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:    7/20/2015
Risk Violations Count:    0 License Number:    A16406
Arrival Time:    9:20:00 AM Expiration date:    5/31/2017
Departure Time:    10:10:00 AM Facility Closure:    
 Food Facility Name
  Baja Fresh #289
 Address
  110 Garden Golf Boulevard
 Municipality
  Montgomery
 Owner
  Jigar Patel
 Telephone
  215-412-5693
 Purpose of Inspection
  Fire
 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 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    
Chemical
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
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:   CFSM Name:   Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
 ° F  ° F  ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  An inspection conducted due to fire which occurred ~1am today from unknown cause and incident notified by Montgomery
  Township Fire Marshal. Establishment observed with equipment damage at the front prep area, surface damages (ceiling) and no electric
  and gas service at the establishment.
  No refrigerated foods observed other than foods stored in walk-in refrigerator. The internal temperature of foods in
  walk-in refrig. observed at 41F.
  Licensee is instructed to do followings;
  -Discard all contaminated foods in prep and storage areas including bulk foods in storage, opened seasongs and all
  soft packaged food products.
  -Discard all opened and contaminated single service utensils (take out containers, bags, food packaging materials, etc.).
  -Clean and sanitize all contaminated hard packaged food products, foodservice equipment, fixtures and multi use utensils.
  -Clean and sanitize all contaminated surfaces (walls, floors, and ceilings) in all areas.
  -Repair or replace all damaged surface materials.
  -Licensee is to maintain internal temperature of foods in walk-in refrigerator at all times by providing alternate means of refrigeration
  (i.e. dry ice) and must keep log of product temperature taken every four hours until refrigerator is in working condition
  at 41F or below. Purchase receipts of dry ice must be available on site.
  -Licensee is to provide list of all discarded foods and products to Montogmery County Health Department within 5 working
  days. Fax to; Judy Rho, fax #215 784 5524.
  Licensee is to remain closed until written approval to re-open is granted by the Dept. Contact MCHD at 215 784 5415
  to arrange for an inspection when below items in compliance. No food preparation or handling is approved prior to an inspection.
  -Hot and cold water is available in all sink fixtures.
  -Electric is restored in the premise.
  -All refrigeration units are at 41F or below.
       
  Person in Charge: Adrian Delossantos
Inspector (Signature):  Judy Rho             Please see original copy for PIC signature
    Date: 7/20/2015

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