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:    18 Date of Inspection:    5/15/2013
Risk Violations Count:    5 License Number:    A14814
Arrival Time:    11:55:00 AM Expiration date:    12/31/2016
Departure Time:    1:40:00 PM Facility Closure:    
 Food Facility Name
  Asian Legend Vietnamese Cuisine
 Address
  844 W. Main Street
 Municipality
  Lansdale
 Owner
  Nghia Phung
 Telephone
  215-855-8880
 Purpose of Inspection
  Routine
 Re-inspection on or after
  5/29/2013

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 OUT 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 OUT No bare hand contact with RTE foods or approved alternate method properly followed X  
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/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 N/O Proper hot holding temperature    
20 OUT Proper cold holding temperature X  
21 IN Proper date marking & disposition    
22 N/A 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/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/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/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 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   X
34 IN Thermometer provided & accurate    
35 OUT Food properly labeled; original container    
Prevention of Food Contamination
36 OUT 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    
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    
44 IN 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 OUT Non-food contact surfaces clean   X
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 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:   Chemical: Cl  CFSM Name: Nghia Phung  Exp. Date: 12/31/2013
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
walk-in cooler 42 ° F walk-in freezer 2 ° F prep cooler 38 ° F
prep cooler 40 ° F cooked shrimp 90 ° F raw eggs 74 ° F
work top cooler 40 ° F hot holding N/A ° F retail freezer  ° F
reach-in cooler  ° F reach-in cooler  ° F prep cooler  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  4: Employee beverage lacking lid and straw stored on prep surface in kitchen.
  7: Employee had bare hand contact with ready to eat food. Employee put gloves on. COS.
  8: Single use paper towels and/or soap lacking at hand sinks in kitchen.
  14: Deep grooves and staining observed on cutting boards at prep coolers.
  20: Raw eggs sitting out at room temperature temped at 74 degrees F at time of inspection. Facility opens at 11:30 am. Facility voluntarily
  discarded eggs. COS. If eggs are stored at room temperature, eggs must have a date/time log and be discarded after 4 hours at room temperature.
  33: Facility observed thawing food in stagnant water. (Rx2) Food being thawed in 3 basin sink. Facility instructed to thaw food in food prep sink under running water.
  35: Food items stored in open and original can in work top cooler in front of facility.
  36: Dead insect observed utensil storage container at front counter. Fruit fly-like insects observed in facility. Obtain professional pest control and
  fax work order for treatment to MCHD within 10 business days.
  37: Food stored on floor in walk-in cooler and walk-in freezer. (Rx4) Facility may face legal action if violation is not corrected at time of re-inspection.
  37: Food stored in shopping bags in several cooling units.
  37: Food stored in colander and some food items stored uncovered in prep cooler.
  37: Hair restraint lacking for food handler.
  37: Some personal items intermixed with food contact items at front counter area. Sandals stored on bottom shelf adjacent to prep cooler where
  food and/or food contact items are stored. Soiled unused office-like equipment stored on prep table in kitchen. Remove.
  37: Stagnant water observed at bottom of left prep cooler in kitchen.
  39: Several soiled and damp rags sitting out on prep surfaces.
  41: Tongs stored on oven handles.
  42: Clean silverware stored on cloth-like material in utensil storage containers.
  42: Mops stored in bucket.
  42: Spoons and forks stored with food contact surfaces exposed. Store with handle up.
  43: Single use containers without handles used at scoops and stored in bulk dry storage containers.
  43: Several single use to go containers observed on clean utensil rack above dish machine. To go containers are designated as single use items
  and are not to be washed and reused for storage of food items in facility. Discard containers and obtain washable food grade containers for storage.
  45: Spice containers stored in stained cardboard box at cooks line.
  45: Foil lining container storing full condiment containers. Paper/cloth-like material lining container storing empty condiment containers.
  45: Frost-like build-up in door jam of walk-in freezer. Door will not close properly.
  cont...
       
  Person in Charge: Eric Phung
Inspector (Signature):  Jennifer Beagle             Please see original copy for PIC signature
    Date: 5/15/2013

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