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:    15 Date of Inspection:    5/23/2013
Risk Violations Count:    4 License Number:    A 1506
Arrival Time:    10:40:00 AM Expiration date:    5/31/2017
Departure Time:    12:55:00 PM Facility Closure:    
 Food Facility Name
  M.L. Golf, Inc.
  2250 Rittenhouse Road
  Sal Lapio
 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 OUT 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 OUT Adequate handwashing facilities supplied & accessible X  
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 IN 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/A 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/O 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 OUT Thermometer provided & accurate   X
35 OUT Food properly labeled; original container X X
Prevention of Food Contamination
36 IN Insects, rodents & animals not present; no unauthorized persons    
37 OUT Contamination prevented during food preparation, storage & display X X
38 IN 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    
42 IN 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   X
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 IN Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean   X
54 OUT 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: Aaron M. Holmes  Exp. Date: 
Item/Location Temp Item/Location Temp Item/Location Temp
Soup 171 ° F Cream base soup 178 ° F Chicken salad 40 ° F
Dressing 41 ° F Walk-in cooler 41 ° F Walk-in cooler 40 ° F
Walk-in freezer 0 ° F Bar cooler 40 ° F Bain marie 40 ° F
Bain marie 39 ° F Reach-in freezer 6 ° F Reach-in cooler 40 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1: Facility cook has temporary serv-safe certificate. He is in the process of sending receprocity application to MCHD.
  8: Handsink behind main bar lacking soap and papertowels. Provide.
   Handsink behind bar on main floor filled with spent rag/funnell. COS
   Food prep sink in second floor prep room blocked with empty crates, filled with empty paper bag. Keep accessible at all times.
   Handsink in waitress station on first floor lacking soap and paper towels. Provide.
  14: Deep groves and staining on several cutting boards, and portable cutting boards throughout facility. Resurface or replace.
   Undercarriage of slicer unclean. Clean and sanitize.
   Rust-like build up on interior side panels of basement ice-machine. Clean and sanitize.
  26: 2-chemical spray bottles on shelf with food at waitress computer station. COS Keep in a designated area.
  34: (R) Visible and accurate thermometers lacking in several cooling units. Provide.
  35: (R) Secondary container of white substance behind cooks line not labeled. COS
  37: (R) Food on floor in several cooling/freezer units. Keep 6" off floor.
   Spent scrubber behind handsink in waitress station. COS Voluntarily discarded.
   Several trays of old bread being stored uncovered in basement storage room. (Breadcrumbs) Keep covered. COS
   Foodhandler lacking hairrestraint at time of inspection. COS
  39: Wiping cloths on counters throughout facility. Keep in a bucket with sanitizer when not in use. COS
  41: 4-scoop handles touching dry goods in basement bins. Clean and sanitize.
  45: (R) Rust like debris on shelves in walk-in cooler.
   Debris build up on shelving unit across from 3-bay sink in basement. Clean.
   Absorbent cloth lining under portable cutting boards in basement prep kitchen. Remove.
   Upstairs prep room prep table cluttered with floor mats, equiptment, electrical cords. Keep clean and accessible.
  46: Sanitizer test strips lacking at both bars. Provide.
  47: Dust/grease build up on hood filters in both kitchen areas. Clean.
  49: Handsink in basement inopperable. Facility has 24 hours to repair. Fax service invoice to MCHD
  53: (R) Food, trash, and grease debris build up on floors under equipment in both kitchens. Clean and sanitize.
   Floors in upstairs prep room unclean. Clean and sanitize.
   Floors under sinks behind main bar unclean. Clean and sanitize.
   Rust like debris on floors in walk-in cooler. Surface should be smooth,non porous and easily cleanable.
  54:1-light out in women's restroom. Replace.
  Note: Facility must correct and maintain all violations.
  Person in Charge: Aaron Holmes
Inspector (Signature):  Beth Whalen             Please see original copy for PIC signature
    Date: 5/23/2013

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