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:    11/23/2010
Risk Violations Count:    3 License Number:    A 3011
Arrival Time:    11:00:00 AM Expiration date:    10/31/2016
Departure Time:    12:30:00 PM Facility Closure:    
 Food Facility Name
  Moccia's Train Stop
 Address
  1004 N Gravel Pike
 Municipality
  Lower Frederick
 Owner
  Jon Moccia
 Telephone
  610-287-9866
 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 OUT Proper eating, tasting, drinking, or tobacco use   X
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 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 N/O 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 IN 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 IN Proper date marking & disposition    
22 IN Time as a public health control; procedures & record    
Consumer Advisory
23 OUT 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 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 N/O 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 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 IN 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 IN In-use utensils: properly stored    
42 OUT Utensils, equipment & linens: properly stored, dried & handled    
43 OUT 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    
46 IN 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    
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: Jonathan Moccia  Exp. Date: 12/31/2010
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
cooked beef 171 ° F chicken soup 142 ° F Mayo in chiller 45 ° F
Pepper Relish in Bain Marie 38 ° F Walk-in Cooler 34 ° F Walk-in Freezer -10 ° F
3-door Reach-in Cooler 38 ° F Reach-in Freezer -10 ° F Bain Marie 42 ° F
Reach-in Cooler 30 ° F Bain Marie 30 ° F Reach-in Cooler 42 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  4-2R- Employee observed drinking beverage on grill line, employee drink stored on prep counter.
  Designate separate area for employee food & drink.
  14-2R- Deep grooves and staining on several cutting boards in grill and salad prep area. Replace or resurface.
  23- Consumer advisory not posted for undercooked foods (ie. hamburgers).
  34- Readily visible thermometers lacking for 3 cooling units on grill line, Snapple cooler and 4 door cooler near pizza oven. Provide immediately.
  42- Tools and employee jackets stored on pan and microwave storage rack near pizza oven. Remove immediately.
  43- Single use take-out containers stored with food contact surfaces exposed through out kitchen. Invert.
  Single use container boxes store on floor in basement.
  45- Non-cleanable raw wood shelf in walk-in cooler with mold-like growth build-up. Clean and sanitize and seal wood.
  47- Heavy dust / food debris build-up on wire rack below pizza storage shelf.
  53- Dust build-up on ceiling above grill line, heavy food debris under grill line and prep line,
  food debris on ceiling of basement prep room. Clean and sanitize all areas.
       
  Person in Charge: Matt Moccia
Inspector (Signature):  Stephan Cap             Please see original copy for PIC signature
    Date: 11/23/2010

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