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:    5/8/2013
Risk Violations Count:    3 License Number:    A15293
Arrival Time:    11:12:00 AM Expiration date:    11/30/2016
Departure Time:    1:50:00 PM Facility Closure:    
 Food Facility Name
  P. F. Chang's China Bistro
  10 Town Center Drive
  Upper Providence
  P. F. Chang's China Bistro, Inc.
 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 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 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 IN Proper hot holding temperature    
20 OUT Proper cold holding temperature X  
21 IN Proper date marking & disposition    
22 N/O Time as a public health control; procedures & record    
Consumer Advisory
23 IN 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/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/A Variance obtained for specialized processing methods    
Food Temperature Control
31 OUT Proper cooling methods used; adequate equipment for temperature control X  
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 IN Contamination prevented during food preparation, storage & display    
38 IN Personal cleanliness    
39 IN Wiping cloths: properly used & stored    
40 IN Washing fruit & vegetables    
Compliance Status COS R
Proper Use of Utensils
41 IN 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 IN 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 IN 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 X  
51 IN Toilet facilities: properly constructed, supplied, & cleaned    
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: Y  Chemical: QAT  CFSM Name: See #1  Exp. Date: 
Item/Location Temp Item/Location Temp Item/Location Temp
walk-in cooler 35 ° F 3 door Bain Marie 38 ° F 2 door Bain Marie 43 ° F
Fry Batter 41 ° F reach-in freezer 0 ° F 2 door reach-in freezer 2 ° F
reach-in bar cooler 38 ° F Bain Marie 32 ° F cut green onions on ice 59 ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1: CFSM no longer employeed at facility.Facility has current employee with approved food safety certificate.Left 30 day notice and reciprocity
  14: Deep grooves and staining on various colored portable cutting boards throughout kitchen.
  14: Food-like splatter on several plates at prep line designated for service. COS
  20: 2 Door Bain Marie on cook's line not holding proper cold holding temperature. Thermometer reading 70F. Food temperatures measured
  in unit ranged from 72F to 75F. Facility voluntarily discarded the following foods out of proper cold holding temperature: Dozens of individual
  serving sized containers of sauces and toppings, 8 pint containers for toppings and sauces, four quart containers of sauces and several
  gallon containers of prepared foods.
  Manager observed the breaker for unit was tripped and reset unit breaker. By end of inspection, unit was maintaining 38F. COS
  31: Ice bath at prep line insufficient to properly cool foods. MCHD temped prepped green onions at 59F. Facility voluntarily discarded foods
  out of proper cold holding temperature and refilled container with more ice and water for food cooling. COS
  45: Rust-like build-up on several shelves in back storage area in kitchen. Resurface/replace.
  50: Upon commencement of dish washing activites, sewage was observed not properly discharging into floor drain beneath dish machine
  and flowing across high use area of kitchen floor into trench drain.
  Facility voluntarily closed food service immediately to address sewage back-up at drain point. During the inspection,
  facility was successful in clearing out the drain line and getting the wastewater discharge point to operate propertly.
  A plastic utensil was reportedly blocking the drainage point. Following repair, facility cleaned and sanitized all kitchen floors. All drains and sinks
  were inspected for proper wastewater discharge. Facility was granted permission to resume normal operations during inspection.
  In the event of future facility service disruption such as sewage back-up, ensure facility immediately notifies MCHD of condition and ceases
  normal operations.
  53: Dust-like build-up on ceiling vents over cook line in kitchen. Clean and sanitize.
  53: Leaking cooling fan line in walk-in cooler. Facility removed all foods in area of leak to ensure protection. Repaired during inspection. COS
  54: Light shield missing over grill prep area. Provide.
  Person in Charge: Dennis Korn
Inspector (Signature):  Stephan Cap             Please see original copy for PIC signature
    Date: 5/8/2013

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