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:    2/5/2013
Risk Violations Count:    4 License Number:    CC 300
Arrival Time:    9:55:00 AM Expiration date:    8/31/2015
Departure Time:    11:05:00 AM Facility Closure:    
 Food Facility Name
  Xinantecatl Mexican Store and Grill
 Address
  128 N Main Street
 Municipality
  Souderton
 Owner
  Manuel Hernandez Ayala
 Telephone
  215-723-0704
 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 N/O 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 N/O 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 IN 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 N/O Time as a public health control; procedures & record    
Consumer Advisory
23 OUT Consumer advisory provided for raw or undercooked foods   X
Highly Susceptible Populations
24 N/O Pasteurized foods used; prohibited foods not offered    
Chemical
25 N/O Food additives: approved & properly used    
26 OUT 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    
38 IN Personal cleanliness    
39 N/O Wiping cloths: properly used & stored    
40 IN 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    
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 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 IN Garbage & refuse properly disposed; facilities maintained    
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: Cl  CFSM Name: Manuel Hernandez  Exp. Date: 3/31/2015
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
2-Door reach-in cooler 40 ° F 2-Door reach-in cooler 30 ° F 2-Door reach-in cooler 40 ° F
Ice-cream freezer(Small) 0 ° F Ice-cream chest freezer -4 ° F Reach-in cooler 40 ° F
Reach-in freezer -3 ° F Reach-in freezer -8 ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  4: Employee left a to-go container of food sitting on dryer in basement. COS Immediately discarded.
  8: Facility lacking papertowels at handsink in restaurant cooking area. Provide.
  23: (R) Consumer advisory lacking for raw/undercooked foods. Facility must provide similar statement and post for consumer. (Eggs)
  26: Chemical spray bottle ( Windex) sitting on counter next to grill. Keep all chemicals in a designated area.
  34: (2XR) Visible and accurate thermometers lacking in several cooling units in store, and basement area. Provide
  37: (2XR) Bowls used as scoops in dry goods in basement. Provide and use scoops with handles immediately.
   (2XR) Several open bags of dry goods in basement,and bakery prep room. Once open move to a secondary sealed container.
   Boxes of food stored on floor in basement. Keep 6" off floor.
  42: Utensils stored with food contact surfaces exposed, ( Knives,forks,spoons)
  53: (R) Unvented single propane tank sitting in bakery prep room. Store manager stated that the propane tank is not being used.
   EHS recommended removing it if it is not being utalized.
   (3XR) Lightshields/shatterproof bulbs lacking for lights in basement above dry food storage. Provide immediately.
   (R) Water stained ceiling tiles over Coca-cola cooler in retail area. Replace.
  54: (2XR) Inadequate lighting in basement prep area, and bakery. Replace blown out lights to ensure proper lighting.
  Note: Facility must correct and maintain all violations.
       
  Person in Charge: Guadelupe Gudierrez
Inspector (Signature):  Beth Whalen             Please see original copy for PIC signature
    Date: 2/5/2013

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