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:    6/6/2016
Risk Violations Count:    5 License Number:    A 2541
Arrival Time:    9:30:00 AM Expiration date:    11/30/2016
Departure Time:    11:20:00 AM Facility Closure:    
 Food Facility Name
  Ben & Irv Deli Restaurant
  1962 County Line Road
  Upper Moreland
  Leonard Bromberg
 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 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 OUT Food separated & protected X  
14 OUT 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 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 OUT Proper cold holding temperature X  
21 IN 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 X  
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 OUT Proper cooling methods used; adequate equipment for temperature control X  
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 IN Insects, rodents & animals not present; no unauthorized persons    
37 IN 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 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 N/O 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 OUT Non-food contact surfaces clean X  
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: Cl - QAT  CFSM Name: Alvin Goodwin  Exp. Date: 12/31/2017
Item/Location Temp Item/Location Temp Item/Location Temp
Deli Display refrig 40 ° F Ice cream display freezer -4 ° F Prepack retail refrig 40 ° F
Milk dispenser 33 ° F Bain marie Apple sauce 45 ° F Bain marie Mayo 51 ° F
Hot holding Chick noodle soup 195 ° F 4 drawer under grill 40 ° F Hot holding Spanish sauce 184 ° F
Egg whites in ice bath 44 ° F Walk-in freezer 10 ° F Walk-in refrig 40 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Facility must correct and maintain all violations:
  53. Wall behind trash can with accumulation in deli area.
  41. Tong hung from oven handle.
   Tongs for customers self service not stored in a way to prevent contamination.
   Spatula stored on sheet pan with accumulation / under toaster.
  13. Unprotected / unwrapped deli meats in contact with other items packaging. COS
  14. Liner in deli cold case not washed, rinsed and sanitized at least every 24hrs.
   Cutting board with groves at cold station.
  26. Personal items / personal care items stored over food prep surfaces. COS
  45. Absorbent raw wood under legs of oven.
   Gaskets torn on 2 dr refrig (right kitchen wall next to HS), 2 dr refrig ( wait staff area), and both 2 dr under counter refrig in cook lines.
  14. Refrigeration and hot holding cabinet handles with accumulation in kitchen.
   Mold like accumulation on interior shield of ice machine.
  8. Hands sink handles with accumulation rear right wall.
  47. Mold like accumulation on light shield and electrical conduit of walk-in refrig. Cleaned and sanitized. COS.
  53. Floor tiles lacking under bain marie.
   Cove base lacking at bain marie.
   Ceiling tile with water damage above bain marie,
  45. Gap behind ware washing sink with accumulation on wall below.
   Various gaps and unapproved surface. FRP loose at bain marie and behind ice machine, ceiling tiles by rear door.
   Exposed raw wood / no trim around rear door.
  20. Items in bain marie with temperatures 44-51F. Facility voluntarily discarded TCS foods. To provide list of discarded items. COS
   Fax to 215-784-5524 or email provided. COS
  31. Items placed in bain marie from room temperature. Placed in walk-in for proper rapid / cooling. COS
  35. Facility made / prepackaged soups lacking full labeling, Facility name and address and common ingredients.
  Person in Charge: Alvin Goodwyn
Inspector (Signature):  Mark Peacock             Please see original copy for PIC signature
    Date: 6/6/2016

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