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:    7/28/2016
Risk Violations Count:    5 License Number:    A18974
Arrival Time:    12:45:00 PM Expiration date:    2/28/2017
Departure Time:    1:55:00 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 OUT 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 IN Proper reheating procedures for hot holding    
18 N/O Proper cooling time & temperature    
19 IN Proper hot holding temperature    
20 OUT Proper cold holding temperature X  
21 IN 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    
25 N/A Food additives: approved & properly used    
26 OUT Toxic substances properly identified, stored & used X  
Conformance with Approved Procedure
27 N/A 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/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 OUT Food properly labeled; original container    
Prevention of Food Contamination
36 OUT 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 X X
40 N/O Washing fruit & vegetables    
Compliance Status COS R
Proper Use of Utensils
41 OUT In-use utensils: properly stored X  
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    
46 IN 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 OUT Physical facilities installed, maintained, & clean   X
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 walk-in cooler 40 ° F soup 161 ° F
walk-in freezer 6 ° F bain marie 36 ° F bain marie 41 ° F
bain marie 38 ° F reach-in cooler 20 ° F reach-in freezer 2 ° F
 ° 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.
  8: Hand sink soiled near ware wash machine and near 3 basin sink. -COS
  8: Lacking soap and paper towels at hand sink along main cooks line. -COS
  12: Facility not writing date of when last shell fish was sold on shell stock tags.
  14: Movable cutting board in back prep area near walk-in coolers with deep grooves and discoloration.
  20: Approximately 3lbs of rices stored at room temperature in wait station. Facility voluntarily discarded and denatured. -COS
  26: Chemical spray bottle on food storage shelf (dry storage area). -COS
  35: Multiple dry goods stored in open original bags.
  35: Sauce stored in open original aluminum container in walk-in cooler-COS
  33: Clam defrosting in stagnant water. -COS
  33: Previously frozen tuna defrosting in ROP. Facility voluntarily discared approxiamtely 4oz of fish. -COS
  36: Visible air space at top of both screen doors. -COS
  36: Fly like insects in kitchen. Facility must fax next professional pest control report to MCHD. Fax: 610-278-5167 or email:
  37: Tongs stored on oven handle. (Rx4) -COS. Repeat violations may result in legal action.
  39: Wet wiping cloth on food prep surfaces. (Rx2) -COS
  41: Scoop without handle in sauces in walk-in cooler and dry good containers. -COS
  14: Interior of ice machine unclean.
  47: Hood filters with grease build-up. Facility stated scheduled for cleaning next week. EHS contacted Whitpain Fire Marshal at end of inspection.
  54: Lacking light shield or shatter proof bulbs throughout kitchen.
  45: Plastic bag covering exhaust/mechanical portion of noodle maker near/above 2 basin food prep sink.
  45: News paper lining prep table under rice cooker on left side of kitchen. -COS
  45: Absorbent cloth lining under cutting boards in back prep area near walk-in coolers.
  53: Stained ceiling tiles in women's restroom. (R)
  Re-inspection will occur on or after 8-11-16.
  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
  Person in Charge: Cassandra Lee
Inspector (Signature):  Stephanie Weaver             Please see original copy for PIC signature
    Date: 7/28/2016

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