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:    12 Date of Inspection:    2/23/2016
Risk Violations Count:    3 License Number:    A19200
Arrival Time:    12:10:00 PM Expiration date:    6/30/2016
Departure Time:    1:35:00 PM 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 OUT Certification by accredited program, compliance with Code, or correct responses   X
Employee Health
2 OUT Management awareness; policy present X  
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 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 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    
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 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 N/O Approved thawing methods used    
34 IN Thermometer provided & accurate    
35 OUT Food properly labeled; original container   X
Prevention of Food Contamination
36 IN Insects, rodents & animals not present; no unauthorized persons    
37 OUT Contamination prevented during food preparation, storage & display X X
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 OUT In-use utensils: properly stored X  
42 OUT Utensils, equipment & linens: properly stored, dried & handled X  
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    
47 OUT Non-food contact surfaces clean    
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 OUT 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    
54 IN 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: see1  Exp. Date: 
Item/Location Temp Item/Location Temp Item/Location Temp
beverage refrig 40 ° F chest freezer -20 ° F chest freezer -16 ° F
walk in refrig 40 ° F hot holding na  ° F hot holding na  ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Facility must correct and maintain all violations.
  1. R>Facility lacking current CFSM certificate at time of inspection. Facility past the 6 month regulated time period to obtain CFSM. Facility claims they
  have current certificate but not on site. Facility must supply proof and register CFSM certificate with this facility by end of business week on 2/26/16.
  Fax proof of registration to: Jared Cinque at 215-784-5524.
  Facility may face legal actions for not complying with the above violations.
  2. Facility failed to post required MCHD signage "inspections available upon request" after documentation on previous inspection report.
  EHS supplied one sign. COS.
  8. R> Soap and paper towels lacking at kitchen hand sink. COS.
  35. R> Open original sack of flour store in out of service 3 door UC refrig. Can product stored in open original container in walk in refrig.
  These products must be transferred to a secondary food grade container.
  37. R> Soiled apron hung from ware rack above clean wares. COS.
  41. In use tongs stored hanging from over door handle. Removed. COS.
  42. Cups lacking handles used as scoops in bulk foods. Removed. COS.
  45. Door gasket on walk in refrig torn/ damaged.
  46. Leak observed at plumbing underneath 3 compartment dish sink. Fax service invoice stating that repair has been made to Jared Cinque-215-784-5524.
  within the next 15 business days.
  47. Dust accumulation on fan guard inside walk in refrig.
  49. Food perpetration sink with air gap back flow prevention plumbed to floor drain and lacking a minimum of a one inch gap in between floor drain and pipe.
  Repair immediately.
  53. Facility relocated self service buffet to unapproved area of dining room. Ceiling tiles above this area do no meet MCHD code and must be replaced
  or facility must relocate buffet to original approved area. Must be done immediately.
  Note: Hot holding buffet not set up at time of inspection.
  Person in Charge: Anjum Dawood
Inspector (Signature):  Jared Cinque              Please see original copy for PIC signature
    Date: 2/23/2016

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