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:    12 Date of Inspection:    11/23/2015
Risk Violations Count:    4 License Number:    A 2541
Arrival Time:    10:50:00 AM Expiration date:    11/30/2016
Departure Time:    12:35:00 PM Facility Closure:    
 Food Facility Name
  Ben & Irv Deli Restaurant
 Address
  1962 County Line Road
 Municipality
  Upper Moreland
 Owner
  Leonard Bromberg
 Telephone
  215-355-2000
 Purpose of Inspection
  Routine
 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 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/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 IN Food-contact surfaces: cleaned & sanitized    
15 OUT Proper disposition of returned, previously served, reconditioned, & unsafe food X  
 
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 OUT Proper hot holding temperature X  
20 IN Proper cold holding temperature    
21 OUT Proper date marking & disposition   X
22 N/A 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/A Pasteurized foods used; prohibited foods not offered    
Chemical
25 N/A 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 IN Approved thawing methods used    
34 OUT Thermometer provided & accurate X  
35 OUT Food properly labeled; original container X  
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 OUT Wiping cloths: properly used & stored   X
40 N/O 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 X X
46 IN Warewashing facilities: installed, maintained, & used; test strips    
47 OUT Non-food contact surfaces clean   X
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 OUT Toilet facilities: properly constructed, supplied, & cleaned    
52 IN Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean   X
54 IN Adequate ventilation & lighting; designated areas used    
  
 
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
 
DISINFECTANT/SANITIZER:  Heat:   Chemical: Cl - QAT  CFSM Name: Alvin Goodwyn  Exp. Date: 12/31/2017
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Fish/display case 41 ° F Pasta salad/display case 39 ° F Display case 39 ° F
Matzo balls/steam table - before reheating 124 ° F Sandwich prep cooler 39 ° F Tuna salad/prep cooler 38 ° F
Milk/milk dispenser 34 ° F Red sauce/steam table 164 ° F 2-door reach-in refrig. 41 ° F
Chicken/2-door reach-in refrig. 40 ° F Walk-in refrig. 39 ° F Walk-in freezer 10 ° 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.
  8- Hand sink next to 3-compartment sink blocked by cooking pans and other cookware. COS
  8- A cup and a sponge stored in hand sink basin in front service area. COS
  15- Distressed can of tomato paste (Stanislaus- 6lb, 15oz). Manager voluntarily discarded can. COS
  19- Matzo balls in steam table observed with internal temperature of 124F. Manager removed product from steam
  table for rapid reheating. COS
  21- (R) Lacking date markings on refrigerated food items prepared in facility and held for more than 24 hours, items
  were stored 2-door reach-in refrigerator and walk-in refrigerator (e.g. buckets of soup, trays of mashed potatoes).
  34- Defective ambient thermometer in milk dispenser. Lacking thermometer in 2-door reach-in refrigerator (back kitchen). COS
  35- Open original bag of buck wheat in dry storage room. COS
  39- (R) Wet wiping cloths not stored in sanitation solution buckets at retail display area and at sandwich station in kitchen. COS
  42- Wet mops stored in mop bucket and not hung up to air dry. COS
  45- (R) Ice dispenser at fountain soda machine with black residual substance accumulation. COS
  47- (3xR) Food debris at the interior of sandwich prep cooler at cook's line.
  47- (R) Lacking light shield at fluorescent light inside retail display cooler.
  47- (R) Dust and debris accumulation on the fan guards of 2-door reach-in refrigerator in front kitchen (next to hand sink).
  47- Aluminium foil lining trays under grill in kitchen. COS
  51- Defective closing mechanism on employee restroom door (side storage room).
  53- (R) Food debris and grease observed under flat grill.
  Note: MCHD summary of changes based on the 2013 FDA Food Code left at time of inspection.
       
  Person in Charge: Alvin Goodwyn
Inspector (Signature):  Yessika Mashinski             Please see original copy for PIC signature
    Date: 11/23/2015

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