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:    9/21/2011
Risk Violations Count:    4 License Number:    A 2548
Arrival Time:    11:15:00 AM Expiration date:    10/31/2016
Departure Time:    11:15:00 AM Facility Closure:    
 Food Facility Name
  Argento Pizza Family Restaurant
 Address
  201 E High Street
 Municipality
  Pottstown
 Owner
  Joseph Deleo
 Telephone
  610-970-9677
 Purpose of Inspection
  Routine
 Re-inspection on or after
  10/5/2011

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 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/A 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 IN Proper hot holding temperature    
20 OUT 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    
Chemical
25 N/O Food additives: approved & properly used    
26 OUT 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/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 N/O Approved thawing methods used    
34 IN 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    
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 OUT 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 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 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:   Chemical: Cl & QAT  CFSM Name: Joseph Deleo  Exp. Date: 9/30/2013
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
2 door reach-in cooler 38 ° F chest freezer 12 ° F chest freezer 10 ° F
chest freezer 10 ° F chest freezer 0 ° F 3 door reach-in cooler 52 ° F
2 door reach-in cooler 36 ° F 2 door reach-in cooler 40 ° F Pizza prep cooler 40 ° F
tomatoes in bain marie 39 ° F Marinara Sauce 170 ° F Raw chicken in cooler 52 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  4: Employee food stored in 3 door reach in cooler with customer foods. Designate a separate area for employee food and drink. (Rx2)
  14: Food debris build-up on meat slicer. Clean and sanitize.
  20: The following foods in 3 door reach in cooler were temped between 48 F and 52 F, and were voluntarily discarded.
  Several pounds of wings, raw chicken, 1 container of Caesar dressing, two 1 quart containers of heavy cream, 2 pots of prepared marinara
   sauce, meatballs, cut lettuce, cut prepared onions,
  26: Chemicals stored on shelf with food and food contact items and on ledge of 3 bay sink. Designate a separate area for chemical
  storage.
  31: At time of inspection, 3 door reach in cooler was holding at 52F. By the end of inspection the unit was holding at 49F. Repair immediately.
  Facility may not use unit until granted permission by MCHD. Contact MCHD at 610-970-5040 when repaired.
  35: Common food labels lacking on dry storage bin and condiment bottles. Provide.
  37: Provide hair restraints for all individuals preparing food. (R)
  37: Food uncovered in pizza prep cooler and in 2 door cooler in back room.
  39: Wet wiping cloths stored on food contact surface. Store in sanitizer when not in use.
  43: Single service containers stored with food contact surfaces exposed.
  45: Frost build-up in all chest freezers. Remove to provide a cleanable surface. (R)
  45: Towel lining table under grill and hot holder. Remove to provide a cleanable surface.
  45: Ceiling tiles in food prep, warewashing, and mop sink areas are not smooth, non porous, and easily cleanable.
  If renovations are planned, facility must contact MCHD to go through plan review process.
  47: Debris build-up in tracks of both sliding door coolers. Clean.
  47: Grease-like build-up in hood filters. Clean.
  47: Dust-like build-up on fan guard in 2 door reach in cooler in backroom. Clean.
  53: Window without screen left open in dry storage area. Facility closed. COS.
  53: Water damaged ceiling tiles in dry storage area and above 3 bay sink. Hole in ceiling tile above vitamin water cooler. Replace.
  54: Light shield lacking for light above pizza prep cooler. Provide. (Rx2)
  54: Light shield lacking for light above pizza prep cooler. Provide. (Rx2)
       
  Person in Charge: Joseph Deleo
Inspector (Signature):  Jennifer Beagle             Please see original copy for PIC signature
    Date: 9/21/2011

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