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:    10 Date of Inspection:    11/24/2015
Risk Violations Count:    3 License Number:    A17453
Arrival Time:    1:00:00 PM Expiration date:    12/31/2016
Departure Time:    1:40:00 PM Facility Closure:    
 Food Facility Name
  Biryani Bowl
 Address
  52 S. York Road
 Municipality
  Hatboro
 Owner
  Surender Kesari
 Telephone
  215-674-9343
 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 X 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 N/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
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 N/O Proper reheating procedures for hot holding    
18 N/O Proper cooling time & temperature    
19 N/O Proper hot holding temperature    
20 OUT Proper cold holding temperature    
21 OUT Proper date marking & disposition   X
22 N/A 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    
Chemical
25 N/A 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
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/A Pasteurized eggs used where required    
29 IN Water & ice from approved source    
30 N/A Variance obtained for specialized processing methods    
Food Temperature Control
31 OUT Proper cooling methods used; adequate equipment for temperature control    
32 N/O Plant food properly cooked for hot holding    
33 IN Approved thawing methods used    
34 IN Thermometer provided & accurate    
35 IN Food properly labeled; original container    
Prevention of Food Contamination
36 IN Insects, rodents & animals not present; no unauthorized persons    
37 IN Contamination prevented during food preparation, storage & display    
38 IN Personal cleanliness    
39 OUT Wiping cloths: properly used & stored   X
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 X
43 IN Single-use & single-service articles: properly stored & used    
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 IN Non-food contact surfaces clean    
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 IN Toilet facilities: properly constructed, supplied, & cleaned    
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 - QAT  CFSM Name: Surrender Kesari  Exp. Date: 12/31/2015
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
1-door reach-in refrig. 40 ° F 1-door reach-in refrig. 41 ° F 1-door reach-in freezer 10 ° F
Prep cooler 47 ° F Rice/prep cooler 47 ° F Sauce/prep cooler 48 ° F
UC cooler (sauces) 41 ° F Chicken/1-door refrig. 40 ° F Hot holding n/a ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Facility must correct and maintain all noted violations.
  8- (R) Lacking single service towels at hand sink in kitchen.
  8- Plastic lid stored in hand sink basin in kitchen. COS
  8/49- Pipe leaking under hand sink in front area. Boxes of single use items stored under sink will need to be removed.
  A follow-up will occur next business day to check proper working condition of hand sink.
  20/31- Rice stored in prep cooler observed at 47F, prep cooler ambient temperature 47F. Employee stated that
  rice tray has been placed in prep cooler two hours before inspection, product was moved back to refrigerator.
  Facility may not use unit to store TCS foods until can maintain product temperatures at 41F or below and permission for use is granted by MCHD.
  21- (R) Lacking date markings on refrigerated, Time/Temperature for Safety foods (e.g. trays of rice, chicken curry)
  prepared in facility and held for more than 24 hours.
  Label shall indicate the date or day by which the food shall be consumed, sold or discarded.
  39- (R) Soiled wet wiping cloths not stored in sanitizer buckets.
  41- In-use spoons stored in standing water in between uses. COS
  42- Knives with food debris stored in knife holder. COS
  42- (R) Wet mop stored in bucket.
  45- Door gasket torn on prep cooler.
  53- (2xR) Piece of fiberglass wall panel held with tape next to convection oven in kitchen.
  Note: MCHD summary of changes based on the 2013 FDA Food Code left at time of inspection.
       
  Person in Charge: Balendran Gurusamy
Inspector (Signature):  Yessika Mashinski             Please see original copy for PIC signature
    Date: 11/24/2015

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