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:    1/3/2013
Risk Violations Count:    2 License Number:    A15216
Arrival Time:    9:40:00 AM Expiration date:    1/31/2014
Departure Time:    11:20:00 AM Facility Closure:    
 Food Facility Name
  McDonald's #05592		  Address
  222 W. Main St		  Municipality
  Collegeville
 Owner
  Chris Chong		  Telephone
  610-489-7771		  Purpose of Inspection
  Routine		  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 IN Certification by accredited program, compliance with Code, or correct responses    
Employee Health
2 IN Management awareness; policy present    
3 N/O 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/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 OUT Proper cold holding temperature X  
21 IN Proper date marking & disposition    
22 N/O Time as a public health control; procedures & record    
Consumer Advisory
23 N/A Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/A 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    
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 IN Wiping cloths: properly used & stored    
40 N/O Washing fruit & vegetables    
 
Compliance Status COS R
Proper Use of Utensils
41 IN In-use utensils: properly stored    
42 N/O 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 IN 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 OUT 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    
53 OUT Physical facilities installed, maintained, & clean   X
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: QAT  CFSM Name: Gerardo Cortez  Exp. Date: 9/30/2014
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
walk-in cooler 35 ° F walk-in freezer 10 ° F chest freezer -9 ° F
chest freezer -2 ° F reach-in freezer -2 ° F reach-in cooler 38 ° F
2 door reach-in cooler 41 ° F smoothie machine 34 ° F Creamer in cooler 75 ° F
Liquid Eggs 69 ° F Sausage 154 ° F 2nd Creamer Cooler 34 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  4: R: Employee beverage stored on prep table in back of kitchen. Remove
  20: Liquid eggs stored above grill at room temperature not maintained within proper cold holding temp. MCHD temped at 69F. Facility voluntarily
  discarded. COS
  20: Coffee creamer cooler at front service area turned off during inspection. MCHD temped creamer in cooler at 75F. Facility voluntarily
  discarded. COS. Facility noted the breaker tripped for the cooler and reset the breaker. By the end of inspection, the cooler was maintaining
  a temp of 36F.
  34: Readily visible thermometers lacking in chest freezer near fry line and in smoothie machine. Provide.
  37: R: Hair restraint lacking for manager handling/prepping food orders at front service counter.
  37: Employee jackets stored on top of wrapped sandwich buns. COS
  46: Cold faucet handle on right side faucet assembly at 3 bay sink inoperable. Left side assembly can fill 3 bay sink for warewashing.
  Repair immediately. MCHD shall follow-up in 24 hours to ensure repair to 3 bay sink faucet assembly.
  47: Food-like debris build-up under grills, fryers and equipment at drive thru window. Clean and sanitize.
  47: Food-like debris on inside of microwave near 2 door reach-in cooler.
  49: Cold line faucet handle at mop sink missing, leak present at mop sink handle. Repair immediately. MCHD shall follow-up to ensure repair
  52: Dumpster lids open. Keep dumpster lids closed.
  53: 3R: Floor tiles chipped and damaged in the basement storage area. Repair/replace.
  53: Visible air gap at bottom of basement door. Repair to ensure tight seal.
  Note: Correct and maintain compliance. Additional repeats may lead to further action in accordance to law.
  Manager stated building has been approved by local township board for demolition. Target demolition date is June 2013.
  Ensure facility contacts MCHD for Plan Review prior to reconstructing future building.
  A plan review packet can be downloaded at www.health.montcopa.org
  A plan review packet can be downloaded at www.health.montcopa.org
       
  Person in Charge: Lamont Peace
Inspector (Signature):  Stephan Cap             Please see original copy for PIC signature		     Date: 1/3/2013

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