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:    14 Date of Inspection:    6/22/2016
Risk Violations Count:    4 License Number:    CC 017
Arrival Time:    10:30:00 AM Expiration date:    6/30/2017
Departure Time:    12:40:00 PM Facility Closure:    
 Food Facility Name
  Acme Market #7769
 Address
  323 Old York Road
 Municipality
  Abington
 Owner
  Acme Markets Inc.
 Telephone
  215-886-2911
 Purpose of Inspection
  Routine
 Re-inspection on or after
  7/6/2016

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS

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 IN Adequate handwashing facilities supplied & accessible    
Approved Source
9 IN Food obtained from approved source    
10 IN 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 OUT 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 OUT Proper reheating procedures for hot holding    
18 N/O Proper cooling time & temperature    
19 OUT Proper hot holding temperature   X
20 IN Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 IN 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    
Chemical
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
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 OUT Proper cooling methods used; adequate equipment for temperature control    
32 N/O Plant food properly cooked for hot holding    
33 IN Approved thawing methods used    
34 OUT Thermometer provided & accurate X  
35 OUT Food properly labeled; original container    
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons   X
37 OUT Contamination prevented during food preparation, storage & display    
38 IN Personal cleanliness    
39 IN 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 OUT Single-use & single-service articles: properly stored & used X  
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 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: QAT  CFSM Name: SEE 1  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
egg walk in refrig 39  ° F seafood walk in refrig 33 ° F meat walk in refrig 36  ° F
bakery walk in refrig 38  ° F produce walk in refrig 40  ° F salad walk in refrig- ware house 39 ° F
dairy walk in refrig 36  ° F open retail meat refrig 60 ° F open retail display refrig 36  ° F
retail reach in freezer 0  ° F hot holding- soup kettle 125 ° F hot holding station- pasta 145  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Facility must correct and maintain all violations.
  1. R> Facility lacking current CFSM certificate at time of inspection. Facility has full time employee with current servsafe certificate. Facility
  must apply for new CFSM within the next 30 business days.
  15. Glass jarred food items discarded in mop sink basin in ware house area outside of produce prep room.
  17. Soups in kettles at self service salad bar station not properly heated to a minimum of 135 degrees F before being placed into hot holding unit.
  19. Soup in kettles at self service salad bar station not maintaining a minimum hot holding temperature. Observed at 120 degrees F at time of inspection.
  Facility adjusted kettles. EHS documented a temperature of 148 degrees F by end of inspection. COS.
  31. Small open retail meat refrig in meat section ambient temperature at 60 degreess F at time of inspection. Facility had recently stocked case.
  36. R> Fruit fly like insects located in mop sink area in ware house outside of produce prep room and within the produce prep room.
  Fax the next routine pest control report to attn: Jared Cinque @ 215-784-5524 within the next 15 business days.
  37. Several tongs in self service salad bar with handles of tongs touching ready to eat foods. Tongs rearranged. COS.
  37. Condensation water observed dripping onto cuts of raw meat in seafood/ meat section display case. Facility instrced to removed meats from this
  case until unit is repaired and no longed dripping.
  Fax service order to attn: Jared Cinque at 215-784-5524. This unit is not to be stocked until permission in granted by MCHD.
  
  
  
  
  
  
  
  Facility will be scheduled for a re-inspection on or after 7/6/16.
  Failure to correct violations may lead to legal actions.
  If facility is scheduled for an administrative conference and a second re-inspection
       
  Person in Charge: Eugene Jones
Inspector (Signature):  Jared Cinque              Please see original copy for PIC signature
    Date: 6/22/2016

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