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:    2/26/2014
Risk Violations Count:    3 License Number:    B14631
Arrival Time:    11:50:00 AM Expiration date:    2/28/2017
Departure Time:    1:25:00 PM Facility Closure:    
 Food Facility Name
  88 No. 1 Chinese Kitchen
 Address
  32 W. Main Street
 Municipality
  Norristown
 Owner
  Jun Zhen Zhang
 Telephone
  610-278-6711
 Purpose of Inspection
  Routine
 Re-inspection on or after
  3/12/2014

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 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 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 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 N/A Required records available: shellstock tags, parasite destruction    
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 IN Proper hot holding temperature    
20 OUT Proper cold holding temperature X  
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/O Pasteurized foods used; prohibited foods not offered    
Chemical
25 N/O Food additives: approved & properly used    
26 OUT Toxic substances properly identified, stored & used X  
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/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 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 X 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    
42 OUT Utensils, equipment & linens: properly stored, dried & handled    
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   X
46 IN 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 OUT 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 OUT 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: Jun Zhen Zhang  Exp. Date: 3/31/2014
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
chicken 54 ° F rice 52 ° F reach down freezer 0 ° F
reach down freezer 4 ° F prep unit 30 ° F walk in refrig 36 ° F
1 door reach in 40 ° F soup 186 ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  4. Tobacco ash in hand sink in employee toilet room. COS
  20. Cooked chicken and cooked rice stored at cook line with internal temperature greater than 41 degrees F.
  Facility voluntarily discarded 5 lbs chicken and 10 lbs rice. COS
  26. Vitamins stored on prep table next to prep unit. COS
  35. Open cans of sauce through out facility stored in original container.
   Bulk dry goods stored in back area of kitchen lacking common ingredient label.
  37. Employee beverage stored at steam table lacking lid and straw. COS
   2xR- Food containers in walk in refrigerator and outside of walk in refrigerator stored directly on the floor.
   Raw Chicken wings and raw shrimp stored in basin at ware wash 3 compartment sink. Facility may only do food prep at prep sink. COS
   Prep sink blocked by prep table and drying non reusable bags. COS
   Food items covered with non reusable bags in walk in refrigerator.
   Food items through out refrigeration uncovered and stored in colander like containers.
   Scoop lacking handle stored in bulk dry goods and food items through out facility.
   1 gallon container cut in half used as a scoop in rice container. COS
  39. Wet wiping cloth stored outside of sanitation solution at reach down freezer in kitchen area. COS
   Absorbent sponge stored at ware wash sink.
  45. Raw exposed wood stored at ware wash sink.
   Card board box being reused as a container in walk in refrigerator with mold like growth.
   2xR- Rust like build up on shelving units through out walk in refrigerator.
  50. Unclean stagnant water stored in mop bucket in mop sink.
  41. Wet mop head stored in mop bucket.
  47. Outside of bulk dry good containers through out facility unclean
  53. Walk in refrigerator floor with rust like build up through out.
  42. Utensils stored in stagnant water at rice cooker area.
  54. Exhaust hood vent covers unclean. MCHD with contact Norristown fire marshal.
  Facility has been scheduled for a re-inspection on or after 3-12-14
  When facility is scheduled for an administrative conference and a second re-inspection, facility must submit $305.00 to MCHD for each additional re-inspection.
  Correct and maintain all violations.
       
  Person in Charge: Jun Zhen Zhang
Inspector (Signature):  Tim Moeller             Please see original copy for PIC signature
    Date: 2/26/2014

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