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:    1/14/2015
Risk Violations Count:    3 License Number:    A 321
Arrival Time:    11:30:00 AM Expiration date:    1/31/2017
Departure Time:    1:15:00 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 X
Approved Source
9 N/O Food obtained from approved source    
10 N/O Food received at proper temperature    
11 IN Food in good condition, safe, & unadulterated    
12 N/O 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 IN Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 OUT 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    
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 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/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 N/O Approved thawing methods used    
34 IN Thermometer provided & accurate    
35 OUT 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    
38 N/O Personal cleanliness    
39 OUT 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 OUT 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
46 OUT 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 OUT Garbage & refuse properly disposed; facilities maintained    
53 OUT 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: Y  Chemical: Cl - QAT  CFSM Name: Joe Chen  Exp. Date: 6/30/2017
Item/Location Temp Item/Location Temp Item/Location Temp
chicken 34 ° F hot and sour soup 150 ° F reach in down freezer 8 ° F
food prep cooler top - chicken 41 ° F food prep cooler top - shrimp 42 ° F raw chicken walk in cooler 40 ° F
reach down freezer -20 ° F celery at food prep line 41 ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8) paper towels lacking at hand sink at cooks line and adjacent to three basin sink system. (R) / COS
  equipment (bowls) stored stacked in front of / blocking hand washing sink next to three basin sink system. COS
  14/42) dried on food observed on cutting edges of multiple cutting utensils stored hanging above ice bins at food prep cooler.
  14/41) cutting edge of knives stored hanging down between prep table and food prep cooler top @ cooks line.
  14) soiled cutting edge (food spillage / shavings) on table top mounted can opener in food prep area.
  handle of scoop in contact for ice for human consumption at plastic cooler on food prep table. COS - removed and ice voluntarily discarded
  plastic container filled with orange slices stored mixed with ice for human consumption. COS - removed and ice voluntarily discarded
  22) facility lacking time log for sliced broccoli and onions stored outside of temperature control at cooks line prep area. Facility stated opening at 11am with 4 hrs of inspection.
  35) sauces and canned food items stored in open original cans throughout facility.
  37) food stored on floor of walk in freezer. (R)
  facility storing food items in non-food grade storage containers (grocery bags) throughout facility cooling and freezing units.
  uncovered food items observed in side of multiple cooler / freezer units.
  personal use items (fish food/lighter/drink cup/jackets/etc) stored mixed with retail food items inside of cooling units and within prep areas.
  39) wet wiping clothe stored outside of wet wiping buckets. COS - facility lacking sanitizer during time of inspection, when purchased sanitizer buckets were prepared.
  45) absorbent clothes used to cover food items inside of multiple cooling units. (2R) / COS
  facility lining areas underneath of cutting boards with wiping clothes. COS
  facility storing food items inside of colanders inside of multiple refrigeration/freezing units.
  facility storing food contact surfaces of equipment of clothes lining sheet pans t prep area.
  facility has stuffed absorbent towel stuffed between fryer and adjacent equipment. COS
  rust like build up on interior shelving of multiple reach in -walk in cooler/freezer.
  heavy ice accumulation on interior of multiple reach down freezer units.
  exposed raw wood parts of lid at bulk food container in dry storage.
  42) mop stored in bucket at back exit door.
  Person in Charge: Joe Chen
Inspector (Signature):  Gregory Mininger             Please see original copy for PIC signature
    Date: 1/14/2015

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