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:    17 Date of Inspection:    2/8/2016
Risk Violations Count:    4 License Number:    A18974
Arrival Time:    11:30:00 AM Expiration date:    2/28/2017
Departure Time:    1:10:00 PM Facility Closure:    
 Food Facility Name
  Arisu Korean Barbque
  1002 Skippack Pike
  Ki Won Lee
 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 N/O 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  
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 OUT Food separated & protected X  
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 IN 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/A Pasteurized foods used; prohibited foods not offered    
25 N/A Food additives: approved & properly used    
26 OUT Toxic substances properly identified, stored & used X  
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 OUT Thermometer provided & accurate    
35 OUT Food properly labeled; original container   X
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons X  
37 OUT Contamination prevented during food preparation, storage & display   X
38 IN Personal cleanliness    
39 OUT Wiping cloths: properly used & stored X  
40 N/O Washing fruit & vegetables    
Compliance Status COS R
Proper Use of Utensils
41 OUT In-use utensils: properly stored X  
42 OUT Utensils, equipment & linens: properly stored, dried & handled X  
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 IN Warewashing facilities: installed, maintained, & used; test strips    
47 OUT Non-food contact surfaces clean    
Physical Facilities
48 OUT 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 OUT Garbage & refuse properly disposed; facilities maintained    
53 OUT 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: Y  Chemical: Cl  CFSM Name: Kiwon Lee  Exp. Date: 8/16/2017
Item/Location Temp Item/Location Temp Item/Location Temp
walk-in cooler 38 ° F noodles in 3 door reach-in cooler 40 ° F soup 169 ° F
walk-in cooler 38 ° F walk-in freezer 8 ° F reach-in cooler 38 ° F
bain marie 36 ° F bain marie 40 ° F reach-in cooler 40 ° F
reach-in freezer -18 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  *Facility must correct and maintain all noted violations. Repeat violations may result in possible legal action.
  Note: Facility has not prepared or served sushi since December. Facility had pH log, recipe, parasite destruction letter, pH meter and calibration solutions, and HACCP plan available.
  Prior to re-opening sushi bar facility must have pH calibration solutions, pH meter, and send MCHD current parasite destruction letter.
  8: Facility lacking soap and paper towels at most hand sinks. -COS
  8 & 48: Hand sink at end of wok station cook line lacking hot water under pressure. Facility has 24hours to repair. Failure to comply may result in legal action.
  8: Hand sink along all to right of wait station blocked. -COS
  13: Raw fish stored over ready to eat food item in walk-in cooler. -COS
  14: Slicer blade unclean on food slicer at prep table at end of cooks line. -COS
  26: Chemicals stored on shelf with food items in dry storage area. -COS
  35: Several open original bags of food in dry storage room.
  35: Oyster Sauce stored in open original aluminum container in bain marie used for dry storage in prep area closer to ware wash. (Rx2). -COS
  36: Back door open at time of inspection. -COS
  37: Employee personal items stored on shelf with food items near back door, in dry storage room, and employee break room. -COS
  37: Scrub pads and soap observed at several food prep sinks. -COS
  37: Food on floor in walk-in freezer and walk-in cooler.
  37: Tongs stored on oven handle in middle cooks line.
  37: Absorbent cloth covering noodles in middle cooks line bain marie (closer to entrance of kitchen). -COS
  37: Noodle dough stored less than 6inches from hand sink near dry storage room. -COS
  37: Food uncovered in refrigeration throughout.
  39: Wet wiping cloths stored on food prep surfaces throughout.
  41: Rice scoops stored in containers with stagnant water in wait station.
  42: Mop not hanging or inverted to dry in sushi area. -COS
  45: Ice build-up in walk-in freezer and 2 door reach-in cooler (along wall at end of all cooks lines/prep). (Rx3)
  47: Interior of microwave in middle cooks line unclean.
  41: Scoop without handle stored in kimchee in prep area cooler.
  52: Dumpster lids open. (Rx2)-COS
  52: Boxes and food debris outside of back door.
  53: Lacking cove base in employee restroom.
  53: Stained/damaged ceiling tiles: above prep table near walk-in cooler (end of cooks lines), women's restroom, small banquet room..
  Person in Charge: Eric Choi
Inspector (Signature):  Stephanie Weaver             Please see original copy for PIC signature
    Date: 2/8/2016

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