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:    7/21/2009
Risk Violations Count:    3 License Number:    A 2909
Arrival Time:    10:25:00 AM Expiration date:    10/31/2016
Departure Time:    12:00:00 PM Facility Closure:    
 Food Facility Name
  Argento's Pizza & Family Restaurant
 Address
  833 E Philadelphia Avenue
 Municipality
  Douglass
 Owner
  Adriana Argento/Vincenzo Argento
 Telephone
  610-367-4144
 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 OUT Hands clean & properly washed X  
7 IN 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 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 N/O Proper hot holding temperature    
20 OUT Proper cold holding temperature    
21 IN Proper date marking & disposition    
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 N/A Pasteurized foods used; prohibited foods not offered    
Chemical
25 N/A 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
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/O Variance obtained for specialized processing methods    
Food Temperature Control
31 N/O Proper cooling methods used; adequate equipment for temperature control    
32 N/A Plant food properly cooked for hot holding    
33 N/O Approved thawing methods used    
34 OUT 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    
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 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   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: Vincenzo Argento  Exp. Date: 9/30/2010
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
walk in 38 ° F Chest freezer 5 ° F Coca-cola 36 ° F
Reach in 0 ° F Reach in -16 ° F chest 9 ° F
walk in 0 ° F Minute maid 42 ° F Coca-Cola 32 ° F
mayo 51 ° F water ice -10 ° F Pizza Bain Marie 38 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  6. Employees did not use soap when washing hands. COS
  8. Hand sink lacks soap and paper towels. Provide single service soap and paper towels for all hand sinks.
  20. Bain Marie 51F. The following foods ranged in temperature from 50'F to 54F and were voluntarily discarded and denatured:
  3 containers of tomatoes, 5 packages of lunch meat, 18 packages of cheese, container of Pickles,
  1 container of tuna Salad, salad dressing containers, 2 containers of sweet Peppers, 1 container of hot peppers,
  1 container of onions, 1 container of parmsean cheese, black olives, 2 containers of Pasta, mushrooms, individual packages of tartar sauce.
  *Coils on unit were Cleaned. Do not use until unit maintains temperature of 41 or below.
  34. Provide visible and accurate thermometers for all cooling units.
  37. Provide hair restraints for all food handlers. Use food grade scoops with handles
  41. Ice scoop stored with handle in ice. Store handle out
  46. use sinks for designated purposes only. Hand sink used to wash utensil, 3 bay sink used for food Prep.
  47. Dust buildup in ceiling vents
  53. several damaged floor tiles in Kitchen. Repair/ Replace
   ceiling damaged in dry storage room. Repair and seal
   Stained/damaged ceiling tiles throughout. Repair/Replace
  Call MCHD when cooling unit is functioning properly for a follow up inspection. Do not use until granted permission.
       
  Person in Charge: Vincenzo Argento
Inspector (Signature):  Jennifer Milakeve             Please see original copy for PIC signature
    Date: 7/21/2009

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