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:    6 Date of Inspection:    8/3/2010
Risk Violations Count:    5 License Number:    A15995
Arrival Time:    9:45:00 AM Expiration date:    8/31/2017
Departure Time:    10:35:00 AM Facility Closure:    
 Food Facility Name
  Amber Asian Café
 Address
  860 W. Main Street
 Municipality
  Lansdale
 Owner
  Hui Zhuo
 Telephone
  215-362-8989
 Purpose of Inspection
  Pre-Opening
 Re-inspection on or after
  9/3/2010

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 IN Proper eating, tasting, drinking, or tobacco use    
5 N/O 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 IN Food received at proper temperature    
11 IN Food in good condition, safe, & unadulterated    
12 OUT 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 OUT Proper cold holding temperature    
21 N/O Proper date marking & disposition    
22 N/O Time as a public health control; procedures & record    
Consumer Advisory
23 OUT Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/A 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 OUT 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 N/A Approved thawing methods used    
34 IN Thermometer provided & accurate    
35 N/O 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 N/O 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 N/O In-use utensils: properly stored    
42 IN Utensils, equipment & linens: properly stored, dried & handled    
43 N/O Single-use & single-service articles: properly stored & used    
44 N/O Gloves used properly    
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 IN 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 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:   Chemical: QAT  CFSM Name: See #1  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
sushi cooler 30 ° F under counter cooler 40 ° F bain marie 35 ° F
chest freezer -10 ° F walk in cooler 36 ° F walk in freezer -5 ° F
coca cola cooler 40 ° F  ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  The following must be complete prior to scheduling opening inspection:
  1- Facility has 6 months to obtain CFSM for a fulltime employee.
  12- Parasite destruction letter inadequate.
  20-The following items stored unpackaged/prepared in walk in freezer were voluntarily discarded and denatured: 3 trays chicken breasts
  and 2 trays beef
  23- Consumer advisory lacking.
  27- Facility must keep all invoices for sushi fish on file.
  Facility must keep sushi rice procedures in writing at facility.
  45- Wall in kitchen behind coca cola cooler to back door with flat finish. Must be minimum somi-gloss finish.
  Contact MCHD when work is 100% complete to schedule an opening inspection.
  All coolers must be holding 41°F or below and all freezers functioning.
  Soap and paper towels must be provided at all hand sinks.
  Facility must correct all violations and contact MCHD at least 3 business days in advance to schedule opening inspection. All surfaces
  must be cleaned and sanitized and free of dust or debris. All construction, renovations and touch up work must be completed. All tools and
  equipment must be removed from the facility. No food handling or storage may occur prior to MCHD granting written permission at the
  opening inspection. If the facility should fail the final opening inspection, a fee of $133.00 will be charged for reach additional inspection.
  Make checks payable to "The Treasurer of Montgomery County".
  Facility scheduled for opening inspection tomorrow 8/4/10 at 10am.
       
  Person in Charge: Hui .hro
Inspector (Signature):  Laura Hendricks             Please see original copy for PIC signature
    Date: 8/3/2010

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