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:    7/9/2015
Risk Violations Count:    3 License Number:    A17651
Arrival Time:    12:03:00 PM Expiration date:    2/28/2017
Departure Time:    1:45:00 PM Facility Closure:    
 Food Facility Name
  46 E. Germantown Pike
  East Norriton
  Ronghui Ding/Bei Ou/Lixia Tian
 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 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 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 IN 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 OUT Food separated & protected X X
14 OUT Food-contact surfaces: cleaned & sanitized    
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 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/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 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/A 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 OUT Food properly labeled; original container    
Prevention of Food Contamination
36 OUT 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 IN Utensils, equipment & linens: properly stored, dried & handled    
43 IN Single-use & single-service articles: properly stored & used    
44 N/O 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 OUT Non-food contact surfaces clean    
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 OUT 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  CFSM Name: Bei Ou  Exp. Date: 9/30/2018
Item/Location Temp Item/Location Temp Item/Location Temp
walkin refrig 36 ° F walkin freezer -4 ° F chest freezer 8 ° F
Beverage air 40h ° F 2 door cookline 38 ° F gibson freezer 0 ° F
white rice 189 ° F egg drop 184 ° F hot n sour 179 ° F
wonton broth/chicken 188 ° F brown rice 173 ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Re-inspection schedule on or after July 23
  08 - repeat- plastic container & cloth in hand sink - corrected
  13 - repeat- individual dispensing utensils not in use at wok station - corrected
  53 - repeat - side exit door in wait station blocked
  37 - repeat- Food stored on the floor in walkin freezer at time of inspection
  45 - repeat - raw wood platforms in dry storage room
  52 - dumpster lid open
  53 - wall behind ice machine with dust buildup
  53 - ceiling grate in wait station with dust buildup
  53 - walkin refrig floor unclean
  14 - most white lids unclean in walkin refrig. on right side - containers
  45 - raw wood support on right side/corner of walkin refrig & cookline - stand/table
  47 - food storage rack on the right side of walkin refrig with food buildup
  37 - scoop handle in the rice container in dry storage room
  35 - open original bags in dry storage - move to secondary food grade container with tight fitting lid (pepper & rice)
  36 - screen coming away from back door frame
  36 - left side of screen door does not close properly - light gap
  45 - Gibson freezer with ice buildup
  53 - walkin freezer floor unclean
  45 - hand sink unclean
  08 - lacking paper towel at hand sink
  49 - leak at hand sink drainage pipe - repair immediately
  47 - small refrig with freezer unclean and ice buildup around freezer
  47 - interior top of the microwave with food splatter
  45 - true refrig right door door gasket damge
  47 - true refrig cookline interior unclean
  45 - cookline bain marie rusted shelves
  45 - torn door gasket on cookline bain marie
  14 - cookline bain marie cutting board with deep grooves/ can not properly clean & sanitize. Resurface or Replace
  47 - cookline bain marie interior unclean
  53 - floor under the wok station unclean contů
  Person in Charge: Emily
Inspector (Signature):  Kelly Small              Please see original copy for PIC signature
    Date: 7/9/2015

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