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:    5/8/2008
Risk Violations Count:    5 License Number:    A 2876
Arrival Time:    11:15:00 AM Expiration date:    9/30/2016
Departure Time:    1:30:00 AM Facility Closure:    
 Food Facility Name
  Fuji Japanese Restaurant
  1210 Bethlehem Pike
  Xu Xian Dong
 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 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    
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    
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 IN Proper hot holding temperature    
20 OUT Proper cold holding temperature X  
21 N/O Proper date marking & disposition    
22 N/O Time as a public health control; procedures & record    
Consumer Advisory
23 OUT Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/A Pasteurized foods used; prohibited foods not offered    
25 N/O Food additives: approved & properly used    
26 IN Toxic substances properly identified, stored & used    
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/A Pasteurized eggs used where required    
29 IN Water & ice from approved source    
30 N/A 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
35 OUT 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 IN Wiping cloths: properly used & stored    
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    
43 OUT Single-use & single-service articles: properly stored & used X  
44 IN Gloves used properly    
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 OUT Warewashing facilities: installed, maintained, & used; test strips X  
47 OUT Non-food contact surfaces clean   X
Physical Facilities
48 N/O Hot & cold water available; adequate pressure    
49 OUT Plumbing installed; proper backflow devices    
50 IN Sewage & waste water properly disposed    
51 OUT 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   X
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
DISINFECTANT/SANITIZER:  Heat:   Chemical:   CFSM Name:   Exp. Date: 
Item/Location Temp Item/Location Temp Item/Location Temp
walk in cooler 36 ° F chest freezer  ° F sushi chest freezer -10 ° F
hibachi chest freezer -10 ° F rice 159 ° F soup 157 ° F
eggs 60 ° F onions 55 ° F Chicken 58 ° F
green beans 53 ° F bain marie 40 ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8- washed cup in sushi hand sink.
  15 Raw foods stored with vegetables & fried ice cream in chest freezer at front of kitchen; raw foods stored with vegetables in sushi chest freezer.
  14- unapproved large wooden bowl with mold like growth. Remove from facility.
  20- 4 containers cut vegetables, 12 eggs, one container each chicken & butter on bain marie at 53-60F voluntarily discarded & denatured.
  34- Lacking in ice cream chest freezer. No probe thermometer on site. Provide immediately.
  35- Dry goods in dry storage area lacking labels is English.
  37-Foodhandlers not wearing hair restraints. (cos) aprons & clothes hanging on dry storage racks (cos.) Food stored in grocery style .
  bags in chest freezers. R- Dry goods stored in garbage style containers.
  42- Knives stored between bain marie.
  43- take out containers at sushi bar face up.
  45- Foil lining inside toaster at sushi bar, wall behind stove, rice cooker. All cos Cracked lid & gasket inside hibachi chest freezer. Grooved
  cutting boards throughout. Rusty shelf above 3 basin sink, chest freezers & inside walk in freezer. Rusty walls in walk in freezer.
  46. Containers & dish rags in rinse & sanitize compartments of 3 basin sink.
  47-Frost & debris build up inside & outside all 3 chest coolers. Debris buildup in tracks & door of 2 door cooler.
  Grease build up in filters above grill & fryer & between equipment. No hood inspection sticker posted.
  51- Stained ceiling tile in women's restroom.
  49- Lack of air gap at food prep sink. Provide minimum 1" air gap above rim of drain.
  51- Stained ceiling tile in women's restroom.
  53-R- Hole in wall above electrical box, one stained ceiling tile in dry storage area. Replace with one that meets MCPHC.
  Moldlike growth & debris build up on walls above & below 3 basin sink. Damaged & rusty cove base at 3 basin sink.
  Front door open. COS. Air spaces above screen at rear screen door. Floors at cook's line with grease build up.
  54- R- cracked lightshield in dry storage area. R- Dust build up inside fan vent in walk in cooler & bain marie. .
  23- Facility has 30 days to provide notice to customers such as " consuming raw or undercooked food
  could lead to a foodborne illness." Must put notice in public view.
  When facility is scheduled for an administrative conference and a second reinspection,
  facility must submit $115.00 to MCHD for each additional reinspection.
  Person in Charge: 
Inspector (Signature):  Lisa Nowicki             Please see original copy for PIC signature
    Date: 5/8/2008

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