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:    14 Date of Inspection:    9/26/2013
Risk Violations Count:    6 License Number:    A16366
Arrival Time:    9:55:00 AM Expiration date:    10/31/2016
Departure Time:    11:00:00 AM Facility Closure:    
 Food Facility Name
  Abington McDonald's
 Address
  1663 Old York Road
 Municipality
  Abington
 Owner
  Tanya Holliday
 Telephone
  215-657-0399
 Purpose of Inspection
  Routine
 Re-inspection on or after
  10/10/2013

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 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 OUT 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    
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 IN Proper hot holding temperature    
20 OUT Proper cold holding temperature X  
21 IN Proper date marking & disposition    
22 OUT Time as a public health control; procedures & record X  
Consumer Advisory
23 N/A Consumer advisory provided for raw or undercooked foods    
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/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 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 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 OUT Utensils, equipment & linens: properly stored, dried & handled   X
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    
46 IN 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 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    
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: Cl - QAT  CFSM Name: see item #1  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
walk in refrig 36 ° F walk in freezer -7 ° F u/c refrig 40 ° F
u/c refrig 36 ° F cream dispaneser 32 ° F milk shake mix 38 ° F
sausage 153 ° F freezer 2 ° F freezer 1 ° F
u/c refrig 40 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1. Facility's CFSM has expired. Facility states they have new one - not on site at time of inspection
  6. employee washing hands inadequately - ran water with soap and using paper towels. Hand washing should use soap
  der running water for 30 seconds and dry with paper towels or air dryer
  8. hand sink behing milkshake machine is unclean
  hand sink by warewashing is lacking trash can
  hand sink by office is lacking paper towels - corrected
   wiping cloth stored in hand sink by office - corrected
  20. 20 raw shelled eggs on prep surface. Temperature of egg read 63 degrees F. Facility discarded
  22. sliced vegetables for sandwich topping lacking time markings on prep surface - not held in temperature - corrected
  26. chemical spray bottle stored next to food by drive thru window - corrected
   chemical cleaners stored above drying rack of 3-compartment sink
  34. salad refrigerator at front serving counter lacking thermometer
   undercounter refrigerator storing coffee mix lacking readily visible thermometer
  37. cooked bacon and chips lacking covering at food assembly line
   food handler lacking hair restraint
   partially consumed bottle beverage stored with food for service in walk in refrigerator
  39 buckets with sanitizer solution storing wiping cloths reading 100ppm of QUAT.
   wet wiping cloth on prep surface - corrected
  42 (R) mop stored in soiled water in bucket in back storage room - corrected
   equipment stored on top of food prep sink
  45. pallet by dish machine lined with cardboard
  47. small work top refrigerator unit unclean next to fryers
  52. dumpster lid open
  53. grease build up on floor under fryer
  re-inspection will be scheduled on or after 10-10-13. If facility fails to comply a administrative conference and second re-inspection will be scheduled.
  When facility is scheduled for an administrative conference and a second reinspection, facility must submit $305.00 to MCHD for each additional reinspection.
       
  Person in Charge: Malinda Sogo
Inspector (Signature):  Bonnie Lorenz             Please see original copy for PIC signature
    Date: 9/26/2013

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