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:    1/28/2009
Risk Violations Count:    2 License Number:    CC14762
Arrival Time:    1:05:00 AM Expiration date:    8/31/2017
Departure Time:    3:05:00 AM Facility Closure:    
 Food Facility Name
  Acme Market #7722
  1825 Limekiln Pike
  Upper Dublin
  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 OUT Certification by accredited program, compliance with Code, or correct responses   X
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 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 IN Food in good condition, safe, & unadulterated    
12 N/O 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 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/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 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 IN 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 OUT 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    
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 OUT Non-food contact surfaces clean    
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 OUT Plumbing installed; proper backflow devices   X
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: QAT  CFSM Name: See #1  Exp. Date: 
Item/Location Temp Item/Location Temp Item/Location Temp
Chicken Salad 40 ° F Fried chicken 136 ° F Hot holding unit 193 ° F
Retail meat display 25 ° F Dairy walk-in refrig. 42 ° F Walk-in meat refrig. 26 ° F
Seafood walk-in refrig. 30 ° F Deli walk-in refrig. 30 ° F walk-in freezer 0 ° F
Produce walk-in refrig. 45 ° F Deli display refrig. 35 ° F Seafood display refrig. 32 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1(R)-Has approved food safety certificate issued date of 4/08, apply for required CFSM certificate within next 10 business days.
  Left Copy of reciprocity application.
  8-Handsinks access blocked in produce prep and cooking equipment area. No disposable towel at cooking equipment area hand sink-corrected
  41-Utensils stored in crevice of meat prep room 3-compt. sink and wall.
  37-Shoes at meat prep room and purse next to single service containers in cooking area.
  Exposed bag of flour mix next to rotisserie oven and food containers stored on floor in bakery.
  39-Absorbent sponge at produce prep 3-compt. sink.
  45-Cardboard box liner on bakery freezer and produce walk-in refrig. door left open.
  46-Food equipment stored in produce prep 3-compt. sink.
  47-Residue build-up at handsinks and dust accumulation on fanguard of dairy walk-in refrig.
  53(R)-Missing ceiling tiles in dairy walk-in refrig., grease on floor next to rotisserie ovens, trash and debris on walk-in refrig./freezer floors.
  Openings at bottom of 2-door exit next to dairy walk-in refrig.
  54-Incandescent lights at hot food display unit not properly shielded or shatterproof.
  49(R)-Leak under handsink in produce prep room and hot water turned off.
  Repair & fax service order invoice stating that sink is in proper working condition to; Judy Rho, fax # 215-784-8524, within next 1 business day.
  Person in Charge: Chris Schwarz
Inspector (Signature):  Judy Rho             Please see original copy for PIC signature
    Date: 1/28/2009

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