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:    6 Date of Inspection:    1/17/2013
Risk Violations Count:    2 License Number:    A16442
Arrival Time:    12:10:00 PM Expiration date:    7/31/2014
Departure Time:    1:25:00 PM Facility Closure:    
 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
  

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 N/O 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 IN Adequate handwashing facilities supplied & accessible    
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 IN 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 IN Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 N/A 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/A 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 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/A Variance obtained for specialized processing methods    
Food Temperature Control
31 IN Proper cooling methods used; adequate equipment for temperature control    
32 IN Plant food properly cooked for hot holding    
33 N/O Approved thawing methods used    
34 IN Thermometer provided & accurate    
35 OUT Food properly labeled; original container X 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/A Washing fruit & vegetables    
 
Compliance Status COS R
Proper Use of Utensils
41 IN In-use utensils: properly stored    
42 IN Utensils, equipment & linens: properly stored, dried & handled    
43 IN Single-use & single-service articles: properly stored & used    
44 IN Gloves used properly    
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    
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 IN 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: YuQing Liu  Exp. Date: 9/30/2017
TEMPERATURE OBSERVATIONS
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  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  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.
       
  Person in Charge: YuQing Liu
Inspector (Signature):  Beth Whalen             Please see original copy for PIC signature
    Date: 1/17/2013

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