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:    8 Date of Inspection:    12/12/2012
Risk Violations Count:    2 License Number:    A 44
Arrival Time:    11:50:00 AM Expiration date:    11/30/2015
Departure Time:    12:50:00 PM Facility Closure:    
 Food Facility Name
  Hunan Village
 Address
  1431 Old York Road
 Municipality
  Abington
 Owner
  Pou Fu Yinh
 Telephone
  215-886-1229
 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 OUT Proper eating, tasting, drinking, or tobacco use X  
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 N/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT 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/A 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    
Chemical
25 N/O Food additives: approved & properly used    
26 IN Toxic substances properly identified, stored & used    
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
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 OUT Food properly labeled; original container X  
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons   X
37 OUT Contamination prevented during food preparation, storage & display X X
38 IN Personal cleanliness    
39 IN 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 OUT Single-use & single-service articles: properly stored & used X X
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    
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  CFSM Name: Pou Fu Yinh  Exp. Date: 6/30/2015
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
walk-in cooler 42 ° F walk-in freezer 10 ° F 1 door reach-in cooler 42 ° F
prep cooler 36 ° F chest freezer -14 ° F hot and sour soup 150 ° F
 ° F 2 door cooler - sliding door 42 ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  4: Consumed bowl of noodles sitting on prep surface in wait staff beverage area. COS.
  13: Raw chicken and various meats stored over ready to eat food in walk-in cooler. (R)
  35: Corn stored in open and original can. COS.
  36: Rodent-like droppings observed on storage shelf under steam station. Clean and sanitize all affected areas. Fax most recent professional pest
  control report to MCHD within 10 business days. 215-784-5524 Attn: Jennifer Beagle.
  37: Food uncovered in prep cooler and 1 door reach-in cooler.
  37: Food/sauce buckets stored directly on floor near 3 basin sink. (R) Food containers stored on floor in walk-in freezer.
  37: Food stored in grocery style bags in walk-in cooler and freezer. (R)
  37: Employee cell phone stored on shelf with food contact items. COS.
  43: Take out container without handle used as scoop in bulk dry storage container. (R) COS.
  45: Damaged door gasket observed on 1 door reach-in cooler next to steam station. (R) Torn door gasket observed on walk-in freezer. Replace.
  45: Rust-like build-up on dry storage shelves.
  45: Cloth napkins/tablecloths lining multiple surfaces storing food and/or food contact items in kitchen. Cloth napkins used to wrap food in 1 door
  reach-in cooler. Absorbent towel lining counter under cutting board. COS.
  47: Debris build-up on door gaskets of multiple cooling units.
       
  Person in Charge: Pou Fu Yinh
Inspector (Signature):  Jennifer Beagle             Please see original copy for PIC signature
    Date: 12/12/2012

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