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:    4 Date of Inspection:    8/27/2015
Risk Violations Count:    1 License Number:    B19256
Arrival Time:    9:00:00 AM Expiration date:    8/31/2016
Departure Time:    2:00:00 PM Facility Closure:    
 Food Facility Name
  Beck's Catering Incorporated-Flourtown Farmer's Market
  1800 Bethlehem Pike
  Andrea Borowsky
 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 OUT 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 IN 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/A Proper hot holding temperature    
20 IN 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    
25 N/O Food additives: approved & properly used    
26 IN 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 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 IN Thermometer provided & accurate    
35 N/O Food properly labeled; original container    
Prevention of Food Contamination
36 IN 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 IN Utensils, equipment & linens: properly stored, dried & handled    
43 IN Single-use & single-service articles: properly stored & used    
44 N/O Gloves used properly    
Utensils, Equipment and Vending
45 IN Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 IN 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 OUT Plumbing installed; proper backflow devices    
50 OUT 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:   Chemical: QAT  CFSM Name: See Item 1.  Exp. Date: 
Item/Location Temp Item/Location Temp Item/Location Temp
Hot holding n/a ° F Display refrig 36 ° F Display Refrig 36 ° F
3 dr refrig 40  ° F  ° F  ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Opening Inspection. Accompanied by Andrea Sipple.
  Facility is confirmed to have met the conditions indicated below:
  -Toilet rooms have self closing doors and women's or unisex toilet rooms have covered trash receptacle.
  - All light fixture in food prep, food storage, and in equipment are shatter resistant or shielded.
  - All refrigeration is in service and operating at appropriate temperatures; have accurate and readily visible thermometers.
  - All construction equipment and materials have been completely removed from the establishment, and is free of all debris and dust.
  - All surfaces are finished according to approved plans / MCPHC and cleaned and sanitized from the top down with an approved sanitizer.
  - All Equipment and food contact surface cleaned and sanitized, inside and out, with approved sanitizer.
  - All sinks have are supplied with hot and cold water of adequate temperature and pressure.
  - All hand sinks are fully stocked with single service paper towels, hand soap, trash receptacle, and hand washing signs.
  - Approved sanitizer and complimentary test strips and food probe thermometer area available.
  - Air gaps of at least 1 inch or twice the pipe diameter as indicated by MCPHC; e.g. prep sinks, ice machines, steamer, and sink flood rims etc.
  Facility must correct and maintain the following items:
  1. Facility lacking a Certified Food Sanitation Manager, CFSM. Facility to comply within six months. Due 2-27-16. Reciprocity application left at time of inspection.
  50. Install drain plugs in dumpsters.
  53. Clean and sanitize all surfaces from the top down with approved sanitize.
  Facility did not install oven as per plans notify MCHD if oven is installed.
  All facilities are responsible for proper use and maintenance of common areas / equipment, including mop and bathroom area and ice machine,
  Basement area not finished to MCPHC surface requirements and may not be used to store any foods or single service items; future use will require plan review.
  Facility will be given a 30-day routine inspection, occurring on or after 09-27-15
  In the event of an emergency, power outage, loss of water supply, loss of hot water, fire, flood, sewage leak / back-up or other imminent
  Person in Charge: Melissa Halligan
Inspector (Signature):  Mark Peacock             Please see original copy for PIC signature
    Date: 8/27/2015

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