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:    1/18/2013
Risk Violations Count:    3 License Number:    A16764
Arrival Time:    10:50:00 AM Expiration date:    2/28/2015
Departure Time:    12:10:00 PM Facility Closure:    
 Food Facility Name
  Philly Cheese Steak & Wings
 Address
  204 W. Ridge Pike
 Municipality
  Limerick
 Owner
  Mohamed Sakr
 Telephone
  610-409-9464
 Purpose of Inspection
  Routine
 Re-inspection on or after
  1/22/2013

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 IN Proper eating, tasting, drinking, or tobacco use    
5 N/O No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 OUT Hands clean & properly washed    
7 N/O No bare hand contact with RTE foods or approved alternate method properly followed    
8 OUT 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 N/O 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/A Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 IN 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 IN 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 IN 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    
35 OUT 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    
38 IN Personal cleanliness    
39 OUT 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 IN Utensils, equipment & linens: properly stored, dried & handled    
43 IN Single-use & single-service articles: properly stored & used    
44 N/O 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 IN Plumbing installed; proper backflow devices    
50 OUT Sewage & waste water properly disposed    
51 IN Toilet facilities: properly constructed, supplied, & cleaned    
52 IN 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: QAT  CFSM Name: Fanny Yuliana  Exp. Date: 6/30/2014
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in cooler 40 ° F Reach-in cooler 38 ° F Reach-in cooler 40 ° F
Bain marie 36 ° F  ° F  ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  6 and 8 - No single service towels at the rear hand sink, Provide immd.
  8 - Rear Hand sink used for storage. Remove items from the sink immd.
  14 - Table top can opener not clean. Clean and sanitize before the next use.
  14 - Cutting boards on bain marie with dark groves and staining. Clean and sanitize immd.
  34 - Thermometers lacking in the ice cream chest freezer and reach-in freezer. provide
  35 - Food items stored in original metal cans after opening. Remove food items immd. and place in a approved container.
  37 - Food items stored on the floor in the walk-in cooler. Remove immd.
  37 - Hair restraints lacking for food handlers, provide immd.
  37 - Open fly strips hanging in the kitchen. Remove immd.
  39 - Wiping cloths in kitchen not stored in a sanitizing solution. Provide immd.
  46 - Chemical test kit lacking, provide immd.
  49 - Air gap lacking, soda fountain ice machine. Provide proper air gap immd
  50 - Facility disconnected the mop sink to replace it with a new mop sink. This facility currently has no mop sink. Inspector contacted supervisor
  Ed Blevins for this violation. Facility must install the mop sink by 1/22/13. Failure to comply may result in further action within the accordance of the law.
  53 - Light shields lacking for the energy saving glass light bulb behind the front counter. Provide immd.
  53 - Water stained ceiling tiles in the rest room hallway area. Repair or replace immd.
  53 - Bare wood and drywall at the entrance to the the facility. Repair area's to a smooth tight seal.
  53 - Exposed insulation around the HVAC tubes that run thru the facility. Repair immd.
       
  Person in Charge: Mohaed Sakr
Inspector (Signature):  William Rogers             Please see original copy for PIC signature
    Date: 1/18/2013

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