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:    17 Date of Inspection:    3/22/2016
Risk Violations Count:    7 License Number:    B19048
Arrival Time:    10:35:00 AM Expiration date:    4/30/2017
Departure Time:    12:30:00 PM Facility Closure:    
 Food Facility Name
  Beverly's Pastry Shop
 Address
  322 East High Street
 Municipality
  Pottstown
 Owner
  Kristen Sirbak
 Telephone
  610-323-2020
 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    
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    
Approved Source
9 IN Food obtained from approved source    
10 N/O Food received at proper temperature    
11 OUT Food in good condition, safe, & unadulterated   X
12 N/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected   X
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 OUT Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 IN 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    
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 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 OUT 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 N/O Washing fruit & vegetables    
 
Compliance Status COS R
Proper Use of Utensils
41 OUT In-use utensils: properly stored   X
42 OUT Utensils, equipment & linens: properly stored, dried & handled    
43 OUT 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 OUT Warewashing facilities: installed, maintained, & used; test strips   X
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 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 OUT Adequate ventilation & lighting; designated areas used    
  
 
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
 
DISINFECTANT/SANITIZER:  Heat:   Chemical: Cl  CFSM Name: See # 1  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk in Cooler 38 ° F Frigidar reach in freezer 20 ° F  ° F
retail display cooler 40 ° F Chest Freezer -4 ° F  ° F
Reach in GE freezer 8 ° F  ° F  ° F
Philco Reach freezer 0 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1:) Facility stated Chelsea Pethel has temporary serv safe certificate on premise. Chelsea applied for MCHD certificate post when received.
  1:) Facility lacking written signage on how public can access MCHD recent inspections. Facility provided copy of Food Code changes.
  2:) Written procedure lacking on how to manage fecal/vomitus incidents.COS
  8:) Hand sink through out lacking signs.
  13:) Eggs stored over Ready to Eat food. Store egg on bottom shelf.COS
  20:) Butter stored at room temperature on food prep table. Ensure food is kept in a cooling unit or use 4 hour time stamp.
  26:) Chemical spray bottle store on food prep table in kitchen. Keep separate in designated area. COS
  35: Open can of evaporated milk stored in cooling unit. Once opened transfer to a food grade secondary food sealed container.
  37:) (R) Food Handlers lacking hair restraints. Provide.
  37:) Food stored on floor in walk in cooler. Must store food at least 6 inches off of floor.
  37:) Food stored uncovered in the Fridegadaire reach in freezer. Keep food covered in storage.
  41:) (2XR) Handles of scoops touching food in bulk dry goods containers.
  41:) Baking utensils stored with food contact surface exposed. Invert.
  35:) Common food labels lacking on secondary containers above microwave in kitchen. Provide.
  42:) Mop stored on floor in kitchen. Mop stored in strainer. Hang or invert to dry.
  43:) Single use items stored with food contact surface exposed throughout facility. Invert.
  43:) Cases of single use items stored on floor in upstairs storage room. Keep 6 inches off of floor.
  35:) Ingredient label lacking on baked goods wrapped and stored on counter for grab and go sale. Provide.
       
  Person in Charge: Kristen Sirback
Inspector (Signature):  Harrison Bright              Please see original copy for PIC signature
    Date: 3/22/2016

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