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:    1 Date of Inspection:    2/11/2016
Risk Violations Count:    0 License Number:    A 2584
Arrival Time:    3:10:00 PM Expiration date:    12/31/2016
Departure Time:    5:30:00 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
  Opening
 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 IN 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 IN 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 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/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 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 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 IN Utensils, equipment & linens: properly stored, dried & handled    
43 IN Single-use & single-service articles: properly stored & used    
44 N/O 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 X  
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 IN 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 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: Y  Chemical: Cl - QAT  CFSM Name:   Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk in cooler-Main kitchen 38 ° F Reach in cooler 38 ° F Reach in cooler 39 ° F
Bain marie -Deli 36 ° F Bain marie 39 ° F Reach in freezer -12 ° F
Reach in cooler 38 ° F Reach in freezer -2 ° F Dairy reach in cooler 36 ° F
Door coolers 38 ° F Silk Dairy cooler 35 ° F Reach in cooler 40 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Purpose: Facility contacted MCHD for an opening inspection.
  Facility confirms all surfaces,utensils,equipment,and wares have been cleaned and sanitized prior to inspection.
  During inspection the following was observed: Air gap at food prep sink in main kitchen was installed with proper gap.
  Facility replaced missing ceiling tiles exposing black water lines in basement dry storage area.
  47: Interior top of microwave oven in upstairs Deli station unclean. Clean and sanitize. COS
  MCHD recommends the following: Facility has a vomiting/diarrhea clean up procedure.
  •Review and educate staff on all food safety guidelines
   Review and educate staff on procedures for reporting illness Follow procedures in place to exclude ill food service workers.
  •Exclusion of ill workers until 48 hours after the resolution of symptoms - a designee should be appointed to monitor for illness among food workers and
   promptly report to Health Department
  •Provide spreadsheet of food workers’ names, contact information, and any additional information on GI illness or call outs due to GI illness
  •Follow procedures in place to exclude ill food service workers
  •Review and follow vomit clean up and removal with all food service employees
  Enhance sanitizing of all food prep surfaces between each task and as needed
  •reduced menu to avoid potential contamination of food, keep salad bar closed, keep self-service food stations closed
  •Embargo any food products previously opened or prepared.
  Ensure enhanced handwashing of food service employees and signage throughout facility
  •Ensure all hand stations fully equipped (sanitizer, paper towels, soap); ensure hand sanitizer is adequately provided at all entrances/exits of the licensed
   facilities and throughout all food prep, service, and common areas
  •Ensure all equipment, linens, utensils, and dishware are adequately washed, rinsed, and sanitized as needed and between each use
   Reduce menu to avoid potentially contamination of food, keep salad bar closed, keep self-service food stations closed.
  MCHD was provided an Ecolab report for the clean up of open pesticides.
  Facility has a written procedure in place to handle vomitus/fecal incidents. Maintenance department handles these incidents. Written procedure provided.
  Keep embargoed food products previously opened or prepared separate and in walk in cooling units. Provide inventory of all embargoed foods.
  Ensure all food prepared is fresh and newly opened.
  Notes: Facility simplified menu, no salad bar or self serve foods.
  Both ice machines were emptied, cleaned and sanitized. Discard first batch of ice.
       
  Person in Charge: Ron Wood
Inspector (Signature):  Beth Whalen             Please see original copy for PIC signature
    Date: 2/11/2016

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