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:    11 Date of Inspection:    6/29/2015
Risk Violations Count:    5 License Number:    A19098
Arrival Time:    11:35:00 AM Expiration date:    5/31/2017
Departure Time:    1:00:00 PM Facility Closure:    
 Food Facility Name
  Asian Bistro
  540 Shoemaker Road
  Upper Merion
  Ding Yi Wang
 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 OUT 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    
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 OUT Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 IN 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 IN Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 OUT 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/A 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 OUT 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 X  
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 X  
40 N/O Washing fruit & vegetables    
Compliance Status COS R
Proper Use of Utensils
41 OUT In-use utensils: properly stored 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 IN Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
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 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: See #1  Exp. Date: 
Item/Location Temp Item/Location Temp Item/Location Temp
Reach-in cooler 39 ° F Walk-in freezer 10 ° F Walk-in cooler 39 ° F
Bain Marie 39 ° F 2 door reach-in cooler 40 ° F Sushi display cooler 41 ° F
2 door reach-in cooler 40 ° F Hot holding N/A ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1: Facility lacking a MCHD CFSM. Facility has until November 26, 2015 to obtain an approved CFSM certificate
  8: Coca-Cola cooler stored in front of hand sink in kitchen. Facility has 24 hours to remove
  12: Facility lacking a parasite destruction letter for sushi. Facility has 48 hours to submit proof of letter to MCHD. Fax proof
  to 610-278-5167 Attn: Eric Etnier
  22: Facility lacking log book to record pH of sushi rice. Facility must start log book today and record pH of sushi rice daily
  27: Facility lacking proper pH meter calibration solutions. Facility voluntarily discarded and denatured the rice used for sushi.
  Facility cannot serve sushi until proper calibration solutions are obtained and granted written permission by MCHD.
  Contact MCHD at 610-278-5117 when solutions have been obtained and facility can demonstrate proper usage of the pH meter
  35: Common name label lacking on secondary dry goods container. Facility labeled COS
  35: Food stored in opened and original can
  35: Dry goods stored in opened and original packaging
  37: Food handlers lacking hair restraints
  37: Food stored in colanders and containers at both drain boards of 3 bay sink. Facility removed COS
  37: Containers and boxes of food stored on floor in walk-in cooler and walk-in freezer
  37: Food stored in grocery style bags
  37: Food stored in colanders
  37: Food uncovered in several cold holding units throughout facility
  37: Insects observed in food prep sink. Facility removed and cleaned and sanitized sink
  39: Wet wiping cloths stored on prep tables in kitchen. Facility placed in bucket with sanitizer COS
  41: In-use utensils stored in stagnant water. Facility moved COS
  41: Bowl used as scoop used to obtain dry goods stored in secondary dry goods container.Facility removed COS
  41: In-use knives stored in spaces between Bain Marie and counters. Facility removed COS
  41: Tongs stored on oven door handle along cooks line.
  53: Back door propped open at time of inspection. Facility closed COS
  54: Facility is lacking proper lighting at hood system along cooks line
  When facility is scheduled for an administrative conference and a second reinspection, facility must submit $305.00 to MCHD for
  each additional reinspection.
  Re-inspection will occur on or after 7/13/15
  If facility is found serving sushi without being granted written permission possible legal action may be taken by MCHD
  Facility must submit $305.00 to MCHD if any additional follow-up inspections are necessary
  Possible legal action may be taken in accordance with law by MCHD if facility does not provide the above mentioned documentation
  Person in Charge: Ding Yi Wang
Inspector (Signature):  Eric Etnier              Please see original copy for PIC signature
    Date: 6/29/2015

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