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:    11/2/2015
Risk Violations Count:    3 License Number:    CC18332
Arrival Time:    1:15:00 PM Expiration date:    5/31/2016
Departure Time:    2:45:00 PM Facility Closure:    
 Food Facility Name
  Bhavani Food Market
  130 West Main Street
  Tejas Patel
 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 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 IN Food obtained from approved source    
10 N/O Food received at proper temperature    
11 OUT Food in good condition, safe, & unadulterated X  
12 N/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 N/O Food-contact surfaces: cleaned & sanitized X X
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 OUT Proper cold holding temperature X  
21 OUT Proper date marking & disposition X 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    
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 OUT Proper cooling methods used; adequate equipment for temperature control   X
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 X  
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons   X
37 IN Contamination prevented during food preparation, storage & display    
38 IN Personal cleanliness    
39 OUT Wiping cloths: properly used & stored X  
40 N/O Washing fruit & vegetables    
Compliance Status COS R
Proper Use of Utensils
41 OUT In-use utensils: properly stored X X
42 N/O Utensils, equipment & linens: properly stored, dried & handled X X
43 N/O 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   X
46 OUT Warewashing facilities: installed, maintained, & used; test strips X X
47 N/O Non-food contact surfaces clean    
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 OUT Plumbing installed; proper backflow devices   X
50 N/O Sewage & waste water properly disposed    
51 N/O Toilet facilities: properly constructed, supplied, & cleaned    
52 N/O Garbage & refuse properly disposed; facilities maintained    
53 N/O Physical facilities installed, maintained, & clean    
54 N/O 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: Simratpal Singh  Exp. Date: 8/12/2020
Item/Location Temp Item/Location Temp Item/Location Temp
Reach in cooler 41 ° F Mixed veggies in bain marie 41 ° F Reach in cooler 38 ° F
Reach in cooler 40 ° F 2 door reach in cooler 60 ° F  ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Note: Facility has copy of CFSM posted. Post the original.
  11. 2 containers of peeled raw garlic with mold like growth in 2 door reach in cooler that was not cooling. Facility voluntarily discarded. COS
  14. (R)Food like debris on blade of table top can opener. COS
  20. Raw peeled garlic and raw shelled eggs stored in reach in cooler maintaining a temperature of 60F. Facility voluntarily discarded. COS
  21.(R) Several containers of prepared foods in cooling units lacking references labels and dates.
  31.(R) 2 door cooling unit maintaining a temperature of 60F. Facility discarded temperature controlled foods and unplugged unit.
   Facility may not use unit without MCHD permission. Repair immediately and fax or email work order to MCHD Attn: Scott Houchins
   at 610.970.5048 or A work order must state that cooler is maintaining a temperature at or below 41 F.
  Note: This is a different cooling unit than last inspection.
  35. Open cans of food stored in reach in cooler. Once open transfer to a sealed food grade container. COS
  36. (R) Fruit fly type insects observed flying in back kitchen area. Facility has regular pest control. Fax or email pest report with
   treatment plan for flies within 10 days to MCHD Attn: Scott Houchins at 610-970-5048 or
  39. (R) Wet wiping cloth stored on bain marie counter at time of inspection.. COS
  41.(R) Bowls used as scoops in bulk dry goods container. Facility removed and replaced with food grade scoop with handle. COS
  42.(R) Clean pot stored on floor in kitchen. COS
  45. (R) Ice build up on fans in walk in cooler. Facility is in process of defrosting and has a repair order in for 10/6/15.
  46. At time of inspection, facility did not have sanitizer for ware washing or holding wiping rags. Facility voluntarily closed until sanitizer was
   available. Facility must re-wash and sanitize all dishes, utensils, and glassware prior to use. Facility may not operate without a means to
   sanitize. Failure to comply may result in further legal action in accordance to law. COS
  46.(R) Chemical test strips lacking.
  49.(R) Water shut off to food prep sink due to leak. Repair
  Note: EHS will discuss scheduling an administrative conference with supervisor and will contact facility with date and time.
   Facility must submit $305.00 to MCHD for each additional re-inspection.
  Note: Facility must correct and violations
  Person in Charge: Shafi Gaffar
Inspector (Signature):  Scott Houchins             Please see original copy for PIC signature
    Date: 11/2/2015

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