22 inspection violations for Horsham’s Dim Sum Factory, ordered to stop using washing machine not sanitizing dishes as required

22 inspection violations for Horsham’s Dim Sum Factory, ordered to stop using washing machine not sanitizing dishes as required

Horsham, PA

Dim Sum Factory

Hoerhsma, PA 19044

The Montgomery County Department of Health and Human Services Office of Public Health (MCOPH) conducted an unannounced retail food inspection on December 13, 2019. As a result of that inspection, and due to the severity of the specific violations the Dim Sum Factory in Horsham was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 22 violations were found.

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

  • MCOPH food establishment license not posted publicly at time of inspection. Post publicly or apply for duplicate.

  • Facility lacks publicly posted signage stating that most recent inspection reports are available upon request. EHS e-mailed sample signage to facility during inspection.

  • Open employee beverages stored on or above prep surfaces throughout kitchen.

  • No hot water observed at hand washing sink in men’s toilet room. Facility repaired a broken mixing valve during inspection. Hot water observed at sink by end of inspection. All hand washing sinks must have hot running water of an adequate temperature provided at all times.

  • Uncovered foods observed in walk-in freezer.

  • Chlorine concentration observed at less than 50ppm at ware washing machine in kitchen. Facility must cease use of ware washing machine. Facility may not use unit until serviced, supplying final rinse of 50-100ppm chlorine, AND written permission is granted by MCOPH. 

  • Sanitizer compartment of three compartment sink observed filled with utensils in water. No sanitizer concentration observed at time of inspection. Facility added quaternary ammonia sanitizer to an approved level during inspection.

  • Facility observed storing container of cooked chicken on shelf at cook’s line. Facility lacks time as a public health control log for these items held outside of refrigeration or hot holding. EHS instructed facility on the establishment of a time as a public health control log during inspection.

  • Unlabeled spray bottle observed on floor at cook’s line. Facility identified contents as degreaser. Facility labelled bottle during inspection.

  • Facility lacks a food probe thermometer to take internal food temperatures.

  • Many foods/containers of food stored directly on floor in walk-in refrigerator, walk-in freezer, and in kitchen. Elevate all foods to a minimum of 6 inches from floor.

  • Many foods observed being stored directly in grocery-style bags throughout facility. Foods must be stored in food-grade bags or containers.

  • Wet wiping cloths stored outside of sanitizer bucket at kitchen.

  • Ice scoops stored in ice machine and on top of ice machine. Facility relocated scoops during inspection.

  • Tongs stored on oven door handles at cook’s line.

  • Spoons/ladles in containers at waitstaff line stored with food contact surface exposed. Facility inverted items during inspection so that handles were facing up.

  • Utensils observed being stored beneath drain line of food prep sink adjacent to three compartment sink. Facility relocated items during inspection.

  • Facility observed with many open original metal cans stored throughout facility. Facility must use contents of metal cans entirely upon opening can, or transfer remainder of product to food-grade container. Metal food cans can not be reused.

  • Facility observed lining prep table/shelf with cardboard.

  • Facility has placed a wood-plank box for employees to stand on at dumpling prep area. Wood is not finished and is not easily cleanable. Finish with a minimum of semi-gloss paint.

  • Mold-like growth on condenser line beneath condenser in walk-in refrigerator.

  • Mop not hung/inverted to dry. Facility hung mop during inspection.