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:    9/16/2015
Risk Violations Count:    3 License Number:    C 779
Arrival Time:    9:10:00 AM Expiration date:    9/30/2016
Departure Time:    10:15:00 AM Facility Closure:    
 Food Facility Name
  7-Eleven #30392
 Address
  362 Easton Road
 Municipality
  Abington
 Owner
  Manzoor Chughtai
 Telephone
  215-884-6462
 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 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 IN Hands clean & properly washed    
7 IN No bare hand contact with RTE foods or approved alternate method properly followed    
8 IN Adequate handwashing facilities supplied & accessible    
Approved Source
9 IN Food obtained from approved source    
10 N/O Food received at proper temperature    
11 OUT Food in good condition, safe, & unadulterated X  
12 N/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT 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 N/O Proper cooking time & temperature    
17 IN Proper reheating procedures for hot holding    
18 N/O Proper cooling time & temperature    
19 IN Proper hot holding temperature    
20 OUT 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    
Chemical
25 N/A 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/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    
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 IN Contamination prevented during food preparation, storage & display    
38 IN Personal cleanliness    
39 IN Wiping cloths: properly used & stored    
40 OUT Washing fruit & vegetables X X
 
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 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    
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 IN Toilet facilities: properly constructed, supplied, & cleaned    
52 IN Garbage & refuse properly disposed; facilities maintained    
53 IN 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: QAT  CFSM Name: Mohammed Khan  Exp. Date: 12/31/2018
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
1 door reach in freezer- side room -14 ° F 1 door reach in refrig- side room -10  ° F 1 door UC refrig 38 ° F
1 door UC freezer -4 ° F retail display refrig 38 ° F hot holding unit 158 ° F
pretzel hot holding unit 155 ° F hot dog on roller 145 ° F food prep/ condiment refrig 60 ° F
retail ice cream freezer -10  ° F walk in refrig/retail refrig 37 ° F 3 door freezer inside walk in refrig 0 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Facility must correct and maintain all violations.
  40. 2R> Food prep sink in rear of facility blocked by various items. COS.
  53. Ceiling tiles missing in restroom.
  11/31/20. Food prep refrig/condiment cooler out of proper cold holding temp at time of inspection. Unit and all items temperature at 60 degrees F
  at time of inspection. 11.COS.
  Facility voluntarily discarded all food items in unit at time of inspection.
  Fax service order invoice stating that refrigerator is maintaining internal temperature of 41 degrees F or below to; Jared Cinque, Fax # 215-784-5524, prior to use.
   This equipment is not to be used until approval is permitted by MCHD.
  47. Dust accumulation on fan guard inside food prep/condiment refrig.
  54. Light bulbs inside open retail reach in refrig lacking cover light shields at time of inspection.
  47. Mold accumulation on plastic bevrage racks in walk in/retail beverage refrig.
  13.1 door reach in freezers in side room retail area storing open containers of food products that are not used for retail sale and left unprotected.
  ehs discussed new FDA food code guide lines and left info packet at time of inspection.
       
  Person in Charge: Aabid Chughtai
Inspector (Signature):  Jared Cinque              Please see original copy for PIC signature
    Date: 9/16/2015

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