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:    17 Date of Inspection:    4/8/2014
Risk Violations Count:    6 License Number:    A15272
Arrival Time:    10:50:00 AM Expiration date:    3/31/2017
Departure Time:    12:35:00 PM Facility Closure:    
 Food Facility Name
  La Poblanita Mexican Cuisine & Bar
  419 West Marshall Street
  Felix V Ceron
 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    
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 OUT Food obtained from approved source   X
10 N/O Food received at proper temperature    
11 IN Food in good condition, safe, & unadulterated    
12 IN Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected X X
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 N/O Proper reheating procedures for hot holding    
18 OUT Proper cooling time & temperature X  
19 OUT Proper hot holding temperature X  
20 IN Proper cold holding temperature    
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/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 OUT Approved thawing methods used X  
34 IN Thermometer provided & accurate    
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 X X
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 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 OUT Plumbing installed; proper backflow devices   X
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   X
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: Roberto Garcia  Exp. Date: 3/31/2014
Item/Location Temp Item/Location Temp Item/Location Temp
beans at wait staff area 100 ° F beans at cook line 120 ° F rice in hotel pan a rack 110 ° F
3 door reach in 40 ° F prep unit 34 ° F 2 door reach in 32 ° F
2 door reach in 14 ° F 3 door reach in 34 ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1. Facility lacking MCHD CFSM. Facility has 30 days to apply for reciprocity or provide proof of enrolment in an approved course.
  Application and course provider list left at time of inspection.
  8. Paper towel dispenser at kitchen hand wash station broken and unable to supply single use hand towels. COS
  9. R- BOING drink stored in retail reach in refrigerator at front beverage area lacking proper labeling. Facility removed from inventory.
  If facility is discovered selling product legal action may be taken. COS
  13. R- Raw eggs and sausage stored in 2 door reach in refrigerator in back area and raw shrimp, chicken and beef stored in
  3 door reach in at cook line area stored over RTE food items. COS
  18. 1 hotel pan of cooked rice improperly cooling on shelf at cook line. Facility placed under refrigeration. COS
  19. Cooked beans stored at waitstaff area and cook line and rice at cooks line with internal temperature less than 135 degrees F.
  Facility placed on stove to properly reheat with in proper time and temperature requirements. COS Beans 172 degrees F
  33. Raw meat product on shelf at cook line to defrost. Facility placed under running water. COS
  35. Bulk dry goods through out facility lacking common ingredient name.
  37. R- Food uncovered through out refrigeration.
  Food handlers lacking hair restraints.
  Scoop lacking handle stored in bulk dry goods, ice machine and sauces at prep unit. COS
  Clamato juice stored directly in drinking ice at bar area. COS
  Personal items hanging on dry storage rack in back area. COS
  Food items stored in nonfood grade bags in 2 door reach in freezer
  45. R- Raw exposed wood at window in kitchen.
  Shelving lined with paper towels in bar area where glasses are stored.
  Ice build up in reach down freezer in kitchen.
  46. Facility lacking sink stoppers for 3 compartment ware wash sink. Facility supplied before end of inspection. COS
  49. R- Loose faucet at hand wash sink in ladies toilet room.
  51. Lacking toilet seat on toilet in men's toilet room.
  52. Outside trash dumpster lid open.
  53. R- Stained ceiling tile in dry storage area and men's toilet room.
  54. Lacking exhaust hood vent covers over broiler oven at cook line.
  Person in Charge: Eddie Perez
Inspector (Signature):  Tim Moeller             Please see original copy for PIC signature
    Date: 4/8/2014

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