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:    11/25/2013
Risk Violations Count:    5 License Number:    C17257
Arrival Time:    10:45:00 AM Expiration date:    9/30/2016
Departure Time:    12:45:00 PM Facility Closure:    
 Food Facility Name
  Apka Bazar
  1150 Bethlehem Pike
  Hatfield Twp.
  Dilipsinh Gohil
 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 OUT Certification by accredited program, compliance with Code, or correct responses   X
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    
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    
12 N/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 IN Food-contact surfaces: cleaned & sanitized    
15 N/O 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 OUT Proper cold holding temperature    
21 OUT Proper date marking & disposition    
22 N/O Time as a public health control; procedures & record    
Consumer Advisory
23 N/O 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/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 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/O 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 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 N/O Personal cleanliness    
39 N/O 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 IN Utensils, equipment & linens: properly stored, dried & handled    
43 N/O 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 OUT 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 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: see #1  Exp. Date: 
Item/Location Temp Item/Location Temp Item/Location Temp
open retail initial 55 ° F open retail post adjustment 38 ° F walk in cooler 60 ° F
retail bread area 48 ° F retail milk area 42 ° F yogurt walk in cooler 58 ° F
batter 42 ° F cocconut burfi 48 ° F back area walk in cooler 38 ° F
retail reach in freezer  ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1) facility lacks CFSM. (R) - Facility granted until March 30, 2014 to obtain CFSM.
  Facility MCHD license not for public view. COS
  8) soiled interior of facility hand wash sink adjacent to 3 basin sink. COS
  soiled mop head stored above hand wash sink adjacent to 3 basin sink. COS
  11/20) food items observed above an approved cold holding temperature. COS
  the following items were voluntarily discarded 6 x individual packaged sliced melons (50F) at retail display case.
  90 x 5lb yogurt containers stored in walk in cooler (58F), 64 x 2lb containers yogurt in walk in cooler, 420oz of sliced cheese at walk in cooler, 72x14oz cheese at walk in cooler.
  Facility stated it un-necessary to record temperature of all items observed in 60 degree F walk in cooler, presuming all would be at or above 58 degrees F
  22) facility lacked date markings for sliced/prepared melons observed at retail display case. COS
  31) multiple units observed above an approved cold holding temperature - multiple door retail reach in cooler / walk in cooler adjacent to exit door / open retail cooler
  Facility adjusted thermostat for open retail reach in cooler which was able to maintain approved cold holding temperature.
  multiple door reach in cooler along wall adjacent to entrance of facility - facility stated unit may be in defrost - other sections of unit observed within an approved cold holding temperature.
  walk in cooler adjacent to facility exit - facility has voluntarily taken unit out of service until approval is granted by MCHD.
  Fax work order to MCHD stating units new cold holding temperature prior to placing back into service. 215 784 5524 attn Gregory Mininger
  Facility is permitted to store non-perishable food items within unit - however, observation of pershable food items in unit prior to MCHD granted permission will result in legal action.
  35) adequate labels lacking for prepared sliced and repackaged melons at open retail display cooler.
  37) retail food items stored on floors throughout facility.
  46) facility lacks sanitizer test strips for bleach product.
  facility using three basin sink as mop sink at ware washing area. COS - facility wash/rinsed/sanitized 3 basin sink and were instructed on proper use of 3 basin / mop sinks.
  47) food spillage observed on floors of multiple locations of back prep areas.
  Person in Charge: Dilipsinh Gohin
Inspector (Signature):  Gregory Mininger             Please see original copy for PIC signature
    Date: 11/25/2013

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