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Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments |
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Norristown Health Center
1430 DeKalb Street, PO Box 311
Norristown, PA 19401
phone: (610) 278-5117
fax: 610-278-5167 |
Total Violations: |
8 |
Date of Inspection: |
11/26/2012 |
| Risk Violations Count: |
2 |
License Number: |
A16896 |
| Arrival Time: |
10:55:00 AM |
Expiration date: |
4/30/2014 |
| Departure Time: |
12:00:00 PM |
Facility Closure: |
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Food Facility Name
Sushiwa |
Address
597 Horsham Road |
Municipality
Horsham |
Owner
Kun Kim |
Telephone
215-773-8003 |
Purpose of Inspection
Routine |
Re-inspection on or after
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FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
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IN=in compliance
OUT=not in compliance
N/O=not observed
N/A=not applicable
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COS=corrected on-site during inspection
R=repeat violation
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| Compliance Status |
COS |
R |
| Demonstration of Knowledge |
| 1 |
IN |
Certification by accredited program, compliance with Code, or correct responses |
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| Employee Health |
| 2 |
IN |
Management awareness; policy present |
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| 3 |
IN |
Proper use of reporting; restriction & exclusion |
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| Good Hygienic Practices |
| 4 |
OUT |
Proper eating, tasting, drinking, or tobacco use |
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| 5 |
IN |
No discharge from eyes, nose, and mouth |
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| Preventing Contamination by Hazards |
| 6 |
IN |
Hands clean & properly washed |
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| 7 |
IN |
No bare hand contact with RTE foods or approved alternate method properly followed |
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| 8 |
IN |
Adequate handwashing facilities supplied & accessible |
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| Approved Source |
| 9 |
IN |
Food obtained from approved source |
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| 10 |
N/O |
Food received at proper temperature |
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| 11 |
IN |
Food in good condition, safe, & unadulterated |
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| 12 |
IN |
Required records available: shellstock tags, parasite destruction |
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| Protection from Contamination |
| 13 |
IN |
Food separated & protected |
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| 14 |
IN |
Food-contact surfaces: cleaned & sanitized |
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| 15 |
N/O |
Proper disposition of returned, previously served, reconditioned, & unsafe food |
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| Compliance Status |
COS |
R |
| Potentially Hazardous Food Time/Temperature |
| 16 |
N/O |
Proper cooking time & temperature |
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| 17 |
N/O |
Proper reheating procedures for hot holding |
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| 18 |
N/O |
Proper cooling time & temperature |
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| 19 |
IN |
Proper hot holding temperature |
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| 20 |
IN |
Proper cold holding temperature |
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| 21 |
N/O |
Proper date marking & disposition |
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| 22 |
N/A |
Time as a public health control; procedures & record |
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| Consumer Advisory |
| 23 |
IN |
Consumer advisory provided for raw or undercooked foods |
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| Highly Susceptible Populations |
| 24 |
N/A |
Pasteurized foods used; prohibited foods not offered |
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| Chemical |
| 25 |
N/A |
Food additives: approved & properly used |
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| 26 |
IN |
Toxic substances properly identified, stored & used |
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| Conformance with Approved Procedure |
| 27 |
OUT |
Compliance with variance, specialized process, & HACCP plan |
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X |
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
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| GOOD RETAIL PRACTICES |
Good Retail Practices are preventative measures to control the addition of pathogens,
chemicals, and physical objects into foods.
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| Compliance Status |
COS |
R |
| Safe Food and Water |
| 28 |
N/A |
Pasteurized eggs used where required |
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| 29 |
IN |
Water & ice from approved source |
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| 30 |
N/A |
Variance obtained for specialized processing methods |
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| Food Temperature Control |
| 31 |
IN |
Proper cooling methods used; adequate equipment for temperature control |
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| 32 |
IN |
Plant food properly cooked for hot holding |
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| 33 |
IN |
Approved thawing methods used |
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| 34 |
OUT |
Thermometer provided & accurate |
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X |
| 35 |
IN |
Food properly labeled; original container |
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| Prevention of Food Contamination |
| 36 |
IN |
Insects, rodents & animals not present; no unauthorized persons |
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| 37 |
OUT |
Contamination prevented during food preparation, storage & display |
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X |
| 38 |
IN |
Personal cleanliness |
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| 39 |
OUT |
Wiping cloths: properly used & stored |
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| 40 |
N/O |
Washing fruit & vegetables |
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| Compliance Status |
COS |
R |
| Proper Use of Utensils |
| 41 |
IN |
In-use utensils: properly stored |
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| 42 |
IN |
Utensils, equipment & linens: properly stored, dried & handled |
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| 43 |
IN |
Single-use & single-service articles: properly stored & used |
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| 44 |
IN |
Gloves used properly |
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| Utensils, Equipment and Vending |
| 45 |
OUT |
Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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X |
| 46 |
IN |
Warewashing facilities: installed, maintained, & used; test strips |
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| 47 |
IN |
Non-food contact surfaces clean |
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| Physical Facilities |
| 48 |
IN |
Hot & cold water available; adequate pressure |
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| 49 |
IN |
Plumbing installed; proper backflow devices |
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| 50 |
IN |
Sewage & waste water properly disposed |
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| 51 |
IN |
Toilet facilities: properly constructed, supplied, & cleaned |
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| 52 |
IN |
Garbage & refuse properly disposed; facilities maintained |
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| 53 |
OUT |
Physical facilities installed, maintained, & clean |
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| 54 |
OUT |
Adequate ventilation & lighting; designated areas used |
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Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments |
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| DISINFECTANT/SANITIZER: |
Heat: |
Chemical: QAT |
CFSM Name: Kun Kim |
Exp. Date: 12/31/2012 |
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TEMPERATURE OBSERVATIONS
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| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Rice at hot holding |
140 ° F |
Sushi display refrig. |
38 ° F |
UC Refrig.at sushi bar |
37 ° F |
| UC refrig. at sushi bar #2 |
32 ° F |
Cold prep refrig. |
40 ° F |
Reach-in freezer |
6 ° F |
| Reach-in freezer #2 |
-4 ° F |
2-door reach-in refrig. |
40 ° F |
Reach-down seafood storage refrig. |
33 ° F |
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° F |
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° F |
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° F |
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| OBSERVATIONS AND CORRECTIVE ACTIONS |
| Item No.
Violations cited in this report must be corrected within the time frames below.
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| 4-Consumed hot beverage cup on sushi prep counter; instructed on proper drinking requirement in food prep area. |
| 27(R)-No HACCP plan for acidified sushi rice held without temperature control. |
| -No written log for daily sushi rice pH value. |
| 26-Cans of Raid, household insecticides under kitchen 3-compartment sink. |
| -No labeling on secondary spray cleaner bottle. |
| 34(R)-No ambient thermometer at reach-down seafood storage refrig. in sushi bar and one of Danby UC refrig. at sushi bar. |
| 37(R)-Oil containers and bulk containers stored directly on floor. |
| -Raw meat items placed over produce in 2-door reach-in refrig. |
| -Personal medication stored inside of cold prep refrig. |
| -Cloth material towel placed over sushi rice in holding container. |
| 39-Absorbent sponge material scrubbers in sinks. |
| 45(R)-Garbage disposal installed under food prep sink without indirect waste drain and airgap.; must comply by next inspection. |
| -Cloth liner placed under food containers at UC refrig. at sushi bar. |
| 53-Grease and debris at rear utensil cleaning area. |
| 54-Excess dust and grease at exhaust hood filters. |
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Person in Charge: Kun Kim
Inspector (Signature): Judy Rho
Please see original copy for PIC signature |
Date: 11/26/2012 |
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