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:    9 Date of Inspection:    4/29/2014
Risk Violations Count:    3 License Number:    A 2876
Arrival Time:    12:45:00 PM Expiration date:    9/30/2016
Departure Time:    1:55:00 PM Facility Closure:    
 Food Facility Name
  Fuji Japanese Restaurant
  1210 Bethlehem Pike
  Xu Xian Dong
 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 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 OUT Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected X  
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/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/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 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 IN 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 X  
46 OUT Warewashing facilities: installed, maintained, & used; test strips X X
47 OUT Non-food contact surfaces clean    
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 OUT 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
Item/Location Temp Item/Location Temp Item/Location Temp
walk-in cooler 36 ° F reach-down freezer 0 ° F prep cooler 38 ° F
domestic refrigerator 32 ° F domestic freezer 2 ° F rice 165 ° F
reach-down freezer 2 ° F reach-down freezer -2 ° F sliding glass 2 door cooler 32 ° F
sushi display cooler 38 ° F 2 door sushi cooler 32 ° F sushi display cooler 40 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8: Paper towels lacking at hand sink near cook's line. (R) COS.
  12: Provide current (2014) parasite destruction letters for raw sushi fish.
  13: Raw eggs stored above ready to eat food in walk-in cooler. COS.
  37: Container of rice and bowl of rice stored in contact with cooked rice in rice cooker. COS.
  37: Food debris observed in sushi hand sink. (R)
  41: Tongs hanging from oven handle. (R) COS.
  41: Rice scoop stored in stagnant water. (Rx4) COS.
  45: Torn door gasket on center door of prep cooler.
  45: Absorbent paper towel lining condiment storage container in kitchen. COS.
  45: Cardboard box re-used to store food in domestic freezer. COS.
  45: Cardboard used to cover food containers in walk-in cooler. COS.
  46: No sanitizer detected on test strip at dish machine. Facility may wash utensils in dish machine. Facility must sanitize in the 3 basin sink. Facility
  may not use the dish washer for sanitizing utensils until permission is granted by MCHD. Fax work order for repair, stating the proper sanitizer
  concentration, to MCHD. 215-784-5524 Attn: Jennifer. (R)
  46: Sponges in use at 3 basin sink. COS.
  47: Dust-like build-up on fan guard in sliding glass 2 door cooler.
  47: Grease-like build-up on hood filters in kitchen. EHS left a message for Montgomery Twp. Fire Marshall at time of inspection.
  49: Leak observed at faucet fixture of 3 basin sink.
  49: Leak observed at faucet fixture of hand sink. Repair immediately. MCHD will conduct a 24 hour follow-up inspection to ensure hand sink has
  been repaired.
  Person in Charge: Debbie Jiang
Inspector (Signature):  Jennifer Beagle             Please see original copy for PIC signature
    Date: 4/29/2014

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