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:    10/28/2013
Risk Violations Count:    4 License Number:    B 1068
Arrival Time:    11:45:00 AM Expiration date:    11/30/2016
Departure Time:    1:00:00 PM Facility Closure:    
 Food Facility Name
  Bistro Sensations - Jalapeno
  Montgomery Mall FC 9 & 10, Rts 202 & 309
  George Siganos
 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   X
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    
Approved Source
9 N/O 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 OUT Proper hot holding temperature X  
20 IN Proper cold holding temperature    
21 OUT Proper date marking & disposition    
22 N/O Time as a public health control; procedures & record    
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    
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 IN Variance obtained for specialized processing methods    
Food Temperature Control
31 IN Proper cooling methods used; adequate equipment for temperature control    
32 N/A Plant food properly cooked for hot holding    
33 N/O Approved thawing methods used    
34 IN Thermometer provided & accurate    
35 OUT Food properly labeled; original container   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    
46 N/O Warewashing facilities: installed, maintained, & used; test strips    
47 IN Non-food contact surfaces clean    
Physical Facilities
48 N/O Hot & cold water available; adequate pressure    
49 N/O Plumbing installed; proper backflow devices    
50 N/O Sewage & waste water properly disposed    
51 N/O Toilet facilities: properly constructed, supplied, & cleaned    
52 N/O Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean    
54 N/O Adequate ventilation & lighting; designated areas used    
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
DISINFECTANT/SANITIZER:  Heat:   Chemical: Cl  CFSM Name: See #1  Exp. Date: 
Item/Location Temp Item/Location Temp Item/Location Temp
Soup 140 ° F Turkey @ carving station 140 ° F kidney beans @ jalapeno steam table 140 ° F
diced chicken @ jalapeno steam table 120 ° F Chicken @ jalapeno steam table 140 ° F Avocado @ jalapeno display case 42 ° F
garbanzo beans @ bistro retail display 38 ° F reach in beverage cooler 38 ° F reach in beverage cooler 38 ° F
Tuna @ walk in cooler 42 ° F Chicken @ walk in cooler 44 ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1) Facility lacks CFSM certificate. (2R) facility granted 30days to provide proof of enrollment to MCHD on 5/8/13.
  Facility stated that employee was taking Serv Safe test on date of inspection 10/28/13. Facility granted five business days to obtain CFSM.
  Failure to obtain CFSM certificate within provide time frame will result in issuance of citation.
  8) paper towel dispenser in back prep area jammed and unable to dispense paper towels stored within.
  19) facility storing diced chicken @ jalapeno retail below an approved hot holding temperature. COS
  Facility was not filling all pans of steam table - COS
  21) Facility lacks date markings for sliced deli meats and cheeses as well as prepare food items stored in walk in cooler.
  35) food item stored in open original can in walk in cooler. (R)
  37) hair restraints lacking for food handlers. (2R) / COS
  facility storing uncovered food items throughout walk in freezer.
  plastic cup used for scoop in multiple bulk food containers.
  39) Facility lacks sanitizer buckets for storage of wet wiping clothes.
  41) mop head stored in bucket.
  handle of scoop in contact with food items during storage in bulk food container.
  45) cardboard pieces used to prop up legs on multiple pieces of equipment throughout facility - not easily cleaned product.
  53) cracked floor tiles around floor drain in back prep area.
  door to facility hallway left open throughout inspection. COS
  NOTE: multiple repeat violations may lead to legal action during subsequent inspections.
  Person in Charge: Steve Sampurna
Inspector (Signature):  Gregory Mininger             Please see original copy for PIC signature
    Date: 10/28/2013

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