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:    9 Date of Inspection:    11/19/2015
Risk Violations Count:    4 License Number:    CC 017
Arrival Time:    2:00:00 PM Expiration date:    6/30/2017
Departure Time:    4:30:00 PM Facility Closure:    
 Food Facility Name
  Acme Market #7769
  323 Old York Road
  Acme Markets Inc.
 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    
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 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 OUT 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 IN Proper cooking time & temperature    
17 N/O 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 IN Proper date marking & disposition    
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 OUT Toxic substances properly identified, stored & used X  
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/O 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    
35 IN Food properly labeled; original container    
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons    
37 IN Contamination prevented during food preparation, storage & display    
38 IN Personal cleanliness    
39 N/O Wiping cloths: properly used & stored    
40 N/O 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 IN 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: See #1  Exp. Date: 
Item/Location Temp Item/Location Temp Item/Location Temp
Seafood Walk in Cooler 32 ° F Bakery Walk in Cooler 41 ° F Meat Walk in Cooler 40 ° F
Meat Walk in Cooler 36 ° F Ice cream Freezer 9 ° F Produce Walk in Cooler 40 ° F
Dairy Walk in Cooler 40 ° F Dairy Walk in Cooler 38 ° F Retail Cooler 32 ° F
Retail Cooler 34 ° F Retail Cooler 38 ° F Hot Holding-Mac and Cheese 145 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1.- Facility lacking a CFSM. Expired as of December 2014. Left a copy of the course providers and reciprocity application.
  8.- Hand washing sinks at hot foods and deli station draining slow. Facility called in repair prior to inspection.
  12.- Any shell fish taken out of bag must contain current tags. Tags must be displayed with product.
  26.- Sanitizer bucket located in prep area during production.- COS
  34.- Several gauges not working on walk in cooler dairy meat room, and butter retail cooler.- Repair
  36.- Fruit fly like insects located upstairs produce walk in cooler around tomatoes. Provide a professional pest control report to attetnion Lamar Smith
  215-784-5524 stating treatment and activity levels within ten business days.
  45.- Rusty shelving located inside of walk in cooler upstairs deli cooler.
  -Honey comb covers located next to lighting in retail coolers with excessive dirt build up throughout store.
  -Milk diapers that are absorbent being used underneath the milk section of the store.
  -Panel located at milk area of store retail side loose and leaning inside of unit.
  -Tracks located at bakery and deli staiton dsiplay coolers with excessive debris build up.
  -Containers of filling located inside of bakery walk in cooler bakery section with debris on outside of units.- Clean lids and side of containers.
  49.- Seafood station prep sink drain air gap is not minimum 1" above the drain line.
  53.- Roof with slight leaks located upstairs warehouse areas. No leaks are dripping on food at this current time. Repair immediately and fax a professsional
  work order to attention Lamar Smith 215-784-5524 when roof is repaired.
  -Wall damage located outside between compressor room and room 11.
  -Floor underneath dish machine with excessive debris build up at bakery station
  Correct and maintain all violations!!!
  Left a copy of the updated FDA code change information package.
  Person in Charge: Rick Krout
Inspector (Signature):  Lamar Smith             Please see original copy for PIC signature
    Date: 11/19/2015

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