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:    4 License Number:    A13772
Arrival Time:    12:48:00 PM Expiration date:    12/31/2014
Departure Time:    1:54:00 PM Facility Closure:    
 Food Facility Name
  Palermos Pizza
 Address
  70 Buckwalter Road
 Municipality
  Limerick
 Owner
  Asaf Yehiel
 Telephone
  610-948-4926
 Purpose of Inspection
  Routine
 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 N/O Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 OUT Proper eating, tasting, drinking, or tobacco use X X
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 OUT Food-contact surfaces: cleaned & sanitized X 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 IN Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 OUT Time as a public health control; procedures & record X  
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    
Chemical
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
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 IN 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 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    
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 IN Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 OUT 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 OUT Garbage & refuse properly disposed; facilities maintained    
53 IN 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: Asaf Yehiel  Exp. Date: 6/30/2013
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in cooler 40 ° F Walk-in freezer 2 ° F Coke cooler 32 ° F
Pizza bain marie 32 ° F Reach-in freezer -6 ° F Cheese in bain marie 38 ° F
Olives 34 ° F Sauce 158 ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  4: Employee beverage stored on pizza display counter and other dry storage areas. Keep employee beverages in separate area designated only for
  such storage. Facility removed. COS (Rx2)
  13: Raw shell eggs stored over ready to eat food in walk-in cooler. Facility moved. COS
  14: Food debris build-up on can opener. Facility cleaned and sanitized at time of inspection. COS (R)
  22: Time logs not started for pizzas on display at time of inspection. Facility started logs from time of opening. COS (Rx2)
  37: Personal items stored on top of ice machine among pizza takeout boxes. Facility moved. COS (R)
  37: Provide hair restraints for all food handlers. (R)
  37: Filled dough pans stored on floor in walk-in cooler. Move at least six inches off of floor.
  41: Dough cutter stored in between pizza bain marie cutting board and wall. Clean and sanitize prior to next use.
  46: Dish machine not properly sanitizing at time of inspection. Facility may not use dish machine until it is sanitizing at proper concentration of
  50-100ppm, and not without written permission from MCHD. Once dish machine is repaired, contact MCHD at 610-970-5040 to have an inspector
  come to give permission to use machine.
  47: Heavy dust build-up on HVAC intake vent. Clean.
  52: One dumpster lid missing. Dumpster lids must create a tight seal and be kept closed at all times. Replace missing lid immediately.
  Correct and maintain all violations.
  NOTE: Repeated violations may be subject to further legal action being taken by MCHD.
       
  Person in Charge: Asaf Yehiel
Inspector (Signature):  Evan Pilcicki             Please see original copy for PIC signature
    Date: 12/3/2012

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