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:    10 Date of Inspection:    9/12/2013
Risk Violations Count:    2 License Number:    A 3813
Arrival Time:    2:00:00 PM Expiration date:    2/28/2017
Departure Time:    3:45:00 PM Facility Closure:    
 Food Facility Name
  Asian Taste Inc.
  2160 County Line Road
  Upper Moreland
  Dong Ping Ni
 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 N/O Hands clean & properly washed    
7 N/O 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 IN Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 IN 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 IN 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 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 IN Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/O Pasteurized foods used; prohibited foods not offered    
25 N/O Food additives: approved & properly used    
26 OUT Toxic substances properly identified, stored & used X X
Conformance with Approved Procedure
27 IN 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 IN 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 IN 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 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 X
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 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 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   X
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
DISINFECTANT/SANITIZER:  Heat:   Chemical: Cl  CFSM Name: Dong Ping Ni  Exp. Date: 3/31/2014
Item/Location Temp Item/Location Temp Item/Location Temp
Walk in Cooler 40 ° F Walk in Freezer 20 ° F Domestic Freezer 30 ° F
Domestic Cooler 30 ° F Food Prep Cooler-Raw Chicken 39 ° F Sushi Display Cooler 34 ° F
Sushi Under Counter Cooler 38 ° F Steam Station- Soup 171 ° F Chest Freezer 8 ° F
Food Prep Cooler 42 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8.- (R) Hand washing signs lacking at all hand wash stations in women's restroom.
  26.-(R) Box with straws and chop sticks located in box as stored medicine.- COS
  33.- Facility unthawing meat in container of stagnant water.- COS- Replaced with method of running water
  37.- Food stored in colanders without being stored within a sealed solid bowl or container in walk in cooler.
  39.- Wet rag hanging off of handle of oven.-COS
  41.- (R) Ice scoop stored on top of ice machine.- COS
  45.- (R) Rusty shelving located inside of walk in freezer and on dry storage shelving next to walk in cooler.
  45.- Interior of microwave with debris splatter on top of unit.
  45.- (R) Minimum 6" splash guard lacking on hand sink in backroom next to mop sink in cook's line.
  49.- Faucet running when unit is turned on at three basin sink and faucet loose on 2 basin prep sink tighten.
  45.- Shelf liner with debris and crumb build up.- COS
  53.- Cardboard located on floor in backroom cook's line.- Remove
  54.- (R) Hole in screen in backdoor.
  54.-(R) Heavy grease build up located in filters of exhaust system above the wok, grill and fryers. Owner is scheduled for company to correct this issue this month.
  Note: Facility food prep cooler was reading 50 Degrees F during the beginning of inspection. Due to facility EHS decided allow unit to reach temp if
  it was still working. By the end of inspection unit went down to 42 Degrees F.
  Person in Charge: Dong Ping Ni
Inspector (Signature):  Lamar Smith             Please see original copy for PIC signature
    Date: 9/12/2013

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