Food Facility Inspection Report

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:	0	Date of Inspection:	10/9/2012
	Risk Violations Count:	0	License Number:	A17306
	Arrival Time:	9:25:00 AM	Expiration date:	10/31/2013
	Departure Time:	10:10:00 AM	Facility Closure:

Food Facility Name Jimmy John's Gourmet Sandwiches		Address 3612 Welsh Road	Municipality Upper Dublin
Owner Matthew Martin		Telephone 989-430-5249	Purpose of Inspection Pre-Opening	Re-inspection on or after

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	N/O	Certification by accredited program, compliance with Code, or correct responses
Employee Health
2	N/O	Management awareness; policy present
3	N/O	Proper use of reporting; restriction & exclusion
Good Hygienic Practices
4	N/O	Proper eating, tasting, drinking, or tobacco use
5	N/O	No discharge from eyes, nose, and mouth
Preventing Contamination by Hazards
6	N/O	Hands clean & properly washed
7	N/O	No bare hand contact with RTE foods or approved alternate method properly followed
8	N/O	Adequate handwashing facilities supplied & accessible
Approved Source
9	N/O	Food obtained from approved source
10	N/O	Food received at proper temperature
11	N/O	Food in good condition, safe, & unadulterated
12	N/O	Required records available: shellstock tags, parasite destruction
Protection from Contamination
13	N/O	Food separated & protected
14	N/O	Food-contact surfaces: cleaned & sanitized
15	N/O	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	N/O	Proper hot holding temperature
20	N/O	Proper cold holding temperature
21	N/O	Proper date marking & disposition
22	N/O	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	N/O	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	N/O	Water & ice from approved source
30	N/O	Variance obtained for specialized processing methods
Food Temperature Control
31	N/O	Proper cooling methods used; adequate equipment for temperature control
32	N/O	Plant food properly cooked for hot holding
33	N/O	Approved thawing methods used
34	N/O	Thermometer provided & accurate
35	N/O	Food properly labeled; original container
Prevention of Food Contamination
36	N/O	Insects, rodents & animals not present; no unauthorized persons
37	N/O	Contamination prevented during food preparation, storage & display
38	N/O	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/O	In-use utensils: properly stored
42	N/O	Utensils, equipment & linens: properly stored, dried & handled
43	N/O	Single-use & single-service articles: properly stored & used
44	N/O	Gloves used properly
Utensils, Equipment and Vending
45	N/O	Food & non-food contact surfaces cleanable, properly designed, constructed, & used
46	N/O	Warewashing facilities: installed, maintained, & used; test strips
47	N/O	Non-food contact surfaces clean
Physical Facilities
48	N/O	Hot & cold water available; adequate pressure
49	N/O	Plumbing installed; proper backflow devices
50	N/O	Sewage & waste water properly disposed
51	N/O	Toilet facilities: properly constructed, supplied, & cleaned
52	N/O	Garbage & refuse properly disposed; facilities maintained
53	N/O	Physical facilities installed, maintained, & clean
54	N/O	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:

TEMPERATURE OBSERVATIONS
Item/Location	Temp	Item/Location	Temp	Item/Location	Temp
	° F		° F		° F
	° F		° F		° F
	° F		° F		° F
	° F		° F		° F

OBSERVATIONS AND CORRECTIVE ACTIONS
Item No. Violations cited in this report must be corrected within the time frames below.
The followings were observed during pre-opening inspection today. Correct and maintain prior to opening inspection.
-Finish all floor and cove base where missing (under telephones, near front entrance, near rear exit door, etc.).
-Provide employee handwash signs in toiletrooms.
-Provide women's toilet to be in functional condition.
-Provide covered waste container in women's toiletroom.
-Provide approved utensil sanitizer with matching sanitizer test strips at 3-compartment sink.
-Install food prep sink according to approved plan.
-Install storage rack for mops and brooms.
-Provide probe thermometer to take internal temperature of foods.
-Remove all construction tools and materials from the premise.
-Clean and maintain seating fixtures from construction dust.
-Provide approved ceiling tiles over serving counter (left) and over refrigerators (deli display, counter and sandwich prep refrig.).
Contact Judy Rho at 215-7845506, jrho@ montcopa.org when ready for an opening inspection.
-Make hot water sanitizing dishwasher to be functional.
** In order to prepare for final opening inspection for license approval , the Opening Inspection preparation List should be checked for
completion prior to the inspection. Handout issues today.
Licensee is to contact the Dept. at least 3 business days prior to arrangement for an opening inspection.
If facility is not in compliance condition during final opening inspection, a fee of $140.00 must be paid to the Dept.
prior to arrangement of second opening inspection.
completion prior to the inspection. Handout issues today.

Person in Charge:
Inspector (Signature): Judy Rho Please see original copy for PIC signature

Date: 10/9/2012

Previous Page To zoom in or out on a Web page: Press CTRL + PLUS SIGN (+) to zoom in, or CTRL + HYPHEN (-) to zoom out