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:    15 Date of Inspection:    8/6/2013
Risk Violations Count:    7 License Number:    B14631
Arrival Time:    2:25:00 PM Expiration date:    2/28/2017
Departure Time:    3:55:00 PM Facility Closure:    
 Food Facility Name
  88 No. 1 Chinese Kitchen
 Address
  32 W. Main Street
 Municipality
  Norristown
 Owner
  Jun Zhen Zhang
 Telephone
  610-278-6711
 Purpose of Inspection
  Routine
 Re-inspection on or after
  8/20/2013

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 X  
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    
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    
14 OUT 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 IN Proper reheating procedures for hot holding    
18 N/O Proper cooling time & temperature    
19 OUT Proper hot holding temperature X  
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 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 OUT 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 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 X  
37 OUT Contamination prevented during food preparation, storage & display X 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 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 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   X
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 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: Qin Zhang  Exp. Date: 3/31/2014
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
7 up 26 ° F Frigidaire 0 ° F Snapple 42 ° F
bain marie 39 ° F chest freezer 6 ° F wonton soup 184 ° F
sweet n sour 157 ° F white rice 164 ° F Fried rice 103 ° F
cold chicken 39 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  47 - exhaust hood interior trim with grease buildup
  8 - lacking soap and paper towel @ back hand sink
  47 - light fixture in exhaust hood with a plastic container attached collecting grease - removed immediately
  53 - floor unclean in the entire facility - repeat
  47 - grease buildup on shelf of the stove
  37 - Food handlers with no hair restraint - repeat
  37 - food uncovered throughout facility - corrected - repeat
  47 - grease trap top with grease buildup (btw wok station and stove)
  8 - bach hand sink with a pan inside - hand sink must be accessible at all times
  39 - wiping clothes on counter top and or table. -Repeat Store in sanitize solution when not in immediate use
  45 - both chest freezer with ice buildup - repeat
  37 - storing food in grocery bags throughout cold units
  46 - mop not hanging or inverted to dry -repeat
  47 - mop sink faucet with scrum buildup
  37 - bag of carrots on floor in walkin refrig
  47 - interior of exhaust hood with grease buildup - fax receipt to 610-278-5167 attn small
  47 - rice cooker exterior rim and table unclean
  13 - raw shelled eggs stored over ready to eat food items in walkin - Corrected
  36 - lacking screen in open window
  37 - facility reusing containers - explained once a container is used the container can not be reused its must be discarded
  35 - open original can hoisin sauce in bain marie -move to secondary food grade container with tight fitting lid
  45 - rusted shelves in walkin - repeat
  37 - plastic container without handles being used to dispense dry food products - repeat
  26 - glass cleaner on same shelf as dry food products and chemicals over bags of rice & salt - corrected
  04 - employee drink on dry storage rack
  45 - raw wood exposed on dry product platform - vanished or painted with semi gloss or higher
  45 - prep table bottom shelf rusted
  14 - can opener unclean
       
  Person in Charge: Qin Zhang
Inspector (Signature):  Kelly Small              Please see original copy for PIC signature
    Date: 8/6/2013

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