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:    8 Date of Inspection:    3/1/2016
Risk Violations Count:    3 License Number:    F 63
Arrival Time:    1:25:00 PM Expiration date:    7/31/2016
Departure Time:    2:55:00 PM Facility Closure:    
 Food Facility Name
  American Legion Post #184
 Address
  744 Gravel Pike, PO Box 44
 Municipality
  Upper Hanover
 Owner
  American Legion Post #184-Dale R. Miller
 Telephone
  215-679-5816
 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    
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 N/O No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 IN Hands clean & properly washed    
7 N/O No bare hand contact with RTE foods or approved alternate method properly followed    
8 OUT Adequate handwashing facilities supplied & accessible X  
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 N/A 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 N/O Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 N/A 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 N/A Pasteurized foods used; prohibited foods not offered    
Chemical
25 N/A Food additives: approved & properly used    
26 IN Toxic substances properly identified, stored & used    
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/A 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 IN Insects, rodents & animals not present; no unauthorized persons    
37 OUT Contamination prevented during food preparation, storage & display   X
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 OUT 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    
Physical Facilities
48 OUT Hot & cold water available; adequate pressure    
49 IN 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   X
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: QAT  CFSM Name: Exempt  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Reach in Freezer 10 ° F  ° F  ° F
Hot dogs 145 ° F  ° F  ° F
Reach in Cooler 40 ° F  ° F  ° F
Reach in cooler 39 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  At time of inspection, facility lacking adequate hot water. Facility voluntary closed. Facility may not reopen without MCHD premission.
  Once repaired and hot water is at least 100F at hand sinks and 110F at ware washing sink, facility must call MCHD for an opening inspection.
  Contact the Pottstown Office of MCHD at 610-970-5040.
  If facility fails opening inspection, facility must pay $235.00 for a each additional opening inspection.
  Failure to comply may results in further legal action in accordance to law.
  1: Sign stating inspection reports available upon request not posted. EHS provided. Post Immd.
  2: Facility lacking procedure for cleaning up vomiting and fecal events. EHS provided. Retain for future reference.COS
  8:Handsink in kitchen and behind bar lacking soap. Provided immd.
  8: Hand sink blocked with a crate in kitchen area.COS
  37:(R) Soda lines in direct contact with public ice. Keep separate.
  37:(R)Splash guard lacking at hand sink directly next to public ice bin. Provide.
  41: Ice scoop handle direct contact with public Ice.
  47: Microwave in kitchen with food like build up on upper interior.Clean
  48: Facility lacking hot water at time of inspection. Ensure hot water of sufficient capacity to meet the peak water demands.
  53: (R)Grease like build up on floor under fryer.Clean
       
  Person in Charge: Robin Riggs
Inspector (Signature):  Scott Houchins             Please see original copy for PIC signature
    Date: 3/1/2016

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