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:    6 Date of Inspection:    9/24/2015
Risk Violations Count:    1 License Number:    CC14762
Arrival Time:    2:05:00 PM Expiration date:    8/31/2017
Departure Time:    3:35:00 PM Facility Closure:    
 Food Facility Name
  Acme Market #7722
 Address
  1825 Limekiln Pike
 Municipality
  Upper Dublin
 Owner
  Acme Markets, Inc.
 Telephone
  215-643-3992
 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 N/O 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 IN Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 IN 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 IN Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 IN Time as a public health control; procedures & record    
Consumer Advisory
23 N/A 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 IN Approved thawing methods used    
34 OUT 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 OUT Contamination prevented during food preparation, storage & display X X
38 IN Personal cleanliness    
39 N/O Wiping cloths: properly used & stored    
40 IN 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 IN 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 OUT Toilet facilities: properly constructed, supplied, & cleaned   X
52 IN Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean   X
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: Susan Whitmore  Exp. Date: 9/30/2017
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Dairy walk-in refrig. 38 ° F Walk-in freezer 0 ° F Meat walk-in refrig. 34 ° F
Poultry walk-in refrig. 34 ° F Deli walk-in refrig. 30 ° F Cooked chicken at hot holding 161 ° F
Deli display refrig. 40 ° F Potato salad at deli display refrig. 41 ° F Seafood display refrig. 36 ° F
Retail cheese display refrig. 41 ° F Produce walk-in refrig. 41 ° F Retail fruit salad refrig. 38 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8-Seafood prep area handsink access blocked with trash container in front of it and gloves stored on the sink-corrected.
  -(R)-Bakery prep area handsink access blocked with trash container in front of it-corrected.
  -Produce prep area handsink with folded vinyl curtain strips across the sink-corrected.
  37(R)-No splashguard or adequate spacing between 3-compartment sink and handsink in bakery.
  -No separation between read-to-eat seafood and raw seafood in seafood display refrig.-corrected.
  46-Cleaned utensils stored in the sanitizing compartment of 3-compartment sink in seafood prep area.
  -3-compartment sink in produce prep area set-up with 2 compartments for washing utensils and third compartment
  with produce wash solution; 3-compartment sink must be used as one task only at a time and not to be used simutaneously.
  34-No ambient thermometer at enclosed hot food display case (cooked chicken, potatoes).
  -Defective ambient thermometers at cake display refrig.
  51(R)-No cover for the waste container in employee used women's toiletroom.
  -No employee handwash sign in employee used women's toiletroom-sign issued today.
  53(3R)-Partial non-smooth and porous acoustical ceiling tiles in the dairy walk-in refrig. Provide ceiling tiles that
  are smooth, non-absorbent and easily cleanable. Failure to comply by next inspection will lead to further enforcement
  action and/or issuance of citation.
  -Uneven and non-smooth floor surfaces in warehouse across from dairy walk-in refrig. and near single service utensil storage shelves.
  -Uneven and non-smooth floor surfaces in chicken prep room collecting stagnant water and debris.
  -Excess food debris/grease under the 3-compartment sink in chicken prep room.
  -Excess debris/residue under equipment/storage shelves at bakery prep room and damaged floor tile in front of proofer.
  -Excess debris/residue under prep table near 3-compartment sink in produce prep room.
  -Wet cardboard material supplemental floor liners on the floor of produce prep room.
   Licensee is correct and maintain all out of compliance items as noted on the inspection report today.
       
  Person in Charge: Jeff Kearney
Inspector (Signature):  Judy Rho             Please see original copy for PIC signature
    Date: 9/24/2015

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