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:    1/7/2014
Risk Violations Count:    2 License Number:    A17481
Arrival Time:    10:50:00 AM Expiration date:    1/31/2017
Departure Time:    12:25:00 PM Facility Closure:    
 Food Facility Name
  Cheeburger Cheeburger
  122 Mill Road
  Upper Providence
  Wayne Eppinger
 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 N/O 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 IN Adequate handwashing facilities supplied & accessible    
Approved Source
9 IN Food obtained from approved source    
10 N/O Food received at proper temperature    
11 OUT Food in good condition, safe, & unadulterated X  
12 N/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 OUT Food-contact surfaces: cleaned & sanitized X  
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 IN Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/A 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/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 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/A 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 X
35 OUT 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 OUT In-use utensils: properly stored X  
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 IN Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 OUT Warewashing facilities: installed, maintained, & used; test strips X X
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 OUT Sewage & waste water properly disposed    
51 IN Toilet facilities: properly constructed, supplied, & cleaned    
52 OUT Garbage & refuse properly disposed; facilities maintained X  
53 IN 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: Daniel Strong  Exp. Date: 12/31/2017
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in cooler 36 ° F Walk-in freezer 4 ° F Sandwich prep cooler 34 ° F
drawer coolers 0 ° F Reach in cooler 34 ° F Hamburger in cooler drawer 36 ° F
Cole slaw 40 ° F Relish 39 ° F Chest freezer 0 ° F
Ice cream freezer -2 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  11: 1-dented can stored on storage shelf in kitchen. COS Removed and voluntarily discarded.
  14: Can opener blade/holder unclean. COS Clean and sanitize.
  34: (R) Visible and accurate thermometer lacking in 2-door reach in cooler, reach in cooler. COS
  35: Facility lacking content label on 3-cans of Manderine Oranges. Provide.
   Open bags of dry goods stored on storage shelf in ice-cream service area. Once open move to a sealed secondary container.
  37: Food stored on floor in walk-in cooler. Keep 6" off floor.
  41: Ice cream utensils stored unclean in utensil holder. COS Clean and sanitize.
   Ice scoop handle touching public service ice. COS Clean and sanitize.
   Ice scoops stored on top of ice-machine.
   Several syrup pourers stored in a soda solution. Facility must wash rinse and sanitize according to code. Facility pulled pourers
   and began to wash rinse and sanitize. EHS recommends the process is done in 3-basin sink.
  46: Trash debris in prep sink. COS Keep accessible for prep use.
   (R) Dishwasher not sanitizing at time of inspection. Facility called for service. Facility pulled all dishes,silverware from kitchen and
   storage areas and washed rinsed and sanitized in 3-basin sink. Ensure all utensils are washed rinsed and sanitizer properly. Facility
   may not use dishwasher until given permission from MCHD. EHS will do follow up.
  47: Upper splash guards of several pieces of equipment unclean. Clean and sanitize.
  50: Mop sink blocked with cleaning equipment and bucket. Keep accessible at all times.
  52: Dumpster lids open at time of inspection. Keep closed to a tight seal. COS
  45: Facility Ansul system tags were inspected in January 2013. System is required inspection yearly.
  53: Food/trash debris build up on floors in walk in cooler, under handsink in ice-cream service area. Clean and sanitize
  Note: Facility must correct and maintain all violations.
  Person in Charge: John Turner
Inspector (Signature):  Beth Whalen             Please see original copy for PIC signature
    Date: 1/7/2014

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