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:    1/9/2009
Risk Violations Count:    4 License Number:    CC 295
Arrival Time:    10:05:00 AM Expiration date:    11/30/2016
Departure Time:    12:00:00 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
  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 N/O Certification by accredited program, compliance with Code, or correct responses    
Employee Health
2 N/O Management awareness; policy present    
3 N/O Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 N/O Proper eating, tasting, drinking, or tobacco use    
5 N/O No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 N/O Hands clean & properly washed    
7 N/O No bare hand contact with RTE foods or approved alternate method properly followed    
8 N/O Adequate handwashing facilities supplied & accessible    
Approved Source
9 N/O Food obtained from approved source    
10 N/O Food received at proper temperature    
11 N/O 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 N/O 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 N/O Proper reheating procedures for hot holding    
18 N/O Proper cooling time & temperature    
19 N/O Proper hot holding temperature    
20 N/O Proper cold holding temperature    
21 OUT Proper date marking & disposition   X
22 N/O Time as a public health control; procedures & record    
Consumer Advisory
23 OUT Consumer advisory provided for raw or undercooked foods   X
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 N/O Water & ice from approved source    
30 N/O Variance obtained for specialized processing methods    
Food Temperature Control
31 N/O 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 OUT Insects, rodents & animals not present; no unauthorized persons   X
37 OUT Contamination prevented during food preparation, storage & display   X
38 OUT Personal cleanliness   X
39 OUT Wiping cloths: properly used & stored    
40 N/O Washing fruit & vegetables    
 
Compliance Status COS R
Proper Use of Utensils
41 N/O In-use utensils: properly stored    
42 N/O Utensils, equipment & linens: properly stored, dried & handled    
43 N/O Single-use & single-service articles: properly stored & used    
44 OUT Gloves used properly   X
Utensils, Equipment and Vending
45 IN Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 N/O Warewashing facilities: installed, maintained, & used; test strips    
47 OUT Non-food contact surfaces clean   X
Physical Facilities
48 N/O Hot & cold water available; adequate pressure    
49 N/O Plumbing installed; proper backflow devices    
50 N/O Sewage & waste water properly disposed    
51 N/O Toilet facilities: properly constructed, supplied, & cleaned    
52 N/O Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean   X
54 OUT Adequate ventilation & lighting; designated areas used   X
  
 
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
 
DISINFECTANT/SANITIZER:  Heat:   Chemical: Cl  CFSM Name: Thaddeus Shin  Exp. Date: 6/30/2011
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Meat display case 41 ° F Seafood walk an cooler 40 ° F Seafood walk in freezer 0 ° F
seafood retail freezer 13 ° F Seafood retail freezer -11 ° F Marinated pork 31 ° 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.
  CFSM not posted in public view. R
  13- (2R) Raw and cooked foods mixed together in walk in refrigerators of prepared foods kitchen.
  21- (R) No date markings for facility prepared potentially hazardous foods in storage refrigerator.
  23- (2R) Consumer Advisory lacking for raw or undercooked foods (sushi).
  36- (R) Cat in warehouse roaming freely and mouse like droppings in cookie isles of retail area. Fax professional pest control report to
  MCHD within 10 business days Fax # 215 784 5524
  38- (R) Employee shoes next to food containers in warehouse
  39- Absorbent sponge in food prep area
  44- (R) Gloves left in bulk ready to eat foods containers and reused.
  26- (R) Pressurized dust cleaner canister stored on food prep table.
  37-(R) Household blanket stored on of live clams, trash bag liner stored in bulk food containers
  47- (R) Dust build up on fanguards of produce prep room, Mouse like droppings on cookie shelves in retail aisles.
  34- (R) thermometers lacking in reach down and low unit freezer in prepared foods section.
  53-(2R) Opening under delivery doors in warehouse
  54- (R) Missing light shields in meat display case
  35- (R) Inadequate labeling at numerous packaged products Example: sushi and dried fish in retail area
  Walk in freezer in process of repair and will be turned off for approx 3 hrs. Products observed frozen. If thawing occurs, relocate items to properly working freezer
  or provide means to store products at 0 F or below.
  When facility is scheduled for an administrative conference and a second reinspection, facility must submit $115.00 to MCHD for each additional reinspection.
  MCHD will contact to schedule administrative conference.
  Conference scheduled for Wednesday 1-14-09 at 9:00
       
  Person in Charge: Yang Sub Lee
Inspector (Signature):  Rachel Larason             Please see original copy for PIC signature
    Date: 1/9/2009

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