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:    9 Date of Inspection:    3/13/2013
Risk Violations Count:    2 License Number:    A15494
Arrival Time:    9:55:00 AM Expiration date:    10/31/2016
Departure Time:    11:45:00 AM Facility Closure:    
 Food Facility Name
  Chick-fil-A at Cheltenham Ave
  2421 W. Cheltenham Avenue
  Lawrence Kibunjah - Chick-fil-A, Inc.
 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 IN 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/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN 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/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 OUT Proper cold holding temperature X  
21 OUT Proper date marking & disposition X  
22 N/O 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 N/O 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/O Plant food properly cooked for hot holding    
33 IN Approved thawing methods used    
34 IN Thermometer provided & accurate    
35 OUT Food properly labeled; original container X  
Prevention of Food Contamination
36 IN Insects, rodents & animals not present; no unauthorized persons    
37 OUT Contamination prevented during food preparation, storage & display X  
38 IN Personal cleanliness    
39 OUT Wiping cloths: properly used & stored X  
40 N/O Washing fruit & vegetables    
Compliance Status COS R
Proper Use of Utensils
41 IN In-use utensils: properly stored    
42 IN Utensils, equipment & linens: properly stored, dried & handled    
43 OUT Single-use & single-service articles: properly stored & used    
44 IN Gloves used properly    
Utensils, Equipment and Vending
45 IN 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   X
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 IN Plumbing installed; proper backflow devices    
50 OUT 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:   Chemical: Cl  CFSM Name: Lawrence Kibunjah  Exp. Date: 6/30/2013
Item/Location Temp Item/Location Temp Item/Location Temp
2 door reach in 34 ° F milk in machine 46 ° F walk in freezer 0 ° F
walk in refrig 40 ° F 1 door reach in 30 ° F 2 door reach in 30 ° F
2 door reach in 37 ° F chicken prep unit 41 ° F egg 140 ° F
chicken 1444 ° F prep unit 35 ° F 1 door reach in 7.5 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  20. Milk stored in milk shake machine with internal temperature greater then 41 degrees F. Facility placed in walk in refrigeator to bring to proper cold holding temperature. COS 21. 1 gallon of Kirkland Whole Milk held in walk in refrigerator with sell by date 1-7-13. Facility voluntarilly discarded. COS 35. Open can of spaghetti sauce stored in orginal can in walk in refrigerator. COS 37. Food containers stored on walk in freezer floor. COS 39. Wet wiping clothes stored outside of sanitation solution through out kitchen area. COS 43. Food contact surface exposed on take out containers stored at sandwich prep area. COS 46. Improper setup to 3 compartment sink. Must be wash, rinse and then sanitize. COS Lacking proper sink stopper for wash basin of 3 compartment sink. Facility supplied before end of inspection. COS 47. Torn door gasket at chicken prep unit on all 3 doors, large 1 door reach in freezer nevt to deep fryers, 1 door reach in unit at take out window, and 1 door reach in unit at milk shake machine area. 50. Pipe located under wash sink of 3 compartment sink leaking. Facility has 24 hours to repair pipe. Facility stated plumber will be onsite 3-14-13 for repair. Contact MCHD when repair is complete. If a second follow up or more is need facility will have to pay $305.00 to MCHD before second follow appointment. Accompanied by MCIT Don Sassi
  Person in Charge: Lawrence Kibunjah
Inspector (Signature):  Tim Moeller             Please see original copy for PIC signature
    Date: 3/13/2013

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