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:    9/16/2013
Risk Violations Count:    5 License Number:    B18181
Arrival Time:    11:25:00 AM Expiration date:    9/30/2016
Departure Time:    12:50:00 PM Facility Closure:    
 Food Facility Name
  China Max
  310 Montgomery Mall
  Xiu Ru Lin
 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 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 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  
14 OUT Food-contact surfaces: cleaned & sanitized X  
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/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    
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 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 N/O Approved thawing methods used    
34 IN Thermometer provided & accurate    
35 IN 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 X  
40 N/O Washing fruit & vegetables    
Compliance Status COS R
Proper Use of Utensils
41 IN In-use utensils: properly stored    
42 OUT Utensils, equipment & linens: properly stored, dried & handled X  
43 IN 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    
46 OUT 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 IN 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 & QAT  CFSM Name: Wei Lin  Exp. Date: 3/31/2018
Item/Location Temp Item/Location Temp Item/Location Temp
chicken at stove area 52 ° F chicken at prep unit 60 ° F walk in refrig 34 ° F
prep unit 40 ° F 2 door reach in 4 ° F chicken at buffet 124 ° F
chicken at buffet 118 ° F noodle at buffet 142 ° F egg roll 118 ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  4. Employee meal at prep sink area.
  13. Raw chicken, raw shrimp and raw fish stored in walk in refrigerater, raw beef stored in prep unit and raw chicken
  and beef stored in 2 door reach in freezer stored over RTE food items. COS
  14. Facility observed preparing raw chicken at prep table and did not sanitize prep table after prep was completed. COS
   Cutting board at prep unit and through out facility observed with discoloration and groves.
  36. Mouse like droppings observed under hand wash station and soda station in front area. Clean and sanitize area.
  Facility must have a licensed pest control company treat area within 10 business days. Fax treatment work order to Attn: Tim Moeller@ 610 278 5167
  37. Food debris observed in hand wash sink at cook line and in mop sink.
  rsonal items (Key, hat and aprons) stored directly on top of can surfaces in back storage area. COS
   lacking handle stored directly in bulk dry good in back storage area.
  Food items uncovered throughout walk in refrigerator.
  oor open to back hallway at time of inspection.
  Food containers stored directly on the floor in stove range area. COS
  19. Hot food items held at steam table observed with internal temperature less than 135 degrees F. Facility reheated food items
  with in proper time and temperature requirements before end of inspection. COS
  20. Food items held in kitchen area observed with internal temperature greater than 41 degrees F. Facility
  voluntarily discarded 15 lbs of cooked chicken at time of inspection. COS
  39. Wet wiping cloth stored outside of sanitation solution through out facility. COS
  42. Soiled utensils stored with clean utensils hanging on the wall at ware wash sink area. COS
   Tong stored on oven door handle at cook line. COS
  45. Ice machine splash guard unclean.
  Torn door gasket on walk in refrigerator door.
  46. Quat sanitizer tablets stored at ware wash area damaged. Facility voluntarily discarded. Facility has chlorine sanitizer onsite.
  Facility lacking chemical test stripes for quat and chlorine sanitizer.
  air gap at prep sink. Facility has 3-16-14 to install.
  Facility has been scheduled for a re-inspection on or after 9-30-13
  When facility is scheduled for an administrative conference and a second re-inspection, facility must submit $305.00 to MCHD for each additional re-inspection.
  Person in Charge: Wei Lin
Inspector (Signature):  Tim Moeller             Please see original copy for PIC signature
    Date: 9/16/2013

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