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:    3 Date of Inspection:    1/10/2013
Risk Violations Count:    1 License Number:    A 3818
Arrival Time:    1:20:00 PM Expiration date:    2/28/2015
Departure Time:    2:50:00 PM Facility Closure:    voluntary
 Food Facility Name
  Bonjung Japanese Restaurant
 Address
  50 W. 3rd Ave Ste 220
 Municipality
  Collegeville
 Owner
  Gregory Shin
 Telephone
  610-489-7022
 Purpose of Inspection
  Utility Outage
 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 N/O Certification by accredited program, compliance with Code, or correct responses    
Employee Health
2 N/O Management awareness; policy present    
3 N/O Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 N/O Proper eating, tasting, drinking, or tobacco use    
5 N/O No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 N/O Hands clean & properly washed    
7 N/O No bare hand contact with RTE foods or approved alternate method properly followed    
8 OUT Adequate handwashing facilities supplied & accessible    
Approved Source
9 N/O Food obtained from approved source    
10 N/O Food received at proper temperature    
11 N/O Food in good condition, safe, & unadulterated    
12 N/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 N/O Food separated & protected    
14 N/O 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 N/O 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 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 N/O 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 N/O 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 N/O Thermometer provided & accurate    
35 N/O Food properly labeled; original container    
Prevention of Food Contamination
36 N/O Insects, rodents & animals not present; no unauthorized persons    
37 N/O Contamination prevented during food preparation, storage & display    
38 N/O Personal cleanliness    
39 N/O Wiping cloths: properly used & stored    
40 N/O Washing fruit & vegetables    
 
Compliance Status COS R
Proper Use of Utensils
41 N/O In-use utensils: properly stored    
42 N/O Utensils, equipment & linens: properly stored, dried & handled    
43 N/O Single-use & single-service articles: properly stored & used    
44 N/O Gloves used properly    
Utensils, Equipment and Vending
45 N/O Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 OUT Warewashing facilities: installed, maintained, & used; test strips    
47 N/O Non-food contact surfaces clean    
Physical Facilities
48 OUT 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:   CFSM Name:   Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Sushi Diplay Cooler 40 ° F 2 door reach-in cooler 38 ° F walk-in cooler 40 ° F
3 door reach-in cooler -4 ° F Miso Soup 190 ° F  ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Note: MCHD arrived to conduct a routine inspection of the facility.
  At time of arrival, facility had hot water present at sushi bar and sushi bar prep sinks. During inspection
  it was noted that hot water was not supplied to main kitchen sinks including prep sink, 3 bay sink and hand sink. Facility owner state hot water was
  recently lost in the kitchen. Owner informed EHS that a separate water heater for kitchen is located in the basement of the building and
  has not been operating properly. MCHD was not notified prior to inspection.
  8, 46 & 48: Due to the loss of hot water in the kitchen, facility does not have means to operate safely.
  Facility immediately voluntarily closed. Facility must remain closed until an opening inspection is conducted and written permission is granted
  by MCHD. Repair hot water heater immediately to restore hot water to facility.
  When hot water is restored to facility, contact MCHD at the following numbers for reopening inspection:
  Prior to 430pm, please call 610-970-5040 and ask to speak with someone in Environmental Field Services concerning reopening.
  After 430pm, please call 610-278-5117 to activate MCHD's on-call system for reopening.
  Surfaces must be cleaned and sanitized, and ware must be rewashed and sanitized following restoration.
  In the event of future utility outages, including loss of hot water, facility must immediatley contact MCHD to notify of situation. Failure to do
  so may lead to further action in accordance to law, including citations.
  Note: Cold holding units maintaining proper temps at time of inspection. Facility has full power supplied.
  At time of completion, plumber arrived to address hot water issue.
       
  Person in Charge: Leo Shin
Inspector (Signature):  Stephan Cap             Please see original copy for PIC signature
    Date: 1/10/2013

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