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:    17 Date of Inspection:    12/11/2012
Risk Violations Count:    5 License Number:    A16417
Arrival Time:    11:50:00 AM Expiration date:    6/30/2013
Departure Time:    1:50:00 PM Facility Closure:    
 Food Facility Name
  Koba Restaurant
 Address
  101 Washington Lane
 Municipality
  Abington
 Owner
  Sang Yeon Won
 Telephone
  215-572-6000
 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 N/O 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 N/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected X  
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 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    
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   X
32 N/O Plant food properly cooked for hot holding    
33 N/O Approved thawing methods used    
34 OUT 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 N/O 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   X
42 OUT 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 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 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 - QAT  CFSM Name: Sang Yeon Won  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Beef and Radish Soup 136 ° F Pickled Chayote @ buffet 41 ° F Beef Short Rib @ hot buffet 136 ° F
walk in cooler 40 ° F walk in freezer 31 ° F Pork Belly 42 ° F
Ham 40 ° F garlic 42 ° F black bean paste 40 ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8) paper towels and soap lacking at hand sinks throughout facility. COS
  13) raw eggs stored over ready to eat food items in walk in cooler. (R)
  14) deep groves and heavy staining in facility cutting boards @ prep top stations.
  20) facility storing food items above an approved cold holding temperature. (R)
  the following items were stored above an approved cold holding temperature and was voluntarily discarded by facility.
  1 6-pan each of black beans / mushrooms/garlic paste/potato powder/sliced zucchini/sliced carrots/firm tofu/20 raw eggs/pan of cut scallions
  from cooks line prep top cooler.1/1/4 pan of fried dumplings.
  Facility instructed to take out of service until upper rail is able to maintain an approved cold holding temperature. fax work order with new cold holding temperature of rail
  to MCHD at Attn: Gregory Mininger 215 784 5524.
  26) fly strips including dead fly like insects hanging from ceiling throughout facility. removed immediately
  36) rodent like droppings observed in kitchen pantry alcove as well as storage areas adjacent to walk in coolers. wash/rinse/sanitize areas immediately
  hire pest control services within 10 business days and fax work to to MCHD at Attn: Gregory Mininger 215 784 5524
  31) upper rails of food prep cooler across from cooks line unable to maintain an approved cold holding temperature. voluntarily taken out of service by facility see violation #20
  34) facility lacking thermometers at cooler / freezer units of facility. provide thermometers for all cooler/freezer units.
  35) facility bulk food items lacking common labels ie sugar bin adjacent to kitchen exit door to walk in cooler.
  37) uncovered food items stored throughout facility cooler and freezer units.
  food spillage on interior of several cooler/freezer units.
  39) wiping clothes stored outside of sanitizer buckets throughout facility.
  41) facility storing handle of utensil in food during storage in walk in cooler.
  Facility storing paddle for rice service at buffet in bowl of stagnant water.
  facility storing knives between equipment. (R)
  42) facility storing mop hanging from railing outside of facility dining room with glass windows.
  45) facility lining prep table under counters with tin foil. (R)
  47) food spillage on floors of walk in coolers / freezers.
  heavy ice accumulation on interior of food prep cooler bottom - de-ice and provide in designed working order prior to placing back into service
  soiled gaskets on interior of several reach in cooling/freezing units.
  49) leak from pipe adjacent to three basin sink. Facility has large bucket of water catching leak/drip - facility stated leak present for 1 month.
       
  Person in Charge: Sang Yeon Won
Inspector (Signature):  Gregory Mininger             Please see original copy for PIC signature
    Date: 12/11/2012

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