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:    6 Date of Inspection:    3/22/2016
Risk Violations Count:    1 License Number:    A 1266
Arrival Time:    11:05:00 AM Expiration date:    10/31/2016
Departure Time:    12:25:00 PM Facility Closure:    
 Food Facility Name
  Annamarie's Place
 Address
  347 Main Street
 Municipality
  Royersford
 Owner
  Annamarie Chestnut
 Telephone
  610-948-0590
 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 N/O 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 OUT Adequate handwashing facilities supplied & accessible X 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/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 IN Proper date marking & disposition    
22 IN Time as a public health control; procedures & record    
Consumer Advisory
23 IN Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 IN 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 IN 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 IN 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 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 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 OUT Wiping cloths: properly used & stored   X
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 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used   X
46 IN Warewashing facilities: installed, maintained, & used; test strips    
47 OUT 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 OUT 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:  Annamarie Chestnut  Exp. Date: 11/17/2019
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
bain marie cooler 35 ° F reach in cooler 34 ° F reach in cooler 30 ° F
chest freezer 0 ° F chest freezer -10 ° F creamed chipped beef 168 ° F
soup 192 ° F 3 door cooler 40 ° F reach in cooler 32 ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
   8: (2R) Hand sink in rear room blocked by racks of bread. Keep accessible. COS
   37: Cans of food stored in back room with water heater. Ceiling wet above food. Move all food. Clean and sanitize can tops to avoid possible contamination.
   Repair leaks. Do not store any food in this room. COS.
   Bag of frozen sliced potatoes on floor behind chest freezer. Facility voluntarily discarded. COS
   (R) Food uncovered in reach in cooler. Keep all food covered and protected.
   39: (R) Wet wiping cloth next to stove and on dry storage rack. When not in use keep in bucket with proper sanitizing solution.
   45: Bottom shelf of bain marie cooler wet. Clean and sanitize. If not condensation, repair leak.
   Gaskets torn on 2 chest freezers in rear. Reair or replace.
   (R) Frost build up in chest freezer. defrost, clean and sanitize.
   47: Fan grates of 3 door cooler with dust-like debris. Clean and sanitize.
   53: Food debris on floor under shelving in kitchen. Clean and sanitize.
   Dried on food-like debris on pipes under 3 bay sink in rear dishwasher room and wall in back of 3 bay. Clean and sanitize.
   Floor not clean under 3 bay sink in rear. Clean and sanitize.
   Floor not clean under kitchen 3 bay sinks. Clean and sanitize.
   Food-like debris on wall next to kitchen 3 bay sink and pipe. Clean.
   Hole in wall above 3 bay kitchen sinks. Repair to a tight seal.
   Note: Facility must correct and maintain all violations.
   Note: Facility must correct and maintain all violations.
       
  Person in Charge: Katie Kuprevich
Inspector (Signature):  Janice DeNito Branagh             Please see original copy for PIC signature
    Date: 3/22/2016

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