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:    6/15/2016
Risk Violations Count:    6 License Number:    A17686
Arrival Time:    10:35:00 AM Expiration date:    12/31/2016
Departure Time:    12:10:00 PM Facility Closure:    
 Food Facility Name
  GMO of Oaks LLC - UNO Chicago Grill
 Address
  106 Black Rock Road, PO Box 984
 Municipality
  Upper Providence
 Owner
  Thomas & Angela Bock
 Telephone
  610-539-8300
 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 OUT Certification by accredited program, compliance with Code, or correct responses    
Employee Health
2 IN Management awareness; policy present    
3 N/O Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 OUT Proper eating, tasting, drinking, or tobacco use    
5 N/O No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 OUT Hands clean & properly washed    
7 N/O No bare hand contact with RTE foods or approved alternate method properly followed    
8 OUT 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    
12 N/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 OUT 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 IN Time as a public health control; procedures & record    
Consumer Advisory
23 IN Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 IN Pasteurized foods used; prohibited foods not offered    
Chemical
25 N/O Food additives: approved & properly used    
26 IN Toxic substances properly identified, stored & used    
Conformance with Approved Procedure
27 IN 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 IN 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 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    
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 N/O 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 N/O 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    
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 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: QAT  CFSM Name: See Remarks  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in cooler 40 ° F Walk-in cooler 35 ° F Walk-in freezer 2 ° F
Bain Marie 38 ° F Bain Marie 40 ° F Bain Marie 40 ° F
Bain Marie 34 ° F Reach-in cooler 40 ° F Reach-in cooler 40 ° F
Reach-in cooler display case 36 ° F Reach-in cooler display case 40 ° F Beer case 37 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1 - Facility has copies of MCHD's CFSM certs. This is a violation. Facility must post originals of the MCHD's CFSM certs. within 30 days.
  30 day notice given for CFSM.
  1 - Facility lacking the proper signage which tells the public where they can obtain a copy of the inspection reports.
  1 - License to operate is not posted for public view. Post Immd.
  4 - Opened drinking cup stored on the food prep table at the time of the inspection. Remove immd.
  6 and 8 - No towels at the bar and waitress hand sink. Provide immd.
  11 - Dented can on the dry storage shelf. Remove all dented cans from the regular can inventory. Do not use, sell or give away dented cans.
  14 - Heavy food like build-up on the racks in the walk-in cooler. Clean and sanitize immd.
  14 - Interior of the mircowave oven not clean, food like build-up. Clean and sanitize before next use.
  34 - Thermometers lacking in several reach-in cooler units. Provide immd.
  46 - Dish washing machine not sanitizing at the time of the inspection. Do not use this machine until permission is given by MCHD.
  47 - Filters above the cooking area not clean. Clean filters immd.
  47 - Vents above the dish machine not clean, heavy dust like build-up. Clean immd.
  47 - Fanguards in the walk-in cooler not clean, Heavy dust like build up. Clean area immd.
       
  Person in Charge: Cale Kornoski
Inspector (Signature):  William Rogers             Please see original copy for PIC signature
    Date: 6/15/2016

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