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:    22 Date of Inspection:    3/14/2016
Risk Violations Count:    12 License Number:    B19309
Arrival Time:    11:45:00 AM Expiration date:    9/30/2016
Departure Time:    1:50:00 PM Facility Closure:    
 Food Facility Name
  Asian Bento Café
  160 N. Gulph Road
  Upper Merion
  hoo yan chen
 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 OUT Proper eating, tasting, drinking, or tobacco use X X
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 OUT Adequate handwashing facilities supplied & accessible X X
Approved Source
9 IN Food obtained from approved source    
10 IN Food received at proper temperature    
11 IN Food in good condition, safe, & unadulterated    
12 OUT Required records available: shellstock tags, parasite destruction   X
Protection from Contamination
13 OUT Food separated & protected X X
14 OUT Food-contact surfaces: cleaned & sanitized X  
15 IN 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 OUT Proper reheating procedures for hot holding X  
18 N/O Proper cooling time & temperature    
19 OUT Proper hot holding temperature X  
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 OUT Consumer advisory provided for raw or undercooked foods   X
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 OUT Compliance with variance, specialized process, & HACCP plan   X
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 X  
34 OUT Thermometer provided & accurate    
35 OUT Food properly labeled; original container   X
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons X  
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 IN In-use utensils: properly stored    
42 OUT Utensils, equipment & linens: properly stored, dried & handled X X
43 OUT Single-use & single-service articles: properly stored & used X  
44 IN Gloves used properly    
Utensils, Equipment and Vending
45 IN Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 OUT Warewashing facilities: installed, maintained, & used; test strips X  
47 IN 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 OUT Adequate ventilation & lighting; designated areas used    
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
DISINFECTANT/SANITIZER:  Heat:   Chemical: QAT  CFSM Name: see #1  Exp. Date: 3/31/2019
Item/Location Temp Item/Location Temp Item/Location Temp
prep unit 38 ° F walk in refrig 46 ° F chicken in walk in refrig 37 ° F
salmon in sushi unit 40 ° F sushi unit 50 ° F prep unit 38 ° F
walk in freezer 8 ° F egg roll 122 ° F chicken 136 ° F
rice 154 ° F sushi roll 61 ° F delivered chicken 32 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1.Facility lacking current MCHD CFSM. Facility has 30 days to apply for reciprocity or provide proof of enrolment in an approved course
  Reciprocity application left at time of inspection.
  12.Facility lacking parasite destruction letter for raw fish for sushi rolls. Facility has 24 hours to supply. Failure to comply may lead to legal action and change of menu.
  13.Raw animal derived food items stored over RTE food items in the walk in refrigerator. COS
  20.Sushi rolls held at front area with internal temperature greater than 41 degrees F. Facility voluntarily discarded 100 pcs. COS
  23.Facility lacking consumer advisory warning for raw or undercooked animal derived food items.
  27.Facility lacking sushi HACCP recipe.
   Sushi rice pH greater than 4.2. Facility voluntarily discard 1 pint and new batch was 3.97. COS
  33.Defrosting shrimp in still water at prep sink. COS
  34.Lacking visible accurate thermometers through out refrigeration and probe thermoeter.
  35.Ketchup stored in open original container at dry storage shelf area. COS
   Bulk dry goods stored in secondary container lacking label.
  37.Food containers stored directly on the floor in walk in refrigeration and prep area.
   Personal item stored on dry storage containers. COS
   Food items stored in non food grade bags in walk in freezer.
  39. Wet wiping cloth stored outside of sanitation solution throughout facility.
  49. 2xR- Walk in cooler drain line lacking insulation.
  54. Lacking proper lighting in walk in freezer.
  2. Lacking written procedure for managing vomitus and/or fecal incidents. COS
  Facility is scheduled for a re-inspection on or after 3-28-16
  Person in Charge: Jason Yang
Inspector (Signature):  Tim Moeller             Please see original copy for PIC signature
    Date: 3/14/2016

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