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:    12 Date of Inspection:    3/21/2012
Risk Violations Count:    2 License Number:    CC 011
Arrival Time:    12:40:00 PM Expiration date:    4/30/2015
Departure Time:    2:00:00 PM Facility Closure:    
 Food Facility Name
  A Taste of Italy
 Address
  901 N. Bethlehem Pike
 Municipality
  Lower Gwynedd
 Owner
  Miriam Bompartito
 Telephone
  215-653-7966
 Purpose of Inspection
  Routine
 Re-inspection on or after
  4/4/2012

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 OUT Certification by accredited program, compliance with Code, or correct responses   X
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 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    
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 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 OUT Thermometer provided & accurate   X
35 IN 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 IN 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   X
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 IN Plumbing installed; proper backflow devices    
50 OUT 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 OUT Adequate ventilation & lighting; designated areas used   X
  
 
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
 
DISINFECTANT/SANITIZER:  Heat:   Chemical: Cl  CFSM Name: see item #1  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
walk in refrig 38 ° F 2 door reach in refrig 39 ° F retail display refrig 40 ° F
retail display freezer 2 ° F Italian Wedding Soup 140 ° F meatballs 42 ° F
turkey 42 ° F sliced peppers 43 ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1. (R) CFSM has expires. Owner has signed up for food safety course. Once receive food safety certificate apply for CFSM
  Certified food safety manager information can be downloaded @ www.health.montcopa.org
  14. deep grooves on cutting board in kitchen next to 2 door refrigerator
   (R) piercing point of can opener with debris - corrected
  34 (R) thermometers not readily visible in several refrigeration units
  37 (R) bulk grains for customers lacking protection
   rolls in basket at retail area not covered-corrected
   using bowl without handles to scoop out bulk food in back dry storage room
   purse stored on prep table in kitchen - corrected
  39. bucket with wiping cloths lacking sanitizer solution
  43. single service catering trays and lids stored with food contact side face up in deli area
  45. gaskets torn to door of 3-door retail refrigerator - door is not shutting properly
   rusty shelving to 2-door reach in by prep table in kitchen
   broken handles to tall "Boars Head" refrigeration unit behind deli-using wood - corrected
   lining shelf under grill with cardboard
  46. sanitizer lacking in 3-compartment sink - corrected
   test strips not readily available for sanitizer solutions
  47 (R) mixer splash guard with debris build-up
  53. puddle on floor in deli area from deli display case - mold like growth on floor
  54 (R) dust build up on fan in walk-in refrigerator
   dust build up on fan in 3 door retail refrigerator
  When facility is scheduled for an administrative conference and a second reinspection, facility must submit $133.00 to MCHD for each additional reinspection.
       
  Person in Charge: Miriam Bompartito
Inspector (Signature):  Bonnie Lorenz             Please see original copy for PIC signature
    Date: 3/21/2012

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