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:    8/17/2015
Risk Violations Count:    0 License Number:    B19256
Arrival Time:    9:05:00 AM Expiration date:    8/31/2016
Departure Time:    1:00:00 PM Facility Closure:    
 Food Facility Name
  Beck's Catering Incorporated-Flourtown Farmer's Market
 Address
  1800 Bethlehem Pike
 Municipality
  Springfield
 Owner
  Andrea Borowsky
 Telephone
  215-292-1523
 Purpose of Inspection
  Pre-Opening
 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 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    
Chemical
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
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:   CFSM Name:   Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
 ° F  ° F  ° F
 ° F  ° F  ° F
 ° 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.
  Pre-Opening Inspection to confirm that all works has been completed according to approved plans.
  Facility is to contact MCHD at 215-784-5415 to arrange opening inspection after all conditions noted below have been completed.
  Facility must ensure all the following items are completed:
  Restroom have self closing doors and Women's or Unisex toilet room have a cover trash receptacle.
  All light fixtures in food prep / storage areas and equipment are shatter resistant or shielded.
  All surfaces are finished to approved plans / MCHD code and and cleaned and sanitized from top down.
  All construction materials and equipment have been removed and facility is free of all debris and dust.
  All refrigeration is operating at appropriate temperatures and have a accurate, readily visible thermometer
  All sinks have hot and cold water of adequate temperature and pressure.
  All hand sinks are fully stocky with trash receptacle, single use towels, and soap.
  Approved sanitizer and appropriate test strips are available.
  Food probe thermometer is present.
  In addition to the above items, facility must finish / correct the items noted below according to approved plans.
  Complete installation of cove base, or caulk floor / wall junction.
  Install splash guards at all sinks with less than 6" clearance to other sinks or prep surfaces. To be at least 6" high and of durable, smooth, and easily cleaned material.
  Complete installation of outlets and covers.
  Complete installation of ceiling tiles.
  Caulk / seal, sinks, and equipment that can not be easily moved to wall; and floor if not coved.
  Complete installation of all sinks. Include air gaps as needed.
  Install floor drain covers.
  Ensure air gaps of at least one inch on all food prep sinks, refrig cases, steam tables, ice machine, other such food equipment, and all condensate lines.
  Ensure proper insulation wrap on condensate lines in walk-in refrifs and freezers.
  Paint wall surface with semigloss paint in restroom and mop closet as well as ceiling in mop closet.
  Facility sharing walk-in refrig space with another business entity. All items to be separated vertically or on separate shelving units and labeled with establishment name.
  NOTE:
       
  Person in Charge: Melissa Halligan
Inspector (Signature):  Mark Peacock             Please see original copy for PIC signature
    Date: 8/17/2015

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