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:    6/24/2016
Risk Violations Count:    3 License Number:    A16406
Arrival Time:    11:20:00 AM Expiration date:    5/31/2017
Departure Time:    1:00:00 PM Facility Closure:    
 Food Facility Name
  Baja Fresh #289
  110 Garden Golf Boulevard
  Jigar Patel
 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
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 N/O Proper hot holding temperature    
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/O Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/O Pasteurized foods used; prohibited foods not offered    
25 IN 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 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 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 IN Thermometer provided & accurate    
35 OUT Food properly labeled; original container X X
Prevention of Food Contamination
36 OUT 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 OUT Single-use & single-service articles: properly stored & used X  
44 IN Gloves used properly    
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used   X
46 OUT 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 OUT Adequate ventilation & lighting; designated areas used   X
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
DISINFECTANT/SANITIZER:  Heat:   Chemical: QAT  CFSM Name: See #1  Exp. Date: 
Item/Location Temp Item/Location Temp Item/Location Temp
Prep refrig. 40 ° F Guacamole/prep refrig. 41 ° F Drawer refrig. 34 ° F
Chicken/prep refrig. 39 ° F Chicken/grill 168 ° F Beans/hot holding 156 ° F
Rice/hot holding 160 ° F Shrimp/drawer refrig. 41 ° F Salsa/condiment station 42 ° F
Walk-in refrig. 39 ° F Shrimp/walk-in refrig. 38 ° 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. (R) Facility lacking MCHD Foodservice Sanitation Manager Certificate (CFSM). Owner stated that an employee
  is ServSafe Certified. Facility has 5 business days to submit reciprocity application or provide proof of course
  enrollment to MCHD. Reciprocity application was left at time of inspection.
  1. Lacking current MCHD Food Service Establishment License. Facility has 48 hours to renew license, facility may
  face legal actions and potential closure if failing to comply.
  1. (R) Facility lacking signage notifying customers that health inspection reports are available upon request. COS
  2. Facility lacking a written procedure for clean up of vomit and diarrheal events.
  26. Flying insect chemical spray stored adjacent to bagged cups in front service area. COS
  35. (R) Spray bottle on cooks line with cooking oil not labeled. COS
  36. Live fruit-fly-like insects observed throughout facility: customer soda dispenser station, front service area,
  hand sink next to 3-compartment sink and side kitchen hallway entrance. Last pest control performed on 5/23/16.
  Have a licensed pest control company service facility and fax report within 48 hours to MCHD. Report should
  state type of treatment and target pest. Attn: Yessika Mashinski or email
  in kitchen and on wall next to mop sink. Floor tiles damaged throughout facility (e.g., cook's line, warewashing,
  prep areas), missing floor tiles under deep fryer.
  Repeat violations may lead to legal actions and the issuance of a citation.
  54. Cracked light shield in walk-in refrigerator.
  54. (2xR) Lacking ceiling light shields above to-go container shelving and soda syrup boxes in kitchen.
  Note: EHS spoke with facility's owner over the phone to provide details about inspection.
  Person in Charge: Adriana de los Santos
Inspector (Signature):  Yessika Mashinski             Please see original copy for PIC signature
    Date: 6/24/2016

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