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:    11 Date of Inspection:    1/23/2013
Risk Violations Count:    1 License Number:    B 363
Arrival Time:    1:30:00 PM Expiration date:    8/31/2013
Departure Time:    2:30:00 PM Facility Closure:    
 Food Facility Name
  China Palace		  Address
  1100 Markley Street		  Municipality
  Norristown
 Owner
  ZHEN WANG		  Telephone
  610-277-3374		  Purpose of Inspection
  Routine		  Re-inspection on or after
  2/6/2013

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 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 OUT Adequate handwashing facilities supplied & accessible X X
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 N/O Proper cooking time & temperature    
17 N/O Proper reheating procedures for hot holding    
18 N/O Proper cooling time & temperature    
19 N/O 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/A Pasteurized foods used; prohibited foods not offered    
Chemical
25 N/A 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/A 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    
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 N/O Personal cleanliness    
39 IN 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 X X
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 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 IN Sewage & waste water properly disposed    
51 OUT Toilet facilities: properly constructed, supplied, & cleaned   X
52 IN Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean    
54 OUT 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 Hua Wan  Exp. Date: 6/30/2014
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Bain marie 40 ° F walkin refrig 40 ° F True 32 ° F
hot temp NA ° F  ° 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.
  54 - missing light shield
  54 - missing end cap on light fixture
  46 - mop not hanging or inverted to dry
  45 - rusted shlef in bain marie
  41 - plastic container without handles being used to dispense dry food products - corrected -Repeat
  37 - bags of rice on floor in back storage room
  37 - food uncovered in all cold units - corrected
  34 - lacking accurate and/or visible thermometers in chest freezer - Repeat
  47 - walkin shelves covered with plastic - unclean
  47 - walkin condenser unclean
  45 - using the 3 basin sink for food prep - clean & sanitize
  47 - inside and out the Migoli freezer unclean
  47 - fan guard in true refrig at cookline unclean
  47 - grease buildup on ansil pipes
  47 - grease on left side of the melter
  47 - interior of the exhaust hood with grease buildup - call MCHD with scheduled appointment for cleaning
  and provided MCHD with copy of the receipt when completed 610-278-5117 Ext 6832
  47 - bain marie shelf with food buildup
  51 - lacking self closing door on restroom - Repeat
  35 - label all secondary containers -dry food products
  8 - back hand sink full with stuff - corrected
  re inspection on or after 2-6-13
  When facility is scheduled for an administrative conference and /or a second reinspection,
  Facility must submit $305.00 check or money order to MCHD prior to each additional re-inspection
       
  Person in Charge: Candy
Inspector (Signature):  Kelly Small              Please see original copy for PIC signature		     Date: 1/23/2013

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