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:    5 Date of Inspection:    11/19/2015
Risk Violations Count:    0 License Number:    CC19423
Arrival Time:    12:00:00 PM Expiration date:    11/30/2016
Departure Time:    1:20:00 PM Facility Closure:    
 Food Facility Name
  ACME #2860
 Address
  250 East Lancaster Avenue
 Municipality
  Lower Merion
 Owner
  ACME Markets, Inc.
 Telephone
  610-896-7090
 Purpose of Inspection
  Routine-COO
 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 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 IN Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
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 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/O 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/O Pasteurized foods used; prohibited foods not offered    
Chemical
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
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 IN Thermometer provided & accurate    
35 OUT Food properly labeled; original container    
Prevention of Food Contamination
36 IN Insects, rodents & animals not present; no unauthorized persons    
37 IN Contamination prevented during food preparation, storage & display    
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 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 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 IN 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 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: Michael Moore  Exp. Date: 3/26/2020
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
deli case cooler 38 ° F frozen foods walk in freezer 8 ° F egg nog in retail cooler 41 ° F
seafood walk in cooler 30 ° F produce retail cooler 40 ° F produce walk in cooler 41 ° F
retail freezer -20 ° F retail cooler 30 ° F bakery walk in freezer 0 ° F
bakery walk in cooler 36 ° F dairy walk in cooler 40 ° F retail freezer -7 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  *Facility must correct and maintain all noted violations
  EHS left copy of MCHD food code changes based on FDA 2013 food code
  Accompanied by EHS-Tim Moeller
  54:inadequate lighting above aisle 12
  49:lacking proper air gap for food prep sink in deli area
  49:exposed condensation pipes throughout walk in refrigeration and prep areas and food storage area
  53:damaged floor tile in front of deli case
  45:wood panel in produce prep room and raw wood panel by drainpipe by walk in freezer in back storage area.All surfaces must be smooth, non porous, washable
  54:lacking light sheild in produce prep area, back storage area and dairy walk in cooler
  53:absorabant flooring throughout walk in cooler units. All surfaces must be smooth, non porous, washable
  53:floor tile damaged by meat slicer in meat prep room
  45:door gasket damaged on frozen foods and bakery walk in freezers
  53:ceiling tile missing in bakery warewash area
  53:floor unsealed and absorbant by aisle #10 and #9
  35:lacking common name label on secondary food containers in bakery area
  This inspection report will serve as a temporary food license until the actual MCHD food license certificate is recieved
  In the event of an emergency(fire, flood, power outage, sewage backup, loss of water) facility must cease operations and contact MCHD
  Failure to do so may lead to possible legal action
       
  Person in Charge: Eric Moore
Inspector (Signature):  Elizabeth Angelo             Please see original copy for PIC signature
    Date: 11/19/2015

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