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:    12 Date of Inspection:    11/29/2012
Risk Violations Count:    4 License Number:    CC 295
Arrival Time:    10:00:00 AM Expiration date:    11/30/2016
Departure Time:    12:10:00 PM Facility Closure:    
 Food Facility Name
  Assi Plaza P. A. Inc.
  1222 Welsh Road
  Syng Man Rhee
 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 IN No bare hand contact with RTE foods or approved alternate method properly followed    
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 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 OUT Proper date marking & disposition X  
22 OUT Time as a public health control; procedures & record X  
Consumer Advisory
23 N/O 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 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    
38 IN Personal cleanliness    
39 OUT Wiping cloths: properly used & stored X  
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 OUT Single-use & single-service articles: properly stored & used X  
44 IN Gloves used properly    
Utensils, Equipment and Vending
45 IN 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 OUT 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 OUT Physical facilities installed, maintained, & clean    
54 OUT 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: Yang Sub Lee  Exp. Date: 12/31/2014
Item/Location Temp Item/Location Temp Item/Location Temp
walk in refrig 38 ° F walk in refrig 40 ° F walk in freezer 10 ° F
walk in refrig 36 ° F walk in freezer 0 ° F display unit 39 ° F
display unit 28 ° F display unit 14 ° F display unit 32 ° F
prep unit 38 ° F 3 door reach in -3 ° F 2 door reach in 38 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8. Lacking single use hand towels and soap at hand wash station in produce prep room. COS
   Hand sink blocked with a bowl in prepared kitchen area. COS
  21. Food items stored in prepared food display and yogurt display with expired sell by dates. Facility voluntarily discarded product. COS
  Items discarded- Kimchi 3 containers/11-27-12, Seasoned ocean salad/11-27-12, 3 qts Red Bean Porrage/11-28-12
  6oz La yogurt multiple flavors- 5 Pina colda/11-27-12, 11 raspberry/11-25-12, 8 mango/11-24-12, 10 strawberry banana/11-28-12.
  22. Lacking date and time marking on Acorn starch powder gelatin at prepared foods display area.COS
  26. Spray bottle in seafood prep area lacking proper identification.
   Spray bottle containing cleaning chemical hanging over fish prep cutting board. COS
  37. Food items stored directly on the floor in large walk in freezer.
   Food items for self service in reach down freezer section lacking proper protection.
  39. Wet wiping cloth stored outside of sanitation solution in seafood department area. COS
  43. Take out container used as a scope in bulk dry goods stored under prep table in preparation area. COS
  47. Mold like growth ice machine splash guard in back storage area outside of seafood department.
  49. Pipe under hand wash station in seafood area next to ware wash sink leaking.
   Hose connection under ware wash sink leaking.
  50. Stagnant water stored in mop sink at produce preparation area. COS
  53. Damaged floor tiles in seafood department in front of ware wash sink and walk in freezer.
   Ice build up on floors when entering seafood department walk in freezer.
   Floors unclean in back receiving area seafood walk in refrigerator and meat walk in refrigerator.
  54. Fan covers in produce walk in refrigerator with dust like build up.
   Light shield lacking on lights over meat room display unit.
  Note: In receiving seafood walk in refrigerator carts were setup for self service with raw shellfish stored on ice.
  Facility may not have customers do self service with raw shellfish.
  Person in Charge: Myung Kim
Inspector (Signature):  Tim Moeller             Please see original copy for PIC signature
    Date: 11/29/2012

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