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:    14 Date of Inspection:    1/14/2013
Risk Violations Count:    6 License Number:    A14480
Arrival Time:    12:10:00 PM Expiration date:    1/31/2017
Departure Time:    2:10:00 PM Facility Closure:    
 Food Facility Name
  Korean BBQ Restaurant-Sohnji LLC
  1222 Welsh Road
  Ji Yeon Kim, Dong Lee
 Purpose of Inspection
 Re-inspection on or after


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    
Approved Source
9 IN Food obtained from approved source    
10 IN Food received at proper temperature    
11 IN Food in good condition, safe, & unadulterated    
12 OUT Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected X  
14 OUT Food-contact surfaces: cleaned & sanitized X X
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 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    
25 N/A Food additives: approved & properly used    
26 IN Toxic substances properly identified, stored & used    
Conformance with Approved Procedure
27 N/A 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 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 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 OUT Thermometer provided & accurate   X
35 OUT Food properly labeled; original container    
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 X X
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   X
46 OUT 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 IN 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 N/O 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 - QAT  CFSM Name: Dong Shin Lee  Exp. Date: 9/30/2017
Item/Location Temp Item/Location Temp Item/Location Temp
marinated beef in gray reach down cooler 40 ° F rice cake @ cooksline 58 ° F mushrooms @ cooksline 60 ° F
food prep cooler - bottom 40 ° F food prep cooler @ cooks line - bottom 38 ° F food prep cooler top - pork belly 44 ° F
glass reach in cooler 38 ° F walk in cooler 34 ° F walk in freezer -14 ° F
hot holding n/a ° F two door reach in freezer -3 ° F waitress station food prep cooler - kimchi 40 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8) equipment stored in hand sinks throughout facility.
  discarded food items inside hand sinks throughout facility.
  12) facility lacks complete record of shellfish tags from last 90 days - only able to provide tags for shellfish on site during inspection.
  13) facility storing raw food items above ready to eat food items throughout facility. COS
  facility storing dish of raw pork on floor uncovered across from cooks line - part of prep for cooking. 1 plate of raw pork belly voluntarily discarded by facility - COS
  4) uncovered employee beverages stored in food prep areas. discarded - COS
  14) deeps groves and heavy staining on cutting boards throughout facility. (R)
  soiled meat grinder shield in back prep area. (R)
  20) facility storing food items at cooks line above an approved cold holding temperature.
  34) facility lacks easily readable thermometers at multiple cooling units throughout facility. (R)
  35) open original container of sauce stored inside walk in cooler. COS
  37) hair restraints lacking for multiple food handlers. COS
  employee perosnal use item (Purse) stored inside bulk container of rice, on food items in pantry (jacket), on shelving of prep areas (cell phones). (R)
  food items stored on floors throughout facility. (2R) COS
  bowl used as scoop in bulk food container. COS
  uncovered food items in cooler units throughout facility.
  39) wet wiping clothes stored outside of sanitizer buckets throughout facility. (R)
  concentration of sanitizer solution in excess of 200ppm. (R)
  wet mop head stored in mop bucket. (R) COS
  41) scoop stored in container of stagnant water next to rice cooker in secondary storage area. (R) / COS
  facility storing thongs/utensils hanging from oven handle at cooks line. COS
  knives stored between equipment. COS
  45) food guard on meat slicer unclean. (R)
  46) facility lacks sanitizer test strips for chlorine - dish machine.
  47) ice accumulation on interior of reach down freezers.
  45) two door reach in next to walk in cooler with heavily damaged exterior - bent frame.
  53) stagnant water on floor throughout facility
  14) facility storing pans for service on floor underneath cooks range. COS
  Person in Charge: Dong Shin Lee
Inspector (Signature):  Gregory Mininger             Please see original copy for PIC signature
    Date: 1/14/2013

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