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:    12/21/2015
Risk Violations Count:    3 License Number:    A18881
Arrival Time:    11:15:00 AM Expiration date:    11/30/2016
Departure Time:    12:15:00 PM Facility Closure:    
 Food Facility Name
  A La Karte Boutique Cuisine
 Address
  106 N. Essex Avenue
 Municipality
  Narberth
 Owner
  Ofelia Cohen
 Telephone
  484-278-4101
 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 OUT Certification by accredited program, compliance with Code, or correct responses   X
Employee Health
2 OUT Management awareness; policy present X  
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 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 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 OUT Proper date marking & disposition   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    
Chemical
25 N/O Food additives: approved & properly used    
26 N/A Toxic substances properly identified, stored & used    
Conformance with Approved Procedure
27 IN 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/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   X
35 OUT Food properly labeled; original container    
Prevention of Food Contamination
36 IN Insects, rodents & animals not present; no unauthorized persons    
37 OUT Contamination prevented during food preparation, storage & display X X
38 IN Personal cleanliness    
39 IN 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 OUT Utensils, equipment & linens: properly stored, dried & handled X 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 IN Non-food contact surfaces clean    
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 IN Plumbing installed; proper backflow devices    
50 OUT Sewage & waste water properly disposed    
51 OUT Toilet facilities: properly constructed, supplied, & cleaned   X
52 IN Garbage & refuse properly disposed; facilities maintained    
53 IN 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:   Chemical: Cl & QAT  CFSM Name: see #1  Exp. Date: 6/30/2017
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
2 door reach in 0 ° F 2 door reach in 0 ° F 1 door reach in 30 ° F
walk in refrig 36 ° F hot holding n/a ° F  ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1. Facility lacking current MCHD Food license. Facility has 24 hours to submit completed application and fee to MCHD.
  Facility stated they have mailed application. Failure to comply may lead to legal action and/or closure.
  1. Lacking signage to notify public of inspection report availability. COS
  1. R-Lacking current MCHD CFSM. Facility has 10 business days to apply for reciprocity or provide proof of enrolment in an approved course.
  Reciprocity application left at time of inspection.
  2. Lacking written procedure for managing vomitus and/or fecal incidents. COS
  21. R- Lacking reference date marking of packaged items in retail refrigeration and walk in refrigerator.
  34. R- Lacking visible accurate thermometer in 1 door reach in freezer in kitchen area.
  35. Lacking label on dry good stored in secondary container on dry storage rack.
  37. 2xR- Food handler lacking hair restraint. COS
  42. R- Wet mop head stored in mop bucket. COS
  45. Ice build up in 1 door reach in freezer in kitchen area.
  50. Leak at pipe under 3 compartment ware wash sink.
  51. 2xR- Employee restroom door lacking self closure mechanism.
  Note: Facility unable to unlock reach down freezer at time of oinspection and not currently using front display unit.
  Facility must ensure before use equipment is at proper cold holding temperature for TCS Foods.
  Note: Electric deep fryer stored outside of ansul exhaust hood system in kitchen area. MCHD will contact Narberth Fire Marshall
  Note: MCHD left documentation for food code changes.
       
  Person in Charge: Ofelia Cohen
Inspector (Signature):  Tim Moeller             Please see original copy for PIC signature
    Date: 12/21/2015

Previous Page     To zoom in or out on a Web page: Press CTRL + PLUS SIGN (+) to zoom in, or CTRL + HYPHEN (-) to zoom out