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:    11 Date of Inspection:    8/7/2013
Risk Violations Count:    2 License Number:    A17651
Arrival Time:    12:35:00 PM Expiration date:    2/28/2017
Departure Time:    1:45:00 PM Facility Closure:    
 Food Facility Name
  Bamboo
 Address
  46 E. Germantown Pike
 Municipality
  East Norriton
 Owner
  Ronghui Ding/Bei Ou/Lixia Tian
 Telephone
  610-277-8190
 Purpose of Inspection
  Routine
 Re-inspection on or after
  

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 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 OUT Food separated & protected X 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    
Chemical
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
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 OUT Food properly labeled; original container   X
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons    
37 IN Contamination prevented during food preparation, storage & display    
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 OUT 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    
46 IN 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  CFSM Name: See #1  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Reach-in cooler 40 ° F Walk-in cooler 40 ° F Walk-in freezer -4 ° F
2 door reach-in cooler 37 ° F Bain Marie 37 ° F Reach-in cooler 40 ° F
Reach-in freezer 0 ° F  ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1: Facility currently lacking an MCHD CFSM. Facility has 30 days to submit proof of registration in an approved food safety course
  or submit reciprocity application
  13: Raw shelled eggs stored over ready to eat food in walk-in cooler COS (R)
  35: Food stored in opened original can (R)
  36: Dead roach-like insects observed in dry storage room. Facility has 10 business days to provide proof of professional pest control
  service. Fax work order to 610-278-5167 Attn: Eric Etnier
  39: Wet wiping cloth stored on prep surface (R)
  41: In-use utensil stored in space between counter and Bain Marie. Facility removed COS
  41: Bowl used to scoop food product. Facility removed COS
  42: Mop stored in bucket
  45: Cardoard lining shelf in reach-in cooler. Facility removed COS
  45: Aluminum foil and newspaper lining multiple surfaces in kitchen. Facility removed COS
  45: Excessive ice build-up in reach-in freezer near walk-in cooler
  47: Grease build-up in hood filters
  49: Air gap lacking for food prep sink (R)
  53: Unapproved ceiling tiles along cooks line in kitchen. Facility had until 8/6/13 to comply. Facility has 5 business days to install
  approved tiles. Failure to comply may lead to further legal action by MCHD
  53: Missing ceiling tiles in kitchen
  53: Back screen door is torn and does not have a tight seal
       
  Person in Charge: Bei Ou
Inspector (Signature):  Eric Etnier             Please see original copy for PIC signature
    Date: 8/7/2013

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