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:    2 Date of Inspection:    5/29/2014
Risk Violations Count:    1 License Number:    A 2686
Arrival Time:    8:30:00 AM Expiration date:    4/30/2017
Departure Time:    9:45:00 AM Facility Closure:    
 Food Facility Name
  Arby's #7044
 Address
  16 E Germantown Pike
 Municipality
  East Norriton
 Owner
  Arby's
 Telephone
  610-275-9573
 Purpose of Inspection
  Utility Outage
 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 N/O Certification by accredited program, compliance with Code, or correct responses    
Employee Health
2 N/O Management awareness; policy present    
3 N/O Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 N/O Proper eating, tasting, drinking, or tobacco use    
5 N/O 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 N/O Adequate handwashing facilities supplied & accessible    
Approved Source
9 N/O Food obtained from approved source    
10 N/O Food received at proper temperature    
11 N/O Food in good condition, safe, & unadulterated    
12 N/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 N/O Food separated & protected    
14 N/O 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 OUT Proper cold holding temperature X  
21 N/O 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 N/O 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
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 N/O Water & ice from approved source    
30 N/O Variance obtained for specialized processing methods    
Food Temperature Control
31 N/O 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 N/O Thermometer provided & accurate    
35 N/O Food properly labeled; original container    
Prevention of Food Contamination
36 N/O Insects, rodents & animals not present; no unauthorized persons    
37 N/O Contamination prevented during food preparation, storage & display    
38 N/O 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 N/O In-use utensils: properly stored    
42 N/O Utensils, equipment & linens: properly stored, dried & handled    
43 N/O Single-use & single-service articles: properly stored & used    
44 N/O Gloves used properly    
Utensils, Equipment and Vending
45 N/O Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 N/O Warewashing facilities: installed, maintained, & used; test strips    
47 N/O Non-food contact surfaces clean    
Physical Facilities
48 OUT Hot & cold water available; adequate pressure X  
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 N/O 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:   Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
walk-in refrig 36 ° F walk-in freezer 0 ° F tomato 34 ° F
roast beef in walk-in refrig 40 ° F cheese in walk-in refrig 40 ° F lettuce in walk-in refrig 40 ° F
frozen mozzarella sticks 8 ° F frozen chicken strips 6 ° F frozen roast beef 0 ° F
kitchen small refrig 55 ° F kitchen stand up freezer 32 ° F milk refrig 60 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  purpose of inspection: MCHD received a call from East Norriton Fire Marshal at 2:00am 5/29/14 stating
  facility had a smell of rubber-like odor burning inside facility. Fire Marshall turned off electricity and gas at time of investigation
  -observation:
  -at initial start of inspection facility did not have electricity or gas supplied to facility
  -facility called fire Marshal which stated it would be safe to turn utility back on, facility restored electricity immediately
  -3 small refrigerator in kitchen at 55 degrees and one stand up freezer at 32 degrees all food items
  have been vol. discarded. facility submitted inventory of all vol. discarded food items at time of inspection
  -facility did not have hot running water at time of inspection
  -walk-in refrigerator food items at proper temperatures tomatoes at 34 degrees unit at 36 degrees
  -walk-in freezer all food items still frozen, no signs of dethaw unit at 0 degrees
  -at end of inspection facility was able to restore gas to facility, hot running water at all sinks
  Facility granted permission to open at time of inspection contingent upon all other necessary approvals.
       
  Person in Charge: 
Inspector (Signature):  Anita Weil             Please see original copy for PIC signature
    Date: 5/29/2014

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