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:    7 Date of Inspection:    1/4/2016
Risk Violations Count:    3 License Number:    A18737
Arrival Time:    1:10:00 PM Expiration date:    11/30/2016
Departure Time:    2:20:00 PM Facility Closure:    
 Food Facility Name
  Ambler Feed Store
 Address
  242 E. Butler Pike
 Municipality
  Ambler
 Owner
  Geoffrey Molt
 Telephone
  215-646-7680
 Purpose of Inspection
  Complaint
 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 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 IN 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 IN Time as a public health control; procedures & record    
Consumer Advisory
23 OUT Consumer advisory provided for raw or undercooked foods   X
Highly Susceptible Populations
24 N/A Pasteurized foods used; prohibited foods not offered    
Chemical
25 N/A Food additives: approved & properly used    
26 OUT Toxic substances properly identified, stored & used X 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
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 IN 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 OUT Contamination prevented during food preparation, storage & display 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 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 IN Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 IN Warewashing facilities: installed, maintained, & used; test strips    
47 OUT 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 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: Geoffery Molt  Exp. Date: 5/4/2020
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
walk in refrig 38 ° F 2 door beverage refrig 39 ° F mini refrig 38 ° F
mini refrig 40 ° F food prep refrig 37 ° F ice cream freezer -10  ° F
food prep refrig- tomatoes 36 ° F UC refrig 36 ° F hot holding na  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Purpose for inspection is to investigate a possible food borne illness inspection.
  Facility correct and maintain all violations.
  21. 2R> Date markings lacking on sliced deli meats and cheeses as well as prepared foods items in refrig units.
  23. 2R> Consumer advisory lacking on menu for under cooks foods.
  26. R> Chemical spray bottles hung on ware rack above clean wares. COS.
  37. Facility storing mop bucket in food prep sink at time of inspection. Removed and sink cleaned and sanitized. COS.
  49. Food prep sink lacking proper air gap.
  37. Bins of lettuce stored in UC refrig on kitchen stored in a manner where bottom portion of bin was in direct contact with lettuce in bin beneath. COS.
  36. Drain fly like insects present in kitchen area near potato cutter.
  Fax or mail pest control service report to; Attn. Jared Cinque MCHD 102 York Road Suite 401 Willow Grove, PA 19090 Fax # 215-784-5524, within the next 10 business days.
  47. Excessive insulation like debris located on floor on left side of walk in refrig in between wall and walk in refrig.
       
  Person in Charge: Geoffery Molt
Inspector (Signature):  Jared Cinque              Please see original copy for PIC signature
    Date: 1/4/2016

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