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:    10/5/2015
Risk Violations Count:    7 License Number:    B19309
Arrival Time:    11:00:00 AM Expiration date:    9/30/2016
Departure Time:    12:40:00 PM Facility Closure:    
 Food Facility Name
  Asian Bento Café
 Address
  160 N. Gulph Road
 Municipality
  Upper Merion
 Owner
  hoo yan chen
 Telephone
  646-797-6218
 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 OUT 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  
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 OUT Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected X  
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 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 OUT Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/A 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 OUT Compliance with variance, specialized process, & HACCP plan   X
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/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    
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 OUT In-use utensils: properly stored X  
42 OUT Utensils, equipment & linens: properly stored, dried & handled X  
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 OUT Warewashing facilities: installed, maintained, & used; test strips   X
47 IN Non-food contact surfaces clean    
Physical Facilities
48 OUT Hot & cold water available; adequate pressure X  
49 OUT Plumbing installed; proper backflow devices   X
50 IN Sewage & waste water properly disposed    
51 IN Toilet facilities: properly constructed, supplied, & cleaned    
52 IN Garbage & refuse properly disposed; facilities maintained    
53 IN 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 & QAT  CFSM Name: See #1  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in cooler 40 ° F Walk-in freezer 10 ° F Bain Marie 40 ° F
Bain Marie 38 ° F Sushi display cooler 40 ° F Chicken (Hot holding) 135 ° F
Rice (Hot holding) 140 ° F  ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1: Facility lacking a MCHD CFSM. Facility has until March 03, 2016 to obtain
  4: Employee personal beverage lacking lid stored on shelf above Bain Marie in kitchen. Facility removed COS
  8: Hand sink blocked in kitchen. Facility moved obstruction COS
  12: Facility lacking parasite destruction letter for sushi. Facility must provide MCHD with proper documentation prior to sushi
  being served
  13: Raw animal derived food items stored over ready to eat food in walk-in cooler. Facility moved COS
  23: Facility lacking consumer advisory for raw or undercooked animal derived food items
  27: Facility lacking proper paper work and documentation needed to serve sushi. Facility cannot serve sushi until all necessary
  documentation is submitted, approved and given permission by MCHD. Sushi rice voluntarily discarded (R)
  35: Food stored in opened and original can in Bain Marie
  37: Food stored on floor in walk-in freezer. Facility moved COS
  41: Facility using paint brush to apply sauce to grilled chicken. Facility removed COS
  41: Tongs stored on oven door handle along cooks line. Facility removed COS
  42: Mop stored in bucket. Facility removed COS
  46: Facility lacking QAC sanitizer test strips (R)
  48: Facility lacking hot water at time of inspection. Breaker switch to hot water heater had been turned off. Facility turned on
  and hot water was restored to facility. Facility voluntarily discarded all prepared food items and cleaned
  and sanitized all equipment and food preparation surfaces COS
  49: Walk-in cooler drain line lacking insulation (R)
  1: Inspection request signage not posted at time of inspection
  Facility must correct and maintain all noted violations
       
  Person in Charge: Ming Lin
Inspector (Signature):  Eric Etnier              Please see original copy for PIC signature
    Date: 10/5/2015

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