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:    7 Date of Inspection:    11/24/2014
Risk Violations Count:    4 License Number:    C16942
Arrival Time:    10:00:00 AM Expiration date:    5/31/2017
Departure Time:    11:10:00 AM Facility Closure:    
 Food Facility Name
  7-Eleven Store #11396
 Address
  100 W. Moreland Ave
 Municipality
  Horsham
 Owner
  Rajubhai Patel
 Telephone
  215-672-8410
 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 IN 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 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/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 OUT Proper hot holding temperature X  
20 OUT Proper cold holding temperature X  
21 IN Proper date marking & disposition    
22 OUT Time as a public health control; procedures & record X  
Consumer Advisory
23 N/A 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/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
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 OUT Thermometer provided & accurate   X
35 IN Food properly labeled; original container    
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons   X
37 IN Contamination prevented during food preparation, storage & display    
38 IN Personal cleanliness    
39 OUT 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 IN Gloves used properly    
Utensils, Equipment and Vending
45 IN Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 IN Warewashing facilities: installed, maintained, & used; test strips    
47 IN 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: QAT  CFSM Name: Nikhil Patel  Exp. Date: 3/31/2017
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
2 door reach-in freezer -15 ° F walk-in cooler 41 ° F retail display case 43 ° F
retail display case 55 ° F chicken salad sandwich 62 ° F taquito 120 ° F
sandwich warmer 97 ° F cream 70 ° F condiment cooler 40 ° F
work top freezer 23 ° F pizza hot holding unit 164 ° F chili/cheese dispenser 143 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8: Splash guard lacking between hand sink and 3 basin sink. (R)
  8: Items blocking hand sink in back room. COS.
  19: Taquito on roller temped at 120 degrees F. Facility voluntarily turned up temperature of unit for proper hot holding. COS.
  20: Retail display cooler temped at 55 degrees F at time of inspection. Chicken salad sandwich inside unit temped at 62 degrees F. Facility
  voluntarily discarded all potentially hazardous food items from unit. Facility may not use unit until product temperatures can be maintained at 41
  degrees F or below and permission for use is granted by MCHD. Fax work order for repair to MCHD 215-784-5524 Attn: Jennifer Beagle.
  20: Various containers of milk and cream temped between 60 and 70 degrees F. Facility voluntarily discarded. COS.
  22: Sandwich warmer ambient temperature observed at 97 degrees F. Facility voluntarily discarded sandwiches in unit. COS. No date/time
  markings on sandwiches. Sandwiches are usually time stamped for sale for no more than 2 hours before being discarded.
  34: Inaccurate thermometer in sandwich warmer. (R)
  36: Rodent-like droppings observed in back room (chemical storage area). (R) Clean and sanitize all affected areas. Fax next routine professional
  pest control report to MCHD within 10 business days. 215-784-5524 Attn: Jennifer Beagle. Pest control operator on site at time of inspection.
  39: Wet wiping cloths sitting out on counters, not stored in sanitizer between uses.
       
  Person in Charge: Nikhil Patel
Inspector (Signature):  Jennifer Beagle             Please see original copy for PIC signature
    Date: 11/24/2014

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