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:    6 Date of Inspection:    5/19/2014
Risk Violations Count:    3 License Number:    CC 295
Arrival Time:    11:15:00 AM Expiration date:    11/30/2016
Departure Time:    3:00:00 PM Facility Closure:    voluntary
 Food Facility Name
  Assi Plaza P. A. Inc.
 Address
  1222 Welsh Road
 Municipality
  Montgomery
 Owner
  Syng Man Rhee
 Telephone
  215-631-9400
 Purpose of Inspection
  Fire
 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 N/O Management awareness; policy present    
3 N/O Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 N/O Proper eating, tasting, drinking, or tobacco use    
5 N/O No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 N/O Hands clean & properly washed    
7 N/O No bare hand contact with RTE foods or approved alternate method properly followed    
8 OUT Adequate handwashing facilities supplied & accessible    
Approved Source
9 N/O Food obtained from approved source    
10 N/O Food received at proper temperature    
11 N/O Food in good condition, safe, & unadulterated    
12 N/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 N/O Food separated & protected    
14 OUT 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 N/O 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/O Pasteurized foods used; prohibited foods not offered    
Chemical
25 N/O Food additives: approved & properly used    
26 N/O 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 N/O Water & ice from approved source    
30 N/A Variance obtained for specialized processing methods    
Food Temperature Control
31 N/O 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 N/O Thermometer provided & accurate    
35 N/O Food properly labeled; original container    
Prevention of Food Contamination
36 N/O Insects, rodents & animals not present; no unauthorized persons    
37 N/O 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 N/O In-use utensils: properly stored    
42 N/O 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 N/O Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 N/O Warewashing facilities: installed, maintained, & used; test strips    
47 OUT Non-food contact surfaces clean    
Physical Facilities
48 OUT Hot & cold water available; adequate pressure    
49 N/O Plumbing installed; proper backflow devices    
50 N/O Sewage & waste water properly disposed    
51 N/O Toilet facilities: properly constructed, supplied, & cleaned    
52 N/O Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean    
54 N/O 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:   Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in refrig. 42 ° F Walk-in freezer 20 ° F  ° F
 ° F  ° 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.
  Inspection conducted due to fire occurred approximately at 22:00 on 05/18/14 in front part of Assi Plaza building complex.
  Facility lost power and gas supply when fire occurred.
  ServPro company is currently assessing fire damage impact and will be responsible of discarding food items
  affected by soot and smoke in the establishment.
  ServPro Project Coordinator, Justin Isabell, other ServPro employees, EFS Supervisor, Andrea Sipple,
  and EHS, Yessika Mashinski, walked throughout facility and assessed all the food items that need to be discarded.
  The following was observed during inspection:
  - Facility lacking hot water.
  - Most of the refrigeration units holding inadequate ambient temperature (above 41 degrees F)
  - Residual soot observed on surface of several food items in retail area and back storage area.
  - Damaged and missing ceiling tiles in retail area.
  - Items in walk-in freezers were observed frozen, if items begin to thaw then they will need to be disposed.
  Licensee is instructed to do the following:
  - ServPro must provide MCHD with detailed inventory of all discarded food items.
  - All soft packaged products in retail area will need to be disposed. (e.g. crackers, rice, sugar)
  - Can goods, glass/plastic bottles/jars products will need to be cleaned and sanitize.
  - All potentially hazardous food items in reach-in refrigerators, walk-in refrigerators, retail reach-in freezers,
   retail display refrigeration units will need to be discarded.
  - All soft packaged retail items contaminated by soot and smoke will need to be discarded.
  - Lobster and fish tank must be discarded, emptied and clean.
   Facility can not restore tank until permission is granted by MCHD.
  - All whole vegetables and fruits will need to be discarded.
  - All whole vegetables and fruits will need to be discarded.
  Facility must clean and sanitize all surfaces and affected areas after hot water is restored.
  Facility must clean and sanitize all surfaces and affected areas after hot water is restored.
  Once all of the above directives are meet, facility must contact MCHD to schedule an opening inspection.
  Once all of the above directives are meet, facility must contact MCHD to schedule an opening inspection.
  Facility may not open and operate until granted written permission from MCHD.
  Facility may not open and operate until granted written permission from MCHD.
       
  Person in Charge: Phillip Ahn
Inspector (Signature):  Yessika Mashinski             Please see original copy for PIC signature
    Date: 5/19/2014

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