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:    5/21/2009
Risk Violations Count:    5 License Number:    CC 295
Arrival Time:    9:45:00 AM Expiration date:    11/30/2016
Departure Time:    12:45:00 PM Facility Closure:    
 Food Facility Name
  Assi Plaza P. A. Inc.
  1222 Welsh Road
  Syng Man Rhee
 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 N/O 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 X  
Approved Source
9 N/O 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    
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 IN Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 OUT Time as a public health control; procedures & record    
Consumer Advisory
23 IN 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 OUT 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 N/O Pasteurized eggs used where required    
29 IN Water & ice from approved source    
30 IN Variance obtained for specialized processing methods    
Food Temperature Control
31 IN Proper cooling methods used; adequate equipment for temperature control    
32 IN Plant food properly cooked for hot holding    
33 IN Approved thawing methods used    
34 IN Thermometer provided & accurate    
35 OUT Food properly labeled; original container    
Prevention of Food Contamination
36 OUT 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 OUT 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 N/O Single-use & single-service articles: properly stored & used    
44 OUT 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    
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 OUT Toilet facilities: properly constructed, supplied, & cleaned    
52 OUT 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: Yang Sub Lee  Exp. Date: 3/31/2012
Item/Location Temp Item/Location Temp Item/Location Temp
meat dept walk in cooler 35 ° F seafood walk in freezer -6 ° F dairy walk in cooler 40 ° F
store walk in freezer 20 ° F Small bain marie 40 ° F 2 door reach in freezer 20 ° F
3 door reach in freezer -5 ° F 2 door reach in cooler 40 ° F white reach down freezer 10 ° F
seasoned fish 37 ° F marinated beef 34 ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  4. Employee beverages in working areas in hot food prep and produce depts
  8. Bar soap at hood food sup handsink- Corrected.
  Towels lacking in seafood dept hand Sink. Corrected. Equipment in handsink in produce prep room. Corrected.
  14. Mold like growth on interior surface of ice machine in produce prep room. Heavy Staining on cutting boards of produce prep room.
  22. Time temperature logs lacking for packaged rice,vegetable and meat products; for noodle dish with vegetables and meat; for rice Cakes
  26. Cleaning Chemicals not kept in original container in seafood dept. Household insecticide spray in hotfoods prep area
  35. Packaged fish soup ingredients with inadequate labeling
  36. Fly like insects through out facility. Ant like insects in warehouse.
  Mouse like droppings under hot foods warmer in hot foods prep area, on hallway storage shelves. Fax professional pest control
  report to MCHD at 215 784 5524 within 10 business days.
  37. Boxes of food on floor in store walk in freezer, Fly strips over prep tables in hot foods back prep area
  food stored in colanders through out, fish stored in shopping baskets in seafood dept walk in coolers.
  40. Facility using both three basin sinks for produce washing in produce prep room
  44. facility using pink non smooth, non disposable gloves during food preparation. Use only single service gloves during food preparation.
  45. Raw wood frame under hand sink in hot foods prep line, debris on walls in produce prep room
  newspaper liners under griddle at bulk food display
  47. Dust build up on ceiling and around fans in large produce walk in cooler and fan guards in produce prep room
  49. Air gap lacking at ice machine
  51. Cardboard box as trash containers in employee men's restroom
  52. Dumpsters lids open
  53. Warehouse doors open, accumulated debris on trench drains in warehouse and prep areas, unclean floors throughout
  back prep areas and walk in units. Damaged cove base under three basin sink in produce prep room, Open air space at bottom of
  delivery door at loading docks
  54. Damaged light shield in produce prep room and over open seafood displays. light shields lacking in large produce/seafood walk
  in units
  When facility is scheduled for an administrative conference and a second reinspection, facility must submit $127.00 to MCHD for each additional reinspection.
  Person in Charge: Yang Sub Lee
Inspector (Signature):  Rachel Larason             Please see original copy for PIC signature
    Date: 5/21/2009

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