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:    2/9/2015
Risk Violations Count:    3 License Number:    A15995
Arrival Time:    1:05:00 PM Expiration date:    8/31/2017
Departure Time:    2:35:00 PM Facility Closure:    
 Food Facility Name
  Amber Asian Café
 Address
  860 W. Main Street
 Municipality
  Lansdale
 Owner
  Hui Zhuo
 Telephone
  215-362-8989
 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 N/O Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 OUT Proper eating, tasting, drinking, or tobacco use X  
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 IN Adequate handwashing facilities supplied & accessible    
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   X
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 IN 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 OUT Toxic substances properly identified, stored & used X  
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 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 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    
40 N/O Washing fruit & vegetables X X
 
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  
46 IN Warewashing facilities: installed, maintained, & used; test strips    
47 IN 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    
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: Hui Zhuo  Exp. Date: 9/30/2015
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
1 dr counter top mini refrig 39 ° F Hot holding Brown rice 155 ° F Hot holding Wonton broth 149 ° F
Hot holding White Rice 153 ° F 2 dr cooks bain marie refrig Pineapple 41 ° F Walk-in refrig 39 ° F
Walk-in freezer -8 ° F 2 dr sushi bain marie refrig 34 ° F 2 dr rear prep refrig 33 ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Facility must correct and maintain all violations:
  39. R Damp wiping cloth stored on food prep surface at cooks line and sushi prep area. Placed in already present chlorine based sanitizer solution. COS
  14. R Cutting boards with staining and grooves. Cooks bain marie and sushi prep table. Repair or replace.
  41. R Tongs stored on oven handle. Placed on stove top. COS.
   Knives stored in crevice behind ware washing soap dispenser at ware washing area. Removed and placed in three basin sink. COS.
  45. Shipping laminate on front of fryer and shelf under food prep table. COS
   Duct tape on sauce storage container at sushi station.
   Absorbent paper towel lining tray of utensils under hot holding station in kitchen. Removed. COS.
  53. Ceiling tile not of approved material. Replace with approved ceiling tiles. All other tiles in kitchen are approved.
  4. Beverage on shelf with container of single use straw in dining area, on food prep table in kitchen and one on sushi prep area. Discarded. COS.
  37. Personal items and used dish washing apron on dry storage shelf. Removed. COS.
   Container of food in direct contact with other food. Bowl of raw chicken on carrots in cooks bain marie. Bowl of vegetable on bowl of slice mushrooms.
   Single use container of fried rice on white rice in rice cooker. All instances COS.
   Food unprotected during storage. Lids not in place in walk-in freezer, covered colander with side unprotected in walk-in refrig. COS.
   Non food grade bag used to cover colander of food in cooks bain marie refrig. Removed and wrapped in plastic wrap. COS.
  26. Cleaner stored next to sealed sleeved single use beverage lids. Moved. COS.
  47. Bottom interior of rear food prep refrig with food debris.
       
  Person in Charge: Hui Zhuo
Inspector (Signature):  Mark Peacock              Please see original copy for PIC signature
    Date: 2/9/2015

Previous Page     To zoom in or out on a Web page: Press CTRL + PLUS SIGN (+) to zoom in, or CTRL + HYPHEN (-) to zoom out