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:    9 Date of Inspection:    8/12/2014
Risk Violations Count:    2 License Number:    A17481
Arrival Time:    1:30:00 PM Expiration date:    1/31/2017
Departure Time:    4:00:00 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 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 OUT Food-contact surfaces: cleaned & sanitized X 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 IN Thermometer provided & accurate    
35 OUT Food properly labeled; original container   X
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons   X
37 OUT Contamination prevented during food preparation, storage & display   X
38 IN Personal cleanliness    
39 OUT Wiping cloths: properly used & stored   X
40 N/O Washing fruit & vegetables    
Compliance Status COS R
Proper Use of Utensils
41 OUT In-use utensils: properly stored X 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 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 IN 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 IN Plumbing installed; proper backflow devices    
50 IN Sewage & waste water properly disposed    
51 IN Toilet facilities: properly constructed, supplied, & cleaned    
52 IN Garbage & refuse properly disposed; facilities maintained    
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: Wayne Eppinger  Exp. Date: 12/31/2017
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in cooler 38 ° F Walk-in freezer 2 ° F Sandwich prep cooler 36 ° F
Drawer cooler 35 ° F Hamburger 167 ° F Tomatoes-Sliced 39 ° F
Chest freezer 0 ° F Dressing 38 ° F Ice-cream freezer -2 ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8: Food-like debris build up in hand sink in kitchen. Clean and sanitize use for designated purpose.
  Hand sink in kitchen blocked by trash can. Keep accessible at all times.
  Hot water lacking at hand sink in ice cream prep area. Facility has 24 hours to repair. Facility must fax a copy of work order to MCHD Attn:
  Beth Whalen. Facility will have a follow-up inspection.
  Facility lacking paper towels at hand sink in ice-cream prep area. Provide Immd.
  14: (R) Food-like debris on can opener blade. Clean and sanitize. COS
   Slicer unclean. Ensure slicer is properly cleaned and sanitize thoroughly.
  Food like debris build up on wall french fry cutter. Clean and sanitize before next use.
  35: (R) Facility lacking content labels on prepared foods. Provide proper labeling.
  Open bag of Hershey's Cocoa stored on dry storage shelf. Once open move to a secondary sealed container.
  36: Insect trap stored on top of booster under soap dispenser in ice cream prep area. COS
  37: Stagnant water stored in 2-milk shake maker cups. COS
  1-Box of single serve items stored in back storage area. Keep 6" off floor. COS
  39: Wet wiping cloth stored in between cooking equipment, and at wait station in dining room. Keep in a bucket with sanitizer when not in use.
  41: (R) Ice scoop handle touching public service in ice bin at ice cream prep area. COS
   (R) Ice scoop stored on top of ice machine. Keep separate and protected.
  45: Paint peeling off soda grate at fountain soda machine in pick-up area. Resurface/replace.
  47: Mold-like growth on wall behind 3-bay sink. Clean and sanitize.
   Interior of reach in ice-cream freezer unclean. Clean and sanitize.
  53: Clutter partially blocking a clear path to rear exit door. Clean.
  Note: Facility must correct and maintain all violations.
  Person in Charge: Wayne Eppinger
Inspector (Signature):  Beth Whalen             Please see original copy for PIC signature
    Date: 8/12/2014

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