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:    3/10/2014
Risk Violations Count:    4 License Number:    A13348
Arrival Time:    11:35:00 AM Expiration date:    9/30/2016
Departure Time:    12:30:00 PM Facility Closure:    
 Food Facility Name
  Super Wok
 Address
  778 E. Johnson Highway
 Municipality
  Norristown
 Owner
  Quinhong Zheng
 Telephone
  610-275-0888
 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  
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 OUT Required records available: shellstock tags, parasite destruction X  
Protection from Contamination
13 OUT Food separated & protected X X
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 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/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 OUT Insects, rodents & animals not present; no unauthorized persons X X
37 OUT Contamination prevented during food preparation, storage & display X 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 X X
43 OUT Single-use & single-service articles: properly stored & used    
44 IN Gloves used properly    
Utensils, Equipment and Vending
45 IN 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: Qinhong Zheng  Exp. Date: 6/30/2018
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
chicken 51 ° F pork 41 ° F reach down freezer -4 ° F
2 door reach in 1 ° F 2 door reach in 36 ° F 2 door reach in 38 ° F
soup 180 ° F prep unit 36 ° F  ° 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 hand wash station at cook line. COS
  12. 12 pcs fresh large clams stored in walk in refrigerator lacking shellfish tag. Facility voluntarily discarded. COS
  13. R- Raw chicken stored over raw beef in walk in refrigerator. COS
  20. Cooked chicken with internal temperature greater 41 degrees F stored on prep table at cook line. Facility voluntarily discarded 6 lbs.
  35. Bulk dry goods in secondary container lacking common ingredient label.
  36. R- Back door propped. COS
  37. R- Plastic container used as a scoop in bulk dry goods. COS
   2xR- Food items uncovered through out refrigeration.
   Food containers stored directly on the floor in walk in refrigeration.
   Non food grade bags used to store food directly in reach down freezer.
   R- Food items stored directly in cardboard container in reach down freezer.
  42. 3xR- Wet mop head stored in mop sink. COS
  43. Single use takeout containers with food contact surface exposed. COS
       
  Person in Charge: Qinhong Zheng
Inspector (Signature):  Tim Moeller             Please see original copy for PIC signature
    Date: 3/10/2014

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