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:    13 Date of Inspection:    1/31/2011
Risk Violations Count:    3 License Number:    A 2412
Arrival Time:    2:55:00 PM Expiration date:    7/31/2017
Departure Time:    5:00:00 PM Facility Closure:    
 Food Facility Name
  Arpeggio Restaurant
 Address
  542 Spring House Village Ctr
 Municipality
  Lower Gwynedd
 Owner
  Mary Cullom and Ahmed Khalil
 Telephone
  215-646-5055
 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 OUT Proper eating, tasting, drinking, or tobacco use X  
5 N/O 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    
Approved Source
9 N/O 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 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 IN Proper cold holding temperature    
21 N/O Proper date marking & disposition    
22 N/O 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/O Pasteurized foods used; prohibited foods not offered    
Chemical
25 IN Food additives: approved & properly used    
26 N/O 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/O 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 OUT Proper cooling methods used; adequate equipment for temperature control X  
32 N/O Plant food properly cooked for hot holding    
33 N/O Approved thawing methods used    
34 OUT Thermometer provided & accurate    
35 OUT 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 OUT Wiping cloths: properly used & stored X  
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 OUT 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 IN Physical facilities installed, maintained, & clean    
54 OUT Adequate ventilation & lighting; designated areas used    
  
 
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
 
DISINFECTANT/SANITIZER:  Heat: Y  Chemical: Cl & QAT  CFSM Name: Mary Cullom  Exp. Date: 3/31/2011
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Food prep cooler bottom 34 ° F food prep cooler top - roasted peppers 42 ° F Rice 140 ° F
Soup 140 ° F 1 door reach in 34 ° F glass reach in case - Hummus 40 ° F
Pizza prep cooler - Tomatoe Sauce 43 ° F  ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  4) Employee drinking at cooksline during inspection. COS
  8) food spillage at hand sink. COS
  14) mold like growth observed on soda spouts at fountain. COS
  31) facility cooling cooked turkey and chicken at room temperature. COS
  34) Thermometer damaged at reach in unit. COS
  35) bulk food items stored in open original container.
  37) Wrench stored in bottom of food prep cooler. COS
  Employee drinks stored intermixed with retail food items.COS
  scoop lacking handle stored in bulk food item. COS
  uncovered food items stored throughout facility.COS
  54) clothe apparons jammed in over head vents. COS
  scissors stored in electric tape sheeting attached to food prep cooler.
  food stored on floor of walk in cooler. COS
  cut lemon stored on shelving - cut face of lemon dried indicating extended time stored post cutting. COS
  soiled collander stored in flour dredge covered in remnant food particles. COS
  39) Wet wiping clothes stored outside of sanitizer bucket. COS
  41) mop stored in bucket with soiled water.
  tongs stored in bucket with stagnant water - facility could not provide sanitizer test strips to indicate sufficient strength of sanitizing solution.
  45) food items (pies) stored in pizza boxed - not easily cleanable product.
  deep groves and staining on cutting boards of facility.
  damaged and rusted shelving in cooling boxes throughout facility.
  tinfoil and cardboard lining equipment throughout facility. COS
  46) facility unable to provide sanitizer test strips during time of inspection.
  47) food spillage in bottoms of cooling units throughout facility. COS
  dust on fan of walk in cooler. COS
  mold like growth observed on walls, shelving and piping of walk in cooler. COS
  54) clothe apparons jammed in over head vents.
       
  Person in Charge: Mary Cullom
Inspector (Signature):  Gregory Mininger             Please see original copy for PIC signature
    Date: 1/31/2011

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