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:    7/18/2014
Risk Violations Count:    4 License Number:    A14327
Arrival Time:    11:10:00 AM Expiration date:    8/31/2017
Departure Time:    1:40:00 PM Facility Closure:    
 Food Facility Name
  AJ's Diner
 Address
  8152 Ogontz Avenue
 Municipality
  Cheltenham
 Owner
  Bok N. Choi - Mi Choi
 Telephone
  215-886-0009
 Purpose of Inspection
  Routine-Complaint
 Re-inspection on or after
  8/1/2014

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 N/O 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 N/O Hands clean & properly washed    
7 OUT 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 OUT 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 N/O 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 IN 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    
21 IN Proper date marking & disposition    
22 N/O 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/O 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 OUT 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   X
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 N/O Wiping cloths: properly used & stored    
40 N/O Washing fruit & vegetables    
 
Compliance Status COS R
Proper Use of Utensils
41 OUT 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 OUT Gloves used properly    
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used   X
46 OUT Warewashing facilities: installed, maintained, & used; test strips    
47 N/O 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 OUT Toilet facilities: properly constructed, supplied, & cleaned   X
52 IN Garbage & refuse properly disposed; facilities maintained    
53 IN 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: QAT  CFSM Name: Mi Choi  Exp. Date: 9/30/2018
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk in Cooler 40 ° F Food Prep Cooler Bain marie 50 ° F Food Prep Cooler-Raw sausage 53 ° F
Onions 54 ° F Ham- 53 ° F Chest Freezer 0 ° F
Chest Freezer 20 ° F Hot Holding  ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  7 & 44.- Employee touching ready to eat bacon with bare hands. Use gloves or tongs.
  8.- Utensils stored inside of backroom hand sink.- COS
  11, 20, & 31.- Bain marie food prep cooling unit temping at 51 degrees F. The following items were voluntarily discarded 3 small packs of assorted cheeses,
  1 container of mayo, one container of cooked sausage, one container of minced sliced onions, sliced tomatoes, cooked turkey bacon, container of tartar sauce,
  ham, scrabble, cartoon of eggs, and container of eggs yolk. Facility cannot store any foods in the bottom portion of food prep bain marie, however,
  facility can refill top portion of unit with new fresh product that is submerged in an ice bath. Change ice every 4 hours. Facility must have unit repaired immediately
  by a professional stating repairs and that the unit is 41 degree F or below. Fax or /E mail to attention Lamar Smith 215-784-5524 or e-mail Lsmith@montcopa.org
  35.- (2R) Open bag of grits stored below prep table next to food prep cooler.- Open can of corn beef hash in walk in cooler.- COS
  37.- (2R) Uncovered foods located in walk in cooler.- (R) Food handlers lacking hair restraints
  41.- (R) Grill cleaners stored on cardboard next to grill
  -Scoop handle stored inside of small potatoes.
  45.- (R) Interior of food prep cooler with heavy food debris build up
  -(R) Rusty shelving located inside of walk in cooler.
  -Lid damage located on backroom chest freezer
  46.- (R) Duct tape located on cold water faucet of 3 basin sink.
  40 & 54.- Vents from exhaust system being cleaned and soaked inside of food prep cooler during operation hours.- COS
  When facility is scheduled for an administrative conference and a second reinspection, facility must submit $133.00 to MCHD for each additional reinspection.
  Correct and maintain all violations.
  Re-inspection scheduled for on or after 08/01/2014. Reason for inspection illness related complaint.
       
  Person in Charge: Mi Choi
Inspector (Signature):  Lamar Smith             Please see original copy for PIC signature
    Date: 7/18/2014

Previous Page     To zoom in or out on a Web page: Press CTRL + PLUS SIGN (+) to zoom in, or CTRL + HYPHEN (-) to zoom out