Win Ha Chinese in Conshohocken 20 inspection violations; Handheld insect control device stored among clean tableware

Win Ha Chinese in Conshohocken 20 inspection violations; Handheld insect control device stored among clean tableware

Conshohocken, PA

Win Wah Lu

106 Fayette St
Conshohocken, PA 19428
The Montgomery County Department of Health and Human Services Office of Public Health (MCOPH) conducted an unannounced retail food inspection on 7/27/2020. As a result of that inspection, and due to the severity of the specific violations Win Wah Lu was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 20 violations were found and include one or more violations determined to be food borne illness risk factors.

The inspector made the following comments in support of the violations found during the inspection:

  • Upon arrival, the inspector observed multiple staff members in the kitchen not wearing face masks. Inspector explained COVID-19 masking policy. Facility complied with mask requirement after discussion with EHS.
  • Raw food stored over ready to eat food items in walk-in cooler. Facility lacking proper separation between bottom of food tray and food item below in 1-door freezer.

  • Food items observed with an internal temperature greater that 41F in prep unit. Facility voluntarily discarded all items: raw chicken; cooked shrimp; noodles; water chestnuts.

  • 2 times repeat violation: Date marking lacking on food containers in refrigeration.

  • Facility lacking time logs for fried chicken at cooks line.

  • Asterisk lacking next to consumer advisory and corresponding food items on menus.

  • Facility lacking HAACP recipe for sushi rice.*

  • Facility may not use prep unit at end of cooks line until unit is holding 41F or below. Contact MCOPH when unit is repaired and holding proper temperature.

  • 2 times repeat violation: Facility lacking visible accurate thermometers in several cold units.

  • Handheld insect control device stored among clean tableware in sushi prep area.

  • Containers/boxes of food stored on floor in walk-in cooler.

  • Uncovered food items in refrigeration units.

  • Facility using single serve containers as scoops in dry goods containers.

  • Food handler lacking hair restraint.

  • Facility using empty gallon containers as scoops.

  • Boxes of single service food contact items stored on floor in basement.

  • Porous material used as lid on several dry goods containers.

  • Facility using paper egg cartons to absorb grease from cooked items.

  • 2 times repeat violation: Ice build-up in several freezers.

  • Grease build-up on shut-off valve handles on either side of cooks line.

  • Lacking light shield or shatterproof bulb on multiple fixtures in kitchen.

HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards based on the following seven principles:

Principle 1: Conduct a hazard analysis.

Principle 2: Determine the critical control points (CCPs).

Principle 3: Establish critical limits.

Principle 4: Establish monitoring procedures.

Principle 5: Establish corrective actions.

Principle 6: Establish verification procedures.

Principle 7: Establish record-keeping and documentation procedures.

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. For successful implementation of a HACCP plan, management must be strongly committed to the HACCP concept. A firm commitment to HACCP by top management provides company employees with a sense of the importance of producing safe food.

For more information visit the US Food and Drug Administration web page when you click or tap here.