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:    8/27/2015
Risk Violations Count:    5 License Number:    A18974
Arrival Time:    1:00:00 PM Expiration date:    2/28/2017
Departure Time:    4:00:00 PM Facility Closure:    
 Food Facility Name
  Arisu Korean Barbque
 Address
  1002 Skippack Pike
 Municipality
  Whitpain
 Owner
  Ki Won Lee
 Telephone
  215-654-8900
 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 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 OUT Adequate handwashing facilities supplied & accessible 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 X  
Protection from Contamination
13 IN Food separated & protected    
14 OUT 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 N/O 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 OUT Compliance with variance, specialized process, & HACCP plan 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/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 OUT Food properly labeled; original container X X
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons    
37 OUT Contamination prevented during food preparation, storage & display X  
38 IN Personal cleanliness    
39 IN Wiping cloths: properly used & stored    
40 IN 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 N/O 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  
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 OUT Toilet facilities: properly constructed, supplied, & cleaned   X
52 OUT Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean   X
54 OUT Adequate ventilation & lighting; designated areas used   X
  
 
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
 
DISINFECTANT/SANITIZER:  Heat: Y  Chemical: Cl  CFSM Name: Kyung Kim  Exp. Date: 6/30/2018
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
walkin refrig 38 ° F walkin refrig 36 ° F wakkin freezer 0 ° F
bain marie 40 ° F 2 door counter refrig 36 ° F 3 door freezer -4 ° F
hot holding na ° F sushi bar display case 40 ° F sushi refrig 34 ° F
sushi freezer 8 ° F beverage 38 ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Followup schedule for tomorrow for 3 violations listed below
  12 cos at end of inspection- lacking a current parasite destruction letter from supplier
  27 cos -written log for pH rice not available during inspection - must keep daily repord
  46 cos at end of inspection-Dishwasher not Sanitizing @ time of inspection- service call place - tech on site
  Re-inspection on or after 9-10-15 for the following violations
  53 cove base coming away and missing from the wall under & behind the dish machine
  08 hand sink on left side of 3 basin warewash sink not working at time of inspection
  53 repeat - employee restroom stained ceiling tiles
  51 repeat - damage wall in employee restroom
  53 cove base coming away from damage wall
  53 exhaust fan cover with dust buildup
  47 employee restroom light switch dirty
  53 all walls in the employee restroom with cobb web
  52 dumpsters lids open and one lid missing on the beige dumpster
  52 oil dumpster filled to top (no pickup this week) - called for service
  52 ground on the right side of the oil dumpster unclean/ grease & debris/weeds
  36 pen insect device over employee restroom door filthy and wall around it
  37 corrected - fly strips throughout kitchen
  36 flies throughout kitchen
  Submit a copy of a professional pest control report (PCO) to MCHD within 10 business days-fax 610-278-5167
  PCO report must includes target pest, chemicals or methods uses, area treated, and frequency of treatment
  53 stained new ceiling tiles in dry storage area
  54 repeat - missing light shield or shatter proof bulb in food small storage area
  35 repeat - several open origin bags in food storage area - move to secondary food grade container with tight fitting lid
  47 platforms for the open bags of food unclean
  53 floor under the platform unclean
  04 epeat - personal items stored on same racks & shelves as food items in food storage area(hot water heater) - corrected
  47 Southbend conventional oven on top & front unclean
  47 the table for the Therma-tek grill unclean
  47 trays on the floor, under the single burner stoves unclean
  45 operating exhaust fan with one missing filter ( single burners stove, grill, soup kettle)
       
  Person in Charge: Cassandra Lee
Inspector (Signature):  Kelly Small              Please see original copy for PIC signature
    Date: 8/27/2015

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