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:    9/30/2013
Risk Violations Count:    1 License Number:    A 1146
Arrival Time:    1:56:00 PM Expiration date:    3/31/2017
Departure Time:    3:00:00 PM Facility Closure:    
 Food Facility Name
  August Moon Restaurant
 Address
  300 E Main Street
 Municipality
  Norristown
 Owner
  MYONG JA RYU
 Telephone
  610-277-4008
 Purpose of Inspection
  Routine
 Re-inspection on or after
  10/14/2013

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 IN Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
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 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 IN 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 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
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 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 OUT Wiping cloths: properly used & stored    
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 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 IN Warewashing facilities: installed, maintained, & used; test strips    
47 OUT Non-food contact surfaces clean    
Physical Facilities
48 OUT 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 OUT Adequate ventilation & lighting; designated areas used    
  
 
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
 
DISINFECTANT/SANITIZER:  Heat: Y  Chemical: Cl - QAT  CFSM Name: Yong Ryu  Exp. Date: 3/31/2018
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
bar refrig 38 ° F sushi refrig 38 ° F ice cream freezer 2 ° F
Bain Marie 56 ° F Bain Marie 60 ° F coca cola 42 ° F
banquet coca cola 24 ° F walkin refrig 40 ° F Beverage Air Freezer -6 ° F
sushi display case 40 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  42 - mop not hanging or inverted to dry - repeat
  45 - lacking stoppers at bar 3 bay sink
  53 - both banquet restroom s - stained ceiling tiles -repeat
  53 - both banquet restroom exhaust fan covers with dust buildup - repeat
  53 - hole in wall - door leading to banquet hall
  35 - label all secondary containers in beverage air - white cups
  39 - wiping clothes on counter top and or table. Store in sanitize solution when not in immediate use
  53 - floor unclean under fryer
  47 - both shelves over stoves in kitchen unclean - grease
  45 - ice buildup in back of bain marie cookline
  14 - splash guard in ice machine unclean in basement- repeat
  54 - missing light shield or shatter proof bulb in basement & 3 bay sink/non use kitchen room
  35 - open original bags in basement (flour, brown rice) -move to secondary food grade container with tight fitting lid
  53 - floor unclean under 3 bay sink off of kitchen
  37 - lacking divider btw drinking ice and soda line in ice bin at front bar
  48 - lacking cold water at last hand sink in banquet lady restroom
  34 - lacking accurate and/or visible thermometers in bain maries
  re-inspection on or after 10-14-13
  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
  Note temp food items in both bain marie all food items temperature below 43 degrees
  check thermometers at end of inspection still over 50 degrees (52 & 56)
  note basement restroom not in use, all freezers in basement locked at time od inspection
       
  Person in Charge: April
Inspector (Signature):  Kelly Small              Please see original copy for PIC signature
    Date: 9/30/2013

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