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:    12 Date of Inspection:    4/3/2008
Risk Violations Count:    3 License Number:    B14772
Arrival Time:    10:20:00 AM Expiration date:    4/30/2017
Departure Time:    1:35:00 AM Facility Closure:    
 Food Facility Name
  Auntie Anne's Pretzel Store
  158 Montgomery Mall
  Subhash Kalaria
 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    
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 N/O 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 IN Food separated & protected    
14 OUT Food-contact surfaces: cleaned & sanitized    
15 N/A 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 N/A Proper date marking & disposition    
22 N/A 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 IN 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/A 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/A Plant food properly cooked for hot holding    
33 N/A 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 IN 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 IN In-use utensils: properly stored    
42 OUT 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 X  
47 OUT Non-food contact surfaces clean    
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 OUT Plumbing installed; proper backflow devices    
50 OUT Sewage & waste water properly disposed    
51 OUT 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:   Chemical:   CFSM Name:   Exp. Date: 
Item/Location Temp Item/Location Temp Item/Location Temp
hot dog 143 ° F cooler at cart 28 ° F  ° F
one door cooler 40 ° F  ° F  ° F
freezer 10 ° F  ° F  ° F
one door cooler 38 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  14 -Moldlike growth inside ice machine at store & ice bin at cart.
  42. -mop in bucket
  45-Towel lining on equipment in food preparation sink.
  46- Dishes in rinse compartment.
  47- Debris under front handsink.
  49- k.
  50-Dirty mop water in mop bucket.
  51- Dust build up in ceiling fixture & holes in wall in employee restroom.
  53- Staining on floor & wall in dry storage area. 3 basin sink not sealed to wall & chipping floors at kitchen entrance.
  To be repaired within 30 days. Stained ceiling tiles in office near a/c unit with dust buildup.
  54- Missing lighshield in kitchen, to be repaired within 30 days. Lights lacking in warmer at cart.
  Facility has until 10/3/08/ to complete the following:
  1 - owner taking serv safe class this month. Submit reciprocity application for CFSM.
  8- Must provide handsink in kitchen. Provide splashguard if less than 6" from 3 basin sink.
  49- cart hot water heater is 2.75 gallons. Must provide a 6 gallon tank.
  Air gap provided at mop hose & food preparation sink. Both need to be cut to be 1"above rim of sink & drain
  Facility must have the freshwater tank at cart constantly working & full at all times. This tank is to be filled only
  at the store handsink.
  Facility must dump waste water from cart into mop sink at store.
  Person in Charge: 
Inspector (Signature):  Lisa Nowicki             Please see original copy for PIC signature
    Date: 4/3/2008

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