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:    5/28/2013
Risk Violations Count:    5 License Number:    A16246
Arrival Time:    11:07:00 AM Expiration date:    5/31/2017
Departure Time:    1:35:00 PM Facility Closure:    
 Food Facility Name
  Kamita Asian Bistro
  180-C Mill Road
  Upper Providence
  Shi Yu Li
 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 N/O Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 IN Proper eating, tasting, drinking, or tobacco use    
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 OUT Food in good condition, safe, & unadulterated X  
12 OUT Required records available: shellstock tags, parasite destruction X  
Protection from Contamination
13 IN Food separated & protected    
14 OUT Food-contact surfaces: cleaned & sanitized X  
15 IN 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 OUT Proper cold holding temperature X  
21 IN 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 IN Pasteurized foods used; prohibited foods not offered    
25 N/O Food additives: approved & properly used    
26 IN 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 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/A 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 N/O Plant food properly cooked for hot holding    
33 N/O Approved thawing methods used    
34 OUT Thermometer provided & accurate    
35 IN 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 IN Personal cleanliness    
39 OUT Wiping cloths: properly used & stored    
40 N/O Washing fruit & vegetables    
Compliance Status COS R
Proper Use of Utensils
41 OUT In-use utensils: properly stored X  
42 OUT Utensils, equipment & linens: properly stored, dried & handled X X
43 OUT Single-use & single-service articles: properly stored & used    
44 OUT Gloves used properly X  
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 OUT Warewashing facilities: installed, maintained, & used; test strips X  
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 OUT Physical facilities installed, maintained, & clean X  
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: Mei Yue Chen  Exp. Date: 6/30/2017
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in cooler 35 ° F Walk-in freezer -4 ° F 2-door freezer 2 ° F
2-door freezer -1 ° F Sushi cooler 52 ° F Sushi cooler 44 ° F
Bain marie 30 ° F Bain marie 40 ° F Coke cooler 38 ° F
Sushi cooler 32 ° F Soup 170 ° F Fried Shrimp 70 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8: Single-service towels lacking at both kitchen hand sinks. Facility provided. COS (Rx2)
  11: Two 5lb. cans Hoisin Sauce found on dry storage shelf heavily dented. Facility voluntarily removed from storage shelf for crediting from vendor. COS
  Do not use foods in dented cans.
  11: Fried shrimp sitting in container at room temperature, measured at 70F. Facility voluntarily discarded. COS
  12: Facility was unable to provide a current parasite destruction letter from Komolo, Inc., a supplier of raw fish for the facility's sushi operation,
  and the supplier of the most recent invoice for raw fish at the facility. All raw fish at the sushi bar and in cold-holding units was embargoed,
   and may not be used or moved until the embargo is removed by MCHD. Facility placed call to supply company to have valid letter supplied. EHS
  will follow up.
  12: Facility's daily log for sushi rice pH testing noted a test on 5/28/13 conducted at 11:28am. It was determined that no
  such test had taken place until the EHS asked the facility to do so. Facility stated that they had written an inaccurate time for the test and that it was
  done prior to the arrival of the EHS. pH reading in facility log was 3.89; the reading of the meter at the test requested by the EHS measured 4.3.
  EHS will follow up with supervisor regarding possible legal action being taken.
  14: Food debris build-up on the blade of the can opener. Facility cleaned and sanitized at time of inspection. COS
  14: Carton of raw shell eggs stored on clean plate intended for serving food to patrons. Facility removed eggs and removed plate for ware washing. COS
  20: Sushi display cooler had initial reading of 52F. Facility stated that unit is turned on each morning upon opening. By the conclusion of the inspection,
  unit was reading 44F. Unit should be turned on earlier to ensure proper temperature prior to filling with food products. COS
  34: Inaccurate thermometers in both walk-in cooler and walk-in freezer. Provide immediately.
  37: Employee hat stored on food product in dry storage area. Remove.
  37: Food stored in colanders in walk-in cooler. Move to food grade storage.
  37: Food uncovered throughout facility in cold-holding units and in dry storage area. Keep covered at all times when not in use.
  37: Food stored on floor throughout facility. All food items and food contact items must be stored at least six in. off of floor.
  37: Prepared vegetables sitting out at room temperature. All items were moved to cold-holding units. COS
  Person in Charge: Mei Yue Chen
Inspector (Signature):  Evan Pilcicki             Please see original copy for PIC signature
    Date: 5/28/2013

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