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:    18 Date of Inspection:    6/24/2008
Risk Violations Count:    6 License Number:    A 3754
Arrival Time:    1:00:00 AM Expiration date:    11/30/2016
Departure Time:    3:35:00 AM Facility Closure:    
 Food Facility Name
  Bacco Restaurant
 Address
  587 Dekalb Pike
 Municipality
  Upper Gwynedd
 Owner
  Frank Cipullo
 Telephone
  215-699-3361
 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 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 IN No bare hand contact with RTE foods or approved alternate method properly followed    
8 OUT Adequate handwashing facilities supplied & accessible X  
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 OUT Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected X  
14 OUT Food-contact surfaces: cleaned & sanitized X 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 OUT Proper cold holding temperature X  
21 N/O Proper date marking & disposition    
22 N/O Time as a public health control; procedures & record    
Consumer Advisory
23 IN Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/A Pasteurized foods used; prohibited foods not offered    
Chemical
25 N/O Food additives: approved & properly used    
26 N/A 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 OUT Proper cooling methods used; adequate equipment for temperature control    
32 N/O Plant food properly cooked for hot holding    
33 OUT Approved thawing methods used X  
34 OUT Thermometer provided & accurate X  
35 OUT Food properly labeled; original container X  
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 IN Wiping cloths: properly used & stored    
40 IN 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 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 N/O Warewashing facilities: installed, maintained, & used; test strips    
47 OUT Non-food contact surfaces clean    
Physical Facilities
48 OUT 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 OUT Adequate ventilation & lighting; designated areas used    
  
 
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
 
DISINFECTANT/SANITIZER:  Heat:   Chemical:   CFSM Name:   Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
bain marie-cook's line 60 ° F pizza bain marie 38 ° F one door cooler 38 ° F
walk in cooler 37 ° F one door cooler 40 ° F pizza sauce 47 ° F
spaghetti sauce 149 ° F sausage 40 ° F limes, olives 47 ° F
onions 58 ° F mushrooms 63 ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8. Lacking paper towels at both hand sinks at bar.
  11. One 5 lb, 8oz. dented can of Del Destino Hearts of Artichokes removed from shelf.
  12. Lacking shellfish tags for mussels & clams.
  13. Eggs over cheese inside walk in cooler. Flytraps near rack with food equipment & dry storage shelf.
  14. Mold like growth inside soda guns & holsters at bar & on guards inside both ice machines.
  20. Bar fruit & sauce at pizzeria at 47F moved to cooler & put on ice bath. Several items (list provided) at cook's line
  bain marie 58-63F voluntarily discarded & denatured.
  31. Bain marie at cook's line at 60F. Facility turned unit down. Facility may not use unit until work order is received indicating temperature of
  41F or below & MCHD gives permission to use.
  33. Shrimp thawing in container of stagnant water in food prep sink.
  34. Broken thermometer inside pizza bain marie, inaccurate inside cucina bain marie.
  35. Large containers of dry goods lacking labels.
  36. Fly like insects in kitchen & dry storage areas. Facility was treated 4 days ago. Fax copy of this & next treatment to MCHD
  within 10 business days.
  37. Croutons on dry storage shelf uncovered. Mixing bowl on floor in dry storage area.
  41. Utensils stored between bain marie.
  45. R-Cloth lining containers of food in cucina area. Foil lining inside oven near dry storage.
  47. Ice build up on floor inside walk in freezer. Grease build up on filters above charcoal grill at cook's line.
  48. Leak at pipe at bar handsink.
  53. Staining on walls at handsink near dishmachine. Holes around pipes near same hand sink sealed but need
  to be made smooth, nonporous & easily cleanable. R- Spaces around sides of rear screen door.
  54. Lightshield inside walk in cooler repaired with tape & hanging from light..
       
  Person in Charge: 
Inspector (Signature):  Lisa Nowicki             Please see original copy for PIC signature
    Date: 6/24/2008

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