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:    8 Date of Inspection:    3/20/2014
Risk Violations Count:    2 License Number:    C15626
Arrival Time:    11:35:00 AM Expiration date:    10/31/2016
Departure Time:    12:30:00 PM Facility Closure:    
 Food Facility Name
  7-Eleven 16178D
 Address
  304 Union Street
 Municipality
  Hatfield Bor.
 Owner
  Mareb Mustafa
 Telephone
  215-631-1639
 Purpose of Inspection
  Routine
 Re-inspection on or after
  

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 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/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 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    
Chemical
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
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 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 X X
38 IN Personal cleanliness    
39 OUT Wiping cloths: properly used & stored X X
40 N/O Washing fruit & vegetables    
 
Compliance Status COS R
Proper Use of Utensils
41 IN 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 X  
47 IN 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 OUT Toilet facilities: properly constructed, supplied, & cleaned X X
52 IN Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean X 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: Mareb Mustafa  Exp. Date: 9/30/2014
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in refrig. 39 ° F 2-door reach-in freezer 0 ° F Warmer 159 ° F
Cheese dispenser 141 ° F Taquito/roller 145 ° F Reach-in retail freezer -25 ° F
Retail display case 29 ° F Prep unit (condiments) 39 ° F Milk/self service 57 ° F
Creamer/self service 54 ° F Half & half/self service 56 ° F Retail ice cream freezer 0 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8- Lacking single service towels at hand sink in employee toilet room. COS
  37- (R) Food prep sink filled with mop bucket strainer. Clean and sanitize. COS
  39- (R) Wet wiping cloth stored at hand sink in retail area. Keep in bucket with sanitizer when not in use. COS
  45- Door frame of walk-in refrigerator damaged.
  - Torn door gaskets of retail condiment cooler and walk-in refrigerator.
  46- 3-compartment sink blocked by several plastic bottles and cardboard box in basins. COS
  51- (2xR) Facility lacking toilet paper in employee toilet room. COS
  - (R) Employee toilet room unclean. Clean and sanitize.
  53- (2xR) Lacking light shield or shatter proof ceiling lights above 3-compartment sink and dry storage room.
  - (2xR) Lacking a ceiling tile above packaged foods in retail area. COS
  - Floor unclean under 3-compartment sink and in walk-in refrigerator.
  20- Several milk and milk products for self service with internal temperature above 41 degrees F. COS
  Employee stated that milk well cooler was turned off for cleaning. Unit was turned back on at time of inspection.
  Facility voluntarily discarded: 3 Tuscan Milk (1 Quart), 4 Creamer Delight (32 oz) and 1 half & half carton (1 Quart)
       
  Person in Charge: Zack Mustafa
Inspector (Signature):  Yessika Mashinski             Please see original copy for PIC signature
    Date: 3/20/2014

Previous Page     To zoom in or out on a Web page: Press CTRL + PLUS SIGN (+) to zoom in, or CTRL + HYPHEN (-) to zoom out