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:    2/17/2016
Risk Violations Count:    3 License Number:    A17651
Arrival Time:    12:45:00 PM Expiration date:    2/28/2017
Departure Time:    2:50:00 PM Facility Closure:    voluntary
 Food Facility Name
  46 E. Germantown Pike
  East Norriton
  Ronghui Ding/Bei Ou/Lixia Tian
 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 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 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 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 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    
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/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 OUT Approved thawing methods used X  
34 IN Thermometer provided & accurate    
35 OUT 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 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 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 X  
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 OUT 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 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  CFSM Name: Bei Ou  Exp. Date: 9/30/2018
Item/Location Temp Item/Location Temp Item/Location Temp
2 door reach-in cooler 38 ° F Walk-in freezer -4 ° F Walk-in cooler 40 ° F
Reach-in freezer 10 ° F Bain Marie 10 ° F Chest freezer 2 ° F
Reach-in cooler 39 ° F Hot holding N/A ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1: Inspection request signage not posted at time of inspection. EHS provided COS
  2: Facility lacking a step by step procedure for managing vomitus and/or fecal incidents. EHS provided COS
  13: Raw chicken and beef stored over ready to eat food in walk-in cooler. Facility moved COS
  33: Facility thawing chicken at room temperature. Facility placed in walk-in cooler COS
  35: Dry goods stored in opened and original packaging
  35: Food stored in open and original cans throughout facility
  36:Several live and dead roach-like insects observed throughout facility. Facility voluntarily closed at time of inspection. Facility must
  clean and sanitize all surfaces, equipment and utensils. Facility must remain closed until granted written permission by MCHD
  Facility must provide MCHD with proof of next professional pest control treatment prior to opening. Facility contacted a pest
  control operator at time of inspection. Facility must contact MCHD at 610-278-5117 during normal business hours for opening inspection
  37: Food stored on floor along cooks line. Facility moved COS
  37: Food uncovered throughout kitchen
  37: Food stored in colanders in walk-in cooler
  37: Employee clothing hanging from food storage shelf. Facility removed COS
  45: Soiled rags lining surfaces along cooks line. Facility removed COS
  45: Absorbent cloth lining table underneath cutting board. Facility removed COS
  45: Cardboard lining multiple surfaces throughout kitchen. Facility removed COS
  47: Grease build-up on wooden table at left of wok
  47:Interior of Bain Marie is unclean
  47: Grease build-up in hood system along cooks line and grease build-up in area by hot water heater. EHS left message for
  East Norriton Fire Marshall at time of inspection
  50: Cooks line drain is not properly draining
  53: Floor unclean under cooks line equipment
  53: Floor unclean in walk-in freezer
  54: Inadequate lighting in kitchen
  Note: Facility must correct and maintain all noted violations prior to scheduling an opening inspection. Failure to correct above noted
  violations may result in further legal action taken in accordance with law by MCHD and/or closure. If a second follow-up inspection
  is required, facility must submit $305.00 to MCHD prior to second follow-up inspection occurring and for each additional follow-up
  inspection. Facility must remove all cardboard containers and takeout containers on top of walk-in cooler
  Person in Charge: Jay Yun
Inspector (Signature):  Eric Etnier             Please see original copy for PIC signature
    Date: 2/17/2016

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