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:    16 Date of Inspection:    10/19/2015
Risk Violations Count:    4 License Number:    CC18332
Arrival Time:    10:00:00 AM Expiration date:    5/31/2016
Departure Time:    12:10:00 PM Facility Closure:    
 Food Facility Name
  Bhavani Food Market
 Address
  130 West Main Street
 Municipality
  Trappe
 Owner
  Tejas Patel
 Telephone
  201-993-1462
 Purpose of Inspection
  Routine
 Re-inspection on or after
  11/2/2015

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 OUT 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    
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    
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 X  
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 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 OUT 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 X  
Prevention of Food Contamination
36 OUT 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 OUT In-use utensils: properly stored    
42 OUT 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 OUT 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 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:   Chemical: Cl  CFSM Name:  see #1  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
reach in cooler 40 ° F reach in cooler 36 ° F retail freezer -5 ° F
retail freezer 0 ° F walk in freezer -18 ° F walk in cooler 37 ° F
2 door reach in 60 ° F 3 door reach in 40 ° F reach in cooler 38 ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
   Note: Restaurant part of Facility not open at time of inspection.
   1. Facility lacking MCHD CFSM. Facility has 30 days to enroll full time employee who is not a CFSM in another facility in an approved
  food safety course. Send copy of proof of enrollment to MCHD attn: Janice Branagh, Fax #610-970-5048 or JBranagh@montcopa.org
  8: Hand sink with glassware in bowl. Remove. Keep for handwashing only. Proper signage missing from all kitchen hand sinks. Provide immed.
  14: Can opener blade with debris. Clean and sanitize before next use.
  21 and 35: Reference labels and dates lacking from prepared foods in walk in cooler. Note: Owner stated that foods were from last week and all
  were to be discarded. Food discarded and denatured while EHS was onsite. COS
  31: Reach in cooler temped at 60F. All foods inside that were labelled "refrigerate after opening" were discarded and denatured. Do not use.
  Send copy of work repair receipt to MCHD attn: Janice Branagh.
  36: Fruit fly type insects observed in kitchen. Facility receives regular pest control. Send copy of receipt from licensed pest control
  applicator addressing fruit flies and performed within next 10 business days to MCHD attn: Janice Branagh
  37: Fly strips over sanitizing bay and clean dish area. Remove. COS
  recently delivered Chicken in freezer with plastic wrapping ripped open. Facility stated box had gotten wet. Facility voluntarily discarded
  and denatured chicken./ Note-other chicken in plastic wrapping. Facility to provide copy of invoice to MCHD attn Janice Branagh immediately.
  Make sure all plastic is intact/ Bags of onions on floor. Keep at least 6 inches off floor.
  39: Wiping cloths on counters. Keep in bucket with proper sanitizer when not in use.
  42: Clean pots on kitchen floor. Store at least 6 inches off floor.
  41: Bowls used as scoops in dry storage bin. Use scoop with handle not touching food.
  46: Test strips lacking for chlorine sanitizer. Provide proper test strips immed. Make sure chlorine sanitizer is between 50-100 ppm.
  45: Frost/ice build-up under fans in walk in cooler. Clean.
  49: Leak under pipe at front kitchen hand sink. Repair.
  ater turned off to food prep sink because faucet doesn't turn off. Repair.
  53: Water stained ceiling tiles in market area. Replace.
  34: Thermometers lacking from several reach in units. Provide.
  Note: Facility must correct and maintain all violations.
  Note: Facility is scheduled for a re-inspection on or after 11/02/15. If facility is scheduled for an administrative conference and a second
  re-inspection, facility must submit $305.00 to MCHD for each additional re-inspection.
       
  Person in Charge: Brian Newmark
Inspector (Signature):  Janice DeNito Branagh             Please see original copy for PIC signature
    Date: 10/19/2015

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