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:    11 Date of Inspection:    3/16/2016
Risk Violations Count:    4 License Number:    B12979
Arrival Time:    10:35:00 AM Expiration date:    3/31/2017
Departure Time:    12:30:00 PM Facility Closure:    
 Food Facility Name
  A Taste of Philly Soft Pretzels
  339 Easton Road
  John Thompson
 Purpose of Inspection
 Re-inspection on or after


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 IN Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 OUT Proper eating, tasting, drinking, or tobacco use X  
5 IN No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 N/O 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 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 IN Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 OUT 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/O Pasteurized foods used; prohibited foods not offered    
25 N/O 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 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/A Variance obtained for specialized processing methods    
Food Temperature Control
31 OUT 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 OUT Thermometer provided & accurate   X
35 OUT 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 IN 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 IN 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 X  
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:   Chemical:   CFSM Name: Jon Knell  Exp. Date: 9/30/2016
Item/Location Temp Item/Location Temp Item/Location Temp
Coke cooler 47 ° F cheese in coke cooler 47 ° F Coke Retail beverage cooler 38 ° F
walk-in cooler 34 ° F under counter cooler 38 ° F cheese dog - hot holding 155 ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1: Facility lacks a sign posted in public view informing customers that health inspections are available upon request.
  2: Facility lacks a written clean-up procedure for fecal or vomiting incidents.
  4: Employee beverage stored in prep area. COS.
  21: Date markings lacking on some TCS foods in under counter cooler. All TCS food must be marked with a discard date reflecting a 7 day shelf life.
  26: Windex spray bottle stored in cabinet with single use utensils and sugar packets.
  31: Ambient temperature in small coke cooler was observed at 47 degrees F. Food in unit temped at 47 and was relocated to the walk-in cooler for
  proper cold holding. Facility may not use unit until unit is able to maintain product temperatures at 41 degrees F or below and permission for use is
  granted by MCHD. Fax a work order for repair stating the proper cold holding temperature to MCHD. 215-784-5524 Attn: Jennifer.
  34: Thermometers lacking in chest freezers. (R)
  35: Prepackaged candy and cookies for retail sale lack labels with the required information. The items must have labels that include the name of the
  facility, name of the product, approximate weight or portion size, date, ingredients, and allergen information.
  36: Rodent-like droppings observed on floor behind ice machine area. Clean and sanitize all affected areas. Fax next routine professional pest
  control report to MCHD within 10 business days. 215-784-5524 Attn: Jennifer.
  48: Hot water not available at back prep area hand sinks and 3 basin sink at beginning of inspection. Facility voluntarily discontinued all food prep
  during this time. The facility may have a demand issue. If the size of the hot water heater does not meet the demand of the facility, the facility must
  replace the hot water heater so that the hot water supply is sufficient to meet the demands of the facility during peak hours of operation. The hot
  water recovered by the end of inspection, temping at 120 degrees F. COS.
  Person in Charge: Kyle McDermott
Inspector (Signature):  Jennifer Beagle              Please see original copy for PIC signature
    Date: 3/16/2016

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