Horsham’s Keith Valley Middle School Kitchen fouls 3rd straight Health Department inspection with 8 violations

Horsham’s Keith Valley Middle School Kitchen fouls 3rd straight Health Department inspection with 8 violations

Horsham, PA

Keith Valley Middle School


The Montgomery County Department of Health and Human Services Office of Public Health (MCOPH) conducted an unannounced retail food inspection on 3/10/2020. As a result of that inspection, and due to the severity of the specific violations Keith Valley Middle School was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 8 violations were found and include one or more violations determined to be food borne illness risk factors.

Part of the Hatboro-Horsham School District, Keith Valley Middle School last passed a Health Department inspection on October 1, 2018 and failed to pass two inspections since:

  • Feb 22, 2019- 3 violations including one food borne illness risk factor
  • Sep 12, 2019- 5 violations including four food borne illness risk factors

The inspector made the following comments in support of the violations found during the inspection:

  • No single service towel at the ware washing area hand sink.
  • No soap at the serving area hand sink.
  • Tuna salad at salad bar with internal temperature of 51F; prepared ~9:30am, instructed to cool to 41F or below prior to service.
  • Using opened date of TCS foods* and prepared foods in refrigeration unit (i.e. cheese, salad ingredients). Use by date markings, no more than 7 days after opening or preparing foods, are required on ready-to-eat foods or prepared foods, held at the establishment for more than 24 hours and stored under refrigeration.
  • No temperature measuring devices (heat strips or irreversible registering thermometer) for the hot water sanitizing dishwasher.
  • The final rinse temperature gauge at hot water sanitizing dishwasher not labeled as “final rinse”.
  • No trash container at the perimeter of hand sink at the serving area using single service towels for hand washing.
  • Chipping paints on the wall of employee locker area.

*Time and Temperature Control (TCS) Foods- Any type of food can host contaminants, but some foods are better than others for the growth of pathogens. Foods that need time and temperature control for safety—known as TCS foods—include milk and dairy products, eggs, meat (beef, pork, and lamb), poultry, fish, shellfish and crustaceans, baked potatoes, tofu or other soy protein, sprouts and sprout seeds, sliced melons, cut tomatoes, cut leafy greens, untreated garlic-and-oil mixtures, and cooked rice, beans, and vegetables.