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:    10 Date of Inspection:    10/8/2013
Risk Violations Count:    2 License Number:    C 1457
Arrival Time:    2:20:00 PM Expiration date:    4/30/2017
Departure Time:    3:45:00 PM Facility Closure:    
 Food Facility Name
  7-Eleven -11399G
  317 W. County Line Road
  Deependra Patel
 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 IN 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 N/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 IN Food-contact surfaces: cleaned & sanitized    
15 IN 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 IN 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 N/O 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 IN Toxic substances properly identified, stored & used    
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 OUT 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 IN 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 IN 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 OUT Single-use & single-service articles: properly stored & used    
44 N/O 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 IN Non-food contact surfaces clean    
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 OUT Plumbing installed; proper backflow devices   X
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   X
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: Deepandra Patel  Exp. Date: 9/30/2014
Item/Location Temp Item/Location Temp Item/Location Temp
Open retail case sandwiches 35 ° F Open retail case deli meats and cheeses 37 ° F Creams 44 ° F
Chili/cheese dispenser 145 ° F Condiment / 2dr refrig jalepino 41 ° F retail freezer pizza -10 ° F
retail freezer ice cream 0 ° F Hot dog roller 142 ° F walk-in refrig / drink cooler 41 ° F
2dr freezer in back room 10 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Facility must correct and maintain all violations:
  31. Ice packs not changed frequently enough to maintain creamer at adequate temperature. Change more frequently.
  8. 3R Handsink in back room blocked by shelving unit and sink filled with retail items.
  42. R Mop not hung or inverted to dry.
  49. 2R Leak observed at faucet arm of three basin sink.
  49. R Leak observed at mop sink faucet and / or "Y" valve.
  53. R Damaged / missing floor tiles at walk-in refrig door.
  Edge of existing tile catch walk-in door bottom. Door left open approximately 1-2 inches.
  As a result milk just inside door temps at 41 and 42F, soda cans at far end temp at 33F.
  Door closed.
  37. Open case of beverages ( over wrap opened and / or removed) and individual beverages stored on floor of walk-in.
  Only Case with intact over wrap may be in contract with floor.
  37. Un-opened case of coffee services sugar on floor.
  53. R Debris / spill on floor under storage rack across from three basin sink.
  43. single use hotdog and chip containers stored food contact area exposed behind service counter.
  8. Front hand sink faucet knobs blocked off with cups, explain when on they leak.
  Only over handsink is in back room and it is blocked,
  Front hand demonstrated to be functional except for leak.
  52. Dumpster lids left open on both units.
  20. Open containers of creamer for self service coffee observed at 44F. Must be maintained at 41F or below. COS
  45. Absorbent paper towels lining baskets holding fruit.
  Failure to correct and maintain repeated violations could lead to legal action.
  Inspector will follow up with in 48 hrs to ensure that both hand sink are accessible and fully operational.
  Person in Charge: Amir Sheshte
Inspector (Signature):  Mark Peacock             Please see original copy for PIC signature
    Date: 10/8/2013

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