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:    3/16/2016
Risk Violations Count:    3 License Number:    A17996
Arrival Time:    11:00:00 AM Expiration date:    4/30/2017
Departure Time:    12:00:00 PM Facility Closure:    
 Food Facility Name
  Beijing Garden
 Address
  600 Heritage Drive, Suite 104
 Municipality
  Lower Pottsgrove
 Owner
  Xue Chai Chen
 Telephone
  610-323-4899
 Purpose of Inspection
  Routine
 Re-inspection on or after
  

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS

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 IN Hands clean & properly washed    
7 N/O 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 N/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
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 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 OUT Proper date marking & disposition   X
22 IN 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    
Chemical
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
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 N/O 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 OUT 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 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 OUT Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean   X
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: Xue Chai Chen  Exp. Date: 3/31/2018
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
White rice 167 ° F Brown rice 170 ° F Walk in cooler 40 ° F
Bain marie 38 ° F Chix in bain marie 38 ° F Garlic & oil in bain marie 38 ° F
Walk in freezer 4 ° F  ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8: Facility lacking paper towels at hand sink in men's room. Provide.
  14: (R) Debris build up on table top can opener blade. Clean and sanitize.
   (4XR) Slicer blade and under carriage unclean. Clean and sanitize immd.
   Debris build up on interior container in Brown rice steamer. Clean and sanitize when needed.
  21/35: (R) Reference dates and common food labels lacking on several secondary containers. Provide.
  35: (R) Open bag of flour stored on dry storage shelf. Transfer to a sealed secondary container.
  37: Food handler lacking hair restraints. COS
   (4XR) Food stored uncovered throughout facility. Keep food covered in storage.
  39: (R) Wet wiping cloths stored on food prep surfaces. Keep in a bucket with sanitizer when not in use.
  41: Spoon stored in standing water. COS
  47: (3XR) Hood filters unclean. Last professional service 08/03/2015. Clean and sanitize when needed.
  52: Trash cans overflowing due to overflow of discarded card board. Keep closed to a tight seal.
  53: (R) used cans stored on floor under 3 basin sink. Dispose of.
   Damaged wall above base coving in women's restroom. Repair/replace.
  Facility must correct violations and maintain compliance.
  Facility stated that they are not renewing MCHD license as of 04-30-2016. Facility will inform new owner to contact MCHD for COO ownership .
  EHS left a copy of Food Code Changes at time of inspection.
  EHS accompanied by Supervisor Ed Blevins.
       
  Person in Charge: Xue Chai Chen
Inspector (Signature):  Beth Whalen             Please see original copy for PIC signature
    Date: 3/16/2016

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