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:    12/3/2012
Risk Violations Count:    2 License Number:    A 101
Arrival Time:    3:02:00 PM Expiration date:    10/31/2016
Departure Time:    4:23:00 PM Facility Closure:    
 Food Facility Name
  Chiccarine's Restaurant
  474 Swamp Pike
  Nicole Chiccarine
 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 IN Proper eating, tasting, drinking, or tobacco use    
5 IN No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 N/O Hands clean & properly washed    
7 N/O 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 IN Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected    
14 OUT Food-contact surfaces: cleaned & sanitized   X
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 N/O 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 IN 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/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    
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 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  
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 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 OUT Physical facilities installed, maintained, & clean   X
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: Beth Nelligan  Exp. Date: 12/31/2012
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in cooler 36 ° F Walk-in freezer -18 ° F Delfield cooler 40 ° F
Continental cooler 2 ° F Chest freezer -4 ° F 3-door cooler 34 ° F
Bain marie 40 ° F Wait station cooler 40 ° F Bar cooler 32 ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  13: Raw animal-derived food stored over ready to eat food in Delfield cooler. Move to bottom shelf. No raw animal-derived foods should be stored
  over ready-to-eat foods in cold-holding units.
  14: Rust-like build-up on can opener. Clean/resurface and sanitize. (R)
  14: Personal items stored on slicer. Remove and store in area designated only for personal items.
  34: Ensure all cold-holding units have visible and accurate thermometers.
  37: Foods stored on floor in walk-in cooler. Store all foods and food-contact items at least six inches off of floor. (Rx2)
  37: Food uncovered in walk-in cooler. When foods are not being used, they must be kept covered.
  41: Handle of scoop in ice machine touching product. Facility removed. COS
  45: Rust-like build-up on Delfield cooler and 3-door cooler shelves. Repair or replace. (R)
  45: Pooling water on floor of keg cooler and from fan of Delfield cooler. Clean and sanitize immediately. (R)
  47: Heavy dust build-up on and around fan being used in kitchen. Clean area.
  53: Air space surrounding screen door. Create a tight seal. (R)
  53: Grease-like build-up and damaged flooring under cook's line. Clean and repair to create surface that is smooth, nonporous and easily cleanable.
  53: ANSUL system expired as of October 1, 2011. Facility must have system re-inspected immediately. Fax invoice certifying that system has been
  examined and re-certified to 610-970-5048 attn: Evan Pilcicki with five (5) business days. (R)
  54: Lights out throughout kitchen. Repair/replace.
  NOTE: Due to repeat violations, facility is scheduled for re-inspection on or after 12/17/12. If facility fails re-inspection and is scheduled for administrative
  conference and second re-inspection, facility must submit $140.00 fee prior to second re-inspection.
  Correct and maintain all violations.
  Person in Charge: Evan kenney
Inspector (Signature):  Evan Pilcicki             Please see original copy for PIC signature
    Date: 12/3/2012

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