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:    5/23/2016
Risk Violations Count:    5 License Number:    F 352
Arrival Time:    12:50:00 PM Expiration date:    10/31/2016
Departure Time:    3:35:00 PM Facility Closure:    
 Food Facility Name
  Abington Memorial Hospital Cafeteria
  1200 Old York Road
  Abington Memorial Hospital
 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 OUT Proper eating, tasting, drinking, or tobacco use X  
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/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 OUT Proper cooling time & temperature    
19 IN 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 N/A 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 IN Thermometer provided & accurate    
35 OUT Food properly labeled; original container    
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons    
37 IN Contamination prevented during food preparation, storage & display    
38 OUT Personal cleanliness X  
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 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 IN Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 IN 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 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: Y  Chemical: Cl  CFSM Name: Non-profit  Exp. Date: 
Item/Location Temp Item/Location Temp Item/Location Temp
bulk freezer 8 ° F cole slaw 37 ° F quinoa salad - salad bar 41 ° F
chicken noodle soup - steam table 154 ° F pizza - hot holding 182 ° F cooked shrimp - grill area cold well 78 ° F
hot dog - hot holding 164 ° F retail cooler 34 ° F cut peppers - salad bar 71 ° F
chef walk-in cooler 36 ° F bulk walk-in cooler 40 ° F ingredient walk-in cooler 40 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  The purpose of inspection was MCHD response to a complaint of confirmed illness. At the time of inspection, EHS discussed the importance of
  proper glove use, glove changing, hand washing, and procedures for sick employees. Manager stated that no food service employees have had
  symptoms of food bourn illness.
  Facility must correct and maintain all violations listed below.
  4: Employee beverages stored in in prep areas. COS.
  8: Hand washing signs lacking at some hand sinks in the cafeteria.
  13: Raw eggs above ready to eat food in prep cooler in grill area. COS.
  18: Facility prepares some TCS foods during service and places these items in cold wells. Cold wells are for cold holding only. TCS foods should
  be cooled properly prior to service, or facility must keep an accurate date/time log for TCS foods that cannot be cooled properly prior to service.
  All TCS foods must be either time or temperature controlled. TCS foods that are not cooled properly prior to service must be recorded and discarded
  within 4 hours.
  21: All TCS foods that are not consumed or sold within 24 hours of opening or prepared date must be date marked. Manufactured products that are
  opened must be date marked with both the opening and discard dates. Prepared foods must be marked with a discard date. 7 day max. shelf life.
  35: Facility pre-packages several items for retail sale (sandwiches, desserts, cookies, etc.) Facility must label the items with all required information.
  Labels must include the name of the manufacturer, name of the product, date, approximate weight or portion size, full ingredients, and allergen
  36: Rodent-like droppings in cabinet under steam table at grill area. Clean and sanitize all affected areas. Fax next routine professional pest control
  report to MCHD within 10 business days. 215-784-5524 Attn: Jennifer.
  38: Hair restraints lacking for clean utensil handler in dish machine area. COS.
  47: Food debris build-up at bottom of drawer cooler in grill area. COS.
  47: Debris on door gaskets at pizza prep cooler. COS.
  47: Moisture accumulation at bottom of milk cooler. COS.
  Note: Facility had temperature test strips to verify proper sanitizing at both hot water dish machines.
  Person in Charge: Jennifer Ross
Inspector (Signature):  Jennifer Beagle             Please see original copy for PIC signature
    Date: 5/23/2016

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