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:    6/15/2016
Risk Violations Count:    7 License Number:    A 1506
Arrival Time:    11:40:00 AM Expiration date:    5/31/2017
Departure Time:    1:30:00 PM Facility Closure:    
 Food Facility Name
  M.L. Golf, Inc.
 Address
  2250 Rittenhouse Road
 Municipality
  Towamencin
 Owner
  Sal Lapio
 Telephone
  215-256-9548
 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 X  
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 OUT Food in good condition, safe, & unadulterated X  
12 IN Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 N/O Food separated & protected    
14 OUT Food-contact surfaces: cleaned & sanitized X  
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 IN Proper cooling time & temperature    
19 IN Proper hot holding temperature    
20 OUT Proper cold holding temperature X  
21 OUT 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 N/O Food additives: approved & properly used    
26 OUT Toxic substances properly identified, stored & used X  
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 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 IN Plant food properly cooked for hot holding    
33 IN Approved thawing methods used    
34 OUT Thermometer provided & accurate X  
35 OUT 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 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  
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 IN Warewashing facilities: installed, maintained, & used; test strips    
47 N/O 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:   CFSM Name:   Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Bain Marie- sliced tomatoes 40 ° F Tomato sauce steam table 148 ° F Walk in freezer 10 ° F
Chest Freezer 0 ° F Bain marie 39 ° F Reach in cooler 56 ° F
Onion Soup steam table 186 ° F Reach in cooler- Bar 38 ° F Reach in cooler 38 ° F
Hot Sauce 40 ° F Walk in cooler 37 ° F walk in cooler 40 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1:) Facility lacking written signage on how public can access recent MCHD inspections. EHS provided. EHS left copy of 2013 food code changes. COS
  Note:) Facility lacking current MCHD license. Facility stated that license is currently at head quarters. Provide.
  4:) Waiter eatting on food prep line. Food voluntary discard. Surface was cleaned and sanitized. COS.
  11:) 4 dented cans stored in food storage area on shelf. Facility voluntary discard. COS.
  14: Food like debris on upper backsplash of soda machine. Clean and sanitize.
  26:) Chemicals stored on handle of 2 door reach in. Store chemicals in designated area. COS
  34:) Several cooling units lacking thermometers. COS
  41:) Ice scoop handle stored in ice inside of ice machine. COS.
  49:) Leaking pipe in ceiling in basement area. Repair Immd.
  53:) Several missing ceiling tiles in basement area. Replace.
  14:) (R)Food like debris on blade of can opener. Clean and sanitize. COS
  21&35:) Dates and reference labels lacking on several secondary containers inside of walk in cooler. Provide.
  20:) Reach in cooler tempt at 56 F. Facility voluntary discard half gallon of milk. COS
  39:)Wet absorbent cloths stored on rim of Ice machine. Facility voluntary discard Ice. COS
  Facility must correct all violations and maintain compliance.
       
  Person in Charge: Aaron Holmes
Inspector (Signature):  Harrison Bright              Please see original copy for PIC signature
    Date: 6/15/2016

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