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:    5/10/2016
Risk Violations Count:    1 License Number:    CC 090
Arrival Time:    10:30:00 AM Expiration date:    4/30/2017
Departure Time:    1:25:00 PM Facility Closure:    
 Food Facility Name
  Acme Market #7723
  1640 Bethlehem Pike
  Acme Markets Inc.
 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 IN Certification by accredited program, compliance with Code, or correct responses    
Employee Health
2 IN Management awareness; policy present    
3 IN 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 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    
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 IN Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 IN Food-contact surfaces: cleaned & sanitized    
15 IN Proper disposition of returned, previously served, reconditioned, & unsafe food    
Compliance Status COS R
Potentially Hazardous Food Time/Temperature
16 IN 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 N/O Time as a public health control; procedures & record    
Consumer Advisory
23 N/O 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 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 OUT 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 IN Contamination prevented during food preparation, storage & display    
38 IN Personal cleanliness    
39 N/O Wiping cloths: properly used & stored    
40 IN Washing fruit & vegetables    
Compliance Status COS R
Proper Use of Utensils
41 OUT In-use utensils: properly stored   X
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    
46 OUT Warewashing facilities: installed, maintained, & used; test strips    
47 IN Non-food contact surfaces clean    
Physical Facilities
48 OUT Hot & cold water available; adequate pressure    
49 OUT 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 OUT 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: Christopher Sherwood  Exp. Date: 3/31/2019
Item/Location Temp Item/Location Temp Item/Location Temp
Bakery Walk in Freezer 10 ° F Meat Walk in Cooler 40 ° F Seafood Walk in Freezer 10 ° F
Cake Retail Reach in Freezer 10 ° F Hot Holding-Baked Chicken 135 ° F Deli Display Cooler 40 ° F
Deli Display Cooler-Cole Slaw 36 ° F Retail Bakery Freezer -14 ° F Retail Fruit Isle 40 ° F
Produce Walk in Cooler 41 ° F Dairy Walk in Cooler 40` ° F Meatloaf 48 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8&48.- Hot water lacking at both public restrooms on 1st floor. Facility must repair units immediately. A 24 to 48 hour follow up will occur to ensure hot water has been
  repaired in both restrooms.
  34.- Thermometer missing inside of bagged ice retail freezer. Thermometer not working properly at deli walk in cooler and retail salad retail area.
  41.- (2R) Mop stored inside of bucket at deli station.-Mop stored inside of bucket in warehouse.
  45.- Gasket torn on door of retail Shrimp 3 door reach in freezer.
  -Leak coming from inside of crab leg freezer unit.
  46.-Facility lacking an irreversible registering temperature indicator. (Thermometer for dish machine and or temperature strips)
  -Chemical test strips lacking at meat department.- COS
  11 & 20.- Meat loaf temping at 48 Degrees F inside of deli display station. Facility voluntarily discarded food.
  49.- Minimum 1 " air gap lacking at drain line behind ice machine freezer ate seafood station.
  53.- Excessive ice debris build up on floor inside of Seafood walk in freezer.
  Excessive rust build up inside of seafood walk in freezer bottom wall.
  -Floor inside of produce walk in cooler small section not smooth non porous and easily cleanable.
  -54.- Light out and light shield cracked inside of dairy walk in cooler
  -Walk in ice cream freezer lacking lights.
  Correct and Maintain All Violations!!!
  Person in Charge: Scott Williams
Inspector (Signature):  Lamar Smith             Please see original copy for PIC signature
    Date: 5/10/2016

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