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:    12 Date of Inspection:    5/13/2015
Risk Violations Count:    4 License Number:    A 1506
Arrival Time:    2:15:00 PM Expiration date:    5/31/2017
Departure Time:    3:45:00 PM Facility Closure:    
 Food Facility Name
  M.L. Golf, Inc.
  2250 Rittenhouse Road
  Sal Lapio
 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 N/O 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 OUT Food in good condition, safe, & unadulterated X  
12 IN 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 N/O Proper reheating procedures for hot holding    
18 N/O Proper cooling time & temperature    
19 IN Proper hot holding temperature    
20 OUT Proper cold holding temperature X  
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/O 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/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 IN Approved thawing methods used    
34 OUT Thermometer provided & accurate    
35 OUT Food properly labeled; original container X  
Prevention of Food Contamination
36 IN Insects, rodents & animals not present; no unauthorized persons    
37 IN 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 OUT In-use utensils: properly stored X  
42 OUT Utensils, equipment & linens: properly stored, dried & handled X  
43 OUT Single-use & single-service articles: properly stored & used X  
44 N/O Gloves used properly    
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used   X
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 OUT 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 - QAT  CFSM Name: Aaron Holmes  Exp. Date: 6/30/2018
Item/Location Temp Item/Location Temp Item/Location Temp
Onion soup in warmer 160 ° F Reach in cooler 36 ° F Right bain marie cooler 40 ° F
Left bain marie cooler 39 ° F Walk incooler 38 ° F Bar cooler 38 ° F
Chicken in left bain marie 46 ° F Jalapenos in left bain marie 47 ° F Ice cream freezer -6 ° F
Reach in freezer 16 ° F Reach in cooler 38 ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8.Towels lacking at hand sink in basement. COS
  11.11-Qt containers of buttermilk past date.(12/18/14). Facility voluntarily discarded. COS
  14.(R) Deep grooves and staining on middle cutting board on cooks line. Resurface or replace.
  20 and 31. Food in left bain marie top tempt between 45-47F. Facility moved to another cooling unit. Ensure all cold held foods are held at or below 41F.
   The bottom bain marie cooler was tempt at 39F. Facility cannot use top portion of bain marie until it holds at or below 41F.
   Repair immediately and fax work order to MCHD. Attn: Scott Houchins 610.970.5048 or e-mail to
  34. Thermometers lacking in multiple cooling units. Provide
  35. 2 open cans of dijon mustard stored in walk in cooler. Once opened, transfer to a sealed, food grade container.COS
  41. Knives stored in crevice between cooling units and scoops stored with handles touching food in bulk food containers. COS
  41. (R) Tongs stored on Ansul system piping in kitchen. Remove and store properly.
  42. Mop stored in mop bucket with spent water. COS
  43. Single serve containers stored with food contact services exposed. COS
  45.(3R) Rust like build up on storage shelves in basement. Resurface or replace. Continued violations may result in further legal action in
   accordance to law.
  53. Dust like build up on window above 3 bay sink in basement and on fan guard in walk in freezer. Clean
  53. Mold like growth and paint peeling on wall under sink at dish washer in basement. Clean and repair
  53. Food and grease like debris on floor under equipment on cooks line in kitchen. Clean.
  Note: Facility must correct and maintain all violations
  Note: EHS left information on upcoming changes to food code.
  Person in Charge: Aaron Holmes
Inspector (Signature):  Scott Houchins             Please see original copy for PIC signature
    Date: 5/13/2015

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