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:    9 Date of Inspection:    5/11/2012
Risk Violations Count:    4 License Number:    A16246
Arrival Time:    11:00:00 AM Expiration date:    5/31/2017
Departure Time:    12:40:00 PM Facility Closure:    
 Food Facility Name
  Kamita Asian Bistro
 Address
  180-C Mill Road
 Municipality
  Upper Providence
 Owner
  Shi Yu Li
 Telephone
  484-924-8681
 Purpose of Inspection
  Re-inspection
 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 IN 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 OUT Proper eating, tasting, drinking, or tobacco use   X
5 IN No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 N/O 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 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 IN Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 OUT Food-contact surfaces: cleaned & sanitized   X
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 IN Proper date marking & disposition    
22 N/O Time as a public health control; procedures & record    
Consumer Advisory
23 IN Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 IN 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   X
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 OUT Thermometer provided & accurate   X
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 OUT Wiping cloths: properly used & stored X X
40 N/O Washing fruit & vegetables    
 
Compliance Status COS R
Proper Use of Utensils
41 OUT In-use utensils: properly stored   X
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 IN Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
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 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: Mei Yue Chen  Exp. Date: 6/30/2012
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
walk-in cooler 40 ° F walk-in freezer 10 ° F bain marie 36 ° F
bain marie 38 ° F 2 door freezer 0 ° F ice cream chest freezer 0 ° F
sushi bar cooler 40 ° F 2 door sushi cooler 40 ° F sushi freezer -4 ° F
Coke cooler 30 ° F soup 175 ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  4: Employee drinking cups stored on kitchen equipment and on prep counter at wait station. Remove.
  8: Single-service towels lacking at kitchen hand sinks. Corrected.
  14: Food debris build-up on can opener. Clean and sanitize.
  Mold-like growth in ice machine. Clean and sanitize according to manufacturer's instructions.
  Cutting board on 2 door bain marie has dark grooves and staining. Clean and sanitize.
  27: Sushi chef and employee were having difficulty calibrating pH meter. EHS aided them in the process.
  34: Provide a visible and accurate thermometer in ice cream chest freezer.
  37: Food handlers were not wearing hair restraints at the beginning of the inspection.
  Foods stored on floor in walk-in cooler and freezer. Store 6 inches off of floor.
  Foods uncovered in walk-in cooler. Keep covered.
  Screen door open at time of inspection. Corrected.
  39: Wet wiping cloths not stored in sanitizing solution. Corrected.
  41: Rice scoops stored in stagnant water. Clean and sanitize scoops prior to next use.
  46: Facility ware washers attempted to set up 3 compartment sink 3 different times improperly. EHS instructed employees and manager on the
  proper 3 compartment sink set up.
  Correct and maintain all remaining violations.
  EHS will discuss with Supervisor the scheduling of an administrative conference with facility.
       
  Person in Charge: Mei Yue Chen
Inspector (Signature):  Tara Moody             Please see original copy for PIC signature
    Date: 5/11/2012

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