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:    5/27/2015
Risk Violations Count:    1 License Number:    A16366
Arrival Time:    12:30:00 PM Expiration date:    10/31/2016
Departure Time:    2:20:00 PM Facility Closure:    
 Food Facility Name
  Abington McDonald's
  1663 Old York Road
  Tanya Holliday
 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 N/O 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 IN Proper disposition of returned, previously served, reconditioned, & unsafe food    
Compliance Status COS R
Potentially Hazardous Food Time/Temperature
16 IN 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 IN 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    
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 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 N/O 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 N/O 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 N/O Non-food contact surfaces clean    
Physical Facilities
48 OUT 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 N/O Physical facilities installed, maintained, & clean    
54 OUT 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: Jisenia Perez  Exp. Date: 5/31/2018
Item/Location Temp Item/Location Temp Item/Location Temp
Walk in Freezer -10 ° F Walk in Cooler 40 ° F French Fries Freezer -8 ° F
Under Counter Cooler 40 ° F Under Counter Cooler Salad 41 ° F Chest Freezer 0 ° F
2 Door Salad Cooler 40 ° F Top/Bottom Freezer 17 ° F Top Bottom Cooler 40 ° F
Hot Holding-Grilled Chicken Salad 155 ° F Hot Holding-Hamburgers 150 ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8.- (R) Hand sink station lacking paper towels arcoss from cook's line.- COS
  34.- Thermometer4 missing inside of burger chest freezer.
  45.- Heavy frost build up in French Fry Freezer.
  -Leak coming from self service ice machine units causing water build up.
  -Gasket torn on under counter cooler causing door not to close properly located by drive through.
  -Walk in freezer door not closing properly
  -Top and bottom cooling unit holding apple pies with debris build up.- COS
  -Calcium like build up located interior of ice machine at drive through.- COS
  46.- (R) Dish machine sanitizing at 0ppm. Stop using and repair unit immediately. Faciltiy must have unit repaired proplery by a professional. Work order
  should state that unit is sanitizing between 50-100ppm. Fax or email work order to attention Lamar Smith 215-784-5524/or
  -Top of dish machine with thick debris and dried up chemical build up.-COS
  37.- Boxes of food stored on the floor inside of walk in freezer.- COS
  48.- Pressure not adequate at hand sinks tation located by drive through station.- Repair immediately.
  53.- Ice build up and debris located inside of walk in freezer.
  54.- Light shields/or shatter proof bulbs lacking inside of freezers.
  -Heavy frost build up located in fan guards of walk in freezer
  Person in Charge: Jacqueline Hall
Inspector (Signature):  Lamar Smith             Please see original copy for PIC signature
    Date: 5/27/2015

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