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:    6/21/2010
Risk Violations Count:    2 License Number:    C 1217
Arrival Time:    11:30:00 AM Expiration date:    12/31/2016
Departure Time:    12:35:00 PM Facility Closure:    
 Food Facility Name
  3G Petroleum (DBA Getty Mart)
  3031 Mt. Carmel Ave
  Gurminder Singh & Navjit Lidder
 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 N/A No bare hand contact with RTE foods or approved alternate method properly followed    
8 OUT Adequate handwashing facilities supplied & accessible X X
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    
14 IN 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/A Proper cooking time & temperature    
17 N/A Proper reheating procedures for hot holding    
18 N/A Proper cooling time & temperature    
19 N/A Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 IN 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 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 IN 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 OUT Thermometer provided & accurate   X
35 IN 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 IN Personal cleanliness    
39 N/O Wiping cloths: properly used & stored    
40 N/O Washing fruit & vegetables    
Compliance Status COS R
Proper Use of Utensils
41 N/A 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 N/O Gloves used properly    
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used   X
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 OUT Plumbing installed; proper backflow devices   X
50 IN Sewage & waste water properly disposed    
51 IN Toilet facilities: properly constructed, supplied, & cleaned    
52 OUT 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: Cl  CFSM Name: exempt - issued 12/23/04  Exp. Date: 
Item/Location Temp Item/Location Temp Item/Location Temp
Reach in cooler 40 ° F Reach in cooler 40 ° F Reach in cooler 37 ° F
Reach in cooler 38 ° F Reach in cooler 37 ° F Freezer  ° F
Chest freezer 0 ° F  ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  08. Paper towels lacking at both handsinks. Corrected. Handsink access blocked by grill. Corrected.
  Hot water lacking at restroom handsink-R Provide within 48 hours! failure to comply will result in citation.
  13. Raw eggs over ready to drink items. Store raw eggs on bottom shelf.
  34. Provide readily visible thermometers for sandwich cooler& ice cream freezer.
  36: Mouse-like droppings observed in back storage area. Schedule pest control service and fax report within 10 business days.
  42. Unused/unnecessary equipment + personal items in back storage area. (ie gill, shopping cart, shoes)
  Remove, or store in designated area in orderly way so that room is easily cleanable
  45. R-water pooling in bottom sandwich cooler. Repair source or leak & maintain clean.
  46. Improper setup / description of 3-bay setup/ warewashing. Explained proper procedure. Ensure wash, rinse, AND Sanitize of coffee pot.
  46. Test strips lacking for Chlorine
  47. Dust accumulation on fan guard in sandwich cooler & milk cooler
  49. R-Water not available at mop sink -Mgr states turned off due to leak @ bottom. Plumber scheduled for tomorrow
  52. Dumpster overflowing + litter on ground. Ensure frequent enough pick-up to meet demands + maintain ground clean around dumpster.
  53.Damaged floor /missing floor tiles in retail area by coolers/ chest freezer. Repair
  Stained ceiling tiles in retail areas/back room/entry to back room. Replace. Manager states roof leak repaired.
  54. Light shield lacking for sandwich cooler.
  #8&49 must be repaired immediately and fax record of repair within 5 business days
  A reinspection will be conducted on/after 7/6/10. If facility is scheduled for an administrative conference and
   a second reinspection, facility must submit $127.00 to MCHD for each additional reinspection.
  Failure to correct&maintain # 8, 49 by 7/6 reinspection will result in further legal action/citation.
  Person in Charge: Sophie Lidder
Inspector (Signature):  Marci Haibach             Please see original copy for PIC signature
    Date: 6/21/2010

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