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:    11/30/2012
Risk Violations Count:    3 License Number:    A16477
Arrival Time:    10:05:00 AM Expiration date:    11/30/2016
Departure Time:    11:45:00 AM Facility Closure:    
 Food Facility Name
  Abington Mex LP dba Mad Mex
  2862 Moreland Road
  Abington Mex LP
 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 OUT Proper eating, tasting, drinking, or tobacco use X  
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/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected X  
14 OUT Food-contact surfaces: cleaned & sanitized X X
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 IN Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 N/O Time as a public health control; procedures & record    
Consumer Advisory
23 IN 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/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 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/O 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 N/O Approved thawing methods used    
34 OUT Thermometer provided & accurate   X
35 IN Food properly labeled; original container    
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 OUT In-use utensils: properly stored   X
42 OUT 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 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: Cl - QAT  CFSM Name: Colleen McIntyre-Luke  Exp. Date: 3/31/2015
Item/Location Temp Item/Location Temp Item/Location Temp
walk in freezer -10 ° F beverage walk in cooler 40 ° F 1 door reach in cooler 38 ° F
walk in cooler 40 ° F Food warmer box 165 ° F ground meat @ hot holding station 140 ° F
salsa prep case top 40 ° F Cilantro-Lime Sauce @ cold rail 38 ° F cooks line food prep cooler top - pineapple 40 ° F
cooks line food prep cooler top - pico de gallo 40 ° F combo cooler @ cooks line frier 0 ° F combo freezer @ cooks line frier 35 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  4) food handlers drinking during food prep. COS
  13) facility storing tortilla chips stacked inside of baskets of other tortilla chips. COS
  14) mold like growth observed on wet wiping clothes at cooks line work stations.
  food spillage / mold like growth on cutting edge of can opener in back kitchen
  deep groves and heavy staining on cutting boards throughout facility. (R)
  34) thermometers lacking / not readily visible in several cooling units. (R)
  37) food uncovered in reach in cooler and walk in cooler. (R)
  personal items stored in food prep areas throughout facility.
  37/43) scoop lacking handle stored in bulk food containers throughout facility.
  personal drinks lacking straw and lid throughout food prep areas.
  hair restraints lacking on several food handlers during prep.
  14) caked on food spillage on/in measuring cups in storage/usage at back prep kitchen.
  39) wet wiping clothes stored outside of sanitizer buckets throughout facility. (R)
  41) facility storing tongs hanging from handles at oven at cooksline.
  42) facility storing mop head on floor of back prep area adjacent to mop sink.
  45) Absorbent towels stored under cutting boards. (R)
  47) dust / mold like growth observed on fan of one door reach in combo cooler across from frier.
  stagnant water observed in bottom of right side food prep cooler across from cooks line (area used to house bottle sauces in case)
  53) ceiling tile missing in kitchen at exit alley to main dining area.
  Air space observed at back exit door. (2R)
  Multiple repeat violations observed during subsequent inspections/follow ups may result in immediate legal action
  Person in Charge: Colleen McIntyre-Luke
Inspector (Signature):  Gregory Mininger             Please see original copy for PIC signature
    Date: 11/30/2012

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