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:    10 Date of Inspection:    10/20/2015
Risk Violations Count:    1 License Number:    CC18897
Arrival Time:    9:50:00 AM Expiration date:    3/31/2017
Departure Time:    11:30:00 AM Facility Closure:    
 Food Facility Name
  A & E. Food Market
  936 W. Lafayette Street
  Alexander Peralta
 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 IN 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/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 OUT Food-contact surfaces: cleaned & sanitized    
15 IN 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 IN Proper date marking & disposition    
22 N/A 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/A Pasteurized foods used; prohibited foods not offered    
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 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 N/O Approved thawing methods used    
34 OUT Thermometer provided & accurate X X
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   X
38 IN Personal cleanliness    
39 IN 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 X  
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 IN Warewashing facilities: installed, maintained, & used; test strips    
47 OUT Non-food contact surfaces clean    
Physical Facilities
48 OUT Hot & cold water available; adequate pressure X X
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   X
54 OUT 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: Alexander Peralta  Exp. Date: 5/7/2017
Item/Location Temp Item/Location Temp Item/Location Temp
reach-in refrigerator 36 ° F reach-in refrigerator 38 ° F produce display case 41 ° F
freezer -2 ° F reach-in freezer 7 ° F hot holding n/a ° F
8 door refrigeator 36 ° F walk in cooler 34 ° F egg display case 38 ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  " Facilities must correct and maintain any and all noted violations"
  37. food items stored on floor of the walk in cooler
  37. food handler lacking hair/beard restraint - Chp.4 Section 4-20 - repeat
  34. visible and accurate thermometers missing in several cold holding units. Provide immediately - repeat
  41. improper scoops, deli cup, used for dry food items - corrected
  54. lacking light shield or shatter proof bulb in back area display case and 8 door milk cooler
  45. cardboard lining several shelves in the retail refrigeration units
  47. cracked glass on the front of the back area display case
  53. back area deli and prep area ceiling tiles do not meet MCHD code. Tiles must be smooth, continuous, nonporous and easily cleanable.
  Facility had 6 months, 9-1-15 to change ceiling tiles - repeat
  37. facility lacking a food prep sink or an air gap on the 3 basin sink
  Facility had 6 months, 9-1-15 to obtain a food prep sink or an air gap on the 3 basin sink- repeat
  Failure to adhere to current MCHD Code may lead to legal action, citations and or closure.
  35. opened original bag of beans on shelf next to 3 basin sink
  48. hot water turned off at back area 3 bay, mop and hand sinks - corrected - repeat
  14. deep grooves/ discoloration on bain marie cutting board
  47. excessive frost in several reach in freezers
  53. stained ceiling tiles throughout facility - repeat
  49. walk in cooler drain line draining into a plastic bucket
  Facility may not use basement for food storage, food preparation or storage of single service items.
  53. Ceiling tiles do not meet MCHD code. When facility repairs or replaces tiles they must be smooth, continuous, nonporous and easily cleanable.
  Facility is scheduled for a re-inspection on or after 11/3/15
  When facility is scheduled for an administrative conference and / or a second reinspection, facility must submit $305.00 to MCHD for each additional reinspection.
  Person in Charge: Edwardo
Inspector (Signature):  Robert Geary             Please see original copy for PIC signature
    Date: 10/20/2015

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