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:    10 Date of Inspection:    7/9/2015
Risk Violations Count:    3 License Number:    C15945
Arrival Time:    11:50:00 AM Expiration date:    6/30/2017
Departure Time:    12:45:00 PM Facility Closure:    
 Food Facility Name
  7-Eleven #24555F
  791 Horsham Road
  Pranjal Patel - Shree Astrihayak Corp.
 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 OUT Certification by accredited program, compliance with Code, or correct responses   X
Employee Health
2 IN Management awareness; policy present    
3 IN 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  
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 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 IN Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 N/A Time as a public health control; procedures & record    
Consumer Advisory
23 N/A Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/A Pasteurized foods used; prohibited foods not offered    
25 N/A Food additives: approved & properly used    
26 OUT 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/A 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 OUT Proper cooling methods used; adequate equipment for temperature control X X
32 N/O Plant food properly cooked for hot holding    
33 IN 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   X
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 IN Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 IN Warewashing facilities: installed, maintained, & used; test strips    
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 OUT Toilet facilities: properly constructed, supplied, & cleaned   X
52 OUT Garbage & refuse properly disposed; facilities maintained   X
53 OUT Physical facilities installed, maintained, & clean    
54 OUT Adequate ventilation & lighting; designated areas used   X
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
DISINFECTANT/SANITIZER:  Heat:   Chemical: QAT  CFSM Name: Pranjal Patel  Exp. Date: 3/31/2019
Item/Location Temp Item/Location Temp Item/Location Temp
2-door storage freezer 0 ° F 2-door storage freezer in walk-in refrig. -8 ° F Retail ice cream freezer -8 ° F
Walk-in refrig. 35 ° F Retail packaged foods freezer -10 ° F Cheese/chili dispenser 150 ° F
Work top freezer 0 ° F Hot holding unit 137 ° F Hot holding unit with breakfast sandwiches 127 ° F
Hot dog on the roller 137 ° F Taquitos on the roller 145 ° F Stuffed hashbrown in hot holding unit 145 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1(R)-No current food license posted. Apply for food license within 5 working days, by 7/16/15. Left license application.
  8-Soiled utensils stored in prep area handsink-corrected.
  31(R)-Ambient thermometer at hot holding unit for breakfast sandwiches observed at 127F; adjusted to higher thermostat at the time of inspection.
  37(R)-Opened beverage bottles stored on the floor of walk-in refrig.
  47(R)-Dust accumulation on the fanguard of condiment refrig.
  51(R)-Soiled toiletroom handsink and toilet.
  52(R)-Exterior dumpster lid left open.
  53-Establishment observed with new cooking equipment (convection oven), hot holding unit and new refrigeration units
  for new menu items (pizza, chicken, etc).
  The current ceiling tiles in prep area are unapproved, non-smooth, porous or absorbent ceiling tiles.
  The facility must install MCHD approved ceiling tiles which are smooth, non-porous and easily cleanable within 6 months by 12/8/2015.
  54(2R)-Fluorescent ceiling light in warewashing area is not shielded or shatter resistant.
  26-Motor oil stored adjacent to foods in storage room shelf.
  Note: Inspection conducted upon receiving unconfirmed illness complaint. Discussed with person-in-charge on proper
  Person in Charge: Pranjal Patel
Inspector (Signature):  Judy Rho             Please see original copy for PIC signature
    Date: 7/9/2015

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