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:    9 Date of Inspection:    1/17/2014
Risk Violations Count:    2 License Number:    A18177
Arrival Time:    2:15:00 PM Expiration date:    9/30/2016
Departure Time:    3:10:00 PM Facility Closure:    
 Food Facility Name
  88 Café & Pub
  219 E. Main Street
  Quu Zhang
 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 OUT Adequate handwashing facilities supplied & accessible X  
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/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 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 N/A Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/A Pasteurized foods used; prohibited foods not offered    
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 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 OUT 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    
43 OUT Single-use & single-service articles: properly stored & used    
44 N/O 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 IN 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  CFSM Name: Qun Zhang  Exp. Date: 3/31/2014
Item/Location Temp Item/Location Temp Item/Location Temp
walkin refrig 36 ° F Bain marie 36 ° F frigidaire 0 ° F
true 24 ° F 2 door beverage 38 ° F 3 door beverage 36 ° F
mistic 30 ° F hot temp na ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  45 - back room use for food storage at time of inspection. Approval was not given to use food storage. Remove all
  food item. Back room is for Beer and Drinks storage only. - corrected
  If facility is found using back room for food storage legal action will occur
  08 - lacking handwashing signage @ hand sink chapter 4-179e
  35 - open original bags of bread crumbs, rice, tempura batter mix -move to secondary food grade container with tight fitting lid
  37 - a container without handles being used to dispense dry food products (spices, rice, flour, sugar,starch, bread crumbs, etc)
  37 - facility reusing containers - explained once a container is used the container can not be reused; its must be discarded
  37 - Food handlers with no hair restraint
  39 - provide bucket of sanitizing solution
  39 - wiping clothes on counter top and or table. Store in sanitize solution when not in immediate use
  42 - mop not hanging or inverted to dry - corrected
  8 - lacking paper towel at both hand sink - corrected
  45 - paper towel holder at food prep sink - remove immediately - corrected
  34 - lacking accurate and/or visible thermometers in chest freezers
  37 & 42 - scoop handle in food product (starch bin)
  37 - bin of raw chicken sitting on top of eggs -corrected
  45 - food prep sink unclean
  37 - food & non food items mix together on the same shelve at the counter near kitchen
  37 - tools storage with food items in back room
  35 - open original can in walkin (ketchup, cheese, condense milk) -move to secondary food grade container with tight fitting lid
  4 - jacket on dishes on shelf under counter
  43 - single service food containers stored on the floor-must be @ least 6" off the floor
  37 - food storage in grocery bags -move to secondary food grade bags or containers with tight fitting lid
  re-inspection on or after 1-31-14
  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: Qun Zhang
Inspector (Signature):  Kelly Small             Please see original copy for PIC signature
    Date: 1/17/2014

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