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:    9/8/2014
Risk Violations Count:    2 License Number:    A 321
Arrival Time:    12:00:00 PM Expiration date:    1/31/2017
Departure Time:    12:50:00 PM Facility Closure:    
 Food Facility Name
  Abacus Restaurant
  1551 Valley Forge Road
  Upper Gwynedd
  Shou Chen, Joe Chen, Chun Wu
 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 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  
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 IN Food separated & protected    
14 IN 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 IN Proper hot holding temperature    
20 OUT Proper cold holding temperature X  
21 IN Proper date marking & disposition    
22 N/O 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    
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 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 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 OUT In-use utensils: properly stored X X
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 X X
46 IN 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 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   X
54 IN Adequate ventilation & lighting; designated areas used    
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
DISINFECTANT/SANITIZER:  Heat:   Chemical: Cl  CFSM Name: Joe Chen  Exp. Date: 6/30/2017
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in freezer 10 ° F Walk-in refrig. 41 ° F Prep cooler 44 ° F
Chicken/prep cooler 44 ° F Shrimp/prep cooler 38 ° F Prep cooler 41 ° F
Reach-down freezer 10 ° F Reach-down freezer -20 ° F Soup 185 ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8- Hand sink in kitchen lacking single use towels and blocked by pans in basin. Corrected. COS
  34- Lacking ambient thermometers in reach-down freezer and 1-door reach-in refrigerator.
  37- (4xR) Storing chicken in plastic shopping bags in walk-in freezer.
  - Fried noodles large plastic container with food debris build-up.
  - Food containers stored directly on the floor in walk-in freezer.
  - Scoops lacking handle in bulk dry containers in back area.
  41- (R) Tongs stored on stove handles at cook's line.
  - Ice cream scoops stored in container with stagnant water. COS
  45- (4xR) Cardboard material lining shelves in kitchen.
  - (R) Absorbent cloths used to cover food containers in reach-down freezer and prep untis. COS
  - Rust-like build-up on shelves in prep coolers.
  47- Mold-like growth on door gaskets of walk-in refrigerator and prep coolers.
  53- (R) Air gap at bottom of back screen door.
  - Some damaged ceiling tiles above prep coolers at cook's line.
  20- Potentially hazardous food items with internal temperature greater than 41F observed in prep unit at cook's line.
  Facility voluntarily moved items to proper refrigeration. COS
  31- Prep cooler ambient temperature observed at 44F. Facility may not use unit to store potentially hazardous foods
  until unit can maintain product temperatures at 41F or below and permission for use is granted by MCHD.
  Fax professional work order for repair to MCHD 215-784-5524 Attn: Yessika Mashinski.
  Person in Charge: Joe Chen
Inspector (Signature):  Yessika Mashinski             Please see original copy for PIC signature
    Date: 9/8/2014

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