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:    10 Date of Inspection:    9/17/2014
Risk Violations Count:    3 License Number:    A 1146
Arrival Time:    11:10:00 AM Expiration date:    3/31/2017
Departure Time:    12:30:00 PM Facility Closure:    
 Food Facility Name
  August Moon Restaurant
 Address
  300 E Main Street
 Municipality
  Norristown
 Owner
  MYONG JA RYU
 Telephone
  610-277-4008
 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    
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 IN Food in good condition, safe, & unadulterated    
12 IN Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
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 IN Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 N/O Time as a public health control; procedures & record    
Consumer Advisory
23 IN 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 OUT Compliance with variance, specialized process, & HACCP plan   X
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 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 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 OUT Wiping cloths: properly used & stored X X
40 N/O Washing fruit & vegetables    
 
Compliance Status COS R
Proper Use of Utensils
41 IN In-use utensils: properly stored    
42 OUT Utensils, equipment & linens: properly stored, dried & handled   X
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
46 IN Warewashing facilities: installed, maintained, & used; test strips    
47 IN Non-food contact surfaces clean    
Physical Facilities
48 OUT Hot & cold water available; adequate pressure   X
49 IN Plumbing installed; proper backflow devices    
50 IN Sewage & waste water properly disposed    
51 IN Toilet facilities: properly constructed, supplied, & cleaned    
52 OUT Garbage & refuse properly disposed; facilities maintained    
53 IN Physical facilities installed, maintained, & clean    
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 & QAT  CFSM Name: Yong Ryu  Exp. Date: 3/31/2018
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
walk in refrig 40 ° F 1 door reach in -4 ° F 2 door reach in 38 ° F
prpe unit 46 ° F food in prep unit 31 ° F soup 158 ° F
1 door reach in 8 ° F 1 door reach in 32 ° F sushi display 38 ° F
reach down -8 ° F 1 door reach in 0 ° F bar reach down 36 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  4. Employees consuming meals at prep table in kitchen. COS
  8. R-Lacking single use hand towels in banquet kitchen area and hand soap at banquet bar hand sink. COS
  27. R-Lacking HACCP recipe for sushi rice.
   Incomplete pH log book for sushi rice.
  34. R- Lacking visible accurate thermometer in reach down refrigeration and 1 door reach in refrigeration through out facility.
  37. R- Bulk rice stored on steps to apartments.
   R- Food containers stored directly on the floor in main kitchen area near dish machine.
  39. 3xR- Wet wiping clothes stored outside of sanitation solution through out kitchen. COS
  42. R- Wet mop heads stored in mop buckets in banquet kitchen area.
   R- Cooking tongs stored on oven handle in kitchen.
   Food slicer guard in kitchen unclean.
  45. R- Ice machine splash guard unclean in basement ice machine.
  48. Hot and cold water turned off to hand wash sink in banquet kitchen. Facility has turned off due to cold water not turning off properly.
  R-Lacking hot water under pressure at hand wash sink in toilet rooms in banquet area.
  Facility has 24 hrs to repair. Contact MCHD for follow up inspection.
  If there is a 2nd follow up or more needed facility will have to pay $305.00 each follow up before they a schedule a follow up appointment.
  8. R- Hand sink in banquet bar area blocked by a cutting board. COS
  50. Compressor in walk in refrigerator leaking into a bucket.
  52. Outside trash dumpster lid open.
  Legal actions may be taken for repeat violations.
       
  Person in Charge: Chang Han
Inspector (Signature):  Tim Moelelr             Please see original copy for PIC signature
    Date: 9/17/2014

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