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:    10 Date of Inspection:    5/12/2015
Risk Violations Count:    3 License Number:    A 2876
Arrival Time:    11:15:00 AM Expiration date:    9/30/2016
Departure Time:    12:40:00 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 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 OUT 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 OUT Proper cold holding temperature X  
21 IN Proper date marking & disposition    
22 N/A Time as a public health control; procedures & record    
Consumer Advisory
23 OUT Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/A Pasteurized foods used; prohibited foods not offered    
25 N/A 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/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 OUT 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    
38 IN Personal cleanliness    
39 OUT Wiping cloths: properly used & stored X X
40 N/O Washing fruit & vegetables    
Compliance Status COS R
Proper Use of Utensils
41 IN In-use utensils: properly stored    
42 OUT Utensils, equipment & linens: properly stored, dried & handled    
43 IN Single-use & single-service articles: properly stored & used    
44 N/O Gloves used properly    
Utensils, Equipment and Vending
45 IN 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    
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 OUT 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
UC refrig. at sushi bar 42 ° F Sushi display refrig. 42 ° F Reach-down freezer 12 ° F
Walk-in refrig. 35 ° F Cold prep refrig. in kitchen 50 ° F 2-door reach-in refrig. 34 ° F
Reach-down freezer 10 ° F Reach-down freezer #2 6 ° F Reach-down freezer #3 12 ° F
Eggs at cold prep refrig. 64 ° F Miso soup at hot holding 152 ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  12-Current parasite destruction supplier letter dated 10/2014. Fax updated 2015 letter to Judy Rho, 215 784 5524, within
  24 hours, by 5/13/15.
  20-Raw shell eggs observed with internal temperature of 64F in kitchen cold prep refrig; corrected by disposal of
  ~2 dozen eggs.
  23-No consumer advisory for ready-to-eat raw and undercooked sushi fish-corrected.
  31-Kitchen cold prep refrig. observed with internal ambient temperature of 50F. Minimum foods observed inside.
  Shell eggs disposed at the time.
  Fax service order invoice stating that refrigerator is maintaining internal temperature of 41F or below to: Judy Rho, Fax # 215-784-5524, prior to use.
  This equipment is not to be used until approval is permitted by MCHD.
  37-Exposed cut produce containers in walk-in refrig.
  -Absorbent cloth type covering in rice storage container at sushi bar.
  39(R)-Wet wiping cloth not stored in sanitizer solution in between use and chlorine sanitizer concentration less than 50ppm
  42-Rice mixing bowl stored directly on the floor of dishwasher-corrected.
  46-No chlorine sanitizer concentration at the dishwasher after numerous cycles.
  Fax service order invoice stating that dishwasher is working properly with minimum chlorine sanitizer concentration at 50 P.P.M prior to use.
  Fax to: Judy Rho , fax #214-784 -5524. This equipment is not to be used until approval is permitted by MCHD.
  47-Grease residue at the tappenyaki table perimeter handsinks.
  -Dust accumulation on the ceiling and fanguard of walk-in refrig.
  54-Compact fluorescent light at kitchen cold prep refrig. not shielded or shatter resistant.
  -Flicking ceiling lights in kitchen.
  -Defective ceiling lights above soda machine in beverage prep room.
  -Excessive grease accumulation on the kitchen exhaust hood frame and on filters. Will be referred to Montgomery
  Township Fire marshal.
  Person in Charge: Debbie Jaing
Inspector (Signature):  Judy Rho             Please see original copy for PIC signature
    Date: 5/12/2015

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