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:    3 Date of Inspection:    5/6/2011
Risk Violations Count:    0 License Number:    A 1146
Arrival Time:    3:05:00 PM Expiration date:    3/31/2017
Departure Time:    3:35:00 PM Facility Closure:    
 Food Facility Name
  August Moon Restaurant
 Address
  300 E Main Street
 Municipality
  Norristown
 Owner
  MYONG JA RYU
 Telephone
  610-277-4008
 Purpose of Inspection
  Opening
 Re-inspection on or after
  6/6/2011

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 IN 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 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 IN Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 IN Food-contact surfaces: cleaned & sanitized    
15 IN 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/A Time as a public health control; procedures & record    
Consumer Advisory
23 IN Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/A Pasteurized foods used; prohibited foods not offered    
Chemical
25 N/A Food additives: approved & properly used    
26 IN Toxic substances properly identified, stored & used    
Conformance with Approved Procedure
27 IN 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/A 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/O Approved thawing methods used    
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 X  
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 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 OUT Sewage & waste water properly disposed X  
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: Cl & QAT  CFSM Name: Yong Ryu  Exp. Date: 3/31/2013
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
walk-in refrigerator 38 ° F bain marie 36 ° F reach-in refrigerator 38 ° F
bar reach-in refrigerator 34 ° F reach-in freezer 8 ° F hot holding N/A ° F
sushi display case 40 ° F sushi display case 40 ° F 2 door gloss refrigerator 38 ° F
2 door reach-in refrigerator 36 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Facility granted permission to open at time of inspection contingent upon all other necessary approvals.
  Facility must contact MCHD when work is 100% complete to schedule an opening inspection. Call Bob Geary 610-278-5117 Ext 6837
  37. food items stored on floor in walk in refrigerator - corrected
  50. mop stored in strainer of mop bucket, remove and invert or hang to dry - corrected
  45. raw wood supports on backroom three bay sink and shelf
  Facility needs a probe thermometer and thermometers for all cold holding units
  Facility must provide proper air gaps according to MCHD code
  Facilities restrooms must have self closing doors and the minimum requirement for the ladies restroom is a trash can with a lid
  If facility fails its scheduled opening inspection. A $133.00 follow up opening inspection fee must be submitted prior to scheduling another inspection
  53. improper ceiling tiles above sushi prep area
   - minimum semi gloss painted needed on walls in restrooms and sushi area
   - unfinished walls in bar area by sinks
  8. hand sink lacking proper signage
  47. hood filters missing above cook equipment
  49. air gap lacking on kitchen food prep sink
  46. test strips lacking for chlorine sanitizer
  Facility is granted permission to store/ stock food in kitchen area
  cell. 484-368-9039
  # Note: Inspector accompanied by supervisor Rich Nave
       
  Person in Charge: Jee
Inspector (Signature):  Robert Geary             Please see original copy for PIC signature
    Date: 5/6/2011

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