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:    13 Date of Inspection:    10/11/2013
Risk Violations Count:    4 License Number:    CC 295
Arrival Time:    10:25:00 AM Expiration date:    11/30/2016
Departure Time:    1:10:00 PM Facility Closure:    
 Food Facility Name
  Assi Plaza P. A. Inc.
 Address
  1222 Welsh Road
 Municipality
  Montgomery
 Owner
  Syng Man Rhee
 Telephone
  215-631-9400
 Purpose of Inspection
  Routine
 Re-inspection on or after
  

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 OUT Adequate handwashing facilities supplied & accessible X X
Approved Source
9 IN Food obtained from approved source    
10 N/O Food received at proper temperature    
11 OUT Food in good condition, safe, & unadulterated X  
12 OUT Required records available: shellstock tags, parasite destruction X  
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 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 OUT Time as a public health control; procedures & record X X
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    
Chemical
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
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 OUT Proper cooling methods used; adequate equipment for temperature control X  
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 IN 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    
43 OUT Single-use & single-service articles: properly stored & used X X
44 OUT Gloves used properly X  
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 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 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: Bong Hee Guhm  Exp. Date: 12/31/2014
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
tofu 56 ° F prep un it 48 ° F greens in prep unit 34 ° F
2 door reach in 8 ° F hot holding n/a ° F walk in refrig 40 ° F
walk in refrig 38 ° F walk in freezer -20 ° F walk in refrig 38 ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8. Lacking single use hand towels at produce prep hand wash station and soap at produce prep and tofu prep area hand wash. COS
  8. Facility observed preparing food items at sautee station and flat top griddle in meat/seafood retail area. Facility may not
  have sampling or cooking demos with out a hand wash station. Facility removed all cooking equipment from retail area. COS
  8. R- Container and utensils blocking hand wash sink in prepared food kitchen. COS
  11. Whole tomatoes stored in ware house area observed with mold like growth. Facility removed from inventory and discarded.COS
  12. Clam shellfish tag not kept with clams kept in walk in refrigerator. Facility produced tag. COS
  22. R-Dessert rice product and tofu product observed with internal temperature greater than 41 degrees F lacking proper time and
  temperature log. Tag on container stated prepared 10-10-13. Facility voluntarily discarded 2 packages rice cake product and 8 packages of tofu. COS
  31. Frozen salmon stored in cooler unit lacking ice for refrigeration in front retail area. COS
  36. Dead Roach like insects observed on glue trap in back retail dry storage 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. Facility washing fresh produce in ware wash sink in produce prep area. COS
  Raw fish items stored in containers with holes and lacking lid seafood walk in freezer.
  Food items stored at ware wash sink prepared foods area. COS
  42. Utensils stored in stagnant water at tofu area.
  43. 2xR- Scoop lacking handle stored in bulk dry goods through out facility. COS
  44. Employee in meat room reusing single use gloves. COS
  45. Ice build up in retail reach down freezer in produce area and prepared food area.
  Raw exposed wood used for storage in tofu area.
  Carpet material lining the floor through out prepared food area.
  Rust like build up on shelving in prepared food walk in refrigerator.
  at/fish Walk in freezer in back area with ice build up at door area.
  42. Pans stored under small prep table in prepared kitchen area observed being splashed with water during fish prep.
  49. Lacking splash guard between prep sink and hand wash sink in tofu area.
  53. Grocery walk in freezer door damaged.
       
  Person in Charge: Jung Yang
Inspector (Signature):  Tim Moeller             Please see original copy for PIC signature
    Date: 10/11/2013

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