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:    14 Date of Inspection:    1/23/2013
Risk Violations Count:    4 License Number:    CC 295
Arrival Time:    10:05:00 AM Expiration date:    11/30/2016
Departure Time:    1:10:00 PM Facility Closure:    
 Food Facility Name
  Assi Plaza P. A. Inc.
  1222 Welsh Road
  Syng Man Rhee
 Purpose of Inspection
 Re-inspection on or after


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  
Approved Source
9 IN Food obtained from approved source    
10 N/O Food received at proper temperature    
11 OUT Food in good condition, safe, & unadulterated X X
12 N/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 OUT 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 N/O Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 OUT Time as a public health control; procedures & record X  
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    
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 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 IN 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 N/O Personal cleanliness    
39 OUT Wiping cloths: properly used & stored X 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 OUT Single-use & single-service articles: properly stored & used X X
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 OUT Plumbing installed; proper backflow devices   X
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 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: Myung Kim  Exp. Date: 3/31/2014
Item/Location Temp Item/Location Temp Item/Location Temp
Raw Chicken 38 ° F raw spicy pork 38 ° F hot holding n/a ° F
3 door reach in cooler 34 ° F meat display cooler 40 ° F ginger 40 ° F
food prep cooler 38 ° F meat retail display case 25 ° F seafood walk in cooler -15 ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8) access to knee levers for hand sink usage at meat prep area obstructed by wooden case. COS
  11) facility displaying preserved duck eggs at room temperature - packaging clearly states keep refrigerated. COS - 107 packages of duck eggs voluntarily discarded by facility
  Facility displaying preserved duck eggs with expired use by dates. COS - 53 packages of duck eggs voluntarily discarded by facility. (R) - expired foods on display
  facility displaying expired Mexican Crema. COS - 9 x 8oz containers voluntarily discarded by facility. (R) - expired foods on display
  14) deep groves and heavy staining on several cutting boards in facility.
  22) facility lacks time log for kim bop (hand rolled Korean sushi stored at room temperature. COS - time log created during inspection (inspector on site and watched product being prepared).
  37) uncovered acorn gelatin setting in food prep area. COS
  hair restraints lacking for food handlers in produce prep area. COS
  39) wet wiping clothes stored outside of sanitizer buckets throughout facility.
  41) facility storing knives/equipment stored hanging between metal pipe and wall in meat prep area. COS
  equipment used in preparation of instant tofu @ tofu prep area stored in stagnant water. COS
  42) improper mop head storage - on floor in seafood / prepared foods area as well as inside of bucket at mop sink area between restrooms. COS
  43) single service take away container used for scoop in dried mung bean bulk container.
  37) food items stored on floor of back and walk in cooler. (R)
  45) rust lining outside of food prep cooler.
  46) leak at pipe of 3 basin sink in seafood prep. leak dripping water into rinse basin - fix immediately and fax work order to MCHD.
  failure to fax work order within 5 business days to MCHD will result in on site folllow up and possible legal action.
  47) mold like growth on splash guard of ice machine. (R)
  mold like growth on interior of three door reach in cooler in produce prep room.
  dust accumulation / mold like growth observed on ceiling fan covers throughout facility.
  soiled bottom of tofu display retail case adjacent to produce. COS
  49) leak at bottom of handsink at seafood prep exit door - presently wrapped with duct tape to seal leak.(R) fix within five days or follow up will take place
  inspection in regards to unconfirmed illness related to duck eggs purchased by complainant - facility voluntarily discarded all expired and un-refrigerated duck eggs on site
  Person in Charge: Myung Kim
Inspector (Signature):  Gregory Mininger             Please see original copy for PIC signature
    Date: 1/23/2013

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