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:    1/8/2013
Risk Violations Count:    3 License Number:    B15194
Arrival Time:    12:30:00 PM Expiration date:    1/31/2014
Departure Time:    2:05:00 PM Facility Closure:    voluntary
 Food Facility Name
  No 1 Chinese Restaurant		  Address
  2014 Old Arch Road		  Municipality
  East Norriton
 Owner
  Xin Wang Chen		  Telephone
  610-275-2202		  Purpose of Inspection
  Routine		  Re-inspection on or after
  1/9/2013

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 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 X  
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 IN 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/A 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  
Conformance with Approved Procedure
27 N/O 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/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 IN Thermometer provided & accurate    
35 OUT Food properly labeled; original container X 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    
40 N/O Washing fruit & vegetables    
 
Compliance Status COS R
Proper Use of Utensils
41 OUT 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 N/O Gloves used properly    
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used   X
46 OUT 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 OUT 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: Xin Wang Chen  Exp. Date: 3/31/2015
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Bain Marie 40 ° F Reach-in freezer 0 ° F Chest freezer -20 ° F
Walk-in cooler 38 ° F Rice 172 ° F  ° F
 ° F  ° 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: Cigarette butts observed in 3 bay sink. Facility removed COS
  13: Raw chicken stored on top of ready to eat food in walk-in cooler. Facility removed COS
  26: At time of inspection, facility was operating without any sanitizer and voluntarily closed until sanitizer was obtained
  Facility obtained sanitizer and began to clean and sanitize all equipment, utensils, and surfaces. Facility was re-opened at end of inspection
  33: Food thawing at room temperature. Facility placed under cold running COS
  35: Food being stored in opened original container or re-using opened cans for food storage. Facility moved food COS (R)
  37: Bag of onions stored on floor in back room. Facility moved COS (R)
  37: Food uncovered in multiple cooling units
  37: Food stored in grocery style bags
  39: Wet wiping rags stored on prep surfaces
  41: Bowl used as scoop in dry goods containers
  41: In-use utensil stored in stagnant water
  42: Mop stored in bucket.
  45: Egg rolls and chicken being stored in cardboard boxes (R)
  45: Rice cookers being stored on raw wood (R)
  45: Rust and food debris build-up on shelves in Bain Marie and walk-in cooler (R)
  45: Ice build-up in chest freezer in back room
  46: 3-bay sink improperly used at time of inspection. EHS explained proper use and set-up of the 3-bay sink
  47: Grease and dust build-up in hood system
  50: Drain under food prep sink was not properly draining at time of inspection. Facility has 24 hours to repair
  Note: Facility is a B license which is take-out only. At time of inspection, 2 tables with 8 chairs were observed inside the facility
  Failure to remove may lead to further legal action taken by MCHD
  When facility is scheduled for an administrative conference and a second reinspection, facility must submit $305.00 to MCHD
   for each additional reinspection.
  Re-inspection will occur on or after January 22, 2013
       
  Person in Charge: Nancy Wu
Inspector (Signature):  Eric Etnier             Please see original copy for PIC signature		     Date: 1/8/2013

Previous Page     To zoom in or out on a Web page: Press CTRL + PLUS SIGN (+) to zoom in, or CTRL + HYPHEN (-) to zoom out