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:    6/16/2015
Risk Violations Count:    2 License Number:    A16477
Arrival Time:    2:50:00 PM Expiration date:    11/30/2016
Departure Time:    4:30:00 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 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    
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 OUT Proper hot holding temperature X  
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/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/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 IN 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 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 IN Non-food contact surfaces clean    
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 OUT 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:   Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk in Cooler 41 ° F Keg Walk in Cooler 43 ° F Hot Holding-Beans 186 ° F
Hot Holding-Beef 120 ° F Top and Bottom Cooling Unit 30 ° F Hot Holding Chicken 145 ° F
Food Prep Cooler-Pico De Galo 41 ° F Hot Holding-Pepper 150 ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8.- Hand washing signs missing at every hand sinks station.
  -Hand washing sink loose at end of ware wash station and cook's line.
  -Cart blocking hand wash station by end of ware wash line and item stored in hand sink station across from grill.-Both COS
  19. Dried out beef temping at 120 Degrees F.- COS
  37.- Tray rack not covered inside of walk in cooler.
  45.- Interior of ice machine with excessive calcium like build up on metal plate and ice shout.
  -All cutting boards with heavy discoloration and deep grooves- Replace
  -Rusty grates located at all Soda service stations.
  -Gasket torn on one door reach in cooler located outside of Keg walk in cooler.
  -Under counter cooler located across from prep and 3 basin sink, also cooler located adjacent from the cook's line with excessive build up.
  -Interior lids of food prep coolers with excessive food and debris build up.
  -Shelves with chipping paint located inside of walk in cooler.
  -Condensation water build up located inside of food prep cooler.- Employees cleaned unit.- COS
  -Excessive debris build up on side, bottom, and in corner of Top and Bottom combo cooling unit.
  -Knives stored between prep cooler and food prep table.
  49.- Leak coming from pipe drain of food prep cooler, hand sinks at ware wash station and end of cook's line are loose
  53.- Excessive debris build up on floor inside of walk in freezer.
  -Celing inside of walk in cooler with rust and yeast build up.
  Correct and Maintain All Violations!!!
       
  Person in Charge: Raphael Duck
Inspector (Signature):  Lamar Smith             Please see original copy for PIC signature
    Date: 6/16/2015

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