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:    12 Date of Inspection:    8/27/2013
Risk Violations Count:    2 License Number:    A17656
Arrival Time:    1:00:00 PM Expiration date:    2/28/2017
Departure Time:    2:25:00 PM Facility Closure:    
 Food Facility Name
  Amans Indian Cuisine
  2680 DeKalb Pike
  East Norriton
  Usha Rani Taheem
 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 IN 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 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 IN Proper reheating procedures for hot holding    
18 N/O Proper cooling time & temperature    
19 IN 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 N/O Approved thawing methods used    
34 IN 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    
38 IN Personal cleanliness    
39 IN 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    
43 OUT Single-use & single-service articles: properly stored & used X  
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    
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: Devinder Singh  Exp. Date: 12/31/2017
Item/Location Temp Item/Location Temp Item/Location Temp
2 door reach-in cooler 37 ° F Chest freezer -4 ° F Walk-in freezer 0 ° F
Walk-in cooler 40 ° F Bain Marie 40 ° F  ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8: Single service soap and paper towels lacking at hand sink at end of cooks line. Facility provided COS
  8: Container stored in hand sink near dish machine. Facility removed COS
  14: Cutting boards throughout facility are stained and have deep grooves
  14: Food debris build-up on blade of can opener
  35: Food stored in opened original can
  37: Food on floor in walk-in cooler, walk-in freezer, and in front of 3-bay sink
  37: Food uncovered in multiple cooling units
  41: Ice cream scoop stored in stagnant water
  41: In-use utensil stored in hand sink. Facility removed COS
  41: In-use utensil stored between Bain Marie and counter. Facility removed COS
  42: Mops being stored outside
  43: Single service bowl stored inside rice cooker. Facility removed COS
  45: Ice build-up in self serve ice cream chest freezer
  45: Excessive ice build-up on floor in walk-in freezer
  45: Raw wood shelving throughout facility including walk-in cooler
  45: Rust build-up on shelves in Bain Marie
  45: Condenser inside Bain Marie is leaking and is collecting inside container
  47: Food debris build-up on shelves in walk-in cooler
  47: Dust and grease build-up on hood filters along cooks line
  49: Facility has removed mop sink and labeled the food prep sink as the mop sink. Facility has 5 business days to install a proper mop
  sink. Facility must immediately clean and sanitize food prep sink and use only as indicated. Facility must dump all grey water
  into toilets until mop sink is installed. EHS will follow-up
  53: Floor under cooks line equipment is unclean
  53: Floor unclean in walk-in cooler
  54: Lights out in walk-in freezer
  Note: EHS accompanied by Robert Geary who met with owner to discuss expansion of restaurant to next door
  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 9/10/13
  Person in Charge: Devinder Singh
Inspector (Signature):  Eric Etnier             Please see original copy for PIC signature
    Date: 8/27/2013

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