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:    0 Date of Inspection:    2/11/2016
Risk Violations Count:    0 License Number:    A 2584
Arrival Time:    9:20:00 AM Expiration date:    12/31/2016
Departure Time:    12:10:00 PM Facility Closure:    
 Food Facility Name
  Ursinus College
 Address
  601 East Main Street
 Municipality
  Collegeville
 Owner
  Ursinus College-Ron Wood
 Telephone
  610-409-3602
 Purpose of Inspection
  Follow-up
 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 N/O Certification by accredited program, compliance with Code, or correct responses    
Employee Health
2 N/O Management awareness; policy present    
3 N/O Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 N/O Proper eating, tasting, drinking, or tobacco use    
5 N/O No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 N/O Hands clean & properly washed    
7 N/O No bare hand contact with RTE foods or approved alternate method properly followed    
8 N/O Adequate handwashing facilities supplied & accessible    
Approved Source
9 N/O Food obtained from approved source    
10 N/O Food received at proper temperature    
11 N/O Food in good condition, safe, & unadulterated    
12 N/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 N/O Food separated & protected    
14 N/O 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 N/O Proper hot holding temperature    
20 N/O Proper cold holding temperature    
21 N/O 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    
Chemical
25 N/O Food additives: approved & properly used    
26 N/O 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/O Pasteurized eggs used where required    
29 N/O Water & ice from approved source    
30 N/O Variance obtained for specialized processing methods    
Food Temperature Control
31 N/O 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 N/O Thermometer provided & accurate    
35 N/O Food properly labeled; original container    
Prevention of Food Contamination
36 N/O Insects, rodents & animals not present; no unauthorized persons    
37 N/O Contamination prevented during food preparation, storage & display    
38 N/O 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 N/O In-use utensils: properly stored    
42 N/O Utensils, equipment & linens: properly stored, dried & handled    
43 N/O Single-use & single-service articles: properly stored & used    
44 N/O Gloves used properly    
Utensils, Equipment and Vending
45 N/O Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 N/O Warewashing facilities: installed, maintained, & used; test strips    
47 N/O Non-food contact surfaces clean    
Physical Facilities
48 N/O Hot & cold water available; adequate pressure    
49 N/O Plumbing installed; proper backflow devices    
50 N/O Sewage & waste water properly disposed    
51 N/O Toilet facilities: properly constructed, supplied, & cleaned    
52 N/O Garbage & refuse properly disposed; facilities maintained    
53 N/O Physical facilities installed, maintained, & clean    
54 N/O Adequate ventilation & lighting; designated areas used    
  
 
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
 
DISINFECTANT/SANITIZER:  Heat:   Chemical:   CFSM Name:   Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
 ° F  ° F  ° F
 ° F  ° 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.
  Purpose of follow up: Voluntary closure
  Facility is serving all meals at the Fieldhouse.
  At time of inspection facility was serving packaged Wawa breakfast sandwiches which were all individually boxed and held in a warmer box provided from wawa.
  Facility provided individual assorted beverages that did not require refrigeration.
  The fieldhouse has access to 2-restrooms. Both restrooms had hot and cold running water at adequate pressure to all sinks.
  Facility set up a temporary hand wash station behind temporary service line. Facility also set up sanitizer buckets with proper QAC sanitizer levels.
  Ensure that all surfices are cleaned and sanitized throughout service.
  Lunch will consist of Prepared Hoagies individually wrapped provided from Collegeville Bakery and Waw. Delivered at 11:15 am. Lunch service begins at 11:30 thru 1:30 pm.
  Facility will keep a time temperature 4-hour discard log.
  Assorted drinks provided do not require refrigeration.
  Supervisor Ed Blevins contacted EHS at time of follow up inspection to up date on a plan for opening Inspection.
  Ron Woods Dining Services General Manager spoke directly Ed Bevins to get directives on procedure for opening inspection.
  EHS reviewed directives as follows.
  Facility must follow all code standards:
  Clean and sanitize all effected areas,and surfaces which include floors,walls and ceilings.
  Clean and sanitize all utensils, dishware and single use items effected.
  Ensure hot and cold running water at adequate pressure to all sinks.
  Dishwasher must be in proper working condition.
  Remove all ill employees and keep a detailed log.
  Ensure all food open and prepared is embargoed and kept in a separate designated area. Provide MCHD a detailed list of all voluntarily discarded foods.
  Facility must provide documentation from Eco Lab pest control on clean up of all open pesticides documented on previous inspection report dated 02-10-16.
  Facility will contact MCHD for an opening inspection. Facility must ensure that facility is 100% cleaned and sanitized prior to opening inspection.
  Facility may not open and operate without MCHD written approval. Contact MCHD at 610-970-5040.
  Fax all information provided to 610-970-5048.
       
  Person in Charge: Ron Woods
Inspector (Signature):  Beth Whalen             Please see original copy for PIC signature
    Date: 2/11/2016

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