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:    7/24/2012
Risk Violations Count:    1 License Number:    A 2909
Arrival Time:    11:50:00 AM Expiration date:    10/31/2016
Departure Time:    1:40:00 PM Facility Closure:    
 Food Facility Name
  Argento's Pizza & Family Restaurant
  833 E Philadelphia Avenue
  Adriana Argento/Vincenzo Argento
 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 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 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 OUT Food separated & protected X  
14 IN 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 IN 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 IN 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 N/O 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 X
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 X X
38 IN Personal cleanliness    
39 OUT Wiping cloths: properly used & stored   X
40 N/O Washing fruit & vegetables    
Compliance Status COS R
Proper Use of Utensils
41 IN In-use utensils: properly stored    
42 OUT Utensils, equipment & linens: properly stored, dried & handled   X
43 OUT Single-use & single-service articles: properly stored & used X X
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 IN Non-food contact surfaces clean    
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 OUT Plumbing installed; proper backflow devices    
50 IN Sewage & waste water properly disposed    
51 OUT Toilet facilities: properly constructed, supplied, & cleaned    
52 OUT 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: Vincenzo Argento  Exp. Date: 9/30/2013
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in cooler 34 ° F Walk-in freezer 8 ° F Bain-marie 38 ° F
Pizza Bain-marie 34 ° F Salad Bain-Marie 38 ° F Tuna salad 40 ° F
Mayonaise 40 ° F marinara sauce 171 ° F coca-cola reach in cooler 38 ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  13: Several containers of food uncovered in bain-marie. (COS)
  34:(R) Visible and accurate thermometers lacking in several freezer units. (COS)
  35: Open bag of flour in kitchen. Once open place in a sealed secondary food grade container.
  37: (5XR) Food handlers lacking hair restraints.
   (1XR) Food on floor in walk-in freezer. Keep 6" off floor. (COS)
   Soda/beverages on floor in facility hallway. Keep 6" off floor. (COS)
  39: (R Wet wiping cloths on counters throughout facility.Keep in bucket with sanitizer when not in use.
  42: (R) Mop on floor. Hang or invert to dry.(COS)
  43: (2XR) Single serve cups used as scoops in condiments, and dry goods. (COS)
  45: (R) Raw wood boarder around ceiling above cooks line, and under shelves in kitchen. Paint so wood is smooth, non-porous and easily cleanable.
  Wet rag under raw chicken, and sausage in bain-marie. (COS) Immediately removed.
  46: (4XR) Provide chemical test kit for BOTH chlorine and Qat.
  49: Coca-cola machine hose draining into pan. Repair.
  51: Facility restroom doors not properly locking. Repair
  52: Dumpster door on side not closed. Keep closed to a tight seal at all times.
  53: Facility entrance door not closing properly. Repair.
   (R) Stained ceiling tiles in storage area with ice-machine.Replace with MCHD approved tiles that are smooth, non-porous and easily cleanable.
   Stained ceiling tiles in main dining room around air conditioning vents. Vents are dropping condensation drops onto areas beneath. ( Tables,Floor)
   (R)Damaged and missing floor tiles throughout kitchen. Repair or replace.
  Note: Facility is scheduled for a re-inspection on or after 08-07-12. When facility is scheduled for an administrative conference, or a second
   re-inspection, Facility must submit $140.00 to MCHD for each additional re-inspection.
  Note: Facility must correct and maintain all violations.
  Person in Charge: Vincenzo Argento
Inspector (Signature):  Beth Whalen             Please see original copy for PIC signature
    Date: 7/24/2012

Previous Page     To zoom in or out on a Web page: Press CTRL + PLUS SIGN (+) to zoom in, or CTRL + HYPHEN (-) to zoom out