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:    11 Date of Inspection:    12/12/2012
Risk Violations Count:    2 License Number:    A17125
Arrival Time:    10:45:00 AM Expiration date:    6/30/2014
Departure Time:    12:10:00 PM Facility Closure:    
 Food Facility Name
  McDonald's #15951
 Address
  2333 Welsh Road
 Municipality
  Hatfield Twp.
 Owner
  Keun Chong
 Telephone
  215-393-8199
 Purpose of Inspection
  Routine
 Re-inspection on or after
  12/26/2012

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 OUT Certification by accredited program, compliance with Code, or correct responses   X
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 OUT Adequate handwashing facilities supplied & accessible   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 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 IN Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 IN 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 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
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 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 IN In-use utensils: properly stored    
42 OUT Utensils, equipment & linens: properly stored, dried & handled X X
43 OUT Single-use & single-service articles: properly stored & used X X
44 IN Gloves used properly    
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used   X
46 IN Warewashing facilities: installed, maintained, & used; test strips    
47 IN Non-food contact surfaces clean    
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 IN Plumbing installed; proper backflow devices    
50 IN Sewage & waste water properly disposed    
51 IN Toilet facilities: properly constructed, supplied, & cleaned    
52 OUT Garbage & refuse properly disposed; facilities maintained   X
53 OUT Physical facilities installed, maintained, & clean   X
54 OUT Adequate ventilation & lighting; designated areas used   X
  
 
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
 
DISINFECTANT/SANITIZER:  Heat:   Chemical: QAT  CFSM Name: see #1  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
walk in refrig 40 ° F cinnamon melts in prep unit 40 ° F burger 150 ° F
chicken 145 ° F 1 door reach in 36 ° F egg in 1 door reach in 36 ° F
milkshake machine 38 ° F 1 door reach in 40 ° F 2 door sliding door reach in 34 ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1. R- Facility lacking current MCHD CFSM. Facility stats they have taken and passed a food safety course.
  Facility has 30 days to provide reciprocity application to MCHD. Reciprocity application left at time of inspection.
  8. R- Facility has removed a hand wash station located at sandwich preparation area. Facility has 30 days to replace hand wash station.
  34. R- Facility lacking visible or accurate thermometers in multiple refrigeration units.
  Walk in freezer, 1 door reach in next to deep fryers, prep unit next take out order window, 1 door reach in for drink dispenser and 2 door sliding reach in unit at drive thru window
  37. Handle of ice scope stored directly in ice in back ice machine. COS
   Food debris in front hand sink by register area.
  39. Sanitizer concentration solution in grill area less then 100 ppm. Facility discarded water. COS
   Wet wiping cloth stored outside of sanitation solution at take out beverage area. COS
  42. R- Wet mop head stored directly on the ground in mop sink area. COS
  43. R- Take out containers on sandwich prep line and stored above prep unit at drive thru area with food contact surfaces exposed. COS
  45. R- Heavy frost build up in hamburger reach down freezer
   R- Torn door gasket on 1 door reach in refrigerator next to deep fryers and at end of sandwich preparation line.
       
  Person in Charge: 
Inspector (Signature):  Tim Moeller             Please see original copy for PIC signature
    Date: 12/12/2012

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