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:    13 Date of Inspection:    12/18/2012
Risk Violations Count:    2 License Number:    A 2575
Arrival Time:    10:30:00 AM Expiration date:    12/31/2016
Departure Time:    11:35:00 AM Facility Closure:    
 Food Facility Name
  Lee's Hoagie House of Abington
  1656 Old York Road
  Jonathan Waxman
 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 OUT 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 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 N/O 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 OUT Toxic substances properly identified, stored & used X  
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/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 IN Thermometer provided & accurate    
35 IN Food properly labeled; original container    
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons   X
37 OUT Contamination prevented during food preparation, storage & display X  
38 N/O 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 IN Single-use & single-service articles: properly stored & used    
44 IN Gloves used properly    
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 OUT Warewashing facilities: installed, maintained, & used; test strips    
47 OUT 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 OUT Toilet facilities: properly constructed, supplied, & cleaned    
52 OUT Garbage & refuse properly disposed; facilities maintained    
53 OUT 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 - QAT  CFSM Name: Judith Robbins  Exp. Date: 12/31/2013
Item/Location Temp Item/Location Temp Item/Location Temp
Chest Freezer @ Basement 8 ° F Chest Freezer @ Basement 12 ° F Pepper Relish - reach in next to cook; top 40 ° F
Capicola @ Hoagie prep cooler top 40 ° F meatballs @ hot holding area 140 ° F 2 door reach in cooler 32 ° F
2 door reach in freezer 0 ° F peppered ham @ walk in cooler 40 ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  14) soiled cutting edge on can opener in deli slicer area.
  26) fly strip hanging in basement storage area. COS
  36) rodent like droppings observed on basement window sills. (R) clean and sanitize effected areas immediately.
  Facility has 10 business days to hire professional pest control services and fax report to MCHD. Fax 215 784 5524 attention Gregory Mininger
  37) employee personal food items stored mixed with retail food items in reach in cooler. (R) / COS
  uncovered food items in two door reach in cooler. COS
  39) facility wiping clothes stored outside of sanitizer buckets. (2R)
  41) facility storing knives / spatulas between equipment @ cooks top griddle. COS
  42) facility storing mop head in buckets.
  45) interior of two door reach in cooler / freezer doors damaged.
  rust accumulation on tips of interior shelving at prep cooler adjacent to griddle.
  46) facility lack chlorine test strips for bleach used to sanitizer equipment.
  47) stagnant water observd on bottom of hoagie prep cooler. COS
  gaskets soiled on prep cooler adjacent to griddle. COS
  51) leak at hot water handle of women's restroom - 48 follow up will take place to ensure sicking is functioning properly.
  52) dumpster lids open. (R)
  53) vents missing on exhaust system at friers.
  heavy grease accumulation in hood vents. MCHD will be contacting Abington Fire Marshall
  door to facility left open without screen or air curtain in place. COS
  Person in Charge: Roberta Kleinman
Inspector (Signature):  Gregory Mininger             Please see original copy for PIC signature
    Date: 12/18/2012

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