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:    16 Date of Inspection:    12/11/2012
Risk Violations Count:    5 License Number:    A16246
Arrival Time:    12:20:00 PM Expiration date:    5/31/2017
Departure Time:    2:05:00 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
  Routine
 Re-inspection on or after
  12/25/2012

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 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    
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 OUT Food separated & protected X  
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 OUT 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/O 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 OUT Thermometer provided & accurate    
35 OUT 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 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 OUT In-use utensils: properly stored X  
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    
46 OUT Warewashing facilities: installed, maintained, & used; test strips X X
47 IN Non-food contact surfaces clean    
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 OUT 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 OUT 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: 6/30/2017
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in cooler 41 ° F Walk-in freezer 0 ° F Bain-Marie 36 ° F
Bain-Marie 34 ° F Reach-in freezer 0 ° F Ice cream chest freezer 4 ° F
Won Ton Soup 164 ° F Rice 145 ° F Sushi bar freezer -6 ° F
Sushi reach in cooler 38 ° F Sushi display cooler 38 ° F mushroom soup 176 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8: Several handsinks throughout facility lacking soap or papertowels. Provide
   Handsink in sushi bar area filled with soiled sponges. Keep accessible at all times.
  13: Raw food stored over RTE food in walk-in cooler. COS
  14: Interior of ice-machine unclean. Clean and sanitize. COS
  27: Ph log not filled in since 12-09-12. Facility immediately checked ph and recorded into log book. Ph should be checked, and recorded daily.
  33: Frozen chicken sitting out on top of brown bags thawing. COS Immediately placed in cooling unit.
  34: Visible and accurate thermometer lacking in Coca-cola reach in cooler. Provide
  35: Dry good containers lacking common food labels. Provide
   Open bag of rice in dry storage area. Once open move to a secondary sealed food grade container.
  37: (2XR) Food stored on floor in walk-in coolers, and freezer. Keep 6" off floor.
   Several colonders being used to store raw,cooked foods in walk-in cooler. COS
   (2XR) Foodhandlers not wearing hairrestraints at beginning of inspection. COS
   (2XR) Several containers of food uncovered in several cooling units.
  39: (2XR) Wet wiping cloths on counters throughout facility. Keep in a bucket with sanitizer when not in use.
  41: Several scoop handles touching dry goods in storage bins. COS Cleaned and sanitized
  42: Several serving utensils sitting in stagnet water. COS
  45: Damaged door seal in Coca-cola reach in cooler. Repair or replace.
   Tin foil lining shelves in kitchen behind cooks line. Remove
  46: (2XR) Employee set 3-bay up improperly. 3--sinks were drained, cleaned,sanitized, and set up properly. COS
  49: Leak dripping from steam table onto floor. Repair.
  53: Excessive grease build-up on hoods above cooks line. Exp tag was 11-16-12.
   Food and grease-like debris build up under equipment in kitchen. Clean and sanitize.
  Note: Facility must correct and maintain all violations.
  Note: Facility is scheduled for a re-inspection on or after 12-25-12. When facility is scheduled for an administrative conference and second
   re-inspection, facility must submit $140.00 to MCHD for each additional re-inspection.
       
  Person in Charge: Mei Yue Chen
Inspector (Signature):  Beth Whalen             Please see original copy for PIC signature
    Date: 12/11/2012

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