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:    9/27/2012
Risk Violations Count:    3 License Number:    A14327
Arrival Time:    9:45:00 AM Expiration date:    8/31/2017
Departure Time:    10:55:00 AM Facility Closure:    
 Food Facility Name
  AJ's Diner
  8152 Ogontz Avenue
  Bok N. Choi - Mi Choi
 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 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 OUT No bare hand contact with RTE foods or approved alternate method properly followed   X
8 OUT Adequate handwashing facilities supplied & accessible 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 N/A 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 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 N/A Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/O Pasteurized foods used; prohibited foods not offered    
25 N/O Food additives: approved & properly used    
26 OUT Toxic substances properly identified, stored & used X  
Conformance with Approved Procedure
27 N/A 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 IN 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 OUT Approved thawing methods used X  
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    
38 IN Personal cleanliness    
39 OUT 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 OUT 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 OUT 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: Bok N Choi  Exp. Date: 12/31/2013
Item/Location Temp Item/Location Temp Item/Location Temp
Walk In 40 ° F Reach Down 0 ° F Carrier Display Refrig 40 ° F
Reach Down 0 ° F Prep Refrig 41 ° F Grits 170 ° F
Snapple Display 40 ° F Crystal Light Display 40 ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  7 (R)- Employee observed handling ready to eat foods with bare hands
  8- Hand wash signs lacking at hand sinks through out facility - signs issued today - COS
  8- Condiment container stored in hand sink next to three basin wash sink
  26- (R) Can of Raid on storage shelf on prep table across from 3 basin wash sink
  33- Thawing pepperoni on prep table across from 3 basin wash sink -COS
  37- Front door propped open at time of inspection
  37- Personal items(coat) stored with food product (to go containers) next to back door
  37- Food (bucket of potatoes and bag of onions) stored on floor on walk in
  37- Employees observed handling food with out proper hair restraint
  37- Personal items (pepto bismo) stored next to food products (butter) in snapple display refrigerator
  37- Boxes of bread on single use utensils stored on floor behind bar counter
  39- Wet wiping clothed stored outside sanitary solution on bar countertop
  45- Rusty shelving in the Carrier Display refrigerator in back prep area
  45- Damaged gasket lining on prep refrigerator across from grill
  47- Food debris at the bottom of Carrier Display refrigerator in back prep area
  47- Food debris at the bottom of prep refrigerator across from grill
  47- Mold like growth on gasket lining of the ice machine
  51- Trash can lacking lid in women's employee toilet room
  Facility is scheduled for a re-inspection on or after 10-11-12.
  If facility fails re-inspection then administrative conference is scheduled
  When facility is scheduled for an administrative conference and a second re-inspection, facility must submit $140.00 to MCHD for each additional re-inspection.
  Person in Charge: Esther Choi
Inspector (Signature):  Andrew Franklin             Please see original copy for PIC signature
    Date: 9/27/2012

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