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:    2/6/2013
Risk Violations Count:    3 License Number:    A17651
Arrival Time:    1:45:00 PM Expiration date:    2/28/2017
Departure Time:    3:45:00 PM Facility Closure:    
 Food Facility Name
  46 E. Germantown Pike
  East Norriton
  Ronghui Ding/Bei Ou/Lixia Tian
 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 OUT 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 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 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 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/A Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/A Pasteurized foods used; prohibited foods not offered    
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 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    
34 OUT Thermometer provided & accurate    
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 IN Personal cleanliness    
39 OUT Wiping cloths: properly used & stored X  
40 N/O Washing fruit & vegetables    
Compliance Status COS R
Proper Use of Utensils
41 OUT In-use utensils: properly stored 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 X  
46 OUT Warewashing facilities: installed, maintained, & used; test strips    
47 IN Non-food contact surfaces clean    
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 OUT Toilet facilities: properly constructed, supplied, & cleaned    
52 IN Garbage & refuse properly disposed; facilities maintained    
53 OUT 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: Hoa Trieu  Exp. Date: 9/30/2014
Item/Location Temp Item/Location Temp Item/Location Temp
Reach-in cooler 38 ° F Reach-in cooler 41 ° F Walk-in cooler 40 ° F
Walk-in freezer -2 ° F 2 door reach-in cooler 40 ° F Bain Marie 36 ° F
Reach-in cooler 40 ° F Reach-in freezer -1 ° F Reach-in cooler 38 ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1: Facility has changed owners. Submit license application within 5 business days. License application left
  8: Hand sink blocked with kitchen equipment. Facility moved obstruction COS
  8: Hand sink in kitchen is currently not plumbed. Facility has 24 hours to repair and supply with adequate hot/cold water and pressure
  Failure to comply may lead to further legal action and possible closure
  8: Provide hand washing signs at all hand sinks
  13: Raw shelled eggs stored above ready to eat food. Facility moved COS
  33: Facility thawing food items at room temperature
  34: Provide visible/accurate thermometers for all cooling units
  35: Food stored in opened original can
  35: Dry goods in open and original packaging in storage area.
  37: Food stored on floor in walk-in freezer
  37: Food stored in grocery style bag
  37: Bowl used as scoop in dry goods container. Facility removed COS
  39: Wet wiping rags stored on prep surfaces. Facility placed in bucket with sanitizer COS
  41: In-use utensil stored in stagnant water. Facility removed COS
  45: Absorbent rag lining table underneath cutting board. Facility removed COS
  45: Rust build-up on shelves in Bain Marie
  46: Provide precision chlorine test strips
  49: Provide air gap for food prep sink
  51: Provide covered waste receptacle for womens restroom
  53: Unapproved ceiling tiles along cooks line. Facility has until 8/6/13 to comply
  Note: Facility must use first bay of 3-bay sink for hand washing only until hand sink is repaired
  Facility currently has 2 food prep sinks. Owner stated she plans to keep the 2-bay food prep sink. Facility has 24 hours to remove
  single bay prep sink or properly supply it with adequate pressure and hot/cold water
  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 2/20/13
  Person in Charge: Bei Ou
Inspector (Signature):  Eric Etnier             Please see original copy for PIC signature
    Date: 2/6/2013

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