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:    13 Date of Inspection:    2/1/2016
Risk Violations Count:    3 License Number:    A17312
Arrival Time:    11:30:00 AM Expiration date:    9/30/2016
Departure Time:    1:25:00 PM Facility Closure:    
 Food Facility Name
  Baitong (Penganeang)
  126 Bala Avenue
  Lower Merion
  Sarapee Hirankarn
 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 OUT Certification by accredited program, compliance with Code, or correct responses X  
Employee Health
2 OUT Management awareness; policy present    
3 N/O Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 IN Proper eating, tasting, drinking, or tobacco use    
5 N/O 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 N/O 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 IN Proper cold holding temperature    
21 OUT 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/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 OUT Approved thawing methods used    
34 OUT 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
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 IN In-use utensils: properly stored    
42 OUT Utensils, equipment & linens: properly stored, dried & handled    
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 OUT Warewashing facilities: installed, maintained, & used; test strips   X
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 OUT 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: Cl  CFSM Name: Sarapee Hirankarn  Exp. Date: 6/30/2017
Item/Location Temp Item/Location Temp Item/Location Temp
walkin refrig 36 ° F whirlpool freezer -4 ° F single door freezer kitchen 0 ° F
reachin refrig 38 ° F hoy holding na ° F  ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Facility must Correct and Maintain any and all noted violations
  Left at facility a copy of the 2013 FDA Food Code Changes for MCHD
  Copy of the sign (wording to be use) that shall be posted in public view in according with the 2013 FDA Food code.
  01 - inspection report available sign not posted at time of inspection-corrected
  02 - bio waste procedure not available at time of inspection
  21 and 35 - repeat - secondary containers throughout facility lacking date and identifications
  33 and 37(R) - frozen bags of food stored in the 3 bay ware wash sink
  45 - dirty dishes stored in the food prep sink
  45 - 3xRepeat - operating exhaust hood fan without all filters in place
  Possible legal action for repeated noted violations
  37 - bag of onions stored on the floor by walkin
  42 - wet mop head in mop sink
  53 - wall above mop sink not smooth and easy to clean
  43 - food contact surfaces exposed - spoons - metal rack opposite storage area
  45 - ice buildup in large the chest freezer
  34 - lacking accurate and/or visible thermometers in chests
  54 - missing light shield or shatter proof bulb in light fixture over chest freezer
  37 and 35 - a container without handles being used to dispense dry food products (flour) and container is label Rice by the chest freezer
  47 - vent cover on the ice machine unclean
  47 - 2 shelf counter unit opposite bain marie - shelves unclean
  47 - wall with grease buildup next to wok unit
  47 - back of the stove and splash guard on the fryer unclean
  47 - green food storage racks in walkin refrig unclean - buildup
  46 - repeat -Dishwasher not Sanitizing @ time of inspection
  fax work order stating chlorine level concentration to Small at 610-278-5167
  37 - repeat - facility reusing single use Tufu containers throughout
  53 - entire floor under all equipment unclean in the kitchen
  re inspection on or after 2-15-16
  When facility is scheduled for an administrative conference and /or a second reinspection,
  Person in Charge: Saymany
Inspector (Signature):  Kelly Small             Please see original copy for PIC signature
    Date: 2/1/2016

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