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:    8 Date of Inspection:    9/27/2013
Risk Violations Count:    1 License Number:    A13348
Arrival Time:    2:05:00 PM Expiration date:    9/30/2016
Departure Time:    2:50:00 PM Facility Closure:    
 Food Facility Name
  Super Wok
 Address
  778 E. Johnson Highway
 Municipality
  Norristown
 Owner
  Quinhong Zheng
 Telephone
  610-275-0888
 Purpose of Inspection
  Routine
 Re-inspection on or after
  3/11/2013

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 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  
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 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/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/A Pasteurized foods used; prohibited foods not offered    
Chemical
25 N/A 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
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 OUT Proper cooling methods used; adequate equipment for temperature control    
32 N/O Plant food properly cooked for hot holding    
33 IN 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 X
38 IN Personal cleanliness    
39 OUT Wiping cloths: properly used & stored X 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 N/O Gloves used properly    
Utensils, Equipment and Vending
45 IN 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 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   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: Qin Hong Zheng  Exp. Date: 6/30/2013
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
M3 Freezer 2 ° F Walkin Refrig 40 ° F Bain Marie 38 ° F
2 door refrig 38 ° F chicken both 196 ° F wonton 201 ° F
red sauce 174 ° F chest freezer -2 ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  53 - ceiling tile in restroom damage -repeat
  53 - ceiling exhaust vent cover with dust buildup in restroom
  13 - individual depensing utensils not in use at bain marie - corrected
  42 - mop not hanging or inverted to dry - repeat
  37 - food uncovered in 2 door refrig & walkin -corrected-repeat
  37 - frozen noodles storage in non food grade container - oil boxes in clear top chest freezer
  37 - plastic containers without handles being used to dispense dry food products - corrected
  47 - bottom shelf of both prep table unclean
  47 - side of M3 freezer unclean
  53 - wall above hot water heat with food splatters
  13 - raw chicken stored over string beans (ready to eat food items) in walkin - Corected
  47 - fan guards in walkin refrig with dust buildup -repeat
  36 - back screen door with light gap at bottom
  36 - door propped open upon arrival - keep close at all times
  39 - wiping clothes on counter top and or table. Store in sanitize solution when not in immediate use-2xrepeat-corrected
  31 - multiple containers of food out on counter top - place in smaller containers, place refrig to cool down fried rice 114,ckn 131
  47 - outside of sugar and starch container next to walkin with food splatter
  34 - lacking accurate and/or visible thermometers in cold units
  13 - raw chicken stored over string beans (ready to eat food items) in walkin - Corected
  53 - wall above hot water heat with food splatters
  Correct and maintain all noted violations
  re-inspection on or after 3-11-13
  When facility is scheduled for an administrative conference and /or a second reinspection,
  Facility must submit $305.00 check or money order to MCHD prior to each additional re-inspection
       
  Person in Charge: Kevin
Inspector (Signature):  Kelly Small              Please see original copy for PIC signature
    Date: 9/27/2013

Previous Page     To zoom in or out on a Web page: Press CTRL + PLUS SIGN (+) to zoom in, or CTRL + HYPHEN (-) to zoom out