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:    14 Date of Inspection:    9/24/2015
Risk Violations Count:    4 License Number:    A13348
Arrival Time:    12:55:00 PM Expiration date:    9/30/2016
Departure Time:    1:55:00 PM Facility Closure:    
 Food Facility Name
  Super Wok
  778 E. Johnson Highway
  Quinhong Zheng
 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 OUT Proper eating, tasting, drinking, or tobacco use X 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 N/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected X  
14 OUT Food-contact surfaces: cleaned & sanitized   X
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 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/A 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 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 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 X
38 IN Personal cleanliness    
39 OUT Wiping cloths: properly used & stored X 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 OUT Single-use & single-service articles: properly stored & used X  
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 OUT Toilet facilities: properly constructed, supplied, & cleaned X  
52 IN Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean X  
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: Qinhong Zheng  Exp. Date: 6/30/2018
Item/Location Temp Item/Location Temp Item/Location Temp
2 door reach-in cooler 39 ° F 2 door reach-in freezer -4 ° F Walk-in cooler 41 ° F
Bain Marie 38 ° F Chest freezer -3 ° F Soup 189 ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  4: Employee personal items stored on shelf at cooks line. Facility removed COS (R)
  13: Raw meat stored over ready to eat food in walk-in cooler. Facility moved COS
  14: Cutting board at Bain Marie is stained and has deep grooves (Rx3)
  26: Employee medication stored on shelf along cooks line above prep area. Facility removed COS
  35: Food stored in opened and original can and facility is re-using cans for food storage. Facility removed COS
  35: Secondary dry goods containers lacking common name label
  37: Food items stored on floor in walk-in cooler. Facility moved COS (Rx4)
  37: Several food items uncovered in refrigeration along cooks line (Rx6)
  37: Food handler lacking hair restraint. Employee placed hat on COS
  39: Wet wiping cloth stored on prep surface along cooks line. Facility placed in bucket with sanitizer COS (R)
  41: Bowls used as scoops stored in secondary dry goods containers. Facility removed COS
  43: Single service takeout containers stored with food contact surfaces exposed. Facility inverted COS
  45: Cardboard lining shelf under prep table behind cooks line refrigeration
  45: Food stored directly in contact with cardboard boxes in 2 door reach-in freezer
  47: Food debris build-up on exterior of dry goods containers (R)
  49: Slight leak at right faucet of 3 bay sink
  51: Restroom door propped open at time of inspection. Facility closed COS
  53: Front door propped open at time of inspection. Facility closed COS
  53: Air space at back screen door
  When facility is scheduled for an administrative conference and a second reinspection, facility must submit $305.00 to MCHD
   for each additional re-inspection.
  Re-inspection will occur on or after 10/8/15
  Failure to correct multiple repeated violations may result in further legal action taken by MCHD in accordance with law
  Facility was given a copy of the updated 2013 FDA Food Code changes
  Facility must correct and maintain all noted violations
  Person in Charge: Qinhong Zheng
Inspector (Signature):  Eric Etnier              Please see original copy for PIC signature
    Date: 9/24/2015

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