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:    7/13/2016
Risk Violations Count:    3 License Number:    A15293
Arrival Time:    12:45:00 PM Expiration date:    11/30/2016
Departure Time:    3:10:00 PM Facility Closure:    
 Food Facility Name
  P. F. Chang's China Bistro
  10 Town Center Drive
  Upper Providence
  P. F. Chang's China Bistro, Inc.
 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 OUT 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 IN No bare hand contact with RTE foods or approved alternate method properly followed    
8 IN 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 N/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 OUT Food-contact surfaces: cleaned & sanitized   X
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 IN Time as a public health control; procedures & record    
Consumer Advisory
23 IN Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 IN 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 IN 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 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 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    
38 IN Personal cleanliness    
39 N/O 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    
42 IN Utensils, equipment & linens: properly stored, dried & handled    
43 IN Single-use & single-service articles: properly stored & used    
44 OUT 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    
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    
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: Y  Chemical: Cl - QAT  CFSM Name: Amanda Funk  Exp. Date: 6/30/2019
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in cooler 38 ° F Bain Marie 40 ° F Bain Marie 40 ° F
Bain Marie 36 ° F Reach-in cooler 39 ° F Reach-in cooler 40 ° F
Reach-in cooler 34 ° F Reach-in cooler 36 ° F Reach-in freezer 0 ° F
Reach-in freezer 2 ° F Reach-in cooler 38 ° F Reach-in cooler 40 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  4 - Opened soda cans and drinking cups stored with food and stored on the food prep tables at the time of the inspection. Remove immd.
  6 - Dish washer employee handling soild dishes, then the clean dishes without washing his hands in between. Stop immd. Explained proper hand washing methods to the employee
  6 - Employee's using a common towel and aprons to dry and wipe hands in place of hand washing. Stop immd. Explained proper hand washing methods to the manager.
  14 - Slicer not clean at the time of the inspection. Clean and sanitize slicer before not use. Repeat
  14 - Table top can opener not clean at the time of the inspection. Clean and sanitize before next use. Repeat
  14 - Cutting boards on the food prep tables and bain marie with dark groves and staining. Clean and sanitize before next use. Repeat
  14 - Interior of the ice machine not clean. Clean and sanitize ice machine by following the instructions in the owners manual. Repeat
  37 - Employee changing rice cooker pots in the garbage room on the floor. Stop immd. Manager change pots at the time of the inspection. Explained proper
  food prep methods to the manager at the time of the inspection.
  37 - Food items stored on the 3 bay ware wash sink at the time of the inspection. Remove food items immd.
  41 - Sushi knife stored in standing water on the cooks line. Remove immd. Explained proper storage methods for utensils.
  44 - Butcher cutting raw red meat , then moving and cleaning dry food storage bins with the same gloves on. Stop immd. Manager cleaned affected
  area's at the time of the inspection.
  46 - Dish machine drain board not clean, heavy food particle build up. This area must be cleaned and sanitized immd.
  47 - Filters above the cooking area not clean. Clean filters immd.
  47 - Exterior sides of the fryers and grill with grease like build-up. Clean all affected areas immd.
  47 - Vents in the kitchen not clean, heavy dust like build-up. Clean immd.
  47 - Vents above the dish machine not clean, heavy dust and mold like build-up. Clean immd. Repeat
  47 - Fanguards in the walk-in cooler not clean, Heavy dust like build up. Clean area immd. Repeat
  50 - Mop sink blocked by a dumpster at the time of the inspection. Keep mop sink clear and free at all times for proper use.
  Person in Charge: Amanda Funk
Inspector (Signature):  William Rogers             Please see original copy for PIC signature
    Date: 7/13/2016

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