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:    16 Date of Inspection:    6/29/2016
Risk Violations Count:    8 License Number:    A19571
Arrival Time:    12:45:00 PM Expiration date:    3/31/2017
Departure Time:    1:55:00 PM Facility Closure:    
 Food Facility Name
  Aman's Bistro
 Address
  690 Main Street
 Municipality
  Lower Salford
 Owner
  Baldev Singh
 Telephone
  610-996-8131
 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    
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 N/O No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 OUT Hands clean & properly washed    
7 N/O 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 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 OUT Proper hot holding temperature X  
20 IN Proper cold holding temperature    
21 OUT Proper date marking & disposition    
22 IN 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/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/A 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 IN 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    
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    
44 N/O Gloves used properly    
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 OUT 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 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 - QAT  CFSM Name: See Note  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Goat curry 119 ° F Tandeura 120 ° F Chicken Tikka 123 ° F
White rice in steamer 162 ° F Bain marie 40 ° F Bain marie 37 ° F
2-door reach in freezer 2 ° F Reach in cooler 34 ° F reach in cooler 38 ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Facility has until 09-17-2016 to obtain MCHD CFSM certificate.
  EHS left a cop of Food Code Changes at time of inspection.
  6: Food handlers and dish washer not washing hands in between separate tasks. EHS stressed the importance of proper hand washing and food handling.
  8: Soap and paper towels lacking at kitchen hand sink. Provided. COS
  11: Several open cans of food stored in reach in cooler in kitchen. Once open move to a food grade secondary sealed container. COS
  13: Raw shrimp stored above RTE food in bain marie. Move to bottom shelf. COS
   Cut onion stored cut side down on soiled absorbent cloth. Voluntarily discarded. COS
  14: Table top can opener blade unclean. Clean and sanitize in between uses. COS
   Food prep sink filled with soiled cloths and to go container. Clean and sanitize, utilize for designated purpose only.
  19: Several food in self serve buffet tempted between 119-123 F. Facility removed and properly re heated to 165 F. Ensure all hot holding food is maintained at
   135F or above. COS
  21/35: Reference dates and common food labels lacking on several containers of prepared foods. Provide.
  37: All food handlers lacking hair restraints. Provide.
   Food stored on floor in kitchen. Keep 6" off floor.
   Pitchers of dressing stored at self serve buffet lacking cover or sneeze guard. Voluntarily discarded. COS
   Containers of food stored uncovered throughout. Keep food covered in storage.
  41: Ice scoop handle touching public service ice in ice machine. Keep handle up and away from food. COS
  45: Card board lining shelves in Continental 2-door reach in freezer. Remove, ensure surface is smooth, non porous and easily cleanable.
  43: Glass wear stored face down on linen cloths. Ensure surface is smooth non porous and easily cleanable.
  46: Dishwasher sanitizing serving containers in spent water. Clean and sanitize sink utilize for designated purpose. COS
  47: Interior of Continental reach in freezer unclean. Clean and sanitize.
   Hand sinks throughout unclean. Clean and sanitize.
  53: Water stained ceiling tiles in both restrooms. Resurface or replace.
  Facility must correct violations and maintain compliance.
       
  Person in Charge: Baldev Singh
Inspector (Signature):  Beth Whalen             Please see original copy for PIC signature
    Date: 6/29/2016

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