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Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments |
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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: |
8/31/2013 |
| Departure Time: |
11:05:00 AM |
Facility Closure: |
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Food Facility Name
Xinantecatl Mexican Store and Grill |
Address
128 N Main St |
Municipality
Souderton |
Owner
Manuel Hernandez |
Telephone
215-723-0704 |
Purpose of Inspection
Routine |
Re-inspection on or after
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FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
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IN=in compliance
OUT=not in compliance
N/O=not observed
N/A=not applicable
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COS=corrected on-site during inspection
R=repeat violation
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| Compliance Status |
COS |
R |
| Demonstration of Knowledge |
| 1 |
IN |
Certification by accredited program, compliance with Code, or correct responses |
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| Employee Health |
| 2 |
N/O |
Management awareness; policy present |
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| 3 |
N/O |
Proper use of reporting; restriction & exclusion |
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| Good Hygienic Practices |
| 4 |
OUT |
Proper eating, tasting, drinking, or tobacco use |
X |
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| 5 |
IN |
No discharge from eyes, nose, and mouth |
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| Preventing Contamination by Hazards |
| 6 |
N/O |
Hands clean & properly washed |
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| 7 |
N/O |
No bare hand contact with RTE foods or approved alternate method properly followed |
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| 8 |
OUT |
Adequate handwashing facilities supplied & accessible |
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| Approved Source |
| 9 |
IN |
Food obtained from approved source |
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| 10 |
N/O |
Food received at proper temperature |
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| 11 |
IN |
Food in good condition, safe, & unadulterated |
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| 12 |
N/A |
Required records available: shellstock tags, parasite destruction |
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| Protection from Contamination |
| 13 |
IN |
Food separated & protected |
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| 14 |
IN |
Food-contact surfaces: cleaned & sanitized |
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| 15 |
N/O |
Proper disposition of returned, previously served, reconditioned, & unsafe food |
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| Compliance Status |
COS |
R |
| Potentially Hazardous Food Time/Temperature |
| 16 |
N/O |
Proper cooking time & temperature |
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| 17 |
N/O |
Proper reheating procedures for hot holding |
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| 18 |
N/O |
Proper cooling time & temperature |
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| 19 |
N/O |
Proper hot holding temperature |
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| 20 |
IN |
Proper cold holding temperature |
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| 21 |
IN |
Proper date marking & disposition |
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| 22 |
N/O |
Time as a public health control; procedures & record |
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| Consumer Advisory |
| 23 |
OUT |
Consumer advisory provided for raw or undercooked foods |
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X |
| Highly Susceptible Populations |
| 24 |
N/O |
Pasteurized foods used; prohibited foods not offered |
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| Chemical |
| 25 |
N/O |
Food additives: approved & properly used |
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| 26 |
OUT |
Toxic substances properly identified, stored & used |
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| Conformance with Approved Procedure |
| 27 |
N/A |
Compliance with variance, specialized process, & HACCP plan |
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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
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| GOOD RETAIL PRACTICES |
Good Retail Practices are preventative measures to control the addition of pathogens,
chemicals, and physical objects into foods.
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| Compliance Status |
COS |
R |
| Safe Food and Water |
| 28 |
N/O |
Pasteurized eggs used where required |
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| 29 |
IN |
Water & ice from approved source |
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| 30 |
N/A |
Variance obtained for specialized processing methods |
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| Food Temperature Control |
| 31 |
IN |
Proper cooling methods used; adequate equipment for temperature control |
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| 32 |
N/O |
Plant food properly cooked for hot holding |
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| 33 |
N/O |
Approved thawing methods used |
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| 34 |
OUT |
Thermometer provided & accurate |
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X |
| 35 |
IN |
Food properly labeled; original container |
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| Prevention of Food Contamination |
| 36 |
IN |
Insects, rodents & animals not present; no unauthorized persons |
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| 37 |
OUT |
Contamination prevented during food preparation, storage & display |
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| 38 |
IN |
Personal cleanliness |
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| 39 |
N/O |
Wiping cloths: properly used & stored |
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| 40 |
IN |
Washing fruit & vegetables |
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| Compliance Status |
COS |
R |
| Proper Use of Utensils |
| 41 |
IN |
In-use utensils: properly stored |
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| 42 |
OUT |
Utensils, equipment & linens: properly stored, dried & handled |
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| 43 |
IN |
Single-use & single-service articles: properly stored & used |
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| 44 |
N/O |
Gloves used properly |
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| Utensils, Equipment and Vending |
| 45 |
IN |
Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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| 46 |
IN |
Warewashing facilities: installed, maintained, & used; test strips |
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| 47 |
IN |
Non-food contact surfaces clean |
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| Physical Facilities |
| 48 |
IN |
Hot & cold water available; adequate pressure |
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| 49 |
IN |
Plumbing installed; proper backflow devices |
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| 50 |
IN |
Sewage & waste water properly disposed |
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| 51 |
IN |
Toilet facilities: properly constructed, supplied, & cleaned |
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| 52 |
IN |
Garbage & refuse properly disposed; facilities maintained |
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| 53 |
OUT |
Physical facilities installed, maintained, & clean |
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X |
| 54 |
OUT |
Adequate ventilation & lighting; designated areas used |
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X |
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Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments |
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| DISINFECTANT/SANITIZER: |
Heat: |
Chemical: Cl |
CFSM Name: Manuel Hernandez |
Exp. Date: 3/31/2015 |
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TEMPERATURE OBSERVATIONS
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| 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 |
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° F |
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° F |
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° F |
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° F |
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| OBSERVATIONS AND CORRECTIVE ACTIONS |
| Item No.
Violations cited in this report must be corrected within the time frames below.
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| 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. |
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Person in Charge: Guadelupe Gudierrez
Inspector (Signature): Beth Whalen
Please see original copy for PIC signature |
Date: 2/5/2013 |
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