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:    4/11/2016
Risk Violations Count:    8 License Number:    A19418
Arrival Time:    10:35:00 AM Expiration date:    2/28/2017
Departure Time:    1:15:00 PM Facility Closure:    
 Food Facility Name
  58 York
  58 S. York Road
  Richard Ianieri
 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 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 OUT 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 N/O Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 OUT Proper date marking & disposition    
22 N/O 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    
25 N/O Food additives: approved & properly used    
26 OUT 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 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    
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 OUT 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    
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 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: Cl - QAT  CFSM Name: See note 1.  Exp. Date: 
Item/Location Temp Item/Location Temp Item/Location Temp
Bar 2 dr refrig 33 ° F 2 dr work top refrig dessert 33 ° F 3 dr refrig plating 40 ° F
3 dr prep refrig pinapple 37 ° F 3 dr pizza refrig Sauce 39 ° F 2 dr 2 drawer grill refrig pork 41 ° F
2 dr prep refrig shrimp 40 ° F 1 dr refrig 40 ° F 2 dr refrig 38 ° F
Beer walk-in refrig 38 ° F Walk-in refrig 38 ° F Walk-in freezer -2 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Facility must correct and maintain and correct:
  8. Lacking paper towels at bar hand sinks. COS
   Lacking paper towels at kitchen hand sink. COS
   Lacking paper towels at hans sink in basement and basement bathroom. COS
  37. Food handlers lacking hair restraint.
   Food in splash area of mop sink.
  14. Under side of handles with accumulation of food prep refrig.
   Can opener blade with accumulation.
  26. Spray bottles lacking labels.
  45. Knife holder with raw wood, not non-porous, smooth, and easily cleaned.
  8. Paper towels and soap dispenser at mop sink.
  45 Linen lining shelf over food prep refrig.
  4. Employee beverage over food prep surface. COS
  21. RTE and TCS food lacking date marking.
  37. Ice accumulation on food containers in walk-in freezer.
  42. Used mop head stored in standing water.
  12. Two shell stock tags found on floor and in mop sink.
   Shell stock tags lacking date of last sale.
  2. lacking written policy on the clean-up of a vomit or diarrheal event.
  54. Lacking shatter resistant bulbs or shields at rear bar coffee area.
  37. Food prep at hand sink. wash rinse and sanitize sink before use.
  1. Lacking "most recent inspection" sign.
  8. Hand washing signs lacking at hand sink. EHS supplied. COS.
  1. R Facility lacking a CFSM recognised by MCHD, Facility granted until 8-6-16 to attain at the time of the opening inspection. Date has not past.
   Apply promptly. Failure to comply could lead to legal action.
  Person in Charge: George Bacheco
Inspector (Signature):  Mark Peacock             Please see original copy for PIC signature
    Date: 4/11/2016

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