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Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments |
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Norristown Health Center
1430 DeKalb Street, PO Box 311
Norristown, PA 19401
phone: (610) 278-5117
fax: 610-278-5167 |
Total Violations: |
5 |
Date of Inspection: |
12/4/2012 |
| Risk Violations Count: |
4 |
License Number: |
B14285 |
| Arrival Time: |
10:35:00 AM |
Expiration date: |
11/30/2013 |
| Departure Time: |
12:13:00 PM |
Facility Closure: |
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Food Facility Name
South Philly Steak & Fries |
Address
18 Lightcap Rd, Sp. 1047 |
Municipality
Limerick |
Owner
Villa Enterprises Management-B Pugliese |
Telephone
610-828-9733 |
Purpose of Inspection
Routine |
Re-inspection on or after
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FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
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IN=in compliance
OUT=not in compliance
N/O=not observed
N/A=not applicable
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COS=corrected on-site during inspection
R=repeat violation
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| Compliance Status |
COS |
R |
| Demonstration of Knowledge |
| 1 |
OUT |
Certification by accredited program, compliance with Code, or correct responses |
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| Employee Health |
| 2 |
IN |
Management awareness; policy present |
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| 3 |
N/O |
Proper use of reporting; restriction & exclusion |
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| Good Hygienic Practices |
| 4 |
IN |
Proper eating, tasting, drinking, or tobacco use |
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| 5 |
IN |
No discharge from eyes, nose, and mouth |
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| Preventing Contamination by Hazards |
| 6 |
IN |
Hands clean & properly washed |
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| 7 |
IN |
No bare hand contact with RTE foods or approved alternate method properly followed |
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| 8 |
OUT |
Adequate handwashing facilities supplied & accessible |
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| Approved Source |
| 9 |
IN |
Food obtained from approved source |
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| 10 |
N/O |
Food received at proper temperature |
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| 11 |
IN |
Food in good condition, safe, & unadulterated |
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| 12 |
N/A |
Required records available: shellstock tags, parasite destruction |
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| Protection from Contamination |
| 13 |
OUT |
Food separated & protected |
X |
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| 14 |
OUT |
Food-contact surfaces: cleaned & sanitized |
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| 15 |
N/O |
Proper disposition of returned, previously served, reconditioned, & unsafe food |
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| Compliance Status |
COS |
R |
| Potentially Hazardous Food Time/Temperature |
| 16 |
N/O |
Proper cooking time & temperature |
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| 17 |
N/O |
Proper reheating procedures for hot holding |
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| 18 |
N/O |
Proper cooling time & temperature |
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| 19 |
IN |
Proper hot holding temperature |
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| 20 |
IN |
Proper cold holding temperature |
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| 21 |
IN |
Proper date marking & disposition |
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| 22 |
N/O |
Time as a public health control; procedures & record |
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| Consumer Advisory |
| 23 |
N/A |
Consumer advisory provided for raw or undercooked foods |
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| Highly Susceptible Populations |
| 24 |
N/O |
Pasteurized foods used; prohibited foods not offered |
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| Chemical |
| 25 |
N/O |
Food additives: approved & properly used |
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| 26 |
IN |
Toxic substances properly identified, stored & used |
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| Conformance with Approved Procedure |
| 27 |
N/O |
Compliance with variance, specialized process, & HACCP plan |
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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
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| GOOD RETAIL PRACTICES |
Good Retail Practices are preventative measures to control the addition of pathogens,
chemicals, and physical objects into foods.
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| Compliance Status |
COS |
R |
| Safe Food and Water |
| 28 |
N/A |
Pasteurized eggs used where required |
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| 29 |
IN |
Water & ice from approved source |
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| 30 |
N/A |
Variance obtained for specialized processing methods |
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| Food Temperature Control |
| 31 |
IN |
Proper cooling methods used; adequate equipment for temperature control |
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| 32 |
N/O |
Plant food properly cooked for hot holding |
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| 33 |
N/O |
Approved thawing methods used |
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| 34 |
IN |
Thermometer provided & accurate |
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| 35 |
IN |
Food properly labeled; original container |
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| Prevention of Food Contamination |
| 36 |
IN |
Insects, rodents & animals not present; no unauthorized persons |
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| 37 |
OUT |
Contamination prevented during food preparation, storage & display |
X |
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| 38 |
N/O |
Personal cleanliness |
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| 39 |
N/O |
Wiping cloths: properly used & stored |
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| 40 |
N/O |
Washing fruit & vegetables |
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| Compliance Status |
COS |
R |
| Proper Use of Utensils |
| 41 |
N/O |
In-use utensils: properly stored |
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| 42 |
N/O |
Utensils, equipment & linens: properly stored, dried & handled |
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| 43 |
N/O |
Single-use & single-service articles: properly stored & used |
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| 44 |
N/O |
Gloves used properly |
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| Utensils, Equipment and Vending |
| 45 |
N/O |
Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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| 46 |
N/O |
Warewashing facilities: installed, maintained, & used; test strips |
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| 47 |
N/O |
Non-food contact surfaces clean |
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| Physical Facilities |
| 48 |
N/O |
Hot & cold water available; adequate pressure |
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| 49 |
N/O |
Plumbing installed; proper backflow devices |
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| 50 |
N/O |
Sewage & waste water properly disposed |
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| 51 |
N/O |
Toilet facilities: properly constructed, supplied, & cleaned |
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| 52 |
N/O |
Garbage & refuse properly disposed; facilities maintained |
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| 53 |
N/O |
Physical facilities installed, maintained, & clean |
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| 54 |
N/O |
Adequate ventilation & lighting; designated areas used |
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Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments |
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| DISINFECTANT/SANITIZER: |
Heat: |
Chemical: QAT |
CFSM Name: See #1 |
Exp. Date: |
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TEMPERATURE OBSERVATIONS
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| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Walk-in cooler |
42 ° F |
Walk-in freezer |
10 ° F |
Bain marie |
40 ° F |
| Bain marie |
34 ° F |
Drawer coolers |
32 ° F |
Steak |
28 ° F |
| Fries |
139 ° F |
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° F |
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° F |
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° F |
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° F |
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° F |
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| OBSERVATIONS AND CORRECTIVE ACTIONS |
| Item No.
Violations cited in this report must be corrected within the time frames below.
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| 1: Current license not posted. EHS verified license is current. Post valid license once received or contact 610-970-5040 for duplicate. |
| 1: Facility lacking current Certified Food Sanitation Manager (CFSM). Previous CFSM cert. expired 3/31/12. Facility stated they have submitted for |
| reciprocity and are awaiting new certificate. Post within 30 days or MCHD may take further legal action. |
| 8: Food debris in hand sink drain. Hand sinks are only to be used for hand washing. Clean. |
| 13: Raw shell eggs stored over ready-to-eat food in walk-in cooler. Facility removed eggs. COS |
| 14: Slight mold-like build-up on interior of ice machine. Clean and sanitize according to manufacturer's instructions. |
| 37: Jackets hung on dry storage shelves. Facility removed. Keep in area designated only for personal items. |
| 37: Food stored on floor in dry storage room and walk-in freezer. All food and food contact items must be kept a minimum of six inches off of floor. |
| 37: Food uncovered in walk-in freezer. When not in use, keep all foods covered. |
| 45: One two-door freezer not working at time of inspection. Facility discarded all foods remaining inside. Facility may not use unit until it is holding |
| temperature of zero degrees Fahrenheit or below and not without permission from MCHD. Fax invoice, once fixed, to 610-970-5048 attn: Evan |
| Pilcicki. Invoice must state that unit is running at zero degrees Fahrenheit or below, or permission to use unit will not be granted. |
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Person in Charge: Mohammed Azad
Inspector (Signature): Evan Pilcicki
Please see original copy for PIC signature |
Date: 12/4/2012 |
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