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:    13 Date of Inspection:    6/15/2016
Risk Violations Count:    6 License Number:    A16517
Arrival Time:    1:00:00 PM Expiration date:    12/31/2016
Departure Time:    2:20:00 PM Facility Closure:    
 Food Facility Name
  Bluefin Restaurant, Inc.
 Address
  2820 DeKalb Pike
 Municipality
  East Norriton
 Owner
  Il D Kim
 Telephone
  610-277-3917
 Purpose of Inspection
  Routine
 Re-inspection on or after
  6/29/2016

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 OUT Certification by accredited program, compliance with Code, or correct responses   X
Employee Health
2 OUT 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 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 N/O Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 IN 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    
Chemical
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   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/O Pasteurized eggs used where required    
29 IN Water & ice from approved source    
30 N/O 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   X
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 OUT 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    
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    
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 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
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in cooler 40 ° F Walk-in freezer -2 ° F 3 door reach-in cooler 38 ° F
2 door reach-in cooler 39 ° F 2 door reach-in cooler 35 ° F Bain Marie 40 ° F
Bain Marie 37 ° F Reach-in cooler 40 ° F Hot holding N/A ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1: MCHD Food License not posted in public view (Rx2)
  1: Inspection request signage not posted at time of inspection. EHS provided COS (R)
  2: Facility lacking a written step by step procedure for managing vomitus and/or fecal incidents. EHS provided COS
  8: Soap and single service paper towels lacking at hand sinks throughout. Failure to comply may lead to further legal action taken
  in accordance with law by MCHD. Facility provided COS (Rx5)
  8: Lacking hand wash signage at sushi area hand sinks. Failure to comply may lead to further legal action taken in accordance
  with law by MCHD (Rx5)
  13: Raw animal derived food items stored over ready to eat food in walk-in cooler and Bain Marie. Facility moved COS
  26: Medication stored on shelf above food prep area. Facility removed COS
  34: Visible/accurate thermometers lacking in several cold holding units in sushi area (R)
  37: Food stored on floor in walk-in freezer. Failure to comply may lead to further legal action taken in accordance with law by
  MCHD (Rx3)
  39: Wet wiping cloths stored on prep surfaces throughout
  41: Tongs stored on oven door handle along cooks line
  41: Utensils stored in stagnant water. Facility removed COS
  45: Improper separation or lacking splash guard at sushi hand wash sinks (R)
  46: Dish machine not sanitizing properly at time of inspection. Facility cannot use unit until repaired. Fax proof of repair to
  610-278-5167 Attn: Eric Etnier. Repair invoice must state dish machine is sanitizing at an appropriate temperature
  46: 3-bay sink improperly set up at time of inspection. Facility set up properly COS
  46: Absorbent sponges located at several sinks throughout
  47: Fan guards in walk-in cooler are unclean
  27: Facility lacking sushi rice recipe (R)
  When facility is scheduled for an administrative conference and a second re-inspection, facility must submit $310.00 to MCHD for
  each additional re-inspection.
  Re-inspection will occur on or after 6/29/16
  Facility must correct and maintain all noted violations
       
  Person in Charge: Yong Kim
Inspector (Signature):  Eric Etnier             Please see original copy for PIC signature
    Date: 6/15/2016

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