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:    16 Date of Inspection:    1/14/2013
Risk Violations Count:    7 License Number:    A 2940
Arrival Time:    12:18:00 PM Expiration date:    1/31/2015
Departure Time:    3:10:00 PM Facility Closure:    
 Food Facility Name
  Cho Cho San Sushi Bar
 Address
  981 North Wales Road, #3
 Municipality
  Montgomery
 Owner
  Guo Jin Yang
 Telephone
  215-855-1681
 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 OUT Proper eating, tasting, drinking, or tobacco use X  
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    
14 IN 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 OUT Proper cold holding temperature    
21 OUT Proper date marking & disposition    
22 OUT 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 N/O Toxic substances properly identified, stored & used    
Conformance with Approved Procedure
27 OUT 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/A 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 X  
34 IN Thermometer provided & accurate    
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 IN 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 OUT 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 IN Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 IN Warewashing facilities: installed, maintained, & used; test strips    
47 IN Non-food contact surfaces clean    
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 IN Plumbing installed; proper backflow devices    
50 OUT Sewage & waste water properly disposed    
51 IN Toilet facilities: properly constructed, supplied, & cleaned    
52 IN Garbage & refuse properly disposed; facilities maintained    
53 IN Physical facilities installed, maintained, & clean    
54 IN 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: Ying Yang  Exp. Date: 6/30/2013
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk in Cooler 48 ° F Walk in cooler - post adjustment ambient temp 44 ° F walk in cooler - raw chicken 42 ° F
walk in cooler - lettuce 46 ° F walk in cooler - rice noodle 45 ° F prep cooler 40 ° F
prep coole 42 ° F walk in freezer -8 ° F Fish Eggs 60 ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  4) facility personal foods stored in food prep areas - chefs lunch. COS
  8) Facility storing bowl inside hand sink @ sushi prep area. (R)/ COS
  8/50) waste lines for sushi display cases drain into hand sinks. facility instructed to reroute waste lines immediately. follow up will take place on our after 24hrs
  13) facility storing raw food items above ready to eat food items in several coolers.
  20/22) facility storing cold holding items (sauces/fish roe) above an approved cold holding temperature without an associated time log. COS
  facility voluntarily discarded one container of sushi sauce / i container of fish roe.
  27) facility lacks date markings on fish for sushi preparation. (R)
  Facility lacks batteries for pH meter. COS
  Facility distilled water for pH calibration expired COS
  31) Facility walk in unable to maintain an approved cold holding temperature during time of inspection.
  Facility food items were within an approved cold holding temperature.
  Facility instructed to bring unit into an approved cold holding temperature by turning themostat on unit down.
  Facility instructed to contact technician immediately and place items on ice until unit can be repaired. facility instructed to keep hourly log of food temps until unit is repaired.
  Fax work order to MCHD along with time / temperature log for walk in unit. Attn Gregory Mininger at fax # 215 784 5524
  33) Facility thawing raw fish at room temperature. COS
  35) spray bottle stored at cooks line lacks identifying label. (2R)
  bulk food items stored in open original containers at dry storage - sweet rice, etc.
  bulk food items lack common label names.
  37) food stored less that 6 off of the floor of the walk in cooler.
  food stored on floor of back kitchen area as well as on floor of walk in units.
  uncovered food items in sushi prep areas as well as within walk in freezer and cooler units.
  scoop lacking handle (plastic container) stored in bulk food item. COS
  sushi items stored wrapped in paper towels at sushi display case.
  39) wet wiping clothes stored outside of sanitizer buckets in sushi prep area. COS
  wet wiping clothes stored in container with excessively high concentration of sanitizer. COS
  41) Facility storing knives between equipment. (R) COS
       
  Person in Charge: XJuan Chen
Inspector (Signature):  Gregory Mininger             Please see original copy for PIC signature
    Date: 1/14/2013

Previous Page     To zoom in or out on a Web page: Press CTRL + PLUS SIGN (+) to zoom in, or CTRL + HYPHEN (-) to zoom out