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:    7/17/2014
Risk Violations Count:    7 License Number:    CC 295
Arrival Time:    11:50:00 AM Expiration date:    11/30/2016
Departure Time:    2:15:00 PM Facility Closure:    
 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
  Routine
 Re-inspection on or after
  7/31/2014

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 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 X
Approved Source
9 IN Food obtained from approved source    
10 N/O Food received at proper temperature    
11 OUT Food in good condition, safe, & unadulterated X  
12 IN Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN 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 OUT Proper hot holding temperature X  
20 OUT Proper cold holding temperature X  
21 OUT Proper date marking & disposition    
22 OUT 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/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/O Variance obtained for specialized processing methods    
Food Temperature Control
31 OUT 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 IN Insects, rodents & animals not present; no unauthorized persons    
37 OUT Contamination prevented during food preparation, storage & display   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 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 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 IN 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 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 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: Y  Chemical: Cl - QAT  CFSM Name: Bong Hee Guhm  Exp. Date: 12/31/2014
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
prepared foods walk-in 50 ° F meat display cooler 50 ° F seafood walk-in cooler 52 ° F
sauce in walk-in 42 ° F meat in display cooler 47 ° F fish in walk-in cooler 46 ° F
sushi sashimi cooler 55 ° F retail freezer -2 ° F chicken wing 95 ° F
walk-in cooler 50 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8: Single use paper towels lacking at hand sink in produce prep area. (R)
  8: Facility observed packaging food items in seafood/tofu area. (R) Facility may not package food on the retail floor where no hand washing is
  available. Facility discontinued practice. COS.
  11: 1 can green Ai Yu jelly heavily dented. Facility voluntarily removed from retail shelf. COS.
  19: Prepared chicken wings observed at 95 degrees F. Facility voluntarily reheated for proper hot holding. COS.
  20+31: Food inside walk-in cooler temped at 45 degrees F. Thermometer read 50 degrees F. Facility has been monitoring temperature of unit.
  Facility contacted a refrigeration tech at time of inspection. Food items must be maintained at 41 degrees F or below or food must be relocated to
  another cooling unit for proper cold holding. Fax work order for repair to MCHD 215-784-5524 Attn: Jennifer.
  21+22: Several prepared food items stored at room temperature lack the proper date/time markings. Food items were prepared today and some
  packages displayed sell by dates beyond 7/17/14. This practice was also observed in the tofu area. Packaged tofu was on display for sale at room
  temperature. Facility instructed on proper date/time marking and time as a public health control. Facility began re-labeling all prepared food items at
  time of inspection. Prepared food items for sale at room temperature must display a sell by date that is the same as the package date. Label should
  also display a time of packaging. All food that is unsold, must be discarded 4 hours after the package time. If time is not to be used, prepared food
  items must be held either below 41 degrees F or above 135 degrees F.
  31: Sushi and Sashimi display case observed at 55 degrees F. Facility stated that items were put in unit at approximately 11 am. Facility relocated
  all items for proper cold holding. Seafood walk-in cooler observed at 52 degrees F. Fish inside temped at 46 degrees F. Facility voluntarily relocated
  all items to another walk-in for proper cold holding. Meat display cooler observed at 50 degrees F. Meat inside temped at 47 degrees F. Facility
  voluntarily relocated all meat to another cooling unit for proper cold holding. Facility may not use any of the above cooling units until units can
  maintain 41 degrees F or below and permission for use is granted by MCHD. Fax work order for repair to MCHD 215-784-5524 Attn: Jennifer Beagle.
  33: Facility thawing meat in stagnant water.
  34: Several digital display thermometers throughout facility display cooling units are not functioning.
  37: Cut and partially skinned raw fish lacking lids in seafood walk-in cooler.
       
  Person in Charge: Chris Choi
Inspector (Signature):  Jennifer Beagle             Please see original copy for PIC signature
    Date: 7/17/2014

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