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:    9 Date of Inspection:    2/12/2015
Risk Violations Count:    4 License Number:    B16051
Arrival Time:    10:30:00 AM Expiration date:    9/30/2016
Departure Time:    12:00:00 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 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 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 IN Food in good condition, safe, & unadulterated    
12 N/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
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 OUT Proper hot holding temperature X  
20 OUT Proper cold holding temperature X  
21 IN 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 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 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 IN Insects, rodents & animals not present; no unauthorized persons    
37 OUT Contamination prevented during food preparation, storage & display 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 OUT In-use utensils: properly stored X  
42 IN 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 X  
46 OUT Warewashing facilities: installed, maintained, & used; test strips X  
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: Bing Xu  Exp. Date: 6/30/2017
Item/Location Temp Item/Location Temp Item/Location Temp
Bourbon chix at service line 113 ° F Chix and veggies ar service line 106 ° F Chix and brocolli at service line 109 ° F
Pork at service line 119 ° F Egg rolls at service line 135 ° F Fried rice at service line 141 ° F
Low mein noodles at service line 144 ° F Steamed white rice 202 ° F Bain marie 38 ° F
Bain marie 40 ° F Reach in cooler 38 ° F Walk-in cooler 38 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  6: Food handlers not washing hands in between tasks, EHS stressed the importance of proper hand washing, and food handling. COS
  19: Several containers of prepared foods on service line not at proper hot holding temperature. Facility voluntarily removed all food items, discarded
   and replaced. Ensure all hot holding food is heated to 165F for 15 seconds, and held at 135F or above. COS
  20: Raw garlic held at room temperature tempted at 48F. Facility placed garlic in Bain-marie.Ensure proper cold holding at 41 F, or below. COS
  14: Food like debris build up on can opener blade. Clean and sanitize in between uses.
  37: Food stored uncovered in both Bain-maries. Keep all food covered in storage.
   Food stored on floor in kitchen. Keep 6" off floor.
   Food handlers lacking hair restraints. COS
  41: Knife stored in between Bain marie and food prep table. Remove Immd. COS
  43: Single serve bowl used as a scoop on raw vegetables in Bain-marie top. Use a food grade scoop with a handle. COS
  45: Wet absorbent cloth used to line table under portable cutting board. Remove, ensure surface is smooth, non porous and easily cleanable.COS
   Absorbent cloth lining botton shelf under raw chicken containers in walk-in cooler. Remove. Ensure surface is smooth, nonporous and easily cleanable.
  46: Food like debris in all 3-bays of 3-bay sink. Clean and sanitize rinse and sanitizer bays immd. Utilize for designated purpose. COS
  47: Surfaces throughout facility unclean. Clean and sanitize. Exterior, and interior of bain maries unclean. Clean and sanitize.
   Heavy food like debris build up in oven. Clean Immd.
   Fronts, and sides of cooking equipment unclean.
  Note: Facility must correct and maintain all violations.
  Person in Charge: Fnu Andrew
Inspector (Signature):  Beth Whalen             Please see original copy for PIC signature
    Date: 2/12/2015

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