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:    12 Date of Inspection:    10/16/2015
Risk Violations Count:    8 License Number:    A16517
Arrival Time:    10:30:00 AM Expiration date:    12/31/2016
Departure Time:    12:15:00 PM Facility Closure:    
 Food Facility Name
  Bluefin Restaurant, Inc.
  2820 DeKalb Pike
  East Norriton
  Il D Kim
 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 OUT 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 OUT Proper eating, tasting, drinking, or tobacco use X  
5 IN No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 IN Hands clean & properly washed    
7 OUT No bare hand contact with RTE foods or approved alternate method properly followed X  
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 X  
Protection from Contamination
13 IN Food separated & protected    
14 IN Food-contact surfaces: cleaned & sanitized    
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 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 OUT 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 OUT Toxic substances properly identified, stored & used X  
Conformance with Approved Procedure
27 OUT 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 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 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 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 OUT Gloves used properly X  
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used   X
46 IN Warewashing facilities: installed, maintained, & used; test strips    
47 IN 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 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: Yong Kim  Exp. Date: 9/30/2016
Item/Location Temp Item/Location Temp Item/Location Temp
walk in refrig 38 ° F walk in freezer 12 ° F hot holding n/a ° F
salmon in prep unit 38 ° F dumpling in prep unit 41 ° F sushi display unit 39 ° F
salmon in 1 door reach in 36 ° F tuna in 3 door reach in 40 ° F oyster in 2 door reach in 40 ° F
2 door reach in 38 ° F reach down freezer 20 ° F prep unit 38 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1. R- MCHD Food license not posted in public view.
  1. Lacking signage to notify public of inspection report availability.
  4. Food handlers consuming food in production area. COS
  7. Bare hand contact with RTE food items in sushi area. COS
  12. Lacking current Parasite destruction letter. Facility contacted distributor and emailed to MCHD. COS
   Shell stock tags lacking date marking of when last shell was sold.
  23. Lacking consumer advisory for raw or undercooked animal derived food items.
  26. 1 can of Raid ant spray stored on shelf in front service area. Facility removed. COS
  8. 4xR- Lacking soap and single use paper towels at hand wash stations through out. COS
   4xR- Lacking hand wash signage at sushi hand sinks.
  27. Lacking written sushi recipe and procedure.
  34. Lacking visible accurate thermometer in refrigeration in front sushi area.
  37. Rice cooker stored on the floor in kitchen area. COS
   2xR- Food containers stored directly on the floor in walk in refrigerator. COS
  44. Food handler washing single use gloves at front sushi area. COS
  45. Improper separation or lacking splash guard at sushi hand wash sink.
   2xR- Improper separation or lacking splash guard at 3 bay ware wash sink and food prep sink.
  Note: MCHD left documentation for food code changes.
  Repeat violations may lead to legal action.
  Facility supplied invoice receipt from 10/5/15 and 10/8/15 through email.
  Facility supplied most recent shell stock tags.
  Note: Facility current not using chemical sanitizing dish machine for final sanitation. Ware wash sink observed set up properly.
  Person in Charge: Yong Kim
Inspector (Signature):  Tim Moeller             Please see original copy for PIC signature
    Date: 10/16/2015

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