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:    12/6/2012
Risk Violations Count:    4 License Number:    B15650
Arrival Time:    11:35:00 AM Expiration date:    12/31/2014
Departure Time:    1:05:00 PM Facility Closure:    
 Food Facility Name
  Nori Japan - Taste Japan Inc.
 Address
  2500 Moreland Road, Suite 3068
 Municipality
  Abington
 Owner
  Hong Zhi Lin
 Telephone
  215-657-4347
 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 IN Proper eating, tasting, drinking, or tobacco use    
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 IN Adequate handwashing facilities supplied & accessible    
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 N/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT 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 N/O 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 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 N/O 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 OUT 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   X
38 IN Personal cleanliness    
39 OUT 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    
42 IN Utensils, equipment & linens: properly stored, dried & handled    
43 IN Single-use & single-service articles: properly stored & used    
44 N/O Gloves used properly    
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 IN Warewashing facilities: installed, maintained, & used; test strips    
47 OUT Non-food contact surfaces clean    
Physical Facilities
48 N/O Hot & cold water available; adequate pressure    
49 N/O Plumbing installed; proper backflow devices    
50 N/O Sewage & waste water properly disposed    
51 N/O Toilet facilities: properly constructed, supplied, & cleaned    
52 N/O Garbage & refuse properly disposed; facilities maintained    
53 N/O Physical facilities installed, maintained, & clean    
54 N/O 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: Hong Zhi Lin  Exp. Date: 12/31/2013
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Bbq Chicken service line 140 ° F walk in cooler 32 ° F reach in freezer 23 ° F
carrots food prep cooler top 42 ° F chest freezer -10 ° F thermometer food prep bottom 42 ° F
noodles food prep bottom 40 ° F raw chicken at food prep top 48 ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  13) facility storing bin of cut vegetables inside on top of cut vegetables in secondary bin at walk in freezer.
  raw chicken stored inner mixed with spring rolls and other ready to eat food products in chest freezer. COS
  14) soiled deli meat slicer.
  soiled interior of warmer box/oven.
  deep groves and heavy staining on cutting board.
  soiled cutting edge of can opener stored at dry spice rack.
  20) raw chicken stored above an approved cold holding temperature at prep cooler top. COS
  note - inspection took place within 2hrs of mall opening / prep time for facility. facility stated chicken prepared approximately 30min ago.
  26) facility storing can of WD 40 mixed with spices at spice rack adjacent to hand sink.
  31) facility cooling chicken and white rice at room temperature. COS - moved to walk in box
  35) multiple open original containers at cooks line and in storage. (R)
  36) dead roach like insects observed on glue boards in front service area of kitchen clean and sanitize areas immediately. (R)
  facility instructed to retain services of an approved test control operator within 10 business days.
  fax pest control operators report to MCHD attn: Gregory Mininger @ 215 784 5524
  37) bowls used as scoops (scoop lacking handle) in multiple bulk food containers. COS
  bowl used as scoop stored in raw chicken at upper rail of food prep cooler. COS
  scoop handle in contact with food items during storage in bulk food containers. (R)
  soy sauce / sauce containers stored on floor throughout kitchen. (R)
  facility storing food items in non-food grade storage vessels - grocery bags.
  facility wrapped food items wrapped in absorbent paper towels in food prep cooler bottom. COS
  39) facility storing wet wiping clothes outside of sanitizer buckets.
  41) facility storing rice scoops in container of stagnant water below rice cookers @ cooks line.
  45) facility lining fryer units with foil.
  facility holding grill in place with metal carpenters vice.
  47) heavy grease and food debris on cooks line around wok's and grill.
  food debris on the bottom of multiple coolers. (R)
  soiled storage racks throughout kitchen.
  a follow up will take place in regards to violations #14, 47 on or after 12/10/12.
       
  Person in Charge: Hong Zhi Lin
Inspector (Signature):  Gregory Mininger             Please see original copy for PIC signature
    Date: 12/6/2012

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