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:    9 Date of Inspection:    2/16/2016
Risk Violations Count:    4 License Number:    A13348
Arrival Time:    12:30:00 PM Expiration date:    9/30/2016
Departure Time:    1:35:00 PM Facility Closure:    
 Food Facility Name
  Super Wok
  778 E. Johnson Highway
  Quinhong Zheng
 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    
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 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 IN Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT 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 IN Proper reheating procedures for hot holding    
18 N/O Proper cooling time & temperature    
19 IN Proper hot holding temperature    
20 OUT Proper cold holding temperature X  
21 IN 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/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 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 N/O Approved thawing methods used    
34 IN Thermometer provided & accurate    
35 IN Food properly labeled; original container    
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 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    
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    
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 Hong Zheng  Exp. Date: 6/30/2018
Item/Location Temp Item/Location Temp Item/Location Temp
coca retail 34 ° F bain marie 40 ° F wonton soup 196 ° F
2 deoor refrig 38 ° F walkin refrig 40 ° F  ° F
chest freezer -1 ° F turbo air freezer -7 ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Note: Inspection report dated 10-14-15 had a violation of excessive air gap at the bottom of the back screen door which was a repeat
  was a repeat violation. At this inspection the screen door has been removed for the winter
   Facility must Correct and Maintain any and all noted violations
  01 - inspection report available sign not posted at time of inspection
  02 - Bio waste procedure not available at time of inspection
  At end of inspection Mr. Zheng procedure the vomit & dairrh handout that was given to on 9-24-15
  53 - floor unclean around fryers and rib cooker
  47 - outside of the rice cooker unclean
  47 - shelf under the grill unclean
  20 - two bins of raw floured chicken at 45 degree sitting on food storage unit - facility began frying them
  35 - secondary containers not labled - dry food products containers
  37 - a container without handles being used to dispense dry food products (spices, rice, flour, sugar,starch, etc)
  13 - individual depensing utensils not in use at wok station
  37 - facility reusing containers - in coca retail cold unit - corrected
  37 - Food stored on the floor in walkin refrig - bin of raw chicken
  42 - mop not hanging or inverted to dry
  45 - cardboard lining shelf under microwave
  37 - food uncovered in walkin refrig
  37- jackets stored on the food storage rack in back
  41 - can opener blade unclean
  47 - shelf over the steam and bain marie unclean
  47 - top of the bain marie unclean (outside)
  47 prep table bottom shelf unclean (slicer)
  Copy of the sign (wording to be use) that shall be posted in public view in according with the 2013 FDA Food code.
  Left at facility a copy of the 2013 FDA Food Code Changes for MCHD
  Person in Charge: Qin Zheng
Inspector (Signature):  Kelly Small             Please see original copy for PIC signature
    Date: 2/16/2016

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