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:    22 Date of Inspection:    12/11/2008
Risk Violations Count:    10 License Number:    CC 295
Arrival Time:    9:30:00 AM Expiration date:    11/30/2016
Departure Time:    12:45:00 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
 Re-inspection on or after
  12/15/2008

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 OUT 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 OUT 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 OUT Adequate handwashing facilities supplied & accessible   X
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 OUT Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected   X
14 N/O 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 OUT 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 N/O Proper cold holding temperature    
21 OUT Proper date marking & disposition    
22 OUT Time as a public health control; procedures & record    
Consumer Advisory
23 OUT Consumer advisory provided for raw or undercooked foods   X
Highly Susceptible Populations
24 N/O Pasteurized foods used; prohibited foods not offered    
Chemical
25 N/O Food additives: approved & properly used    
26 OUT 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
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 N/O 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 OUT Food properly labeled; original container    
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons   X
37 OUT Contamination prevented during food preparation, storage & display   X
38 OUT 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 OUT 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 OUT 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   X
47 OUT Non-food contact surfaces clean    
Physical Facilities
48 N/O 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    
  
 
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
 
DISINFECTANT/SANITIZER:  Heat:   Chemical: Cl  CFSM Name: Thaddeus Shin  Exp. Date: 6/30/2011
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in meat refrig. 40 ° F Retail display of assorted foods 32 ° F Walk-in freezer -30 ° F
Walk-in seafood refrig. 37 ° F 2- door refrig. in prep kitchen 40 ° F Walk-in refrig. in prep kitchen 42 ° F
Walk-in refrig in seafood prep 42 ° F Marinated meats in retail 41 ° F Chicken wings 104 ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1-CFSM certificate not posted, post Certified Food Safety Manager certificate in public view.
  8(R)-Numerous handsinks observed with access blockage, things stored in it, no liquid soap or no disposable towels.
  4-Employee drinking cup on food prep table in prepared food kitchen.
  12-Shellfish tags not kept for 90 days.
  16-Chicken wings cooked to 104F, held and re-cooked at later time.
  22-Packaged rice cakes stored at ambient temperature of 72F without time and temperature log; delivered at 10 Am, discard after 2 PM,
  13(R)-Raw and cooked foods containers mixed together in walk-in refrig. of prepared foods kitchen.
  21-No date markings for facility prepared potentially hazardous foods in storage refrig.
  23(R)-No consumer advisory for raw or undercooked foods (Sushi).
  26-Cans of "Raid" insecticides in seafood prep area.
  34-Missing thermometers in reach-down and low unit freezer in prepared food kitchen.
  No probe thermometer to take internal temperature of foods.
  35-No ingredient labels for bulk food containers, inadequate labeling at numerous products ( Ex: packaged sushi and foods)
  36(R)-Cat in warehouse and allow to roam freely , mice-like droppings in retail area (bulk rice, cookies).
  Fax or mail pest control service report to; Attn. Judy Rho MCHD 102 York Road Suite 401 Willow Grove, PA 19090 Fax# 215-784-5524, within next 5 business days.
  37(R)-Household blanket to cover produce in walk-in refrig, trashbag liner in bulk food containers,
  Fly strips above food serving tables in 2nd floor employee lounge.
  38-Employee shoes, clothing and umbrella in different food handling areas.
  41-Styrofoam cups in bulk ready-to-eat foods for dispensing, serving spoon stored on top of foods.
  44-Gloves left in bulk ready -to-eat foods containers and re-used .
  45(R)-Stryofoam trays, cardboard materials, aluminum foil used as liners on food equipment .
  46(R)-Utensils not sanitized at all 3-compt.sinks-corrected by instruction on proper utensil sanitization using chlorine.
  Chemical dispensers defective at numerous 3-compt. sinks.
  47-Dust accumulation on fanguards of produce prep room, mice like droppings on retail shelves and accumulated
  dusts and spillage in different equipments throughout.
  53(R)-Opening under one of delivery door in warehouse, soiled ceiling tiles in prepared food kitchen and meat room.
  Accumulated water, fallen debris throughout warehouse and walk-in refrigeration units .
  54-Inadequate lights in walk-in freezer and seafood storage walk-in refrig.
  Missing lightshield in meat display refrigerator and walk-in freezer.
       
  Person in Charge: Yang Sub Lee
Inspector (Signature):  Judy Rho             Please see original copy for PIC signature
    Date: 12/11/2008

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