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:    12/5/2011
Risk Violations Count:    3 License Number:    F13907
Arrival Time:    9:50:00 AM Expiration date:    5/31/2012
Departure Time:    11:15:00 AM Facility Closure:    
 Food Facility Name
  Sons of Italy #413		  Address
  229 W. 5th Street		  Municipality
  Lansdale
 Owner
  Sons of Italy Lodge 413		  Telephone
  215-362-9922		  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 IN Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected X  
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 N/O Proper cooking time & temperature    
17 N/O Proper reheating procedures for hot holding    
18 N/O Proper cooling time & temperature    
19 N/O Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 IN 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 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
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 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 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 IN 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 IN Gloves used properly    
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used   X
46 OUT Warewashing facilities: installed, maintained, & used; test strips   X
47 OUT Non-food contact surfaces clean   X
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   X
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: Non Profit  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
counter prep unit 34 ° F Prep unit 36 ° F 1 Door Reach in 38 ° F
1 Door Reach in Freezer -11 ° F Hot holding N/A ° F  ° F
 ° 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.
  8. Lacking hand wash sign at kitchen hand wash station. Issued MCHD sign at time of inspection.
   Lacking paper towels and hand soap at hand wash station in kitchen. COS
  11. Expired 1/2 gallon milk in 1 door reach in refrigerator. 12/5/11. Facility voluntarily discarded. COS
   Opened containers that need refrigeration after opening stored above 41°F. Marinade, sauce, and salsa. Facility voluntarily discarded. COS
  13. Raw meat stored over RTE food in 1 door reach in refrigerator. COS
  37. Wiping clothes stored directly on food in 1 door reach in refrigerator.
  35. Food stored in open original container in counter prep unit. ( Mushrooms, cheese sauce, caned vegetables.)
  45. Exposed raw wood on wall to hang utensils at prep area.
   R- Torn gasket on under counter refrigeration.
   Tin foil on shelf below griddle.
  46. R- Quat test strips lacking at facility.
  47. R- Food debris build on inside microwave.
   Exterior of counter prep unit and exterior of griddle unclean.
   Meat slicer food guard unclean.
   Bottom inside of 1 door reach in refrigerator unclean
   Mold like growth on ice machine splashguard.
  53. R- Stained and damaged ceiling tiles throughout kitchen area.
   Floor under equipment unclean.
   Damaged and missing floor tiles throughout kitchen.
   Walls unclean at ware wash area.
  46. Unclean dishes stored in stagnant water at ware wash facility.
  7. Facility doesn't have visible single use gloves at time of inspection. Facility does have utensils and single sheet parchment.
       
  Person in Charge: Walt Williams
Inspector (Signature):  Tim Moeller             Please see original copy for PIC signature		     Date: 12/5/2011

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