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:    10 Date of Inspection:    5/13/2011
Risk Violations Count:    4 License Number:    A 1257
Arrival Time:    2:00:00 PM Expiration date:    10/31/2016
Departure Time:    4:00:00 PM Facility Closure:    
 Food Facility Name
  Ariana's Ristorante
  981 North Wales Road
  Franco Federico
 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 OUT Proper eating, tasting, drinking, or tobacco use    
5 IN No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 N/O Hands clean & properly washed    
7 OUT 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 OUT Food in good condition, safe, & unadulterated    
12 IN Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
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 IN 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    
21 IN 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/O 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 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 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    
32 N/O Plant food properly cooked for hot holding    
33 OUT Approved thawing methods used X  
34 IN 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 OUT 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 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 IN Warewashing facilities: installed, maintained, & used; test strips    
47 OUT Non-food contact surfaces clean    
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 IN 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: Yvonne Federico  Exp. Date: 6/30/2013
Item/Location Temp Item/Location Temp Item/Location Temp
Walk in cooler 38 ° F Reach in cooler 55 ° F Reach in cooler-Ranch Dressing 54 ° F
Reach in cooler-Blue Cheese Dressing 53 ° F Walk in Freezer 20 ° F Submerged in Ice-Dressing 39 ° F
Bain Marie 40 ° F Bain Marie-Pico De Galo 42 ° F Reach in Freezer 20 ° F
Reach in cooler 39 ° F Chest Freezer 29 ° F Hot Station-Sauce 140 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  4.- Employees eating in kitchen prep areas.
  7.- Food handlers touching ready to eat foods with bare hands.
  11, 20, 31.- The following items were discarded due to Coca Cola reach in cooler temping at 55F:
  Container of sliced lemons temping at 50F, The following dressings were voluntarily discarded due to temperatures ranging from 50- 55F
  2 Containers of Creamy Italian dressing, 2 containers of Chunk Blue Cheese, One container of Balsamic dressing, and
  one container of Ranch Dressing. All 3.79 liters in weight brand name Ventura Dressing Gourmet..
  Coca Cola machine must be repaired immediately. Fax a work order stating reach in cooler is temping at 41F or below.
  to attention Lamar Smith 215-784-5524. Only items that remained in unit are ketchup, A1 sauce, and dry cheese.
  33.- Facility unthawing meats at room temperature.- COS- Moved into walk in cooler.
  39.- Wet wiping cloth stored on kitchen countertop.
  45.- Rusty shelving located inside of walk in cooler and two door reach in cooler at the end of the cook's line.
  Scoop used for ice stored on top of ice machine. Discolored portable cutting boards in kitchen.- Replace
  47. Torn and duct taped gaskets located inside bottom of bain marie food prep cooler at tha end of cook's line.- Repair
  48.- Hot water not on throughout the facility at the beginning of the inspection, facility adjusted the hot water control systems and hot water
  was turned back on in facility.- COS
  Reason for inspection confirmed illness complaint.
  Person in Charge: Juilo Honorado
Inspector (Signature):  Lamar Smith             Please see original copy for PIC signature
    Date: 5/13/2011

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