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:    16 Date of Inspection:    2/19/2014
Risk Violations Count:    5 License Number:    A17651
Arrival Time:    12:00:00 PM Expiration date:    2/28/2017
Departure Time:    1:00:00 PM Facility Closure:    
 Food Facility Name
  Bamboo
 Address
  46 E. Germantown Pike
 Municipality
  East Norriton
 Owner
  Ronghui Ding/Bei Ou/Lixia Tian
 Telephone
  610-277-8190
 Purpose of Inspection
  Routine
 Re-inspection on or after
  3/5/2014

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 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 OUT Proper eating, tasting, drinking, or tobacco use X  
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/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected X  
14 OUT 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 IN 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/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 IN Proper cooling methods used; adequate equipment for temperature control    
32 N/O Plant food properly cooked for hot holding    
33 OUT Approved thawing methods used X  
34 OUT 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 OUT Wiping cloths: properly used & stored   X
40 N/O Washing fruit & vegetables    
 
Compliance Status COS R
Proper Use of Utensils
41 OUT In-use utensils: properly stored X X
42 IN Utensils, equipment & linens: properly stored, dried & handled    
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 OUT Warewashing facilities: installed, maintained, & used; test strips    
47 OUT Non-food contact surfaces clean   X
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 OUT Plumbing installed; proper backflow devices   X
50 IN Sewage & waste water properly disposed    
51 OUT 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  CFSM Name:   Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
walk-in refrig 38 ° F walk-in freezer -8 ° F refrig 34 ° F
refrig 36 ° F refrig 34 ° F  ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  *facility must correct and maintain all noted violations
  1 facility lacking MCHD CFSM certificate(repeat). facility has 5 business days to submit reciprocity application
  4 employee eating in kitchen(corrected)
  8 hand wash sink lacking soap/paper towels(corrected)
  13 raw fish stored above tofu walk-in refrig.(2xrepeat)(corrected)
  14 cutting board on bain marie deep grooves/discoloration
  33 thawing chicken in stagnant water(corrected)
  34 thermometer lacking in Gibson freezer
  36 mouse-like droppings in dry storage area(facility has 10 business days to submit current pest control report fax 610-278-5167)
  37 food stored on floors walk-in refrig and walk-in freezer
  37 storing foods in collander/strainers. must use secondary food grade containers
  37 storing foods in grocery bags. must use secondary food grade containers
  37 use of plastic bowls to scoop dry food items(repeat). use proper scoops with handles
  39 wet wiping cloths stored on counters(2xrepeat) place in bucket of sanitizing solution when not in use
  53 unapproved ceiling tiles in waitress station
  51 men's restroom lacking hand wash sign
  49 air gap lacking at food prep sink(2xrepeat)
  53 floors unclean in kitchen and dry storage area under large equip.
  47 filters above cookline equip. unclean(repeat)
  46 hand soap and paper towels dispenser stored at 3 bay sink
  -3 bay sink must only be used to wash/rinse/sanitize equip. and utensils
  45 frost build-up in Gibson freezer
  41 knife stored between equip.(repeat)(corrected)
  49 slow drain at kitchen hand wash sink
  47 fan guard in walk-in refrig unclean
  47 most cold units door gaskets torn/unclean
  When facility is scheduled for an administrative conference and a second reinspection, facility must submit $305.00 to MCHD for each additional reinspection.
  re-inspection will occur on or after March 5,2014
       
  Person in Charge: 
Inspector (Signature):  Anita Weil             Please see original copy for PIC signature
    Date: 2/19/2014

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