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:    12 Date of Inspection:    11/30/2015
Risk Violations Count:    5 License Number:    A19098
Arrival Time:    12:45:00 PM Expiration date:    5/31/2017
Departure Time:    2:00:00 PM Facility Closure:    
 Food Facility Name
  Asian Bistro
 Address
  540 Shoemaker Road
 Municipality
  Upper Merion
 Owner
  Ding Yi Wang
 Telephone
  484-704-7484
 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 X X
Employee Health
2 OUT Management awareness; policy present X  
3 N/O 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  
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 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 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/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 X  
Prevention of Food Contamination
36 IN Insects, rodents & animals not present; no unauthorized persons    
37 OUT Contamination prevented during food preparation, storage & display X 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 X
42 OUT Utensils, equipment & linens: properly stored, dried & handled X  
43 IN Single-use & single-service articles: properly stored & used    
44 N/O 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 OUT Non-food contact surfaces clean    
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 IN 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 IN Physical facilities installed, maintained, & clean    
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: See #1  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in cooler 41 ° F Reach-in freezer 8 ° F Walk-in freezer 10 ° F
Bain Marie 37 ° F Reach-in cooler 40 ° F 2 door reach-in cooler 38 ° F
2 door reach-in cooler 37 ° F Sushi cooler 41 ° F Soup 181 ° 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 currently lacking a MCHD CFSM. Facility has 10 business days to submit proof of registration in an approved
  food safety course or submit reciprocity application. Reciprocity application left at time of inspection (R)
  1: Inspection request signage not posted at time of inspection. EHS provided COS
  2: Facility lacking a step by step procedure for managing vomitus and/or fecal incidents. EHS provided COS
  8: Bucket stored in hand sink at sushi area. Facility removed COS
  13: Raw animal derived food items stored over ready to eat food in walk-in cooler. Facility moved COS
  27: Sushi rice pH at time of inspection was 4.5. Facility adjusted product and second reading was 4.1. COS
  27: Facility not recording pH of sushi rice daily. Facility corrected log book COS
  35: Food stored in opened and original can. Facility removed product COS
  37: Food stored on floor in walk-in freezer. Facility moved COS (Rx2)
  37: Food handlers lacking hair restraints. Employees placed hats on COS
  37: Food uncovered in cold holding units throughout
  37: Employee clothing stored on top of food at food storage shelf. Facility removed COS
  41: Knives stored in space between Bain Marie and counter. Facility removed COS (Rx2)
  42: Mop stored in bucket. Facility moved COS
  45: Facility is re-using egg crates for multiple purposed throughout kitchen. Facility discarded COS
  47: Grease and dust build-up on hood filters along cooks line. EHS will contact Upper Merion Fire Marshal
  54: Inadequate lighting in the hood system (Rx2)
  Facility must correct and maintain all noted violations
       
  Person in Charge: Ding Yi Wang
Inspector (Signature):  Eric Etnier             Please see original copy for PIC signature
    Date: 11/30/2015

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