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:    10/14/2015
Risk Violations Count:    1 License Number:    A 3728
Arrival Time:    11:05:00 AM Expiration date:    9/30/2016
Departure Time:    12:30:00 PM Facility Closure:    
 Food Facility Name
  Big Heads Willow Grove
 Address
  601 York Road
 Municipality
  Upper Moreland
 Owner
  Thomas Walsh
 Telephone
  215-659-7200
 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 OUT Adequate handwashing facilities supplied & accessible X 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/O 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 N/O 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    
Chemical
25 N/A Food additives: approved & properly used    
26 IN 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/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 IN Proper cooling methods used; adequate equipment for temperature control    
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    
38 IN Personal cleanliness    
39 IN 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   X
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 IN Toilet facilities: properly constructed, supplied, & cleaned    
52 IN Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean   X
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: Cl - QAT  CFSM Name: James Kim  Exp. Date: 3/31/2017
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
1-door reach-in freezer 0 ° F 1-door reach-in refrig. 38 ° F Walk-inrefrig. 41 ° F
Beer walk-in refrig. 35.6 ° F Retail beer walk-in refrig. 40 ° F Prep cooler n/a ° F
Hot holding n/a ° 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.
  Facility must correct and maintain all noted violations.
  8- (2xR) Lacking single service towels at hand sink in kitchen, employee toilet room and bar. Lacking soap at hand sink at bar. COS
  36- (2xR) Rodent-like droppings observed on floor under dry storage area, under prep cooler, under slicer cart and
  on floor under chemical storage shelving. Dead roaches observed on glue traps.
  Droppings were also observed next to deli slicer and inside boxes storing salt and pepper shakers on dry
  storage shelving (left side of 1-door reach-in refrig.) Employee cleaned and sanitized deli slicer moving cart.
  Have licensed pest control company service the facility and fax report within 10 business days to MCHD.
  Report should state type of treatment and target pests. Attn: Yessika Mashinski, Fax# 215-784-5524
  37- Single use cups and lids stored directly on the floor next to small dry storage shelving (to the left of cook's line).
  45- Interior of microwave unclean.
  46- (R) Lacking test strips for chlorine sanitizer. Facility has QAT test strips.
  46- No detectable sanitizer concentration after running dish machine at bar. Chlorine bottle was observed empty.
  Fax service order invoice stating that dishwasher is working properly and indicate final chlorine concentration prior to use.
  This equipment is not to be used for sanitizing purposes until approval is given by MCHD.
  Attn. Yessika Mashinski, fax # 215-784-5524.
  47- (R) Beer walk-in refrigerator door gaskets unclean and door gaskets torn on main walk-in refrigerator.
  47- Lacking a hood filter above flat grill at cook's line.
  47- Mop sink faucet leaking.
  53- (R) Wall between prep sink and utensil rack lacking smooth, non porous and easily cleanable finish.
  53- Floor around mop sink with heavy black debris build-up.
  53- Wall behind 1-door reach-in freezer with grease accumulation next to cook's line.
  54- Insufficient lighting in beer walk-in refrigerator.
       
  Person in Charge: Megan Sonderschafer
Inspector (Signature):  Yessika Mashinski             Please see original copy for PIC signature
    Date: 10/14/2015

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