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:    18 Date of Inspection:    12/26/2012
Risk Violations Count:    4 License Number:    A15425
Arrival Time:    11:05:00 AM Expiration date:    6/30/2014
Departure Time:    1:15:00 PM Facility Closure:    
 Food Facility Name
  Queen Sushi
 Address
  281 N. Keswick Ave
 Municipality
  Abington
 Owner
  Sabrina Ya Xue
 Telephone
  215-887-0602
 Purpose of Inspection
  Routine
 Re-inspection on or after
  1/9/2013

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 OUT Adequate handwashing facilities supplied & accessible X 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 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 IN 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 IN 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 IN Toxic substances properly identified, stored & used    
Conformance with Approved Procedure
27 OUT Compliance with variance, specialized process, & HACCP plan 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
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 OUT Approved thawing methods used    
34 OUT Thermometer provided & accurate   X
35 OUT Food properly labeled; original container   X
Prevention of Food Contamination
36 IN Insects, rodents & animals not present; no unauthorized persons    
37 OUT Contamination prevented during food preparation, storage & display   X
38 N/O Personal cleanliness    
39 OUT Wiping cloths: properly used & stored   X
40 N/O Washing fruit & vegetables    
 
Compliance Status COS R
Proper Use of Utensils
41 OUT In-use utensils: properly stored    
42 N/O Utensils, equipment & linens: properly stored, dried & handled    
43 OUT Single-use & single-service articles: properly stored & used   X
44 N/O Gloves used properly    
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used   X
46 OUT Warewashing facilities: installed, maintained, & used; test strips    
47 OUT Non-food contact surfaces clean   X
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 OUT Toilet facilities: properly constructed, supplied, & cleaned    
52 N/O Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean   X
54 OUT 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: Sabrina Ya Xue  Exp. Date: 12/31/2012
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
walk in freezer -4 ° F Freezer -2 ° F broth @ hot station 140 ° F
sushi domestic cooler 34 ° F reach in cooler 40 ° F carrots @ prep cooler top - after 40 ° F
walk in cooler - bean curd 40 ° F walk in cooler bbq meat 40 ° F carrots @ prep cooler - before 46 ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8) facility storing bucket with wiping clothe and food spillage inside hand sink adjacent to sushi prep area. (R) / COS
  facility lacking paper towels at hand sink adjacent to three basin sink. COS
  13) raw food items stored over ready to eat food items in sushi domestic cooler. (2R) / COS 14) Facility storing food items on paper towels in sushi prep
  14) facility lining knives with duct tape.
  27) facility sushi rice recipe inadequate - lacks proportions. COS
  facility lacks DO water for pH meter calibration. COS
  31) facility prep cooler unable to maintain an approved cold holding temperature. COS - facility turned down unit to approved temperature.
  33) facility thawing shrimp in stagnant water at walk in cooler.
  34) several thermometers in facility not accurate.
  35) Facility storing open original containers in prep units. (2R)
  bulk food items lacking common name labels. (2R)
  37) container lacking handle used as scoops throughout bulk food containers. (2R)
  food stored on floor of facility. COS
  uncovered food items throughout facility (2R)
  39) Wet wiping clothes stored in buckets lacking sanitizer
  wet wiping clothes stored outside of sanitizer buckets. (R)
  41) knives stored between equipment in prep areas.
  43) take away containers stored food contact side up. (R)
  45) rusty shelving in prep cooler. (2R)
  unfinished dry wall in stairwell leading to basement. (2R) - smooth / non-porous / easily cleanable
  peeling paint in basement floor (2R)
  raw wood pallets in walk in cooler. (2R)
  card board lining shelving throughout facility (R)
  floor cracking (bulging) / damaged inside of walk in unit
  47) mold like growth observed throughout walls of walk in cooler in basement.
  soiled interior and exterior of microwave in kitchen. (R)
  51) Cover lacking on waste bin in women's restroom.
  53) back door to facility open during inspection (R) / COS
       
  Person in Charge: Sabrina Ya Xue
Inspector (Signature):  Gregory Mininger             Please see original copy for PIC signature
    Date: 12/26/2012

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