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:    9 Date of Inspection:    3/3/2016
Risk Violations Count:    5 License Number:    A14700
Arrival Time:    11:30:00 AM Expiration date:    9/30/2016
Departure Time:    12:45:00 PM Facility Closure:    
 Food Facility Name
  Ascenus - Eurest Dining
 Address
  200 Dryden Road
 Municipality
  Upper Dublin
 Owner
  Eurest Dining
 Telephone
  215-648-1307
 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 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/O 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 OUT Proper hot holding temperature X  
20 OUT Proper cold holding temperature X  
21 IN Proper date marking & disposition    
22 OUT Time as a public health control; procedures & record    
Consumer Advisory
23 IN 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 OUT Toxic substances properly identified, stored & used X  
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 IN Water & ice from approved source    
30 N/O Variance obtained for specialized processing methods    
Food Temperature Control
31 OUT Proper cooling methods used; adequate equipment for temperature control X  
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 IN 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 IN 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 OUT Single-use & single-service articles: properly stored & used X  
44 IN 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 X X
47 N/O Non-food contact surfaces clean    
Physical Facilities
48 IN 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 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: QAT  CFSM Name: Mathew Vesci  Exp. Date: 2/3/2020
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Chicken Tenders @ hot box 136 ° F retail display case 34 ° F walk in freezer 18 ° F
chicken tender @ hot service line 140 ° F 2 door reach in cooler 41 ° F Salmon Fillet @ walk in cooler 42 ° F
walk in cooler 38 ° F deli turkey @ deli prep bottom 40 ° F Tuna Salad @ deli prep top 39 ° F
diced chicken @ salad bar 39 ° F sliced turkey @ deli prep top 45 ° F chicken salad @ deli prep top 49 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  facility must correct and maintain all noted violations. facility previously provided 2013 FDA Food Code Adoption Packet.
  14) deep grooves and discoloration observed on cutting board at work top hot serving station.
  19) facility storing hot hold items below an approved hot holding temperature. COS - relocated to freezer for storage secondary items reheated at convection oven.
  Facility stated items observed outside of an approved range in back prep area were left from catering event taking place during inspection
  Salmon 120F - relocated to walk in freezer // Brussel Sprouts 105F - relocated to walk in freezer. chicken 105 - reheated in convection oven for hot line.
  facility stated all items were prepared and finished at ovens in 1100am. observation at 11:45am.
  20) facility storing cold holding units above an approved cold holding temperature. COS - relocated or discarded.
  chicken salad @ deli prep top - 49F - voluntarily discarded. sliced roasted turkey @ deli prep top - 45F. Facility voluntarily relocated to reach in cooler at back prep.
  22) facility lacking time log for pre-prepared sandwiches at deli station. Facility must time stamp items held out of temperature control.
  26) open fly strip observed at back prep kitchen adjacent to dry storage. COS
  31) facility cooling roasted beets for salad bar operation at room temperature. COS - facility relocated to walk in cooler. 105 F items left oven @ 11:00am relocated at 1145am
  37) facility storing bowl of chips, pretzels, bacon at deli prep area without adequatecoverage (no lid or sneeze guard) COS - facility relocated items into approved storage area.
  43) facility single service take away items stored food contact side up at deli prep area. COS
  46) facility storing soiled dishware in rinse basin of prepared three basin sink system. (R) / COS
       
  Person in Charge: Matthew Vesci
Inspector (Signature):  Gregory Mininger             Please see original copy for PIC signature
    Date: 3/3/2016

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