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:    12 Date of Inspection:    3/1/2012
Risk Violations Count:    3 License Number:    A 2876
Arrival Time:    11:50:00 AM Expiration date:    9/30/2016
Departure Time:    1:25:00 PM Facility Closure:    
 Food Facility Name
  Fuji Japanese Restaurant
 Address
  1210 Bethlehem Pike
 Municipality
  Montgomery
 Owner
  Xu Xian Dong
 Telephone
  215-793-0960
 Purpose of Inspection
  Routine
 Re-inspection on or after
  

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 IN Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 OUT Proper eating, tasting, drinking, or tobacco use X  
5 IN No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 IN Hands clean & properly washed    
7 IN No bare hand contact with RTE foods or approved alternate method properly followed    
8 OUT Adequate handwashing facilities supplied & accessible X  
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 IN Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 IN 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 IN Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 N/O Time as a public health control; procedures & record    
Consumer Advisory
23 N/O Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/O Pasteurized foods used; prohibited foods not offered    
Chemical
25 N/O Food additives: approved & properly used    
26 OUT Toxic substances properly identified, stored & used X  
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
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 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 X X
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons    
37 OUT Contamination prevented during food preparation, storage & display X X
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 OUT In-use utensils: properly stored X  
42 IN Utensils, equipment & linens: properly stored, dried & handled    
43 OUT Single-use & single-service articles: properly stored & used X  
44 IN Gloves used properly    
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used X X
46 IN Warewashing facilities: installed, maintained, & used; test strips    
47 OUT Non-food contact surfaces clean X X
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 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:   Chemical: Cl  CFSM Name: Xu Xian Dong  Exp. Date: 9/30/2013
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Sushi display 32 ° F Sushi Display 38 ° F Sushi prep unit 41 ° F
Soup 165 ° F Walk in Refrig 38 ° F Reach Down Freezer 3 ° F
Reach down freezer 0 ° F 1 Door refrig 38 ° F 1/2 door freezer 0 ° F
Prep unit 38 ° F 2 Door Reach in 34 ° F Reach down freezer 0 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  4. Cigarette butts in a can inside back door kitchen. COS
  8. Hand sinks lacking soap and single use towels through out facility. Sushi area, Kitchen, wait staff area, and back hibachi station. COS
  26. Using oven and grill cleaner in sanitation bucket at wait staff area.Facility discard water and was observed using correct chlorine base product. COS
  35. R- Open can of oyster sauce and Ketchup stored in prep unit. COS
  36. Mouse like droppings observed at dish machine area, on top of dish machine and in back dry storage area. Clean and sanitize area.
  Facility must have a licensed pest control company treat area within 10 business days. Fax treatment work order to Attn: Tim Moeller@ 215-784-5524
  37. R- Open bag of rice and sugar in backroom dry storage. COS
   Employee beverage lacking lid and straw at prep unit area. COS
   Food stored directly on ground in walk in refrigerator. COS
   Food stored directly in grocery store bags in reach down freezer next to walk in refrigerator COS
   Lemons stored directly in ice machine in wait staff area. COS
  41. Spoon stored in stagnant water at cook line. COS
   Knives stored in between prep table and prep unit on cook line. COS
  43. Take out cup used as a scoop in bulk dry storage. COS
  45. R- Rusty shelving located in of walk in refrigerator.
   Card board lining shelving on prep table next to prep unit. COS
  47. R- Gaskets on prep unit unclean.
   Top of dish machine unclean. COS
  49. Employee toilet room toilet not working properly. Facility stated they no longer use toilet room. Facility must put on out of order sign on door.
  If facility does went to use employee toilet room they must repair and maintain area.
  53. Air gap at back door.
       
  Person in Charge: Xu Xian Dons
Inspector (Signature):  Tim Moeller             Please see original copy for PIC signature
    Date: 3/1/2012

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