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:    4/11/2012
Risk Violations Count:    4 License Number:    CC 011
Arrival Time:    10:20:00 AM Expiration date:    4/30/2016
Departure Time:    11:45:00 AM Facility Closure:    
 Food Facility Name
  A Taste of Italy
  901 N. Bethlehem Pike
  Lower Gwynedd
  Miriam Bompartito
 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 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 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 IN Food in good condition, safe, & unadulterated    
12 N/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected X  
14 OUT Food-contact surfaces: cleaned & sanitized   X
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 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    
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 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 N/O Insects, rodents & animals not present; no unauthorized persons    
37 OUT Contamination prevented during food preparation, storage & display X X
38 N/O Personal cleanliness    
39 IN Wiping cloths: properly used & stored    
40 N/O Washing fruit & vegetables    
Compliance Status COS R
Proper Use of Utensils
41 N/O In-use utensils: properly stored    
42 N/O 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   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 N/O 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 - QAT  CFSM Name: See #1  Exp. Date: 
Item/Location Temp Item/Location Temp Item/Location Temp
4 door reach in 35 ° F walk in refrig 40 ° F 2 door refrig potato salad 39 ° F
prep unit 41 ° F deli display unit chicken 41 ° F boars head deli display unit 42 ° F
soup 145 ° F 1 door refrig 39 ° F 4 door reach in -8 ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1. 2xR Facility lacking CFSM. Facility has taken a course with test #1085822. Facility is still waiting for results.
  When a passing score is received facility must submit reciprocity application to MCHD.
  14. R- Deep groves on cutting board in kitchen next to 2 door refrigerator.
  34. 2xR- Thermometers not readily visible or broken in 2 door refrigerator and front deli display unit.
  37. R- Using bowl without handles to scoop out bulk food in back storage area. COS
  45. R-Gaskets torn to door of 4-door retail refrigerator. Far left door when facing unit is not closing properly.
   R- Rusty shelving in 2 door reach in refrigerator by prep table in kitchen. Facility did purchase paint to re-seal shelves.
  46. R- Test strips not readly available for sanitizer solutions. Facility uses both chlorine and quat sanitizer.
  47. R- Mixer splash guard with debris build up. COS
  54. 2xR Dust build up on fan in walk in refrigerator. Facility did clean front of cover, but still a build up in the holes.
   R-Dust build up on fan in 4 door retail refrigerator. COS
  8. Hot water turned off to hand sink outside of walk in refrigerator. COS
   Single use hand towels lacking at hand sink outside of walk in refrigerator. COS
  13. Raw eggs stored over RTE food in 2 door reach in refrigerator next to prep table in kitchen. COS
  Facility has been schedule for admininistrative conference for 4-13-12 @ 0930 and second re-inspection
  Re-inspection fee of $133.00 will be charged to facility at time of administrative conference- check to be made to "Treasurer of Montgomery County"
  If repeat violations are observed at second re-inspection citations may be issued.
  Person in Charge: Miriam Bompartito
Inspector (Signature):  Tim Moeller             Please see original copy for PIC signature
    Date: 4/11/2012

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