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:    11 Date of Inspection:    11/12/2014
Risk Violations Count:    4 License Number:    A16477
Arrival Time:    11:15:00 AM Expiration date:    11/30/2016
Departure Time:    12:20:00 PM Facility Closure:    
 Food Facility Name
  Abington Mex LP dba Mad Mex
 Address
  2862 Moreland Road
 Municipality
  Abington
 Owner
  Abington Mex LP
 Telephone
  267-495-5000
 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 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 OUT Proper eating, tasting, drinking, or tobacco use X  
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/O 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/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/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 IN Water & ice from approved source    
30 N/O 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 OUT 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    
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    
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 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 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 OUT 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: Rafael Duck  Exp. Date: 3/31/2019
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Beef cube 140 ° F 2 door cooler raw chicken 33 ° F avocado salsa prep 39 ° F
waitress prep cold well - tomato sauce 37 ° F cooks line food prep - corn salsa 38 ° F black beans food prep 170 ° F
pico de gallo 1 door reach in cooler 34 ° F stuffing walk in cooler 40 ° F bar reach in cooler 37 ° F
freezer @ cooks line combo 0 ° F walk in freezer 0 ° F 2 door under counter cooler 38 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1) facility MCHD food license not posted for public view.
  4) uncovered employee beverages in facility food prep areas.
  8) equipment stored covering basin of hand sink @ fryer station. COS
  14) deep grooves and heavy staining of facility cutting boards.
  34) thermometer at two door combo cooler across from fryer station is reading inaccurately.
  easily readable thermometers lacking at several reach in coolers.
  37) employee food items stored mixed with retail food items at under counter cooler. COS
  uncovered food items stored in multiple cooler and freezer units.
  bowl used as scoop in bulk food container at back prep kitchen. COS
  41) facility storing knives hanging between equipment at cooks line food prep tables. (R) / COS
  42) facility storing water hose gun inside of facility hand sink @ back prep kitchen. COS
  45) chipping and damage to multiple racks inside reach in cooler units.
  46) facility chemical sanitizing dish machine unable to produce an approved concentration of sanitizing solution.
  facility has voluntarily taken unit ouf of service - facility instructed to contact technician to repair unit. facility isnot permitted to return unit to sevice without permission from MCHD
  facility instructed to fax work order to MCHD statiing new concentration of sanitizer produced by machine. fax Attn Gregory Mininger 215 784 5524
  facility lacks QAT sanitizer test papers.
  47) food spillage throughout floor of walk in freezer
  53) air gap observed between back exit doors to facility. (R)
       
  Person in Charge: Rafael Duck
Inspector (Signature):  Gregory Mininger             Please see original copy for PIC signature
    Date: 11/12/2014

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