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:    1/29/2010
Risk Violations Count:    8 License Number:    A 3818
Arrival Time:    11:20:00 AM Expiration date:    2/28/2017
Departure Time:    2:15:00 AM Facility Closure:    
 Food Facility Name
  Bonjung Japanese Restaurant
 Address
  50 West 3rd Avenue, Suite 220
 Municipality
  Collegeville
 Owner
  Gregory Shin
 Telephone
  610-489-7022
 Purpose of Inspection
  Routine
 Re-inspection on or after
  2/12/2010

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 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 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 OUT No bare hand contact with RTE foods or approved alternate method properly followed    
8 N/O 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    
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    
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 IN Proper hot holding temperature    
20 OUT Proper cold holding temperature    
21 OUT 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    
Chemical
25 N/O Food additives: approved & properly used    
26 OUT Toxic substances properly identified, stored & used    
Conformance with Approved Procedure
27 OUT 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 OUT 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 IN 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 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 OUT Garbage & refuse properly disposed; facilities maintained    
53 IN 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: QAT  CFSM Name: Leo shin  Exp. Date: 12/31/2010
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in cooler 60 ° F Sauce 54.6 ° F Sauce 53.2 ° F
Eggs 54.2 ° F Rice 167 ° F Seafood 54.8 ° F
Cheese 54.4 ° F Reach-in cooler 38 ° F Reach-in freezer 2 ° F
Reach-in cooler 35 ° F Chest freezer  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  6 - Dishwasher employee handling soiled dishes, then clean dishes without washing hands inbetween, Stop immd. and use proper hand washing methods immd.
  7 - 44 - All cooks handling ready to eat food items with no gloves. Stop immd. Explained proper glove and tong use to the owner.
  11 and 20 - Walk-in cooler reading 60 degree's. All food items reading between 52.4 and 54.7 degree's. The following food items were discarded
  and denatured at the time of the inspection.
  10 containers of sauces not labeled
  7 boxes of seafood
  12 lobster tails
  7 containers of lemonade
  4 bricks of cream cheese
  12 flats of eggs
  5 gal of ginger
  20 containers of unlabeled, unidentified containers of Japanese foods
  7 containers of Japanese vegetables that say keep refrigerated
  15 containers of preped food no labels.
  Do not use walk-in cooler until permission is given by MCHD
  14 - Slicer not clean, Clean and sanitize before next use.
  14 - Rusty shelving in walk-in cooler, Repair or replace
  14 - Cutting boards on bain marie with dark groves and staining. Clean and sanitize immd.
  21 and 35 - No labels, no dates on any of the foods that were preped in all cooler units , Provide immd.
  26 - Tide laundry soap at 3 bay sink, Owner stated cook's shirts are washed in 3 bay sink. Stop immd. Remove soap from the facility immd.
  27 - Buffer solution expired on 11/2007. Distilled water expired 8/2008.Owner discarded approx. 30 pieces of sushi.
   Sushi bar was closed for approx 1 hour. Facility provided in date buffer solutions and distilled water while inspector was on site.
   Sushi bar was reopened.
  36 - Open fly strips hanging in kitchen and over food prep sink. Remove immd.
  37 - Raw fish stored over ready to eat food items,walk-in cooler.Remove immd
  45 - Heavy ice build-up in the interior of the ice cream chest freezer. Repair and clean immd.
  46 - Dirty dishes and pots stored in all 3 bays of the 3 bay sink. Remove immd. Explained proper warewash metheds to the owner.
  47 - Floors not clean under equipment and in walk-in cooler. clean immd
  47 - Filters above cooking area not clean, clean immd.
  52 - Dumpster lids open and damaged at the time of the inspection. Close immd
  37 - Foods cooling outside on the loading dock. Stop immd. Owner discarded and denatured 2 containers of food.
       
  Person in Charge: Gregory Shin
Inspector (Signature):  William Rogers             Please see original copy for PIC signature
    Date: 1/29/2010

Previous Page     To zoom in or out on a Web page: Press CTRL + PLUS SIGN (+) to zoom in, or CTRL + HYPHEN (-) to zoom out