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:    10 Date of Inspection:    5/2/2016
Risk Violations Count:    5 License Number:    A19098
Arrival Time:    11:45:00 AM Expiration date:    5/31/2017
Departure Time:    1:20:00 PM Facility Closure:    
 Food Facility Name
  Asian Bistro
 Address
  540 Shoemaker Road
 Municipality
  Upper Merion
 Owner
  Ding Yi Wang
 Telephone
  484-704-7484
 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 IN Management awareness; policy present    
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 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 IN Food in good condition, safe, & unadulterated    
12 IN Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected X X
14 IN Food-contact surfaces: cleaned & sanitized    
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 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 OUT Time as a public health control; procedures & record X  
Consumer Advisory
23 IN Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/O Pasteurized foods used; prohibited foods not offered    
Chemical
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
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 OUT 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 X 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 OUT Utensils, equipment & linens: properly stored, dried & handled X X
43 IN Single-use & single-service articles: properly stored & used    
44 IN Gloves used properly    
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used X X
46 IN Warewashing facilities: installed, maintained, & used; test strips    
47 IN Non-food contact surfaces clean    
Physical Facilities
48 OUT 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: Y  Chemical: Cl  CFSM Name: see #1  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
walk in refrig 40 ° F walk in freezer 12 ° F prep unit 30 ° F
egg roll in 2 door reach in 40 ° F chicken stored on counter 100 ° F rice noodles stored on counter 44 ° F
1 door reach in unit 40 ° F 1 door reach in 8 ° F soup 153 ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1. 2xR-Facility lacking current MCHD CFSM. Facility stated they have CFSM with MCHD just not onsite. Facility has 5 days to supply proof to MCHD.
  8. Lacking single use paper towels at hand wash station at cook line. COS
   Hand wash sink at cook line blocked by trash can. COS
  13. R-Raw animal derived food items stored over RTE food items in walk in refrigeration. COS
  22. Food items stored outside of refrigeration or hot holding unit observed with temperature greater than 41 degrees F and less than 135 degrees F.
  Facility placed food items under proper refrigeration. COS
  27. R- Facility not recording pH of sushi rice per batch/day. COS
   Facility lacking written HACCP recipe for sushi rice. MCHD left example at time of inspection.
   Facility lacking distilled water for calibrating sushi rice. COS
  35. Food stored in open original container through out refrigeration. COS
   Bulk food items stored in secondary container lacking label.
  37. 3xR- Food stored on floor in walk in refrigeration and through out prep area.
   R- Food handlers lacking hair restraints. COS
   Food items uncovered in walk in refrigerator and 2 door reach in unit on cooks line.
   Scoop lacking handle stored in bulk dry goods. COS
  42. R- Mop head stored on the floor next to mop sink. COS
  45. R- Facility is re-using egg crates and cans for multiple purposes throughout kitchen. COS
   Ice build up at compressor unit in walk in freezer.
  48. Lacking hot water under pressure at left faucet at 3 compartment ware wash sink and cold water under pressure
  at sushi hand wash sink. Facility has 24 hours to repair. Contact MCHD when repaired.
  If there is a 2nd follow up or more needed facility will have to pay $310.00 each follow up before they schedule a follow up appointment.
  Repeat violations may lead to legal actions.
       
  Person in Charge: Ding Yi Wang
Inspector (Signature):  Tim Moeller             Please see original copy for PIC signature
    Date: 5/2/2016

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