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:    13 Date of Inspection:    8/25/2015
Risk Violations Count:    4 License Number:    A 1266
Arrival Time:    10:40:00 AM Expiration date:    10/31/2016
Departure Time:    12:05:00 PM Facility Closure:    
 Food Facility Name
  Annamarie's Place
  347 Main Street
  Annamarie Chestnut
 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 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    
14 OUT 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 IN Proper cold holding temperature    
21 OUT Proper date marking & disposition    
22 IN Time as a public health control; procedures & record    
Consumer Advisory
23 IN Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 IN Pasteurized foods used; prohibited foods not offered    
25 N/O Food additives: approved & properly used    
26 IN Toxic substances properly identified, stored & used    
Conformance with Approved Procedure
27 IN 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 IN 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 OUT 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    
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 OUT Single-use & single-service articles: properly stored & used   X
44 IN Gloves used properly    
Utensils, Equipment and Vending
45 IN Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 OUT 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 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 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: QAT  CFSM Name: Annamarie Chestnut  Exp. Date: 11/17/2019
Item/Location Temp Item/Location Temp Item/Location Temp
Chest freezer 0 ° F Chest freezer -2 ° F Prep cooler 38 ° F
Pancake batter 39 ° F Pancake batter 40 ° F Soup 148 ° F
Reach in cooler 40 ° F Reach in cooler 38 ° F Reach in freezer -2 ° F
Cream chip beef 156 ° F Bev cooler 38 ° F Reach in cooler 38 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8: R) Hand sink in dish room blocked by racks of bread. Keep sink clean, sanitized, and accessible at all times. COS
  Hand sink in dish room filled with secondary container lids. Clean and sanitize utilize for designated purpose.
  13: Several containers of food stored stacked on top of uncovered containers of food. Keep all food covered, and protected
  14: Debris build up on several food contact surfaces throughout kitchen. Clean and sanitize.
  21/35: Reference dates, and common food labels lacking on several containers of prepared foods, and sauces throughout facility.Provide proper labels.
  34:Visible and accurate thermometer lacking in Gibson reach in freezer. Provide.
  37: Food handler lacking hair restraint. Provide.
  Several food containers stored uncovered throughout several cooling units.
   39: Absorbent cloths stored on surfaces throughout kitchen. Keep in a bucket with sanitizer when not in use.
  43: (R) Utensils stored with food contact surfaces exposed. Invert
  Cases of single serve items stored on floor in dry storage room Keep 6" off floor.
  46: Food like debris build up in sinks at cooks line, and rinse and sanitizer bays of 3-basin sink in dish room. Clean and sanitize, utilize for designated purpose.
  47: (R) Food like splatter in microwave next to reach in cooler. (Black) Clean and sanitize in between uses.
  Food like debris under grill at cooks line. Clean and sanitize in between uses.
  Several non food contact surfaces throughout kitchen unclean, Food debris build up in between equipment at cooks line Clean and sanitize.
  Interior of several cooling units unclean. Clean and sanitize.
  Heavy frost build up in Gibson reach in freezer. Thaw, clean and sanitize according to owners manual.
  Dust like build up on wire shelf above prep table where pancake batters are stored. Clean and sanitize.
  49: Leak from plumbing lines running into cabinet under dump sink. Repair/replace, clean and sanitize cabinet base.
  53: Damaged floor tiles at entrance to front service counter. Repair/replace.
  Food/grease like debris on floors under equipment throughout kitchen. Clean and sanitize.
  Note: Facility must correct all noted violations and maintain compliance or face possible future legal action in accordance to law.
  Note: Facility stated at time of inspection that Borough approved work being done on exterior of facility having to do with dumpster ,trash removal.
  No work being done effecting on interior of building.
  Person in Charge: Annamarie Chestnut
Inspector (Signature):  Beth Whalen             Please see original copy for PIC signature
    Date: 8/25/2015

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