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:    8 Date of Inspection:    4/28/2015
Risk Violations Count:    2 License Number:    A17686
Arrival Time:    11:25:00 AM Expiration date:    12/31/2016
Departure Time:    1:30:00 PM Facility Closure:    
 Food Facility Name
  GMO of Oaks LLC - UNO Chicago Grill
  106 Black Rock Road, PO Box 984
  Upper Providence
  Thomas & Angela Bock
 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
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 IN 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 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/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 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 OUT 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 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 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 OUT Warewashing facilities: installed, maintained, & used; test strips X X
47 OUT Non-food contact surfaces clean   X
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   X
54 IN Adequate ventilation & lighting; designated areas used    
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
DISINFECTANT/SANITIZER:  Heat: Y  Chemical: Cl - QAT  CFSM Name:  Joseph Dilanza  Exp. Date: 12/31/2015
Item/Location Temp Item/Location Temp Item/Location Temp
bain marie cooler 40 ° F 2 door cooler 40 ° F bain marie cooler 38 ° F
2 door cooler 39 ° F soup in hot holding 172 ° F 2 door cooler 46-47 ° F
meatballs in sauce in hot holding 142 ° F chunky sauce in hot holding 156 ° F walk in cooler 40 ° F
walk in freezer 0 ° F walk in cooler 40 ° F bar cooler 37 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
   8: Handwashing sink in dishwasher area with lids in bowl of sink. Remove. Keep for handwashing only.
   14: Can opener blade unclean. Clean and sanitize before next use.
   (R) 4 Bain marie cutting boards with deep grooves and staining. Resurface/replace when cleaning and sanitizing doesn't remove stains.
   31: 2 door cooler temped at 46-47F. Do not use. Facility moved all food inside to another unit. Fax copy of work receipt showing unit
   holding temp at 41F or below to MCHD attn: Janice Branagh fax #610-970-5048
   34: Thermometers lacking in several cooling units throughout; one broken thermometer. Make sure each cooling unit has accurate thermometer.
   37: Open employee cup on food prep surface. Keep covered and separate. COS
   Ice machine lid not closing properly. Repair. Keep food covered and protected.
   46: (R) Both dishwashers at bar area not sanitizing properly. Technician came out while EHS was onsite. By end of inspection both dishwashers
   sanitizing properly between 50 and 100 ppm of chlorine. COS
   47:Heavy dust-like build up on filters above pizza oven. Clean and sanitize.
   53: Floor unclean with food-like debris and grease-like debris in dry storage room. Clean.
   (R) Grease-like debris on floor below fryer. Clean.
   Note: Facility must correct and maintain all violations.
   Note: EHS left handouts explaining upcoming changes/additions to MCHD food code.
  Person in Charge: Shawn Allen
Inspector (Signature):   Janice DeNito Branagh             Please see original copy for PIC signature
    Date: 4/28/2015

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