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:    3/30/2016
Risk Violations Count:    4 License Number:    A 2825
Arrival Time:    11:55:00 AM Expiration date:    5/31/2017
Departure Time:    12:55:00 PM Facility Closure:    
 Food Facility Name
  Boston Market #1101
 Address
  223 Shoemaker Road
 Municipality
  Pottstown
 Owner
  Boston Market Corporation-Irene Gartz
 Telephone
  610-327-3065
 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 X  
Employee Health
2 OUT Management awareness; policy present X  
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  
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 OUT Food-contact surfaces: cleaned & sanitized   X
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 IN 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 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 IN Food additives: approved & properly used    
26 IN Toxic substances properly identified, stored & used    
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 IN 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    
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 OUT Utensils, equipment & linens: properly stored, dried & handled   X
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 IN 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:   Chemical: QAT  CFSM Name: Amanda Bender  Exp. Date: 9/30/2017
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk in coolers 40 ° F Walk in cooler 38 ° F 3-door reach in freezer -10 ° F
mashed potatoes 197 ° F sweet potatoes 167 ° F 1/2 chix chicken in steam table 147 ° F
bev retail cooler 40 ° F  ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1: Proper signage lacking on how public can access MCHD most recent reports. Provided. COS
  2: Written procedure lacking on how to handle vomitus/facal incidents. Provided. COS
  8: Paper towels lacking in both restrooms. Provided. COS
  14: (R) Heavy food like debris on potato slicer at ware wash surface. Clean and sanitize prior to use.
   Several food trays stored on floor under 3-bay sink. Clean and sanitize prior to use.
  35: Proper ingredient labels lacking on several grab and go desserts at front counter. Provide.
  37: Personal cell phone stored on cutting board at prep table behind front counter. Keep in a separate designated area.
   Several coats stored hanging on dry storage shelf with uncovered single use items. Keep in a separate designated area.
   Food handler lacking hair restraint at beginning of inspection. COS
  39: Proper QAC sanitizer lacking in several sanitizer buckets throughout. Discard, replace with proper sanitizer.
   (R) Wet cloths stored on surfaces throughout facility. Keep in a bucket with sanitizer when not in use.
  42: (R) Ice scoop holder attached to hand sink. Move at least 6" away from hand sink.
  53: Water stained ceiling tile in ware wash area. Resurface/replace.
   Floor under shelves in walk in cooler unclean. Clean and sanitize.
  Facility must correct violations and maintain compliance or face possible legal action in accordance to law.
  EHS provided a copy of Food Code Changes at time of inspection.
       
  Person in Charge: Lucas Gentile
Inspector (Signature):  Beth Whalen             Please see original copy for PIC signature
    Date: 3/30/2016

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