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:    13 Date of Inspection:    8/31/2015
Risk Violations Count:    4 License Number:    A17656
Arrival Time:    12:50:00 PM Expiration date:    2/28/2017
Departure Time:    2:20:00 PM Facility Closure:    
 Food Facility Name
  Amans Indian Cuisine
 Address
  2680 DeKalb Pike
 Municipality
  East Norriton
 Owner
  Usha Rani Taheem
 Telephone
  610-277-5565
 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 IN No bare hand contact with RTE foods or approved alternate method properly followed    
8 OUT Adequate handwashing facilities supplied & accessible   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
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 IN 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 X
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    
Chemical
25 N/O 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/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 OUT Thermometer provided & accurate   X
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 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 X X
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    
46 IN Warewashing facilities: installed, maintained, & used; test strips    
47 OUT Non-food contact surfaces clean   X
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 - QAT  CFSM Name: Devinder Singh  Exp. Date: 12/31/2017
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
walkin refrig 40 ° F walkin freezer 0 ° F Chicken 65 140 ° F
Pepsi 40 ° F bain marie 40 ° F Basmari Rice 143 ° F
mint chutney 50 ° F yogurt 49 ° F Black beean & Lentils 139 ° F
kachumber 59 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8 - repeat- back hand sink on cookline blocked by single burner store
  13 - repeat - individual depensing utensils not in use at spices at stove and water ice freezer
  20 - At time of inspection the following food were above 41 degrees (mint chutney, yogurt, kachumber)
  34 - lacking accurate and/or visible thermometers in cold buffet refrig in dinning room
  35 - lacking labels on metal pots(second containers) by food storage rack with white dry food products
  37 - repeat - food uncovered in walkin refrig
  42 - repeat - mop not hanging or inverted to dry - corrected
  47 - shelf under the grill unclean
  47 - repeat - walkin refrig fan guard with dust building
  47 - prep table at end of the cookline - bottom shelf unclean
  45 - cardboard on top of clear/white containers of spices rack on cookline
  37 - Food handlers with no hair restraint- corrected
  49 - leak at 3 bay sink - two container under 3 bay sink collecting water
  52 - dumpster lid open
  45 - rusted shelves in walkin refrig
  08 - bowl in front hand sink - corrected
  37 - a container without handles being used to dispense cooked rice in kitchen
  14 - cutting board with deep grooves/ can not properly clean & sanitize. begin of cookline on cookline side
  47 - filters, hood, and support rod over the fryers & ketler unclean
   Facility must Correct and Maintain any and all noted violations
   - floor unclean in both walkins
  Copy of the sign (wording to be use) that shall be posted in public view in according with the 2013 FDA Food code.
  Left at facility a copy of the 2013 FDA Food Code Changes for MCHD
  Left an example of a vomitus & fecal incidents procedures
  ,
       
  Person in Charge: Amandee
Inspector (Signature):  Kelly Small              Please see original copy for PIC signature
    Date: 8/31/2015

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