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:    2/11/2016
Risk Violations Count:    4 License Number:    A17656
Arrival Time:    1:25:00 PM Expiration date:    2/28/2017
Departure Time:    2:40:00 PM Facility Closure:    
 Food Facility Name
  Amans Indian Cuisine
 Address
  2680 DeKalb Pike
 Municipality
  East Norriton
 Owner
  Usha Rani Taheem
 Telephone
  610-277-5565
 Purpose of Inspection
  Routine
 Re-inspection on or after
  2/25/2016

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 OUT Certification by accredited program, compliance with Code, or correct responses X  
Employee Health
2 IN 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 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 IN Food in good condition, safe, & unadulterated    
12 N/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected X  
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 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 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 N/O 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/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 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   X
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 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    
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 OUT Physical facilities installed, maintained, & clean   X
54 N/O 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: Devinder Singh  Exp. Date: 12/31/2017
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in cooler 41 ° F Walk-in freezer 7 ° F Bain Marie 38 ° F
2 door reach-in cooler 40 ° F Chicken (Hot holding) 147 ° F Reach-in cooler 35 ° F
 ° F  ° F  ° 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
  1: Inspection request signage not posted at time of inspection. EHS provided COS
  13: Raw chicken stored over ready to eat food in walk-in cooler. Facility moved COS
  14: Cutting board in kitchen is stained and has deep grooves
  14: Interior of ice machine is unclean
  26: Employee medication stored on storage shelf above prep table. Facility removed COS
  36: Roach-like insects observed in kitchen. Facility has 10 business days to provide proof of next professional pest control treatment
  Fax proof to 610-278-5167 Attn: Eric Etnier
  37: Food uncovered in refrigeration throughout (R)
  37: Mop draining into food prep sink. Facility removed and cleaned and sanitized sink COS (R)
  39: Heavily soiled wiping rags stored along cooks line. Facility removed COS
  41: Utensils stored in stagnant water in between uses. Facility removed COS (R)
  41: Bowl used to scoop food in kitchen. Facility removed COS
  43: Single service takeout containers stored with food contact surfaces exposed along cooks line
  45: Absorbent cloth lining table underneath cutting board. Facility removed COS
  45: Ice build-up on floor in walk-in freezer
  47: Grease build-up on sides on cooks line equipment
  47: Dust and grease build-up on hood filters along cooks line. EHS left message for East Norriton Fire Marshall at time of inspection
  53: Floor unclean under cooks line equipment (R)
  53: Air space at top of back door
  53: Floor damaged in walk-in freezer
  53: Floor unclean under shelves in walk-in cooler
  53: Floor is not continuous to wall in walk-in cooler
  When facility is scheduled for an administrative conference and a second reinspection, facility must submit $305.00 to MCHD for
  each additional re-inspection.
  Re-inspection will occur on or after 2/25/16
       
  Person in Charge: Amandeep Taheem
Inspector (Signature):  Eric Etnier             Please see original copy for PIC signature
    Date: 2/11/2016

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