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Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments |
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Norristown Health Center
1430 DeKalb Street, PO Box 311
Norristown, PA 19401
phone: (610) 278-5117
fax: 610-278-5167 |
Total Violations: |
6 |
Date of Inspection: |
1/17/2013 |
| Risk Violations Count: |
2 |
License Number: |
A16442 |
| Arrival Time: |
12:10:00 PM |
Expiration date: |
7/31/2013 |
| Departure Time: |
1:25:00 PM |
Facility Closure: |
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Food Facility Name
J J Asian Cuisine |
Address
627 Main St |
Municipality
Lower Salford |
Owner
Yuqing Liu |
Telephone
215-256-8688 |
Purpose of Inspection
Routine |
Re-inspection on or after
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FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
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IN=in compliance
OUT=not in compliance
N/O=not observed
N/A=not applicable
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COS=corrected on-site during inspection
R=repeat violation
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| Compliance Status |
COS |
R |
| Demonstration of Knowledge |
| 1 |
IN |
Certification by accredited program, compliance with Code, or correct responses |
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| Employee Health |
| 2 |
IN |
Management awareness; policy present |
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| 3 |
N/O |
Proper use of reporting; restriction & exclusion |
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| Good Hygienic Practices |
| 4 |
OUT |
Proper eating, tasting, drinking, or tobacco use |
X |
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| 5 |
IN |
No discharge from eyes, nose, and mouth |
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| Preventing Contamination by Hazards |
| 6 |
IN |
Hands clean & properly washed |
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| 7 |
IN |
No bare hand contact with RTE foods or approved alternate method properly followed |
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| 8 |
IN |
Adequate handwashing facilities supplied & accessible |
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| Approved Source |
| 9 |
IN |
Food obtained from approved source |
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| 10 |
N/O |
Food received at proper temperature |
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| 11 |
IN |
Food in good condition, safe, & unadulterated |
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| 12 |
IN |
Required records available: shellstock tags, parasite destruction |
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| Protection from Contamination |
| 13 |
IN |
Food separated & protected |
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| 14 |
IN |
Food-contact surfaces: cleaned & sanitized |
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| 15 |
N/O |
Proper disposition of returned, previously served, reconditioned, & unsafe food |
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| Compliance Status |
COS |
R |
| Potentially Hazardous Food Time/Temperature |
| 16 |
N/O |
Proper cooking time & temperature |
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| 17 |
N/O |
Proper reheating procedures for hot holding |
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| 18 |
N/O |
Proper cooling time & temperature |
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| 19 |
IN |
Proper hot holding temperature |
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| 20 |
IN |
Proper cold holding temperature |
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| 21 |
IN |
Proper date marking & disposition |
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| 22 |
N/A |
Time as a public health control; procedures & record |
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| Consumer Advisory |
| 23 |
IN |
Consumer advisory provided for raw or undercooked foods |
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| Highly Susceptible Populations |
| 24 |
N/A |
Pasteurized foods used; prohibited foods not offered |
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| Chemical |
| 25 |
N/O |
Food additives: approved & properly used |
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| 26 |
IN |
Toxic substances properly identified, stored & used |
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| Conformance with Approved Procedure |
| 27 |
OUT |
Compliance with variance, specialized process, & HACCP plan |
X |
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
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| GOOD RETAIL PRACTICES |
Good Retail Practices are preventative measures to control the addition of pathogens,
chemicals, and physical objects into foods.
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| Compliance Status |
COS |
R |
| Safe Food and Water |
| 28 |
N/O |
Pasteurized eggs used where required |
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| 29 |
IN |
Water & ice from approved source |
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| 30 |
N/A |
Variance obtained for specialized processing methods |
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| Food Temperature Control |
| 31 |
IN |
Proper cooling methods used; adequate equipment for temperature control |
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| 32 |
IN |
Plant food properly cooked for hot holding |
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| 33 |
N/O |
Approved thawing methods used |
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| 34 |
IN |
Thermometer provided & accurate |
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| 35 |
OUT |
Food properly labeled; original container |
X |
X |
| Prevention of Food Contamination |
| 36 |
IN |
Insects, rodents & animals not present; no unauthorized persons |
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| 37 |
OUT |
Contamination prevented during food preparation, storage & display |
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X |
| 38 |
IN |
Personal cleanliness |
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| 39 |
OUT |
Wiping cloths: properly used & stored |
X |
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| 40 |
N/A |
Washing fruit & vegetables |
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| Compliance Status |
COS |
R |
| Proper Use of Utensils |
| 41 |
IN |
In-use utensils: properly stored |
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| 42 |
IN |
Utensils, equipment & linens: properly stored, dried & handled |
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| 43 |
IN |
Single-use & single-service articles: properly stored & used |
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| 44 |
IN |
Gloves used properly |
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| Utensils, Equipment and Vending |
| 45 |
OUT |
Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
X |
X |
| 46 |
IN |
Warewashing facilities: installed, maintained, & used; test strips |
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| 47 |
IN |
Non-food contact surfaces clean |
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| Physical Facilities |
| 48 |
IN |
Hot & cold water available; adequate pressure |
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| 49 |
IN |
Plumbing installed; proper backflow devices |
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| 50 |
IN |
Sewage & waste water properly disposed |
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| 51 |
IN |
Toilet facilities: properly constructed, supplied, & cleaned |
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| 52 |
IN |
Garbage & refuse properly disposed; facilities maintained |
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| 53 |
IN |
Physical facilities installed, maintained, & clean |
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| 54 |
IN |
Adequate ventilation & lighting; designated areas used |
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Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments |
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| DISINFECTANT/SANITIZER: |
Heat: |
Chemical: Cl |
CFSM Name: YuQing Liu |
Exp. Date: 9/30/2017 |
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TEMPERATURE OBSERVATIONS
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| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Rice in steamer |
170 ° F |
Wonton soup |
178 ° F |
Walk-in cooler |
38 ° F |
| Walk-in freezer |
6 ° F |
Broth in steamer |
176 ° F |
Bain-marie |
40 ° F |
| Bain-marie |
40 ° F |
Reach in cooler |
38 ° F |
2-door sushi reach in cooler |
38 ° F |
| Reach-in cooler |
38 ° F |
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° F |
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° F |
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| OBSERVATIONS AND CORRECTIVE ACTIONS |
| Item No.
Violations cited in this report must be corrected within the time frames below.
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| 4: Employee lunch(Pizza) on prep table. COS immediately removed. |
| 6/8: (R) Facility lacking paper towels at handsink behind sushi bar. Provide |
| 8: Handsink at waitress station blocked by bucket with sanitizer. COS Immediately removed. |
| 27: (2XR) facility lacking ph sushi log readings since 01-16-13. Facility immediately calibrated ph meter, tested new rice batch and began |
| tracking PH for rice during inspection. COS |
| 35: (2XR) Open food stored in original can. COS Keep in a secondary sealed container. |
| 37: (2XR) Single use cups used as scoops in dry goods containers. Use scoops with a handle. |
| (3XR) Food containers stored on floor of walk-in cooler, and walk-in freezer. Keep 6" off floor. |
| (2XR) Grocery style bags used to store food in walk-in cooler. Remove |
| 39: Wet wiping cloths on counters throughout facility. Cos Keep in bucket with sanitizer when not in use. |
| 37: Personal items( Coats) On shelf with food items. COS Removed. |
| 45: (2XR) Absorbent rags covering food in walk-in cooler and bain-marie. COS |
| Coardboard lining shelf in kitchen. Remove, must be smooth non-porous and easily cleanable. |
| 53: (2XR) Grease build-up on hood filters over wok / fryer line. Clean and sanitize. |
| Facility service sticker showed last cleaning on 06-10-12. Next service was due on 12-10-12. |
| Note: Facility must correct and maintain all violations. |
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Person in Charge: YuQing Liu
Inspector (Signature): Beth Whalen
Please see original copy for PIC signature |
Date: 1/17/2013 |
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