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:    13 Date of Inspection:    4/14/2016
Risk Violations Count:    5 License Number:    A13068
Arrival Time:    10:25:00 AM Expiration date:    10/31/2016
Departure Time:    11:20:00 AM Facility Closure:    
 Food Facility Name
  Cosi #11
  761 Lancaster Avenue
  Lower Merion
  Cosi, Inc.
 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 X
Employee Health
2 OUT Management awareness; policy present X X
3 N/O 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/A 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 OUT Proper reheating procedures for hot holding X  
18 N/O Proper cooling time & temperature    
19 OUT Proper hot holding temperature X  
20 IN Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 N/O 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/O 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 IN 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 OUT Thermometer provided & accurate X  
35 OUT Food properly labeled; original container X  
Prevention of Food Contamination
36 OUT 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 X X
40 N/O Washing fruit & vegetables    
Compliance Status COS R
Proper Use of Utensils
41 OUT In-use utensils: properly stored 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 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 IN Warewashing facilities: installed, maintained, & used; test strips    
47 IN 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 OUT Physical facilities installed, maintained, & clean   X
54 IN Adequate ventilation & lighting; designated areas used    
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
DISINFECTANT/SANITIZER:  Heat: Y  Chemical: Cl & QAT  CFSM Name: see below  Exp. Date: 
Item/Location Temp Item/Location Temp Item/Location Temp
tomato soup 126 ° F tomato soup after re-heating 173 ° F chicken soup 176 ° F
rice 170 ° F salsa in bain marie 41 ° F tomatoes in bain marie 40 ° F
bain marie 36 ° F walk-in cooler 40 ° F bain marie 41 ° F
display cooler 32 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  *Facility must correct and maintain all noted violations.
  1: Facility lacking sign to notify public that inspection reports are available upon request. (R) -COS
  1: Facility lacking current MCHD CFSM. Facility has current ServSafe Certification. Facility has 30days to submit
  MCHD CFSM reciprocity application. Application left at time of inspection.
  2: Facility lacking written procedure for clean up of vomit and fecal events. (R) -COS
  8: Back hand sink blocked at time of inspection. (R) -COS
  17: Soup not properly heated prior to being placed in steam table. -COS
  19: Soup not holding at temperature of 135degrees or above. -COS
  34: Lacking visible accurate thermometer in bain marie across from espresso machine. (R) -COS
  35: Flour stored in open original bag next to mixer. -COS
  35: Pobalano peppers stored in open original can in walk-in cooler. -COS
  36: Fly-like insects throughout. Facility has current pest control. Facility must submit next professional pest control report to
  MCHD within 10 business days. Fax: 610-278-5167 or email:
  37: Food handler lacking hair and beard restraint. -COS
  37: Bagels stored on front counter ledge near pizza oven without proper protection. -COS
  39: Wet wiping cloths on food prep surfaces in front service area.(Rx2) -COS
  14: Ice chutte of fountain soda machine unclean.
  41: Knife wedged between table and bain marie near pizza oven. -COS
  45: Damaged table top at end of prep/service area to right entrance of the back room
  53: Stained ceiling tile in women's restroom. (R)
  45: Lid of bain marie across from espresso machine is damaged.
  Person in Charge: Bass Sylla
Inspector (Signature):  Stephanie Weaver             Please see original copy for PIC signature
    Date: 4/14/2016

Previous Page     To zoom in or out on a Web page: Press CTRL + PLUS SIGN (+) to zoom in, or CTRL + HYPHEN (-) to zoom out