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:    0 Date of Inspection:    6/29/2015
Risk Violations Count:    0 License Number:    A19200
Arrival Time:    10:05:00 AM Expiration date:    6/30/2016
Departure Time:    11:05:00 AM Facility Closure:    
 Food Facility Name
  Bobo Lahori
  1250 Bethlehem Pike
  Hatfield Twp.
  Anjum Dawoud
 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 N/O Certification by accredited program, compliance with Code, or correct responses    
Employee Health
2 N/O Management awareness; policy present    
3 N/O Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 N/O Proper eating, tasting, drinking, or tobacco use    
5 N/O No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 N/O Hands clean & properly washed    
7 N/O No bare hand contact with RTE foods or approved alternate method properly followed    
8 N/O Adequate handwashing facilities supplied & accessible    
Approved Source
9 N/O Food obtained from approved source    
10 N/O Food received at proper temperature    
11 N/O Food in good condition, safe, & unadulterated    
12 N/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 N/O Food separated & protected    
14 N/O 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 N/O Proper hot holding temperature    
20 N/O Proper cold holding temperature    
21 N/O 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    
25 N/O Food additives: approved & properly used    
26 N/O 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 N/O Water & ice from approved source    
30 N/O Variance obtained for specialized processing methods    
Food Temperature Control
31 N/O 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 N/O Thermometer provided & accurate    
35 N/O Food properly labeled; original container    
Prevention of Food Contamination
36 N/O Insects, rodents & animals not present; no unauthorized persons    
37 N/O Contamination prevented during food preparation, storage & display    
38 N/O 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 N/O In-use utensils: properly stored    
42 N/O Utensils, equipment & linens: properly stored, dried & handled    
43 N/O Single-use & single-service articles: properly stored & used    
44 N/O Gloves used properly    
Utensils, Equipment and Vending
45 N/O Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 N/O Warewashing facilities: installed, maintained, & used; test strips    
47 N/O Non-food contact surfaces clean    
Physical Facilities
48 N/O Hot & cold water available; adequate pressure    
49 N/O Plumbing installed; proper backflow devices    
50 N/O Sewage & waste water properly disposed    
51 N/O Toilet facilities: properly constructed, supplied, & cleaned    
52 N/O Garbage & refuse properly disposed; facilities maintained    
53 N/O 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  CFSM Name:   Exp. Date: 
Item/Location Temp Item/Location Temp Item/Location Temp
 ° F  ° F  ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  The followings were observed during pre-opening inspection today. Correct and maintain prior to opening inspection.
  -Repair defective ceiling lights in toiletroom in dining area only side.
  -Provide self-closing device on the door of toiletroom in dining area only side.
  -Provide missing door handle in dry storage room door.
  -Provide missing cove base at the entrance to kids room.
  -Provide hot and cold running water at the left side handsink in beverage prep area.
  -Provide single service towel in beverage prep area handsink.
  -Repair wall opening under the handsink in the toiletroom at kitchen side. Surfaces must be smooth, non-absorbent and easily cleanable material.
  -Provide waste container with cover in the toiletroom at kitchen side.
  -Repair exposed non-finished material at the wall trim of the entrance door to the kitchen located near the toiletroom.
  -Provide missing cove base at the floor at same above item area.
  -Current ceiling tiles near the hallway within the area of kitchen are non-smooth, absorbent and non-easily cleanable
  fissured ceiling tiles. Provide ceiling tiles that are smooth, non-absorbent and easily cleanable surfaces.
  -Provide adequate lights, minimum 50 foot candles, in the kitchen near the steam table and prep table. Current foot candle lighting value below 2.0 foot candles.
  -Clean and maintain dust on the surfaces at the interior of exhaust hood.
  -Provide smooth, non-absorbent and easily cleanable finish on the raw wood wall support installed above prep and mop sink.
  -Provide missing ceiling tiles above exhaust hood. The ceiling tiles must be smooth, non-absorbent and easily cleanable surfaces.
  -Repair peeling paint above mop sink.
  -Repair leak at the drain of middle compartment of 3-compartment utensil sink.
  -Provide missing sink stoppers at 3-compartment utensil sink. 3 sink stoppers are required for proper washing, rinsing
  and sanitization.
  -Provide soap at the kitchen handsink.
  -Provide missing door to the kitchen accessible from customer accessible hallway. Door surface facing kitchen must
  be smooth, non-absorbent and easily cleanable material.
  -Maintain display refrig at the beverage prep area at 41F or below. Observed at 48F today.
  -Maintain 1-door reach-in refrig. at the beverage prep area at 41F or below. Observed at 45F today.
  If facility is not in compliance condition during final opening inspection, a fee of $133.00 must be paid to the Dept.
  Person in Charge: Anjum Dawood
Inspector (Signature):  Judy Rho             Please see original copy for PIC signature
    Date: 6/29/2015

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