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:    11 Date of Inspection:    1/12/2016
Risk Violations Count:    4 License Number:    A18580
Arrival Time:    12:00:00 PM Expiration date:    7/31/2017
Departure Time:    1:55:00 PM Facility Closure:    
 Food Facility Name
  Biryani Bowl Indian Cuisine
 Address
  1100 N. Broad Street
 Municipality
  Hatfield Twp.
 Owner
  Surender Kesari
 Telephone
  267-625-8119
 Purpose of Inspection
  Routine
 Re-inspection on or after
  1/26/2016

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 OUT Management awareness; policy present X  
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 OUT Food in good condition, safe, & unadulterated X  
12 N/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 OUT Food-contact surfaces: cleaned & sanitized    
15 IN 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 IN Proper cooling time & temperature    
19 IN Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 OUT Proper date marking & disposition    
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/A 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 IN 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 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    
38 IN Personal cleanliness    
39 OUT Wiping cloths: properly used & stored X  
40 IN Washing fruit & vegetables    
 
Compliance Status COS R
Proper Use of Utensils
41 OUT In-use utensils: properly stored X  
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 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    
  
 
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
 
DISINFECTANT/SANITIZER:  Heat:   Chemical: QAT  CFSM Name: Jyothi Kesari  Exp. Date: 7/26/2019
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
2 door food prep refrig 38 ° F 2 door food prep refrig- ground chicken 40 ° F 2 door food prep refrig- sauce 40 ° F
2 door refrig 39 ° F 3 door food prep refrig-cabbage 39 ° F 3 door food prep refrig 37 ° F
walk in freezer -10  ° F walk in refrig 37 ° F raw chicken in walk in refrig 40 ° 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 violations.
  11. Single use gloves left in containers or sauces stored in 1 door reach in refrig. Facility instructed to discarded these items. Facility voluntarily discarded
  2 containers of sauce. COS.
  14. Mold like accumulation on interior of ice machine.
  21. Date markings lacking on prepared TCS foods stored in walk in refrig.
  35. Bulk foods in dry storage area stored in open original containers.
  35. 2R> Containers of White powered substances lacking labels.
  37. Food items left uncovered in walk in refrig. COS.
  37. Raw meats observed being washed in ware wash sink area at time of inspection. Facility instructed to wash all foods in the food prep sink only.
  37. Fly strips hung from ceiling in food prep/ food traffic areas. Removed. COS.
  39. Soiled wiping cloths present on counter tops with no signs of buckets of sanitizer water present. COS.
  41. Ice scoop stored on interior of ice machine with handle in direct contact with ice. Removed. COS.
  43. R> Single use milk gallons being reused for food storage.
  45. Cloth lining used on shelves for glass wares unclean.
  45. 2R> Absorbent cardboard lining on shelves inside walk in refrig unit.
  45. 2R> Aluminum foil used as lining on tray liners and shelves throughout facility.
  45. 2R> Gap present between wall and food prep sink. Repair.
  45. 2R> Cutting boards at food prep refrigs stained and with deep groves.
  45. R> Excessive ice accumulation of floor in walk in freezer.
  54. Ceiling vents lacking above 2 door food prep refrig area.
  2. Facility failed to post required MCHD "inspection report available upon request" signage after previous documentation. EHS supplied one sign. COS.
  2. Facility failed to post required MCHD "inspection report available upon request" signage after previous documentation. EHS supplied one sign. COS.
  Facility opening at time of inspection.
  Facility steam tables and front cold well not set up at time of inspection.
  Facility will be scheduled for a re-inspection on or after 1/26/16.
       
  Person in Charge: Surender Kesari
Inspector (Signature):  Jared Cinque              Please see original copy for PIC signature
    Date: 1/12/2016

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