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:    8/12/2014
Risk Violations Count:    3 License Number:    CC 295
Arrival Time:    1:45:00 PM Expiration date:    11/30/2016
Departure Time:    3:00:00 PM Facility Closure:    
 Food Facility Name
  Assi Plaza P. A. Inc.
  1222 Welsh Road
  Syng Man Rhee
 Purpose of Inspection
 Re-inspection on or after


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 IN 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/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 N/O Food separated & protected    
14 OUT Food-contact surfaces: cleaned & sanitized   X
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 IN Proper cold holding temperature    
21 OUT Proper date marking & disposition X X
22 OUT Time as a public health control; procedures & record X X
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    
25 N/O Food additives: approved & properly used    
26 N/O 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 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/O 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 OUT Approved thawing methods used   X
34 OUT Thermometer provided & accurate   X
35 N/O Food properly labeled; original container    
Prevention of Food Contamination
36 N/O Insects, rodents & animals not present; no unauthorized persons    
37 OUT Contamination prevented during food preparation, storage & display X X
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 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used   X
46 N/O 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 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   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: Cl  CFSM Name: Bong Hee Guhm  Exp. Date: 12/31/2014
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in refrig. 40 ° F Chicken/walk-in refrig. 40 ° F Prepared foods walk-in refrig. 41 ° F
Meat display cooler 42 ° F Sushi & sashimi retail cooler 41 ° F Tuna at retail cooler 39 ° F
Seafood walk-in refrig. 40 ° F Retail display cooler 42 ° F Retail display freezer 0 ° F
Hot holding n/a ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  14- (R) Mold-like growth on splash guard of ice machine in back area.
  21/22- (R) Several prepared food items (e.g. fried fish, tofu, noodles) stored at room temperature lacking the proper date/time
  markings in retail area. Manager stated that food items were prepared today at 12:00 pm and some packages displayed
  sell by dates beyond today's date (08/12/14).
  Facility instructed on proper date/time marking and time as a public health control.
  Unsold food items must be discarded 4 hours after the package time.
  Facility relabeled all prepared food items at time of inspection. COS
  33- (R) Facility thawing hen chickens in stagnant water.
  34- (R) Lacking accurate ambient thermometers in several refrigeration units throughout facility.
  37- (R) Cut and partially skinned raw fish lacking lids in seafood walk-in cooler.
  37- (2xR) Facility washing produce in 3-compartment sink in prep room. COS
  45- (R) Cardboard on floor in front of several display cooler units.
  47- (R) Dust and/or debris build-up on fan guards in several walk-in coolers. Fan guard missing in produce walk-in cooler .
  53- (R) Several water stained ceiling tiles in retail area.
  53- (R) Missing ceiling tiles in mop sink area.
  53- (R) Wall tiles damaged/missing next to meat display case and door to back room.
  54- (R) Light shields and/or end caps missing for fluorescent lights in large produce walk-in in back of store.
  Facility failed to correct several violations noted on routine inspection on 07/17/14. Repeated violations may lead to legal actions.
  When facility is scheduled for an administrative conference and a second reinspection, facility must submit
  $305.00 to MCHD for each additional re-inspection.
  Person in Charge: Chris Choi
Inspector (Signature):  Yessika Mashinski             Please see original copy for PIC signature
    Date: 8/12/2014

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