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:    15 Date of Inspection:    6/22/2016
Risk Violations Count:    6 License Number:    A14453
Arrival Time:    12:50:00 PM Expiration date:    11/30/2016
Departure Time:    3:50:00 PM Facility Closure:    
 Food Facility Name
  Hibachi of Jenkintown
 Address
  261 Old York Road, Suite 111
 Municipality
  Abington
 Owner
  Jinbaek Chung
 Telephone
  215-881-6814
 Purpose of Inspection
  Routine
 Re-inspection on or after
  7/6/2016

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 IN Certification by accredited program, compliance with Code, or correct responses    
Employee Health
2 OUT Management awareness; policy present X  
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 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 N/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 OUT 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 OUT Proper cold holding temperature X  
21 IN Proper date marking & disposition    
22 OUT Time as a public health control; procedures & record X  
Consumer Advisory
23 N/O 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    
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 OUT Approved thawing methods used X  
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 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 IN In-use utensils: properly stored    
42 OUT Utensils, equipment & linens: properly stored, dried & handled X  
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 IN Warewashing facilities: installed, maintained, & used; test strips    
47 OUT Non-food contact surfaces clean   X
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 IN Plumbing installed; proper backflow devices    
50 OUT Sewage & waste water properly disposed X  
51 IN Toilet facilities: properly constructed, supplied, & cleaned    
52 IN 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:   Chemical: Cl  CFSM Name: Tracy Tran  Exp. Date: 6/30/2019
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
walk in refrig 38  ° F 3 door UC freezer 20  ° F hot holding na  ° F
bat refrig 40  ° F  ° F  ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Facility must correct and maintain all violations.
  2. Facility failed to post required MCHD signage "inspections available upon request" after documentation on previous inspection report.
  EHS supplied one sign. COS.
  8. Hand sink to left side of ware wash machine blocked by various items stored in basin of sink. Removed. COS.
  14. Soda gun nozzle and holster at bar area unclean with excessive build up. Clean and sanitize.
  20. Garlic oil mixture stored at room temperature. Product above 70 degrees F. Facility voluntarily discarded item. COS.
  20. Raw shell eggs stored at room temperature. Product over 70 degrees F. Facility voluntarily discarded item. COS.
  33. Facility improperly thawing shell fish at room temperature not under cold running water. Product was still partially frozen. Facility placed into
  food prep sink under cold running water. COS.
  37. Soap dispenser, dish scrubber and sponge present in or around food prep sink basin. Removed. Cleaned and sanitized sink basin. COS.
  37. Hibachi cart with various food and food service items stocked on car left in hallway in customer accessible area. Removed. COS.
  37. Absorbent material draper over sushi rice at sushi station. Removed. COS.
  37. Absorbent material draped over raw meat in walk in refirg. Removed. COS.
  37. Facility observed thawing food items in basin of 3 compartment dish sink. Items removed. COS.
  39. Soiled wet wiping cloths left on counter tops in kitchen area with no sanitizer buckets present. Cloth removed. COS.
  42. Bowl lacking a handle used as a scoop in bulk cooked rice container in kitchen area. Removed. COS.
  45. Sushi knives stored resting on Styrofoam lid in sushi area. Styrofoam removed. COS.
  47. R> Exterior of bulk storage totes with excessive debris build up.
  27. Facility with out of date parasite destruction letter for raw sushi fish. Letter dated December 2015. Facility needs updated letter for 2016 calendar year.
  27. Facilities PH meter not working at time of inspection. Facility must close sushi area of facility until ph meter is fixed and in proper
  working condition and permission is granted by MCHD.
       
  Person in Charge: KEI Miyakawa
Inspector (Signature):  Jared Cinque              Please see original copy for PIC signature
    Date: 6/22/2016

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