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:    20 Date of Inspection:    10/15/2015
Risk Violations Count:    6 License Number:    CC 295
Arrival Time:    9:30:00 AM Expiration date:    11/30/2016
Departure Time:    4:10:00 PM Facility Closure:    
 Food Facility Name
  Assi Plaza P. A. Inc.
 Address
  1222 Welsh Road
 Municipality
  Montgomery
 Owner
  Syng Man Rhee
 Telephone
  215-631-9400
 Purpose of Inspection
  Complaint
 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 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 OUT Food in good condition, safe, & unadulterated    
12 IN 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 N/O 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    
21 IN Proper date marking & disposition    
22 IN 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/O Pasteurized foods used; prohibited foods not offered    
Chemical
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
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 OUT Proper cooling methods used; adequate equipment for temperature control X  
32 N/O Plant food properly cooked for hot holding    
33 OUT Approved thawing methods used X X
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 N/O Personal cleanliness    
39 OUT 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 OUT Single-use & single-service articles: properly stored & used X  
44 IN 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 N/O Non-food contact surfaces clean    
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 OUT Plumbing installed; proper backflow devices    
50 OUT 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    
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:   CFSM Name:   Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
 ° F  ° F  ° F
 ° F  ° F  ° F
 ° 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.
  37) food stored on floor of multiple walk in freezers and refrigerators.
  uncovered prepared food items (filleted fish/octopus conch out of shell/prepped shrimp) at retail self service/display area as well as multiple walk in units.
  COS - relocated to approved and secured containers.
  41) handle of service utensil stored mixed with food product at multiple self service seafood containers.
  39) soiled wiping clothes observed in multiple prep areas.
  sanitizer concentration observed at greater than 200ppm in wet wiping clothe storage containers.
  37) shatterproof light or cover lacking on overhead light at walk in freezer at seafood.
  self service frozen fish cake containers lacking tops that fully cover containers.
  43) facility storing single service retail meat containers food contact side up at meat prep room. COS
  facility is recycling single use retail Styrofoam containers for retail display of seafood as well as stored for future use at overhead shelving outside of back door to food prep kitchen.
  42) facility storing main seafood fillet knife inside of wooden sheath at seafood prep area. COS - facility instructed to remove / discard wooden sheath.
  45) Styrofoam used for storage of seafood at retail display and walk in storage units- mold like growth observed inside of multiple containers.
  COS - facility instructed to discard all styrofoam containers for which product was not delivered in and relocated those food items to easily cleanable food grade containers designed for storage.
  raw wood shelving observed in retail display cases at prepared foods kitchen as well as raw wood pallets throughout walk in units. raw wood jams at seafood prep sinks.
  duct tape on metal hoses at seafood prep areas.rust on ends of shelving at glass reach in refrigerator at food prep kitchen.
  rubber bands lining knife handles at seafood prep.
  cardboard lining shelving of prepared foods walk in cooler.
  facility storing food inside of colanders at prepared foods walk in cooler. Facility instructed to remove colanders from food storage operation.
  exposed insulation / wall lacking at walk in cooler adjacent to meat prep.
  47) soiled containers for whole fish storage at customer seafood self service. large black hexagonal containers - facility instructed to wash rinse/ sanitize immediately
  soiled floors of multiple walk in coolers / freezers.
  mold like growth observed inside of honey combs throughout produce section.
  mold like growth observed throughout retail display refrigeration units as well as walls and ceilings of walk in coolers - produce and adjacent seafood units of special concern.
  49) facility has removed drain lines of both prep sinks at seafood scaling/gutting station. Facility instructed to re-install lines including approved air gap.
  excessive dust accumulation on ceiling / fan guards of multiple walk in units. (R)
  ice accumulation on interior of walk in dairy cooler as well as walk in retail frozen foods storage.
       
  Person in Charge: Siemon Park
Inspector (Signature):  Gregory Mininger             Please see original copy for PIC signature
    Date: 10/15/2015

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