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:    12 Date of Inspection:    3/20/2014
Risk Violations Count:    3 License Number:    A 3728
Arrival Time:    11:10:00 AM Expiration date:    9/30/2016
Departure Time:    12:25:00 PM Facility Closure:    
 Food Facility Name
  Big Heads Willow Grove
  601 York Road
  Upper Moreland
  Thomas Walsh
 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 N/O Hands clean & properly washed    
7 N/O 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 N/O 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 N/A Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/A Pasteurized foods used; prohibited foods not offered    
25 N/A 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 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/A 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 OUT Insects, rodents & animals not present; no unauthorized persons    
37 OUT Contamination prevented during food preparation, storage & display X  
38 IN Personal cleanliness    
39 N/O 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 IN Utensils, equipment & linens: properly stored, dried & handled    
43 IN Single-use & single-service articles: properly stored & used    
44 N/O 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    
47 OUT Non-food contact surfaces clean    
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 OUT Plumbing installed; proper backflow devices    
50 IN Sewage & waste water properly disposed    
51 OUT Toilet facilities: properly constructed, supplied, & cleaned    
52 OUT Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean    
54 OUT 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 #1  Exp. Date: 
Item/Location Temp Item/Location Temp Item/Location Temp
Beer Walk-in refrig. 36 ° F Walk-in freezer 0 ° F Walk-in refrig. 356 ° F
1-door reach-in freezer -8 ° F Cold prep refrig. 35 ° F 1-door reach-in refrig. 38 ° F
No hot food at hot holding n/o ° F  ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1(R)-Current CFSM, Todd Vitelli has expired certificate dated 9/30/2014. Has other employees with valid Serv Safe Certificate
  posted. Apply for MCHD CFSM certificate within 10 days by 4/3/2014. Left reciprocity application.
  8-No single service towels at employee toiletroom and kitchen handsinks.
  -No single service towel and soap at bar handwashing sink and hot water turned off-Will require follow-up inspection
  on or after 3/21/14.
  37-Opened boxes of beer stored directly on the floor of beer walk-in refrig.
  -Raw chicken containers stored on top of keg beer-corrected.
  36-Mice like droppings in kitchen near slicer, food storage shelves and floor under storage shelves.
   Fax or mail pest control service report to; Attn. Judy Rho MCHD 102 York Road Suite 401 Willow Grove, PA 19090 Fax# 215-784-5524, within next 10 business days.
  25-Can of stainless steel cleaner stored next to single service utensils.
  45-No water at kitchen food prep sink-Provide to be in working condition.
  Will require follow-up inspection on or after 3/21/14.
  46-No chlorine sanitizer concentration at bar glasswasher after numerous cycle.
  Fax service order invoice stating that dishwasher is working properly with minimum chlorine sanitizer concentration at 50 P.P.M prior to use.
  Fax to: Judy Rho , fax #214-784 -5524. This equipment is not to be used until approval is permitted by MCHD.
  -No chlorine sanitizer test strips.
  47-Dried food debris at interior of microwave oven in kitchen.
  -Mice like droppings on slicer, slicer table, food storage shelves, storage shelves under prep tables-Clean and sanitize
  all affected surfaces and will require follow-up inspection on or after 3/21/14.
  51-Employee toiletroom door left open and ice machine installed in front of toiletroom door-corrected.
  -Stained ceiling tiles in employee toiletroom.
  53-Mice like droppings on the floor perimeter of side food storage and prep area-Clean and sanitize all affected
  49-Newly installed ice bins with beer and glasses storage with inadequate air-gaps to discharge floor indirect waste
  52-Damaged exterior dumpster lids and grease recycle container with lid left open.
  54-Ceiling fluorescent lights in kitchen not shielded or shatter resistant.
  Person in Charge: Sabra Mueller
Inspector (Signature):  Judy Rho             Please see original copy for PIC signature
    Date: 3/20/2014

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