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:    14 Date of Inspection:    2/5/2016
Risk Violations Count:    9 License Number:    A14340
Arrival Time:    2:30:00 PM Expiration date:    8/31/2016
Departure Time:    3:50:00 PM Facility Closure:    
 Food Facility Name
  Asian Garden
 Address
  1100 E Philadelphia Avenue #107
 Municipality
  Douglass
 Owner
  Minyu Lee
 Telephone
  302-399-3537
 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  
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 N/O 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 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 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 OUT Proper cooling time & temperature X  
19 OUT Proper hot holding temperature X  
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/A Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/A Pasteurized foods used; prohibited foods not offered    
Chemical
25 IN Food additives: approved & properly used    
26 OUT Toxic substances properly identified, stored & used X  
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 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 IN Food properly labeled; original container    
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons    
37 OUT Contamination prevented during food preparation, storage & display    
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  
42 IN 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    
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 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  CFSM Name: Qin Tran  Exp. Date: 12/31/2018
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Bain marie 40 ° F Gravy in steam table 186 ° F Chest freezer -2 ° F
Egg roll in warmer 116 ° F Tempura chicken in warmer 121 ° F Fried fish in bain marie 96 ° F
Rice in warmer 165 ° F Yellow rice in warmer 156 ° F Walk in cooler 40 ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1. Required signage stating inspection reports are available upon request not posted. EHS provided. Post immediately. COS
  2. Procedure for cleaning vomiting and fecal events lacking. EHS provided. Retain for future reference . COS
  8. Utensils stored in hand sink at time of inspection. COS
  11. Can of oyster sauce with a dent along seam. Facility immediately removed from shelf. Do not use or sell. COS
  14. Food like debris on cleaver blades stored on knife rack. Clean and sanitize before next use.
  18. Facility cooling fried fish in top portion of bain marie. Facility immediately transferred to a cooling unit. COS
  19. Multiple items in steam table held under 135F. Facility immediately reheated. COS
  21. Secondary containers of food stored in cooling units lacking reference labels and dates. Provide
  26. Chlorine levels too high in sanitizer bucket. COS
  36. Mouse like droppings along walls and in corners of back room. EHS to relay information to property manager. Clean and sanitize affected area.
  37. Multiple containers of food uncovered in walk in units. Store food covered and protected at all times.
  41. Utensils stored in stagnant water. Facility provided a hot pot to keep water above 135F. COS
  45. Cardboard lining shelves in dry storage. Remove and ensure surface is smooth, non-porous, and easily cleanable.
  47. Food and grease like residue on multiple counters and shelves. Clean and sanitize.
  Note: Facility must correct and maintain all violations.
       
  Person in Charge: Qin Tran
Inspector (Signature):  Scott Houchins             Please see original copy for PIC signature
    Date: 2/5/2016

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