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:    8 Date of Inspection:    4/22/2013
Risk Violations Count:    2 License Number:    A17996
Arrival Time:    1:12:00 PM Expiration date:    4/30/2017
Departure Time:    3:50:00 PM Facility Closure:    voluntary
 Food Facility Name
  Beijing Garden
  600 Heritage Drive, Suite 104
  Lower Pottsgrove
  Xue Chai Chen
 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 N/O Hands clean & properly washed    
7 N/O No bare hand contact with RTE foods or approved alternate method properly followed    
8 IN Adequate handwashing facilities supplied & accessible    
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 X  
12 N/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected    
14 IN 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 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 N/A Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 IN 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/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 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 IN 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 IN Thermometer provided & accurate    
35 OUT Food properly labeled; original container   X
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 IN Utensils, equipment & linens: properly stored, dried & handled    
43 OUT Single-use & single-service articles: properly stored & used    
44 N/O Gloves used properly    
Utensils, Equipment and Vending
45 IN 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   X
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    
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: See Notes  Exp. Date: 
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in cooler 40 ° F Walk-in freezer 4 ° F Bain marie 38 ° F
Chicken 72 ° F 2-door cooler 38 ° F  ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  11: Cooked chicken sitting at room temperature on wok range. Temperature registered at 72 degrees F. Facility voluntarily discarded. COS
  11: Container of onions in bain marie with two cracked eggs sitting in container. Facility voluntarily discarded. COS
  13: Raw animal-derived foods stored over ready-to-eat food in walk-in cooler. Move to bottom shelf.
  35: Dry goods containers lack labeling. Provide.
  37: Foods uncovered in multiple cold-holding units. When not actively being used, keep covered.
  39: Wet wiping rags stored on prep counters throughout facility. When not in use, keep in sanitizer solution.
  43: Single-service takeout containers stored with food-contact surfaces exposed. Invert.
  47: Food debris build-up on shelves of walk-in cooler. Clean.
  47: Rust-like build-up on walls of walk-in cooler. Resurface or replace.
  53: Debris build-up on floor drains throughout facility. Clean and keep clear.
  53: Upon running front hand sink, floor drains at the front of restaurant, and later along the cook's line, began backing up, with sewage-like liquid
  spilling onto facility floor. Facility voluntarily closed and ceased all food operations. Facility must remain closed until all drains are properly functioning
  and there is no back-up. Facility may not resume operations until given written permission by MCHD. Call 610-970-5040 for re-opening, OR call
  610-278-5117 after 4:30pm and follow prompts for after-hours re-opening.
  Correct and maintain all violations.
  NOTE: In discussion with facility representative at conclusion of inspection, it was determined that facility has changed ownership. New owner
  was given license application and must submit within five (5) business days. Owner has valid Servsafe certificate and is sending in CFSM application.
  New License will expire 4/30/14.
  Person in Charge: Xue Chai Chen
Inspector (Signature):  Evan Pilcicki             Please see original copy for PIC signature
    Date: 4/22/2013

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