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:    16 Date of Inspection:    6/28/2012
Risk Violations Count:    3 License Number:    A 3754
Arrival Time:    10:30:00 AM Expiration date:    11/30/2016
Departure Time:    12:40:00 PM Facility Closure:    
 Food Facility Name
  Bacco Restaurant
 Address
  587 Dekalb Pike
 Municipality
  Upper Gwynedd
 Owner
  Frank Cipullo
 Telephone
  215-699-3361
 Purpose of Inspection
  Routine
 Re-inspection on or after
  6/29/2012

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 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 IN Food in good condition, safe, & unadulterated    
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 OUT Proper cold holding temperature X  
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/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/A 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 OUT Thermometer provided & accurate    
35 IN Food properly labeled; original container    
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons    
37 OUT Contamination prevented during food preparation, storage & display X X
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 OUT In-use utensils: properly stored X X
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    
46 IN Warewashing facilities: installed, maintained, & used; test strips    
47 OUT Non-food contact surfaces clean X X
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 OUT Plumbing installed; proper backflow devices   X
50 OUT Sewage & waste water properly disposed    
51 OUT Toilet facilities: properly constructed, supplied, & cleaned   X
52 OUT Garbage & refuse properly disposed; facilities maintained   X
53 OUT Physical facilities installed, maintained, & clean X  
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: Y  Chemical: QAT  CFSM Name: Frank Cipullo  Exp. Date: 6/30/2014
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
1 door reach in 40 ° F peppers in prep unit 32 ° F prep unit 40 ° F
1 door reach in 38 ° F walk in refrig 40 ° F walk in freezer 0 ° F
pizza prep unit 38 ° F Ricotta 52 ° F mixed pasta 52 ° F
cheese 50 ° F ravioli 46 ° F hot holding n/a ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8. Lacking hand soap and single use hand towels at wait staff hand wash station in dining room. COS
  13. Raw chicken, veal and pork stored over RTE food in 1 door reach in refrigerator on cook line. COS
  20. Food stored in middle prep unit on cook line held above 41F. Facility voluntarily discarded all items. COS
  Items discarded: 7 lbs of cooked pasta, 12 oz ricotta, and1 lbs cheese.
  31. Middle prep unit on cook line not holding internal temperature of 41F or below. Facility has removed all items.
  Facility may not use prep unit for holding potentially hazardous food until repaired and given written permission from MCHD.
  Fax completion work order stating internal temperature to Attn: Tim Moeller @ 215 784 5524
  34. Lacking visible or broken thermometer in cook line prep unit and walk in refrigerator.
  36. Mouse like droppings and mouse like activity observed in back dry storage and front dining room pizza area. Clean and sanitize areas.
  Facility must have a licensed pest control company treat area within 10 business days. Fax treatment work order to Attn: Tim Moeller@ 215-784-5524
  37. R- Food stored directly on the ground in dry storage area, walk in refrigerator, and walk in freezer.
   Uncovered food stored on top of back pizza oven. COS
  41. R- Knives stored between prep unit and prep table at cook line. COS
  45. Torn door gasket on end prep unit at cook line.
  47. Rust like build up and ice build up on walk in freezer door.
   R- Meat slicer food guard unclean in back prep area. COS
   Floor mixer unclean. COS
  51. R- Employee unisex toilet room in kitchen is not self closing.
   Lacking trash can lid in employee unisex toilet room.
  52. 2xR- Trash dumpster stored on grass.
  50. Prep sink in back prep area leaking into catch basin. Facility stated a work order is placed to repair.
  53. Wall behind prep tables in back dry storage unclean. COS
   Hole in the wall near hand wash station in employee toilet room
  54. Exhaust hood vent filters with dust build up. Facility removed filters and cleaned during inspection. COS
  49. R-Hand sink located next to ware wash area and wait staff station by outside dining not supplied with hot water. A 24hr follow up occur to ensure working properly.
       
  Person in Charge: Josephine Cucuzza
Inspector (Signature):  Tim Moeller             Please see original copy for PIC signature
    Date: 6/28/2012

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