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:    11 Date of Inspection:    11/28/2012
Risk Violations Count:    3 License Number:    A17505
Arrival Time:    1:55:00 PM Expiration date:    11/30/2013
Departure Time:    3:20:00 PM Facility Closure:    
 Food Facility Name
  Allegro Grille		  Address
  870 Welsh Road		  Municipality
  Horsham
 Owner
  William S. Green		  Telephone
  215-542-7144		  Purpose of Inspection
  Routine-COO		  Re-inspection on or after
  

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 N/O No bare hand contact with RTE foods or approved alternate method properly followed    
8 OUT 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 IN 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/A Time as a public health control; procedures & record    
Consumer Advisory
23 IN Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/A Pasteurized foods used; prohibited foods not offered    
Chemical
25 N/A Food additives: approved & properly used    
26 OUT Toxic substances properly identified, stored & used X  
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/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 IN Approved thawing methods used    
34 OUT Thermometer provided & accurate    
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 X  
38 IN Personal cleanliness    
39 N/O 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    
42 IN 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    
46 IN Warewashing facilities: installed, maintained, & used; test strips    
47 OUT 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 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    
  
 
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments		  
DISINFECTANT/SANITIZER:  Heat:   Chemical: Cl - QAT  CFSM Name: Mohamed Chaeib  Exp. Date: 6/30/2013
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in freezer 10 ° F Walk-in refrig. 40 ° F Cold prep refrig. 40 ° F
Cooked spinach at cold prep refrig. 34 ° F Bruchetta at cold prep refrig. 44 ° F Tomato sauce at hot holding 145 ° F
Pizza prep refrig. 42 ° F Wine/dessert storage refrig. 30 ° F Dessert display refrig. 40 ° F
Bar reach-in refrig. 32 ° F Reach-down freezer 0 ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8-No soap at pizza prep/bar handsink.
  14-Mold like substance build-up at interior shield of ice machine.
  -Cutting boards surfaces at prep refrigerators excessively worn with stains.
  26-No labeling on spray chemical cleaner bottles-corrected.
  34-Missing ambient thermometers at small kitchen prep refrig., salad prep refrig. and salad dressing condiment refrig.
  -Probe thermometers out of calibration.
  37-Exposed bulk flour bags stored directly on floor at exterior storage building.
  41-Knives stored in Quat sanitizer solution in between use-corrected.
  45-Loose gasket at the door of small cold prep refrig. in kitchen.
  -Brick oven exterior surface not smooth and easily cleanable; provide smooth, non-porous, and easily cleanable finish within
  6 months, by 5/28/2013.
  -Rusted flooring at inside of walk-in refrig. below shelves; provide smooth and easily cleanable finish within 6 months, by 5/28/2013.
  -Rusted storage shelves at inside of walk-in refrig.
  47-Excess food debris at interior of cold prep refrig. (small cold prep in kitchen, bar reach-in refrig. near glass storage).
  49-No indirect waste drain with an air-gap at 2-compartment prep sink in kitchen; provide approved indirect waste drain with an
  air-gap within 6 months, by 5/28/2013.
  53-Food spillage and debris on floor of exterior storage building.
  -Openings at the bottom of food storage room door at exterior storage building.
  -Dust accumulation on ceiling vents in kitchen.
  -Dust accumulation on the wall adjacent to ice machine in kitchen.
  -Damaged flooring at the entrance of kitchen to walk-in refrig. door; provide smooth, and easily cleanable finish within 6 months, by 5/28/2013.
  -Stained ceiling tiles in the hallway leading to toiletrooms.
  54-Ceiling fluorescent lights at exterior storage building not shielded or shatter resistant.
       
  Person in Charge: Mohamed Chaeib
Inspector (Signature):  Judy Rho             Please see original copy for PIC signature		     Date: 11/28/2012

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