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:    12 Date of Inspection:    6/26/2014
Risk Violations Count:    4 License Number:    B18187
Arrival Time:    10:10:00 AM Expiration date:    12/31/2016
Departure Time:    11:25:00 AM Facility Closure:    
 Food Facility Name
  Aziatisch By Manta (Ardmore Farmer Market)
 Address
  120 Coulter Avenue
 Municipality
  Lower Merion
 Owner
  Jimmy Lee
 Telephone
  610-649-8880
 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 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 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 N/O Proper hot holding temperature    
20 OUT Proper cold holding temperature X  
21 IN Proper date marking & disposition    
22 N/A Time as a public health control; procedures & record    
Consumer Advisory
23 N/O 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 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  
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 IN In-use utensils: properly stored    
42 IN 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 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    
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 IN Toilet facilities: properly constructed, supplied, & cleaned    
52 IN Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean   X
54 OUT Adequate ventilation & lighting; designated areas used   X
  
 
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
 
DISINFECTANT/SANITIZER:  Heat:   Chemical: QAT  CFSM Name: Jimmy Lee  Exp. Date: 9/30/2017
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Display Case 34 ° F reach-in cooler 34 ° F display case 34 ° F
hot holding na ° F reach-in cooler 41 ° 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.
  4:Employee beverage stored on shelf with food product. -COS
  8: Shelf with sponges attached to interior of hand sink and food product in hand sink drain.
   Hand sink is only for hand washing. -COS
  13: Raw shelled eggs stored over ready to eat foods in back prep room 2 door cooler. -COS
  35: Dry good secondary containers lacking labels.
  37: Food containers stored on floor in back prep area and front service area. -COS
  39: Wiping cloths stored on food prep surfaces in back prep room. -COS
  47: Frost build-up in reach-door cooler in back prep room.
  47: Grease build-up on hood filter above fryer and grill in back prep room. EHS contacted Fire Marshall at time of inspection.
  34: Visible accurate thermometer lacking in reach-down cooler in back prep room.
  46: Lacking test strips for sanitizer at 3 bay sink.
  49: Facility failed to install proper food prep sink by 6/17/14. Possible legal action. Inform MCHD when a proper
   food prep sink meeting MCHD Public Health Code is installed.
  49: 2 door cooler in back room drain hose draining into container of stagnant water. Proper plumbing required.
  53: Grease build-up on the floor under the fryer in back prep room. (R)
  54: Lacking light shield or shatter proof bulb in the first section of retail display case. (R)
  20: 1 pint of cut onions, 1 pint of cut tomatoes, 1 quart of cut cabbage, and 1 pint of sauce stored on shelf without
  proper refrigeration or ice bath; voluntarily discarded. Food items holding at temperature above 41 degrees.
       
  Person in Charge: Vatsana Soupon
Inspector (Signature):  Stephanie Morano             Please see original copy for PIC signature
    Date: 6/26/2014

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