Norristown’s El Limon Mexican Taqueria; 20 Health Department violations, lacking visible accurate thermometers food thrown out found too warm to be safe to sell

Norristown’s El Limon Mexican Taqueria; 20 Health Department violations, lacking visible accurate thermometers food thrown out found too warm to be safe to sell

Norristown, PA

El Limon Mexican Taqueria

1000 SANDY HILL RD STE 170
NORRISTOWN, PA 19401

The Montgomery County Department of Health and Human Services Office of Public Health (MCOPH) conducted an unannounced retail food inspection on January 3, 2020. As a result of that inspection, and due to the severity of the specific violations the El Limon Mexican Taqueria in Norristown was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 20 violations were found.

The inspector made the following comments in support of the violations found during the inspection:

  • Inspection request signage not posted at time of inspection

  • Raw chicken/beef stored over fish in drawer unit and walk in refrigerator.

  • Food items held at steam table with internal temperature less than 135 degrees F. Facility reheated food items with in proper time and temperature requirements.

  • TCS food items held in 2nd prep unit observed with internal temperature greater than 41 degrees F. Facility voluntarily discarded TCS food items* and supplied list at time of inspection.

  • Chemical container stored next to food time on under table shelf.

  • 2nd prep unit unable to hold TCS food items at proper internal temperatures. Facility may not use equipment for holding TCS foods until repaired and given written permission from MCOPH. Send completion work order stating internal temperature to MCOPH.

  • Facility lacking visible accurate thermometers in several cold units.

  • Food squeeze bottle at grill and bulk dry goods stored in secondary container lacking labels.

  • Air space observed at back exit door allowing access to rodents and insects.

  • Food item stored directly in unapproved bag in the walk in refrigerator.

  • Scoop lacking handle stored in food items at cook line.

  • Food container stored directly on the floor in prep kitchen.

  • Lacking proper separation or spacing at 3 compartment ware wash sink and food prep table.

  • Knife stored in space between wall and hand wash sink at reach down freezer area.

  • Self-service single service utensils food contact surfaces not facing the same direction.

  • Sinks through out the facility not sealed/pulling away from wall.

  • Compressor unit and shelves in walk in refrigerator unclean.

  • 3 compartment ware wash sink improperly setup.

  • Dust build up on the wall over reach down freezer and on vent cover in restroom.

* The temperature danger zone is food temperatures between 41 and 135 degrees Fahrenheit and the most rapid bacteria growth occurs between 70 and 125 degrees Fahrenheit. The longer food sits in this temperature range, the greater the risk that bacteria will begin to grow on food.