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:    7/14/2014
Risk Violations Count:    9 License Number:    B16051
Arrival Time:    11:15:00 AM Expiration date:    9/30/2016
Departure Time:    1:45:00 PM Facility Closure:    
 Food Facility Name
  Asian Chao
  18 Lightcap Rd, Unit 1041
  Bing Bing Xu
 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 OUT Management awareness; policy present X  
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 OUT Hands clean & properly washed X  
7 IN 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 IN Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected X X
14 OUT Food-contact surfaces: cleaned & sanitized   X
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 OUT Proper reheating procedures for hot holding X  
18 N/O Proper cooling time & temperature    
19 IN Proper hot holding temperature    
20 OUT Proper cold holding temperature X  
21 OUT Proper date marking & disposition    
22 N/A 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 N/A Pasteurized foods used; prohibited foods not offered    
25 N/O Food additives: approved & properly used    
26 OUT Toxic substances properly identified, stored & used X 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/A Variance obtained for specialized processing methods    
Food Temperature Control
31 IN Proper cooling methods used; adequate equipment for temperature control    
32 IN Plant food properly cooked for hot holding    
33 N/O Approved thawing methods used    
34 IN Thermometer provided & accurate    
35 IN 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    
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 IN Single-use & single-service articles: properly stored & used    
44 OUT Gloves used properly X  
Utensils, Equipment and Vending
45 IN Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 OUT 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    
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: Cl  CFSM Name: Bing Xu  Exp. Date: 6/30/2017
Item/Location Temp Item/Location Temp Item/Location Temp
Bourbon chicken at service line 122 ° F Fried Rice at service line 143 ° F Chicken & Brocolli at service line 135 ° F
walk-in cooler 34 ° F walk-in freezer 12 ° F reach-in freezer 0 ° F
Bain marie 41 ° F garlic at wok line on ice 45 ° F White rice on counter 77 ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Purpose: Inspection conducted at DIS request
  2: Facility lacking policy to report illnesses to MCHD. EHS reviewed necessary policy and left copy of code reference. COS.
  6: Employee not washing hands between tasks. COS. EHS also reviewed hand washing procedures with facility.
  11: Four dented cans of oyster sauce on storage shelf in kitchen. Facility pulled and labeled for crediting. COS.
  13: R: Raw meats stored over uncovered sauces in walk-in cooler. COS. Ensure foods are properly separated and protected.
  14: Food-like residue build-up on blade of can opener (R) and on dry utensils in storage bin. COS. Ensure utensils are stored clean.
  14: Deep grooves and staining on cutting board at Bain Marie. Resurface/replace.
  17: Bourbon chicken at service line improperly reheated. EHS temped at 122F. Facility voluntarily discarded. COS. EHS reviewed reheating
  20: Cooked rice stored on prep table at room temperature. EHS temped at 77F. Facility voluntarily discarded. COS. EHS reviewed proper
  cold holding procedures.
  21: Prepared food containers lacking proper reference dating and labeling.
  26: R: Chemical cleaners stored in front service area cabinet with single use plates. COS.
  36: Live and dead roach-like insects observed in pest control glue trap in kitchen hand sink area.
  Fax professional pest control report to MCHD within 10 business days. Attn: Steve Cap 610.970.5048. Clean and sanitize area.
  37: Food containers uncovered in cooling units and on storage rack at Bain Marie line.
  39: Wiping rags store on food prep counters. COS. Store in sanitizer solution between use.
  44: Food handler not changing gloves between tasks (working with raw chicken and setting up 3 bay sink). COS.
  46: Sanitizer at 3 bay sink for warewashing and in wiping rag buckets not at proper concentration. COS. Ensure chlorine sanitizer is maintained
  between 50ppm and 100ppm.
  47: Grease-like build-up on equipment under wok line (R), on wok line exhaust filters and on rice pot table. Clean and sanitize.
  53: Food-like residue and build-up under wok line/fryer line, in walk-in freezer and dry storage room under shelves. Clean and sanitize.
  54: R: Light shield, coated bulbs or shatter resistant bulbs lacking for light in dry storage room. Provide.
  Facility scheduled for reinspection on or after 7/28/14. Correct violations and maintain compliance. Further repeats may lead to additional
  action in accordance to law. When facility is scheduled for an administrative conference and a second reinspection, facility must submit
  Person in Charge: Bing Xu
Inspector (Signature):  Stephan Cap             Please see original copy for PIC signature
    Date: 7/14/2014

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