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:    12 Date of Inspection:    7/2/2010
Risk Violations Count:    2 License Number:    A 3754
Arrival Time:    10:55:00 AM Expiration date:    11/30/2016
Departure Time:    12:20:00 PM Facility Closure:    
 Food Facility Name
  Bacco Restaurant
  587 Dekalb Pike
  Upper Gwynedd
  Frank Cipullo
 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 N/O No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 OUT Hands clean & properly washed    
7 N/O 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 IN 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 N/O Proper hot holding temperature    
20 IN 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 IN 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 IN 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 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 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    
38 IN Personal cleanliness    
39 N/O 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 OUT 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 OUT Plumbing installed; proper backflow devices    
50 IN Sewage & waste water properly disposed    
51 OUT Toilet facilities: properly constructed, supplied, & cleaned    
52 OUT Garbage & refuse properly disposed; facilities maintained    
53 OUT 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: Y  Chemical: Iodine  CFSM Name: Frank Cipullo  Exp. Date: 6/30/2011
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in cooler 40 ° F Walk-in cooler 34 ° F Walk-in freezer 2 ° F
Reach-in cooler 40 ° F Reach-in freezer 3 ° F Reach-in cooler 40 ° F
Bain marie 36 ° F Bain marie 40 ° F Reach-in cooler case 40 ° F
Beer cooler case 36 ° F Beer cooler case 40 ° F Reach-in cooler 40 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  6 - Dishwasher employee handling soiled dishes, then clean dishes without washing hands inbetween, Stop immd. and use proper hand washing methods immd.
  14 - Interior of the ice machine not clean, Clean and sanitize ice machine according to the owners manual immd.
  14 - Slicer not clean, Clean and sanitize before next use.
  34 - Thermometer lacking in white chest freezer. provide
  37 - Hair restraints lacking for food handlers, provide immd.
  37 - Food items stored on the floor in the walk-in freezer. Remove immd.
  41 - Knives wedged between bain marie and counter. Remove immd. Clean and sanitize before next use.
  41 - Ice scoop stored on top of ice machine. Remove immd. Clean and sanitize before next use.
  43 - Pizza take out containers stored on the floor in the outside storage area. Remove immd.
  46 - Chemical test kit lacking, provide for quat immd.
  47 - Filters above cooking area not clean, clean immd.
  47 - Floors not clean under equipment, clean immd
  49 - Air gap lacking, Ice machine. Provide proper air gap immd
  49 - Hose connected to mop sink faucet,end of hose below sink rim. Remove immd.
  51 - Unisex employee restroom, waste can with a lid lacking. Provide immd.
  52 - Dumpster lids open at the time of the inspection. Close immd
  52 - Dumpster stored on gravel, Provide proper dumpster surface immd.
  53 - Light shields lackingin the outside storage area and bar walk-in cooler. Provide immd.
  Person in Charge: Cindy Rosini
Inspector (Signature):  William Rogers             Please see original copy for PIC signature
    Date: 7/2/2010

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