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:    11/7/2012
Risk Violations Count:    3 License Number:    A 3596
Arrival Time:    10:53:00 AM Expiration date:    2/28/2017
Departure Time:    12:59:00 PM Facility Closure:    
 Food Facility Name
  Giovanni's Pizzaria LLC
  466 Main Street
  Giuseppa Conigliaro
 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 N/O Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 OUT 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 OUT No bare hand contact with RTE foods or approved alternate method properly followed X X
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/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
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/A 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/A 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 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 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 IN 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 IN Sewage & waste water properly disposed    
51 OUT Toilet facilities: properly constructed, supplied, & cleaned    
52 IN Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean    
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: Giovanni Conigliaro  Exp. Date: 12/31/2013
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in cooler 36 ° F Pizza bain marie 38 ° F Bain marie 35 ° F
Bain marie 36 ° F Victory freez 26 ° F Reach-in freez 0 ° F
Chest freez -3 ° F Mayonnaise 36 ° F Sliced cheese 41 ° F
Coke cooler 30 ° F Marinara sauce 177 ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  4: Employee beverage stored on prep counter next to microwaves. Keep all employee drinks separated from food operation. COS
  7: Employee handled ready-to-eat food without wearing gloves. Facility discarded food and employee donned gloves. COS
  8: Hot water turned off to kitchen hand sink at time of inspection. Employee stated hot water shut off due to leak at faucet. Facility turned on hot
  water to adequately supply hand sink. Leak must be fixed within 24 hours. EHS will follow-up. COS
  8: Hand sink in pizza prep area blocked by Coke cooler and wire shelving/table. Table or cooler must be removed immediately to provide access to
  hand sink.
  8: Single service soap and towels lacking at pizza prep area hand sink. Provide immediately. COS
  34: All cold-holding units must be supplied with visible and accurate thermometers. Provide.
  37: Open bags of flour stored in basement. Move product to food-grade storage with a tight fitting lid.
  37: Foods uncovered in Victory reach-in freezer. Keep covered when food is not in use.
  37: Food stored on floor at soda fountain machine and in dry storage room of basement. All food and food-contact items must be stored at least
  six inches off of floor.
  45: Foil with food debris build-up lining bottom of broiler. Remove.
  45: Heavy ice build-up inside basement chest freezer (french fry freezer). Defrost, clean and sanitize according to manuf. instructions.
  45: Heavily damaged lid of basement chest freezer(French fry freezer). Repair or replace.
  45: Bare wood shelving in dry storage room in basement. Wood must be sealed with a minimum of semi-gloss paint to create a smooth, nonporous
  and easily cleanable surface.
  45: Motor cover lacking on pizza bain marie. Replace.
  45: Towel lining counter at fryer. Remove.
  47: Dust on fan guards of walk-in cooler. Clean.
  47: Dust build-up on hood filters above stove. Clean.
  47: Syrup build-up under and around soda fountain boxes in basement. Clean.
  51: Replace missing cover for trash can in one unisex restroom.
  53: Missing hood filter above grill. This filter must be replaced immediately.
  53: ANSUL system inspection expired as of 10/1/2012. Facility must have suppression system inspected and re-certified. Fax work order
   within five business days.
  NOTE: EHS will contact Royersford borough regarding missing hood filter and expired ANSUL system.
  Correct and maintain all violations. MCHD may take further legal actions when repeated violations are not corrected.
  Person in Charge: John Conigliaro
Inspector (Signature):  Evan Pilcicki             Please see original copy for PIC signature
    Date: 11/7/2012

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