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:    11 Date of Inspection:    6/21/2016
Risk Violations Count:    5 License Number:    A16477
Arrival Time:    10:55:00 AM Expiration date:    11/30/2016
Departure Time:    12:30:00 PM Facility Closure:    
 Food Facility Name
  Abington Mex LP dba Mad Mex
 Address
  2862 Moreland Road
 Municipality
  Abington
 Owner
  Abington Mex LP
 Telephone
  267-495-5000
 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 IN Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 OUT 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  
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 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 IN Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 OUT 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/O 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 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
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/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 OUT Approved thawing methods used X  
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    
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 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 IN Gloves used properly    
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 N/O 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 IN Physical facilities installed, maintained, & clean    
54 OUT Adequate ventilation & lighting; designated areas used    
  
 
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
 
DISINFECTANT/SANITIZER:  Heat:   Chemical: Cl - QAT  CFSM Name: Benjamin Gunter  Exp. Date: 10/9/2017
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
walk-in cooler 54 ° F steak - walk-in cooler 40 ° F shrimp - hot holding 148 ° F
work top cooler 36 ° F 1 door reach-in cooler at bar 34 ° F bar work top cooler 32 ° F
walk-in freezer 0 ° F prep cooler 40 ° F prep cooler 32 ° F
black beans - hot holding 150 ° F tilapia - combo 32 ° F tomatoes - prep cooler 38 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1: Facility does not have a sign posted in public view informing customers that health inspections are available upon request.
  4: Uncovered employee beverage stored in prep area and employee beverage stored in prep cooler.
  8: Hand washing signs lacking at several hand sinks in facility.
  8: Soap and paper towels lacking at bar hand sink. Paper towels lacking at hand sink at cook's line. COS.
  14: Mold-like growth on ledge of chute inside of ice machine.
  21: Facility must follow the new FDA food code procedures for proper date marking of all TCS foods. New code information provided and reviewed.
  33: Food items thawing in stagnant water in prep sink. COS.
  37: Food boxes stored on floor in walk-in freezer.
  37: Tomato juice stored in opened and original can in 1 door cooler at bar.
  45: Paint chipping on some shelves in walk-in cooler.
  45: Rust-like build-up on shelves in work top cooler in back prep area.
  45: Torn and/or cracked door gaskets on prep cooler and combo freezer/cooler at end of cook's line. (Rx2)
  47: Moisture accumulation at bottom of right side prep cooler at cook's line.
  47: Mold-like growth on door gaskets of keg walk-in cooler and walk-in cooler.
  49: Hand sink not sealed to wall at bar. (Rx2)
  54: Light bulb inside combo cooler/freezer at end of cook's line is not shatterproof or protected by a light shield.
  Facility must correct and maintain all violations.
  *New code information provided at time of inspection.
       
  Person in Charge: Johnny Kimber
Inspector (Signature):  Jennifer Beagle             Please see original copy for PIC signature
    Date: 6/21/2016

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