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:    10 Date of Inspection:    3/3/2009
Risk Violations Count:    4 License Number:    A 2876
Arrival Time:    11:10:00 AM Expiration date:    9/30/2016
Departure Time:    12:30:00 PM 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 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 OUT Hands clean & properly washed   X
7 N/O 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 OUT 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 IN Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 N/O 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    
25 N/O Food additives: approved & properly used    
26 IN Toxic substances properly identified, stored & used    
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 IN Pasteurized eggs used where required    
29 IN Water & ice from approved source    
30 IN 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 X
34 IN Thermometer provided & accurate    
35 OUT Food properly labeled; original container    
Prevention of Food Contamination
36 IN Insects, rodents & animals not present; no unauthorized persons    
37 IN Contamination prevented during food preparation, storage & display    
38 IN Personal cleanliness    
39 N/O Wiping cloths: properly used & stored    
40 OUT Washing fruit & vegetables X  
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 IN 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
46 OUT Warewashing facilities: installed, maintained, & used; test strips    
47 IN 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: Xu Xian Dong  Exp. Date: 12/31/2010
Item/Location Temp Item/Location Temp Item/Location Temp
walk in cooler 40 ° F bain marie 40 ° F sliding door cooler 40 ° F
chest freezer 0 ° F sushi cooler 40 ° F soup 171 ° F
shrimp 30 ° F  ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  6 & 8- Handsoap and paper towels lacking at all hand sinks in kitchen and in employee rest room (R). Corrected.
  Rice cooker in front of and coffee pot stored in hand sink at end of cooks line. Corrected
  Facility put soap in single service containers for dispensing at hand sinks at hibachi stations. Papertowels
  lacking at hibachi station hand sinks.
  33. Shrimp thawing at room temperature in rinse compartment of three basin sink. (R). Proper thawing procedures explained and demonstrated.
  Shrimp moved to food prep sink under running water. Corrected.
  35. ketchup in original open can- walk in cooler.
  Open bag of rice in dry goods area.
  Containers of dry goods lacking labels.
  40. Sponge in food prep sink.
  42. Knives wedged between bain marie and prep table. Scoops stored in stagnant water. Corrected.
  11. Half carton of eggs left out over night -voluntarily discarded and denatured.
  13. Raw meat and eggs stored over ready to eat foods in walk in cooler. (R) Scoop handles touching dry goods.
  45. Paper lining shelf over bain marie. Aluminum foil lining ansul system over cooks line. Corrected.
  46. Facility doing food prep in three basin sink. Use for ware washing only.
  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: Vincent Wu
Inspector (Signature):  Rachel Larason             Please see original copy for PIC signature
    Date: 3/3/2009

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