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:    11 Date of Inspection:    10/23/2015
Risk Violations Count:    4 License Number:    A 3128
Arrival Time:    9:50:00 AM Expiration date:    2/28/2017
Departure Time:    12:35:00 PM Facility Closure:    
 Food Facility Name
  Aetna Blue Bell #2
  1425 Union Meeting Road
  Flik International
 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   X
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  
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 OUT Food separated & protected X  
14 IN 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 IN 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 OUT Proper date marking & disposition    
22 N/O Time as a public health control; procedures & record    
Consumer Advisory
23 IN 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/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 IN 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 IN Thermometer provided & accurate    
35 OUT Food properly labeled; original container   X
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 IN Washing fruit & vegetables    
Compliance Status COS R
Proper Use of Utensils
41 IN In-use utensils: properly stored    
42 OUT Utensils, equipment & linens: properly stored, dried & handled   X
43 IN Single-use & single-service articles: properly stored & used    
44 IN Gloves used properly    
Utensils, Equipment and Vending
45 OUT 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 IN Hot & cold water available; adequate pressure    
49 IN Plumbing installed; proper backflow devices    
50 IN Sewage & waste water properly disposed    
51 N/O 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: Y  Chemical: QAT  CFSM Name:   Exp. Date: 
Item/Location Temp Item/Location Temp Item/Location Temp
M3 refrig 36 ° F 3 door refrig grill 38 ° F Walkin Freezer -6 ° F
Traulsen refrig 36 ° F display case 40 ° F Walkin Refrig 38 ° F
Traulsen Refrig 37 ° F Pepsi Retail 38 ° F manhattan fish chower 178 ° F
Jerk chicken wing 138 ° F chicken strip 160 ° F chicken noodle soup 161 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1 - repeat - lacking current MCHD cfsm Certificate
  Reciprocity application was left with facility. Facility has 5 business days to submit completed fom to MCHD
  42 - repeat - mop head in strainer of mop bucket
  53 - the Rack loading sign at dish machine damaged & the wall below unclean
  53 - the wall below & to the right of the pipes at scrape sink - unclean
  45 - foil lining the stove tray in the kitchen
  37 - repeat - self serve fruit (apples) lacking protection - lid, cover, sneezer guard
  47 - door gasket unclean on grill 3 door refrig
  53 - repeat - ceiling tiles and ceiling wall with dust buildup in grill area - serve side
  47 - the front of the cabinet under the creamers unclean - splattered
  53 - floor behind the kitchen cooking equipment unclean
  13 - raw shell eggs stored over ready to eat food items in grill 3 door refrig - Corrected
  21 and 35 - repeat - lacking labels and dates on all secondary containers - crotons, raisins, Parfaits in Tropicana
   several open/wrap lunch meat in walkin refrig and clear container with green lid next to Hersey's syrup in dry storage room
  8 - sanitiize bucket and tong in grill hand sink - corrected
  54 - Pepsi cold unit damage light sheild
  54 - cracked light shield in dry storage room
  1 J
  Cold Temperature of items
  Chicken Salad 41F Slice Turkey 41F grill chicken 40F
  Tuna Salad 39F Slice boiled eggs 42 macaroni salad 33F
  Egg Salad 38F Beets 40F Potato salad 40F
  Copy of the sign (wording to be use) that shall be posted in public view in according with the 2013 FDA Food code.
  Left at facility a copy of the 2013 FDA Food Code Changes for MCHD
  Person in Charge: Susan Peppelman
Inspector (Signature):  Kelly Small              Please see original copy for PIC signature
    Date: 10/23/2015

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