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:    3/11/2015
Risk Violations Count:    4 License Number:    A 2337
Arrival Time:    2:40:00 PM Expiration date:    5/31/2017
Departure Time:    3:40:00 PM Facility Closure:    
 Food Facility Name
  #1 Chinese Restaurant
 Address
  1300 North Charlotte Street
 Municipality
  Lower Pottsgrove
 Owner
  Hing Cheng
 Telephone
  610-323-6765
 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 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 N/O 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 N/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT 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 OUT Proper cold holding temperature X  
21 IN Proper date marking & disposition    
22 OUT Time as a public health control; procedures & record X  
Consumer Advisory
23 IN Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/A Pasteurized foods used; prohibited foods not offered    
Chemical
25 N/A 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 IN 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 OUT Utensils, equipment & linens: properly stored, dried & handled    
43 OUT Single-use & single-service articles: properly stored & used    
44 IN Gloves used properly    
Utensils, Equipment and Vending
45 IN Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 OUT Warewashing facilities: installed, maintained, & used; test strips    
47 OUT 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: Hing Chen  Exp. Date: 3/31/2015
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
2 door reach in freezer -8 ° F Reach in cooler 38 ° F Walk in cooler 38 ° F
Reach in freezer 0 ° F Shrimp in bain marie 40 ° F Shrimp above bain marie 55 ° F
Cooked brocolli above bain marie 55 ° F Garlic and oil mixture 83 ° F Bain marie cooler 36 ° F
Rice in warmer 166 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  11. Raw meat stored over RTE foods. Keep RTE foods separate.
  14. Food like build up on blade of can opener. Clean and sanitize.
  14. Deep grooves and staining on multiple cutting boards. Resurface or replace.
  20. Containers of shrimp and cooked brocolli held above other food in bain marie. EHS temped at 55F. Facility voluntarily discarded. COS. Keep cold held food at
   or below 41F.
  22. Garlic stored in oil without time stamp, temped at 83F. Facility voluntarily discarded. Garlic and oil mixtures must be time stamped and discarded
   after 4 hours if not kept under refrigeration.
  37.(R) Egg rolls stored uncovered under front counter and in cooler. Keep covered and protected.
  42. Mop stored in mop bucket. Hang or invert to dry
  43. Single use containers stored with food contact surfaces exposed. Invert
  46. Food debris in 3 bay ware washing sink. Clean and sanitize. Use for designated purpose only.
  47. Food debris on guard of mixer and on shelves in bain marie cooler. Clean and sanitize.
  53. Dirt and food like debris along floor at base of walls and under equipment throughout facility. Clean
  Note: CFSM certification expires 3/31/15. CFSM stated he has already enrolled in a class. EHS left a reciprocity application
  Note: Facility must correct and maintain all violations
       
  Person in Charge: Hing Cheng
Inspector (Signature):  Scott Houchins             Please see original copy for PIC signature
    Date: 3/11/2015

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