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:    9 Date of Inspection:    4/14/2016
Risk Violations Count:    2 License Number:    B 1068
Arrival Time:    11:00:00 AM Expiration date:    11/30/2016
Departure Time:    12:40:00 PM Facility Closure:    
 Food Facility Name
  Bistro Sensations - Jalapeno
 Address
  Montgomery Mall FC 9 & 10, Rts 202 & 309
 Municipality
  Montgomery
 Owner
  George Siganos
 Telephone
  215-368-7433
 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 OUT 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 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 IN Proper hot holding temperature    
20 OUT Proper cold holding temperature X  
21 IN 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 IN 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/O Pasteurized eggs used where required    
29 IN Water & ice from approved source    
30 N/O 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 OUT Contamination prevented during food preparation, storage & display   X
38 IN Personal cleanliness    
39 OUT 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 X
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 OUT Warewashing facilities: installed, maintained, & used; test strips X X
47 IN Non-food contact surfaces clean    
Physical Facilities
48 OUT Hot & cold water available; adequate pressure X  
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    
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: Josue Amador  Exp. Date: 12/31/2018
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in refrig. 47 ° F Chicken/walk-in refirg. 48 ° F Sauce/walk-in refrig. 47 ° F
Salsa/walk-in refrig. 47 ° F Chicken/grill 178 ° F Prep refrig. 40 ° F
Tuna salad/prep refrig. 39 ° F Display refrig. 34 ° F Chicken/display refrig. 38 ° 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.
  2. Facility lacking a written procedure for clean up of vomit and diarrheal events.
  Reissued MCHD summary of changes based on the 2013 FDA Food Code.
  20. Time/Temperature Control for Safety foods with internal temperature greater than 41F observed in walk-in
  refrigerator. Food products such as chicken, cooked pasta, cheeses and sauces prepared on site were relocated
  to proper refrigeration. COS
  31. Walk-in refrigerator ambient temperature observed at 47F. Facility may not use unit to store TCS foods until
  unit can maintain product temperatures at 41F or below and permission for use is granted by MCHD. Fax professional
  work order for repair to MCHD 215-784-5524 Attn: Yessika Mashinski. A follow-up will occur after paperwork is submitted.
  37. (2xR) Hair restraint lacking on food handlers in prep area.
  37. (R) Open containers of dry bulk goods in out of service walk-in cooler.
  39. Wet wiping cloths not stored in sanitizer solution in between uses.
  41. (R) Scoop handles in ice bins in direct contact with ice for human consumption. COS
  46. (R) Several unclean metal pans stored in prep sink. Pans were moved to 3-compartment sink for proper warewashing. COS
  53. Part of wall surrounding hand sink was removed to fix piping and has not been replaced. Provide a finish
  that is smooth, non absorbent and easily cleanable. Hand sink itself is in good repair.
  48. Lacking hot water under adequate pressure at hand sinks in food court public restrooms.
  EHS contacted Montgomery Mall Operations Director, Michael Whittaker, and he immediately informed
  maintenance crew about the issue. Mr. Whittaker indicated that hot water valves were turned off. Hot water was
  restored before end of inspection. COS
  Accompanied by EHS Mark Peacock.
       
  Person in Charge: Josue Amador
Inspector (Signature):  Yessika Mashinski             Please see original copy for PIC signature
    Date: 4/14/2016

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