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:    14 Date of Inspection:    6/29/2010
Risk Violations Count:    6 License Number:    A 3500
Arrival Time:    11:30:00 AM Expiration date:    8/31/2016
Departure Time:    12:50:00 PM Facility Closure:    
 Food Facility Name
  Amedeo's Too
 Address
  1961 W. Main Street
 Municipality
  West Norriton
 Owner
  JOHN ZELLLI
 Telephone
  610-539-4375
 Purpose of Inspection
  Routine
 Re-inspection on or after
  7/14/2010

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 OUT Certification by accredited program, compliance with Code, or correct responses   X
Employee Health
2 IN Management awareness; policy present    
3 IN 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 OUT No bare hand contact with RTE foods or approved alternate method properly followed X  
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 X  
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 IN Proper reheating procedures for hot holding    
18 N/O Proper cooling time & temperature    
19 IN Proper hot holding temperature    
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/O 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 OUT 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 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 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   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 IN Single-use & single-service articles: properly stored & used    
44 IN Gloves used properly    
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used X X
46 IN Warewashing facilities: installed, maintained, & used; test strips    
47 OUT Non-food contact surfaces clean   X
Physical Facilities
48 OUT Hot & cold water available; adequate pressure X  
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 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: John Zelli  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
drink cooler 41 ° F pizza Bain Marie 38 ° F sauce 140 ° F
Bain marie  ° F chopped onions 68 ° F sliced mushrooms 40 ° F
chest freezer o ° F reach in refrig 30 ° F reach in refrig 38 ° F
walk in refrig 36 ° F Basement chest freeze o ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  7:bare hand contact with ready to eat food-corrected
  37: food handler lacking hair restraint - repeat
  53:heavy grease build up in hood
  20:cut onions at room temp - keep refrigorated 41 F or below-correted
  45:heavy frost build up in chest freezer-repeat
  13: raw meat over ready to eat food in reach in refrig-corrected
  48:lacking hot water at back hand sink- corrected
  36:kitchen back door not properly sealed- tightly seal gaps
  13: eggs over ready to eat food in three door refrig-corrected
  11:expired can of whipped cream 6/24/10 -voluntarily discarded- corrected
  45: card board lining in three door refrig- corrected
  37:inside of three door refrig unclean at bottom shelf
  45:duct tape lining doors of three door refrig-remove
  39:wiping rags on prep counters - Store in sanitizer solution when not in immediate use- corrected
  37: food uncoverd in 3 door refrig
  11: one gallon of reduce fat milk expired 6/26/10 voluntarily discarded- corrected
  45:broken door gasket at bain Marie
  47: unclean gaskets on most kitchen cold holding units - repeat
  53: unfinished wall by walk in refrigerator- repeat
  45:cloth lining under cutting boards
  37: food stored on floor in walk in refrig
  54: lacking light sheilds in basement dry storage-repeat
  26:ant spray stored with single service items in basement
  37:heavy food build up interior of basement reach in freezer
  45:raw wood shelving in basement-seaI
  I: lacking MCHD CFSM certificate. Facility has 5 business days to submit proof of registration to an approved course-repeat
  please fax to 610- 278 -5167 attn: Brie McHugh
       
  Person in Charge: Wade Phifer
Inspector (Signature):  Brie McHugh             Please see original copy for PIC signature
    Date: 6/29/2010

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