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:    2/10/2016
Risk Violations Count:    5 License Number:    A 2584
Arrival Time:    10:10:00 AM Expiration date:    12/31/2016
Departure Time:    3:10:00 PM Facility Closure:    voluntary
 Food Facility Name
  Ursinus College
 Address
  601 East Main Street
 Municipality
  Collegeville
 Owner
  Ursinus College-Ron Wood
 Telephone
  610-409-3602
 Purpose of Inspection
  Routine
 Re-inspection on or after
  2/24/2016

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    
Employee Health
2 OUT Management awareness; policy present    
3 N/O Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 IN Proper eating, tasting, drinking, or tobacco use    
5 N/O No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 OUT 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 OUT Food-contact surfaces: cleaned & sanitized    
15 N/O 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 IN Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 IN 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 IN Pasteurized foods used; prohibited foods not offered    
Chemical
25 N/O Food additives: approved & properly used    
26 OUT 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 IN Pasteurized eggs used where required    
29 IN Water & ice from approved source    
30 N/O 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 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    
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 OUT Gloves used properly    
Utensils, Equipment and Vending
45 IN Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 OUT 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 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: Cl - QAT  CFSM Name: Craig Paulus  Exp. Date: 4/9/2018
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Reach-in cooler 37 ° F Reach-in cooler 40 ° F Reach-in cooler 37 ° F
Walk-in cooler 36 ° F Walk-in cooler 40 ° F Walk-in cooler 40 ° F
Reach-in cooler case 36 ° F Reach-in cooler case 40 ° F Bain marie 35 ° F
Bain marie 40 ° F Bain marie 38 ° F Soup 171 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1 Facility lacking a sign in public view on how the public can gain access to MCHD inspection reports upon request.
  2 Facility lacking a written procedure on how to manage vomitus or fecal incidents
  4 Employee drinking on the cooks line while working with a open cup. Stop immd. Explained proper eating and drinking procedures to the manager.
  6 Employee handling the trash can, then preparing foods. Stop immd. Explained proper hand washing methods to the manger. Pan was replaced.
  6 Employee rubbing eyes, then handling the cutting boards without washing hands. Stop immd. Explained proper procedures to the manager
  14 Slicer not clean, Clean and sanitize before next use.
  14 Table top can opener not clean. Clean and sanitize before the next use.
  14 Cutting boards on bain marie with dark groves and staining.
  14 Food prep sink not clean at the time of the inspection. Clean and sanitize sink before next use.
  26 Facility appears to have opened and unprotected pesticides under the front counter and behind several reach-in cooler units. At the time of the inspection,
  Chef Manager Craig Paulus stated that the pest control operator told him it was mouse bait. There is also a white powder mixed with the possible mouse
  bait. According to the pest control report, a roach powder was applied which could be the white powder in question. This powder is named Boractin
  Facility must contact a professional cleaning service to clean the areas affected by the pesticides before reopening.
  36 Dead roach like insects under the sinks, dry storage areas and lights shield of the kitchen.
  Mail professional pest control report to the address on page 1 within 10 business days of this report.
  37 Employee placing hotel food pans on the floor, then placing them on the steam table. Stop immd. Employee removed pans at the time of the inspection.
  46 Wash water in the 3 bay sink not clean. Keep ware wash water fresh and clean At all times during operations
  46 Dishwashing machine not sanitizing at the time of the inspection. Do not use this machine until permission is given by MCHD.
  MCHD explained proper 3 step methods for ware washing to the manager.
  47 Filters above cooking area not clean.
  47 Floors not clean under all equipment.
  49 Air gap lacking, food prep sink.
  53 Light shields lacking near the walk-in cooler units.
  53 Missing ceiling tiles near the dry storage room. There is exposed black water lines present and unprotected.
  This facility voluntarily closed. Do not open or operate until permission is give by MCHD.
  Note, All food contact equipment and utensils must be cleaned and sanitized before permission will be given to open and operate
  At the time of the inspection, A Ecolab dish machine repair man arrived and serviced the main dish machine. Final rinse reached 191 degree's
  at the time of the repair. Permission given to use the dish machine. Facility must check machine's temperatures on a regular basis.
       
  Person in Charge: Craig Paulus
Inspector (Signature):  William Rogers             Please see original copy for PIC signature
    Date: 2/10/2016

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