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:    5/26/2016
Risk Violations Count:    4 License Number:    A17651
Arrival Time:    10:00:00 AM Expiration date:    2/28/2017
Departure Time:    12:15:00 PM Facility Closure:    
 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 IN Certification by accredited program, compliance with Code, or correct responses    
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 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 OUT Food in good condition, safe, & unadulterated X  
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 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 N/O Approved thawing methods used    
34 IN Thermometer provided & accurate    
35 OUT Food properly labeled; original container X  
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 OUT In-use utensils: properly stored 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 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 OUT 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: Bei Ou  Exp. Date: 9/30/2018
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in cooler 38 ° F Walk-in freezer 4 ° F Chest freezer 4 ° F
Bain Marie 40 ° F Reach-in cooler 41 ° F Reach-in freezer 10 ° F
Hot holding N/A ° F  ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8: Hot water shut off to hand sink by 2-bay sink. Facility turned on COS
  8: Single service soap lacking at hand sink by 2 bay sink. Facility provided COS
  11: Several eggs left out at room temperature were 80F. Facility voluntarily discarded and denatured COS
  13: Raw chicken stored over ready to eat food in walk-in cooler. Facility moved COS
  14: Cutting board at Bain Marie is stained and has deep grooves
  35: Food stored in open and original can throughout facility
  35: Secondary dry goods containers in dry storage room lacking common name label
  35: Opened bag of sugar stored in original packaging
  37: Unclean water being used at steam table along cooks line
  37: Food stored on floor in walk-in freezer, walk-in cooler and dry storage room
  37: Food stored in grocery style bags
  37: Food stored in colanders in walk-in cooler
  41: Cup used to obtain dry goods stored on top of product in secondary dry goods containers in dry storage room
  43: Single service takeout containers stored in with food contact surfaces exposed. Facility inverted COS
  45: Facility is re-using damaged/unclean aluminum cans for utensil storage at wok
  45: Absorbent cloths lining front ledge of wok along cooks line. Facility removed COS
  47: Grease build-up in hood system and ansul system piping. East Norriton Fire Marshall was aware at time of inspection
  53: Ansul system tag has expired. East Norriton Fire Marshall was aware at time of inspection
  At time of inspection facility has been ordered to close by East Norriton Township. Facility must remain closed until all noted
  violations are corrected and granted written permission by MCHD. Call MCHD at 610-278-5117 to schedule opening inspection
  If a second follow-up/opening inspection is necessary, facility must be submit $310.00 to MCHD prior to inspection occurring
  EHS accompanied by Representatives from East Norriton Township and Remington Vernick & Beach Engineers at time of inspection
  If a second follow-up/opening inspection is necessary, facility must be submit $310.00 to MCHD prior to inspection occurring
  Facility must correct and maintain all noted violations
  Person in Charge: Jessica Tian
Inspector (Signature):  Eric Etnier             Please see original copy for PIC signature
    Date: 5/26/2016

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