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:    7 Date of Inspection:    9/25/2013
Risk Violations Count:    2 License Number:    A 2876
Arrival Time:    12:50:00 PM Expiration date:    9/30/2016
Departure Time:    2:15:00 PM Facility Closure:    
 Food Facility Name
  Fuji Japanese Restaurant
 Address
  1210 Bethlehem Pike
 Municipality
  Montgomery
 Owner
  Xu Xian Dong
 Telephone
  215-793-0960
 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 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 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 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 IN Proper cold holding temperature    
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 N/O 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 IN 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 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 IN 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 X
38 IN Personal cleanliness    
39 IN 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 X
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    
46 OUT Warewashing facilities: installed, maintained, & used; test strips    
47 OUT Non-food contact surfaces clean   X
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: John Jun Dong  Exp. Date: 6/30/2018
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
walk in refrig 36 ° F reach down freezer -14 ° F prep unit 38 ° F
1 door reach in 12 ° F 1 door reach in 38 ° F soup 154 ° F
reach down 10 ° F reach down 10 ° F 2 door reach in 38 ° F
sushi display 40 ° F 2 door sushi unit 36 ° F sushi display 30 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8. Lacking single use paper towels at hand wash station next to cook line and at back grill station. COS
  14. R- Cutting boards in back kitchen area and at prep unit with discoloration and groves. Facility voluntarily discarded some cutting boards.
  37. R- Facility storing steel wool pad in hand wash sink at hand wash stations in back kitchen. COS
   Food debris observed in front sushi hand sink. COS
   Food handler observed rinsing utensils in hand wash sink in front sushi area. COS
  41. 3xR- Spoon stored in stagnant water at rice cooker in back kitchen area. COS
   R- Wet mop head stored in mop bucket in back kitchen area. COS
   R- Facility storing tongs hanging from oven handles at cook line. COS
  45. Duct tape on handles on sautee pans and pipe under hand wash station on cook line.
  46. Facility chlorine test strips damaged. Facility voluntarily discarded test strips and stated they will replace.
  46. Chemical sanitatizing dish machine not recording proper sanitation levels. Facility may not use unit until repaired and given written permission from MCHD.
  Fax completion work order stating chlorine concentration to Attn: Tim Moeller @ 610 278 5167
  47. R-Mold like growth on door and door gasket of walk in refrigerator.
  Note: Facility has a reach down freezer that is currently not plugged. If facility does not plan to use they must remove.
  If facility plans to use equipment they must ensure it is at proper cold holding temperature.
  Repeat violation may lead to legal actions
       
  Person in Charge: Debbie Jiang
Inspector (Signature):  Tim Moeller             Please see original copy for PIC signature
    Date: 9/25/2013

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