suites
 Address
  2101 New Hope Street
 Municipality
  East Norriton
 Owner
  Brandywine Sr Living
 Telephone
  610-272-6200
 Purpose of Inspection
  Routine
 Re-inspection on or after
  3/31/2015

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 IN Certification by accredited program, compliance with Code, or correct responses    
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 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/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 OUT Food-contact surfaces: cleaned & sanitized X X
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 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/O 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 IN 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 IN Food properly labeled; original container    
Prevention of Food Contamination
36 IN Insects, rodents & animals not present; no unauthorized persons    
37 IN Contamination prevented during food preparation, storage & display    
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 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 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 IN Toilet facilities: properly constructed, supplied, & cleaned    
52 IN Garbage & refuse properly disposed; facilities maintained    
53 IN 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: Stuart Lindsay  Exp. Date: 7/11/2019
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
milk box 34 ° F walkin refrig 38 ° F walkin freezer 8 ° F
ice cream freezer-kitchen -4 ° F True refrig 36 ° F bain marie 38 ° F
Hot holding NA ° F chest freezer 4 ° F Randel refrig 40 ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  45 - ice buildup in jack and jill and front ice cream freezer
  47 - under and behind the cereal dispensers and microwave - corrected
  14 - juice nozzles unclean - corrected
  Facility must Correct and Maintain any and all noted violations
  13 - raw shell eggs stored over ready to eat food items in walkin refrig - Corrected
  Copy of the sign (wording to be use) that shall be posted in public view in according with the 2013 FDA Food code.
  Left at facility a copy of the 2013 FDA Food Code Changes for MCHD
  37 - Food handlers with no hair restraint
  37 - 3xrepeat - Food stored on the floor in both walkin at time of inspection
  39 - water in sanitizer bucket on floor at dish machine unclean
  45 - 2xrepeat - ice cream freezer in kitchen with ice buildup
   - foil lining bottom of shelf - table at begin of cook line
  46 - tubing suppling soap & sanitizer to 3 basin sink is submerge in water - possible contamination
  47 - bottom shelf of the steam table unclean
   - door gasket unclean on the bain marie
   - inside the cabinet under the soda fountain unclean at wait station
   - ice cream freezer in wait station unclean
  53 - wall damage (bottom) on the right side of the automatic door to the dinning room
   - cardboard use as a wall/ceiling tile over 3 bay sink
   - floor unclean under the dishmachine
   - floor unclean in walkin freezer
  54 - cracked light shield over 2 bay food prep sink
  54 - cracked light shield over 2 bay food prep sink
  re-inspection on or after 3-31-15
  When facility is scheduled for an administrative conference and /or a second reinspection,
  Facility must submit $305.00 check or money order to MCHD prior to each additional re-inspection
       
  Person in Charge: Stuart Lindsay
Inspector (Signature):  Kelly Small             Please see original copy for PIC signature
    Date: 8/13/2015

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