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:    1/15/2013
Risk Violations Count:    1 License Number:    A 329
Arrival Time:    12:10:00 PM Expiration date:    1/31/2015
Departure Time:    1:45:00 PM Facility Closure:    
 Food Facility Name
  Mandarin Garden Inc.
 Address
  91 N. York Road
 Municipality
  Upper Moreland
 Owner
  Mardarin Garden, Inc.
 Telephone
  215-657-3993
 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 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 N/O Hands clean & properly washed    
7 N/O 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/O 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 IN 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/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 IN Toxic substances properly identified, stored & used    
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 N/O Approved thawing methods used    
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
38 IN Personal cleanliness    
39 N/O 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 IN Utensils, equipment & linens: properly stored, dried & handled    
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    
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 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   X
54 N/O 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  CFSM Name: Dennis Lau  Exp. Date: 6/30/2017
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Ice Cream Chest Freezer 0 ° F Ice Cream Freezer 10 ° F Food Prep Cooler 40 ° F
Food Prep Cooler-Schrimp 43 ° F Food Prep Cooler-Chicken 42 ° F Hot Holding-Soup 161 ° F
Reach in Freezer 2 ° F Basement Walk in Cooler 40 ° F Walk in Cooler Upstairs 38 ° F
Walk in Freezer 5 ° F Reach in Cooler 38 ° F Reach in Cooler 39 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8.- Hand washing sign missing at hand sink station also missing soap and paper towels.
  35.- (R) Food items stored in open original can at bar and kitchen area.- COS
  37.-(2R) Food uncovered in prep coolers.- COS
  37.- Food stored on floor in backroom at the beginning of inspection.- COS Delivery.
  45.- Shield located inside of ice machine with rusty build up.
  45.- Rusty shelving located inside of walk in cooler and inside of 2 door reach in cooler.
  45. BBQ maker with grease build up located at bottom of unit
  37.- Tray of noodles stored on top of trash can in kitchen.
  41.- Tongs stored on oven handles in kitchen.
  47.- (3R) Debris build up on door gaskets of several reach in cooler and walk in cooler.
  47. (2R) Heavy grease build up on hood filters.
  47.- Wooden panels located inside of walk in cooler and freezer upstairs with chipping wood.-Repaint
  49.- Leak coming from the bottom of two basin sink.- Repair
  53. (R) Debris and heavy grease build up under cooking equipment and on wall behind cooking equipment.
  47.- Food debris located underneath steam station.
  47.- Heavy thick food debris build up between food prep and steam table.
       
  Person in Charge: Dennis Lau
Inspector (Signature):  Lamar Smith             Please see original copy for PIC signature
    Date: 1/15/2013

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