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:    9 Date of Inspection:    6/29/2016
Risk Violations Count:    4 License Number:    A16517
Arrival Time:    1:25:00 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
  Re-inspection
 Re-inspection on or after
  7/13/2016

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 X
Employee Health
2 IN Management awareness; policy present    
3 N/O Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 N/O Proper eating, tasting, drinking, or tobacco use    
5 N/O No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 N/O Hands clean & properly washed    
7 N/O No bare hand contact with RTE foods or approved alternate method properly followed    
8 OUT Adequate handwashing facilities supplied & accessible X X
Approved Source
9 N/O Food obtained from approved source    
10 N/O Food received at proper temperature    
11 N/O Food in good condition, safe, & unadulterated    
12 N/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected X X
14 N/O 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 N/O Proper date marking & disposition    
22 N/O Time as a public health control; procedures & record    
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 OUT Toxic substances properly identified, stored & used X X
Conformance with Approved Procedure
27 N/O 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 N/O Water & ice from approved source    
30 N/O Variance obtained for specialized processing methods    
Food Temperature Control
31 N/O 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 X
35 N/O Food properly labeled; original container    
Prevention of Food Contamination
36 N/O Insects, rodents & animals not present; no unauthorized persons    
37 OUT Contamination prevented during food preparation, storage & display X X
38 N/O Personal cleanliness    
39 OUT Wiping cloths: properly used & stored X X
40 N/O Washing fruit & vegetables    
 
Compliance Status COS R
Proper Use of Utensils
41 N/O In-use utensils: properly stored    
42 N/O Utensils, equipment & linens: properly stored, dried & handled    
43 N/O 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 X
46 OUT Warewashing facilities: installed, maintained, & used; test strips   X
47 N/O Non-food contact surfaces clean    
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 N/O Plumbing installed; proper backflow devices    
50 N/O Sewage & waste water properly disposed    
51 N/O Toilet facilities: properly constructed, supplied, & cleaned    
52 N/O Garbage & refuse properly disposed; facilities maintained    
53 N/O Physical facilities installed, maintained, & clean    
54 N/O 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 38 ° F walk-in freezer -5 ° F bain marie 38 ° F
sushi cooler 35 ° F hot holding N/A ° 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.
  Purpose: Re-inspection from routine inspection conducted on 6/15/16.
  1: MCHD Food License not posted in public view. (Rx3) -COS
  1: Inspection request signage not posted at time of inspection. (R) -COS
  8: Soap lacking at several hand sinks throughout. -COS (Rx6)
  8: Lacking hand was signage at sushi area hand sinks. Facility stated signs were ordered. Facility place temporary hand wash signs at time of inspection (Rx6). -COS
  13: Raw animal derived food items stored over ready to eat food in walk-in cooler. (R) -COS
  26: Chemical bottle stored on food prep surface in sushi area. (R) -COS
  34: Lacking visible accurate thermometer in several cold holding units in sushi area. (Rx2) -COS
  37: Food stored on floor in walk-in freezer. (Rx4) -COS
  39: Wet wiping cloths stored on prep surfaces throughout. (R) -COS
  45: Improper separation or lacking splash guard at sushi hand wash sinks. (Rx2)
  46: 3 basin sink improperly set up at time of inspection. Insufficient sanitizer. (R) -COS
  46: Absorbent sponges located at several sinks throughout. (R) -COS
  Note: Facility not using dish machine at time of inspection. Booster heater needs to be replaced. Facility may not use
  until repaired and repair order is faxed or emailed to MCHD: fax: 610-278-5167 or email: sweaver@montcopa.org
  All repeat violations may result in legal action.
  Facility scheduled administrative conference for 7/6/16 at 9:30am. Prior to administrative conference and 2nd re-inspection
  facility must submit $310.00 to MCHD. Facility must submit $310.00 to MCHD for each additional re-inspection.
       
  Person in Charge: Yong Kim
Inspector (Signature):  Stephanie Weaver             Please see original copy for PIC signature
    Date: 6/29/2016

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