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:    6/2/2016
Risk Violations Count:    4 License Number:    CC 295
Arrival Time:    10:25:00 AM Expiration date:    11/30/2016
Departure Time:    12:55:00 PM Facility Closure:    
 Food Facility Name
  Assi Plaza P. A. Inc.
 Address
  1222 Welsh Road
 Municipality
  Montgomery
 Owner
  Syng Man Rhee
 Telephone
  215-631-9400
 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 IN Certification by accredited program, compliance with Code, or correct responses    
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    
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 IN Food separated & protected    
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 N/O Proper reheating procedures for hot holding    
18 N/O Proper cooling time & temperature    
19 N/O Proper hot holding temperature    
20 OUT Proper cold holding temperature X  
21 OUT 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    
Chemical
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
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 IN 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 X  
38 IN Personal cleanliness    
39 IN Wiping cloths: properly used & stored    
40 IN 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 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    
46 IN Warewashing facilities: installed, maintained, & used; test strips    
47 OUT Non-food contact surfaces clean   X
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 IN Plumbing installed; proper backflow devices    
50 OUT Sewage & waste water properly disposed   X
51 IN Toilet facilities: properly constructed, supplied, & cleaned    
52 IN Garbage & refuse properly disposed; facilities maintained    
53 OUT 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: Cl - QAT  CFSM Name: Seung Man Lee  Exp. Date: 9/30/2017
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
produce prep walk in refrig 40 ° F meat room walk in refrig 35  ° F main produce walk in refrig 40 ° F
whole fish walk in refrig 37  ° F seafood walk in freezer -19  ° F seafood walk in refrig 37  ° F
grocery walk in refrig 34  ° F main walk in freezer 5  ° F shrimp in retail display case 36  ° F
food prep refrig- prepared foods sec 40 ° F 2 door refrig- prepared foods sec 37  ° F retail refrig 36  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Facility must correct and maintain all violations.
  8. No hot water available at one of the two hand sinks in prepared foods section kitchen.
  A 24 hour follow up inspection will be conducted to ensure compliance. Facility waiting on parts to arrive.
  8. Hand sink in meat prep room obstructed by various items. Items removed. COS.
  14. 2R> Rust accumulation on meat slicer circular blade in meat prep room. Facility had removed this machine from facility in the past but is now using
  machine again. Facility not permitted to use until circular blade is replaced.
  20. Cut produce stored at room temperature in retail produce area. Facility voluntarily discarded 12 items. COS.
  20. Can of crab meat marked "keep refrigerated" stored on top of island refrig unit in seafood sections out of refrigeration. Facility voluntarily discarded
  8 cans of Crab meat. COS.
  21. Dates markings lacking on prepared TCS foods in prepared foods walk in refrig.
  37. Whole muscle conch meat stored in retail area lacking barrier protection. Facility removed item from retail area. COS.
  37. Portions of cut fish stored in mesh baskets in seafood walk in refrig- Portions transferred to a secondary food storage container. COS.
  43. Single use cups lacking handles used as scoops in bulk trash can food storage containers in hallway outside of produce prep refrig. Removed. COS.
  45. Sheet metal damaged on interior of doors to main walk in freezer and main produce walk in refrig. Repair.
  
  47.2R> Floors in fish walk in refrig with waste water accumulating and puddling from dripping fish containers. Floor must be cleaned and sanitized immediately.
  
  
  
  50.2R> Uncovered buckets of waste water from fish display tables in retail area.
  
  
       
  Person in Charge: Jason Choi
Inspector (Signature):  Jared Cinque              Please see original copy for PIC signature
    Date: 6/2/2016

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