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:    7 Date of Inspection:    11/3/2015
Risk Violations Count:    2 License Number:    CC 295
Arrival Time:    10:00:00 AM Expiration date:    11/30/2016
Departure Time:    12:55:00 PM Facility Closure:    
 Food Facility Name
  Assi Plaza P. A. Inc.
  1222 Welsh Road
  Syng Man Rhee
 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 N/O 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 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 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 N/O Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 N/O 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    
25 N/O Food additives: approved & properly used    
26 IN Toxic substances properly identified, stored & used    
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 N/O Food properly labeled; original container    
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons   X
37 IN Contamination prevented during food preparation, storage & display    
38 IN Personal cleanliness    
39 IN Wiping cloths: properly used & stored    
40 IN Washing fruit & vegetables    
Compliance Status COS R
Proper Use of Utensils
41 IN In-use utensils: properly stored    
42 IN Utensils, equipment & linens: properly stored, dried & handled    
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   X
46 IN Warewashing facilities: installed, maintained, & used; test strips    
47 IN Non-food contact surfaces clean    
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 OUT Plumbing installed; proper backflow devices   X
50 OUT Sewage & waste water properly disposed   X
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:   Exp. Date: 
Item/Location Temp Item/Location Temp Item/Location Temp
raw shrimp in self service area 40 ° F whole fish in self service area 38 ° F seafood walk in refrig 40  ° F
seafood walk in freezer 10 ° F mahi mahi filet in retail display case 36 ° F meat walk in refrig 37 ° F
produce walk in refrig 39 ° F whole fish walk in refrig 39 ° F conch meat retail display case 38 ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Purpose for re-inspection is to ensure that violations noted on inspection dated 10/15/15 have been corrected and maintained.
  Facility must correct and maintain the following repeat violations.
  13. Raw food products stored above ready to eat food products in throughout multiple walk in and reach in refrig units.
  14. Mold like growth observed inside Styrofoam containers at seafood retail display area.
  Styrofoam is not an approve storage container. Containers must be smooth non porous and cleansable.
  14. Soiled storage bins at seafood display cases throughout seafood self service retail area.
  14. Soiled metal measuring bowl for weighing seafood products at seafood self storage area. Facility must supply single use protective barrier (wax paper) for food scale at self service area
  14. Soiled cutting edge of seafood fillet knife at seafood prep area. Blade not in use must be cleaned sanitized and free of any stuck on food debris.
  14. Rust observed on blade of meat saw and deli slice in meat prep room. Facility stated that saw is no longer in use. EHS instructed to removed
  all equipment not in use and not being maintained from facility prep areas.
  36. Facility could not provide pest control work order for bird observed in facility on inspection on 10/15/15. EHS did not observe bird at time of inspection.
  Facility must supply work order from a licensed pest control operator stating that facility has been cleared from the presence of birds by next routine
  pest control appointment.
  43. Facility is reusing single use Styrofoam shipping containers for retail seafood display containers. Facility must discard of these containers
  once product that was shipped in these containers is no longer present. Facility may reuse these for any purpose and must use approved containers
  49Facility has removed drain lines from both food prep sinks at fish scaling station. Facility must re-install approved drain lines with proper air gap.
  50. Uncovered bucket of ice melt/ waster water observed under fish ice tables in retail self service area. Buckets must have a covered lid
  Facility will be scheduled for an administrative conference due to number of repeated violations on re-inspection.
  Facility must submit $305.00 to MCHD at time of administrative conference and prior to the next re-inspection.
  When facility is scheduled for an administrative conference and a second re-inspection,
  the facility must submit $305.00 to MCHD for each repeat violation that may occur on 2nd re-inspection.
  Person in Charge: Siemon Park
Inspector (Signature):  Jared Cinque              Please see original copy for PIC signature
    Date: 11/3/2015

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