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:    13 Date of Inspection:    12/10/2012
Risk Violations Count:    3 License Number:    A 776
Arrival Time:    11:40:00 AM Expiration date:    12/31/2014
Departure Time:    1:25:00 PM Facility Closure:    
 Food Facility Name
  Golden City Chinese Restaurant
 Address
  118 Bethlehem Pike
 Municipality
  Hatfield Twp.
 Owner
  Wai Chan Lee
 Telephone
  215-822-8890
 Purpose of Inspection
  Routine
 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 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 OUT Required records available: shellstock tags, parasite destruction X  
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 IN Proper hot holding temperature    
20 OUT Proper cold holding temperature X X
21 IN Proper date marking & disposition    
22 N/O Time as a public health control; procedures & record    
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    
Chemical
25 N/O Food additives: approved & properly used    
26 OUT Toxic substances properly identified, stored & used X X
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/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 OUT Thermometer provided & accurate X  
35 OUT Food properly labeled; original container X  
Prevention of Food Contamination
36 IN Insects, rodents & animals not present; no unauthorized persons    
37 OUT Contamination prevented during food preparation, storage & display X X
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 OUT Utensils, equipment & linens: properly stored, dried & handled X  
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 X X
46 IN Warewashing facilities: installed, maintained, & used; test strips    
47 OUT Non-food contact surfaces clean X  
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 OUT Garbage & refuse properly disposed; facilities maintained X X
53 OUT Physical facilities installed, maintained, & clean   X
54 IN Adequate ventilation & lighting; designated areas used    
  
 
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
 
DISINFECTANT/SANITIZER:  Heat: Y  Chemical: Cl - QAT  CFSM Name: Catherine Lee  Exp. Date: 9/30/2013
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
soup 170 ° F 8 door reach in 30 ° F 2 door reach in 34 ° F
prep unit 30 ° F prep unit 30 ° F 4 door reach in 0 ° F
walk in freezer 0 ° F walk in refrig 32 ° F 2 door reach in 10 ° F
2 door reach in 38 ° F bar reach in 38 ° F bar reach in 40 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  12. Shellfish tags not kept directly with fresh oysters and clams in walk in refrigerator. Facility was able to provide tags before end of inspection. COS
  20. R-Chopped garlic and bean paste held above 41 degrees F at cook area. Facility voluntarily discarded all items. COS
  26. R- Container of sterno chemical stored with plates and cooking oil at cook line. COS
  34. Lacking visible thermometer in reach down freezer. COS
  35. Assorted chopped fruit stored in open original container at 8 door reach in refrigerator. COS
  37. Rice cookers stored directly on the ground on cook line while using. COS
   R- Employee beverages lacking lid and straw through out kitchen. COS
   R- Food stored directly on the ground in walk in freezer.
  39. Wet wiping cloth stored outside of sanitation solution at prep sink area. COS
  42. Wet mop head and mop bucket stored outside back door. COS
  45. Shelves in 2 door sliding reach in refrigerator on cook line unclean. COS
   R- Torn door gasket on seafood walk in refrigerator and walk in freezer door.
  47. Mold like growth on ice machine splash guard. COS
  50. Stagnant water stored in trash can in basement storage area near washing machines.COS
  52. 2xR- Discarded food from used plates sitting in a bowl on the floor in front of dish machine. COS
   R- Excessive clutter and unclean around storage shed and back door area. COS
  53. R- Floors unclean and water build up on floor under deep fryers and 4 door reach in freezer across from walk in refrigeration.
       
  Person in Charge: Mary Lee
Inspector (Signature):  Tim Moeller             Please see original copy for PIC signature
    Date: 12/10/2012

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