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:    8 Date of Inspection:    10/15/2014
Risk Violations Count:    3 License Number:    CC 295
Arrival Time:    10:45:00 AM Expiration date:    11/30/2016
Departure Time:    12:50:00 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-Complaint
 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 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 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 N/O Proper hot holding temperature    
20 OUT Proper cold holding temperature X  
21 IN Proper date marking & disposition    
22 N/A 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    
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/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 IN 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 N/O 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 N/O 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   X
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 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: Seung Tae Chang  Exp. Date: 9/30/2017
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
dairy walk-in cooler 38 ° F seafood walk-in freezer 14 ° F seafood walk-in cooler 36 ° F
meat display cooler 31 ° F seafood display cooler 24 ° F retail freezer 1 ° F
glass 2 door cooler - prep area 42 ° F 3 door freezer 12 ° F prepared foods display cooler 35 ° F
meat walk-in cooler 32 ° F walk-in freezer 2 ° F retail cooler 37 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8: Bar soap at hand sink in use in tofu area. Hand sink also blocked by bucket and utensils.
  8: Items blocking hand sink in produce prep room. COS.
  14: Mold-like growth inside ice machine in produce prep room.
  20: Boxes of frozen shrimp stored out at room temperature. Facility moved items to a cooling unit for proper cold holding. COS.
  37: Newspaper covering some produce in small produce walk-in cooler. COS.
  45: Cardboard stored under bowl in prepared foods area. COS.
  45: Rust-like build-up on shelves in 2 glass door cooler in prepared foods area.
  45: Fan guards missing in large produce walk-in cooler. Facility removed to clean and fan guards were damaged. Facility will replace. (R)
  45: Torn door gasket on seafood walk-in freezer. Facility has a new gasket on order.
  47: Dust-like build-up on fan guards in several walk-in cooling units. (R)
  47: Mold-like growth on honeycomb air filters above produce display coolers.
  53: Damaged floor tiles near seafood retail display cooler.
  53: Several water stained ceiling tiles observed in retail area. (Rx3) Facility is working with landlord to correct issue.
  54: Light shields and/or end caps missing for fluorescent lights in large produce walk-in cooler in back of store. (Rx3)
  The purpose of inspection was to investigate a complaint of confirmed illness. At the time of inspection the above violations were observed.
  -EHS discussed with manager the importance of proper hand washing and procedures for sick employees. Manager stated that no employees have
  been sick.
  -Manager also stated that steamed pork would only be prepared if special ordered by a customer. Otherwise, all steamed pork is sold as a frozen
  pre-packaged product.
       
  Person in Charge: Chris Choi
Inspector (Signature):  Jennifer Beagle             Please see original copy for PIC signature
    Date: 10/15/2014

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