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Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments |
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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: |
12/3/2012 |
| Risk Violations Count: |
3 |
License Number: |
A15075 |
| Arrival Time: |
11:10:00 AM |
Expiration date: |
5/31/2014 |
| Departure Time: |
12:15:00 PM |
Facility Closure: |
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Food Facility Name
Piazza Presto |
Address
451 West Ridge Pike, Suite 453 |
Municipality
Limerick |
Owner
Chronis Sapalidis |
Telephone
610-495-1819 |
Purpose of Inspection
Routine |
Re-inspection on or after
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FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
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IN=in compliance
OUT=not in compliance
N/O=not observed
N/A=not applicable
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COS=corrected on-site during inspection
R=repeat violation
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| Compliance Status |
COS |
R |
| Demonstration of Knowledge |
| 1 |
IN |
Certification by accredited program, compliance with Code, or correct responses |
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| Employee Health |
| 2 |
IN |
Management awareness; policy present |
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| 3 |
N/O |
Proper use of reporting; restriction & exclusion |
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| Good Hygienic Practices |
| 4 |
IN |
Proper eating, tasting, drinking, or tobacco use |
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| 5 |
IN |
No discharge from eyes, nose, and mouth |
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| Preventing Contamination by Hazards |
| 6 |
IN |
Hands clean & properly washed |
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| 7 |
IN |
No bare hand contact with RTE foods or approved alternate method properly followed |
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| 8 |
OUT |
Adequate handwashing facilities supplied & accessible |
X |
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| Approved Source |
| 9 |
IN |
Food obtained from approved source |
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| 10 |
N/O |
Food received at proper temperature |
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| 11 |
IN |
Food in good condition, safe, & unadulterated |
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| 12 |
N/A |
Required records available: shellstock tags, parasite destruction |
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| Protection from Contamination |
| 13 |
IN |
Food separated & protected |
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| 14 |
OUT |
Food-contact surfaces: cleaned & sanitized |
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| 15 |
N/O |
Proper disposition of returned, previously served, reconditioned, & unsafe food |
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| Compliance Status |
COS |
R |
| Potentially Hazardous Food Time/Temperature |
| 16 |
N/O |
Proper cooking time & temperature |
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| 17 |
N/O |
Proper reheating procedures for hot holding |
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| 18 |
N/O |
Proper cooling time & temperature |
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| 19 |
IN |
Proper hot holding temperature |
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| 20 |
IN |
Proper cold holding temperature |
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| 21 |
IN |
Proper date marking & disposition |
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| 22 |
N/O |
Time as a public health control; procedures & record |
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| Consumer Advisory |
| 23 |
N/A |
Consumer advisory provided for raw or undercooked foods |
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| Highly Susceptible Populations |
| 24 |
N/O |
Pasteurized foods used; prohibited foods not offered |
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| Chemical |
| 25 |
N/O |
Food additives: approved & properly used |
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| 26 |
OUT |
Toxic substances properly identified, stored & used |
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| Conformance with Approved Procedure |
| 27 |
N/O |
Compliance with variance, specialized process, & HACCP plan |
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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
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| GOOD RETAIL PRACTICES |
Good Retail Practices are preventative measures to control the addition of pathogens,
chemicals, and physical objects into foods.
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| Compliance Status |
COS |
R |
| Safe Food and Water |
| 28 |
N/A |
Pasteurized eggs used where required |
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| 29 |
IN |
Water & ice from approved source |
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| 30 |
N/A |
Variance obtained for specialized processing methods |
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| Food Temperature Control |
| 31 |
IN |
Proper cooling methods used; adequate equipment for temperature control |
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| 32 |
IN |
Plant food properly cooked for hot holding |
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| 33 |
N/O |
Approved thawing methods used |
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| 34 |
OUT |
Thermometer provided & accurate |
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| 35 |
IN |
Food properly labeled; original container |
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| Prevention of Food Contamination |
| 36 |
IN |
Insects, rodents & animals not present; no unauthorized persons |
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| 37 |
OUT |
Contamination prevented during food preparation, storage & display |
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X |
| 38 |
IN |
Personal cleanliness |
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| 39 |
IN |
Wiping cloths: properly used & stored |
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| 40 |
N/O |
Washing fruit & vegetables |
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| Compliance Status |
COS |
R |
| Proper Use of Utensils |
| 41 |
OUT |
In-use utensils: properly stored |
X |
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| 42 |
IN |
Utensils, equipment & linens: properly stored, dried & handled |
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| 43 |
OUT |
Single-use & single-service articles: properly stored & used |
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| 44 |
IN |
Gloves used properly |
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| Utensils, Equipment and Vending |
| 45 |
IN |
Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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| 46 |
OUT |
Warewashing facilities: installed, maintained, & used; test strips |
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| 47 |
OUT |
Non-food contact surfaces clean |
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| Physical Facilities |
| 48 |
IN |
Hot & cold water available; adequate pressure |
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| 49 |
IN |
Plumbing installed; proper backflow devices |
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| 50 |
IN |
Sewage & waste water properly disposed |
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| 51 |
IN |
Toilet facilities: properly constructed, supplied, & cleaned |
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| 52 |
IN |
Garbage & refuse properly disposed; facilities maintained |
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| 53 |
OUT |
Physical facilities installed, maintained, & clean |
X |
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| 54 |
OUT |
Adequate ventilation & lighting; designated areas used |
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Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments |
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| DISINFECTANT/SANITIZER: |
Heat: |
Chemical: Cl |
CFSM Name: Anita Sapalidis |
Exp. Date: 3/31/2015 |
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TEMPERATURE OBSERVATIONS
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| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Walk-in cooler |
40 ° F |
Walk-in freezer |
0 ° F |
Reach-in cooler |
36 ° F |
| Bain marie |
40 ° F |
Bain marie |
34 ° F |
Bain marie |
40 ° F |
| Bain marie |
42 ° F |
Bain marie |
38 ° F |
One-door freezer |
8 ° F |
| Marinara sauce |
149 ° F |
Reach-in cooler |
38 ° F |
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° F |
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| OBSERVATIONS AND CORRECTIVE ACTIONS |
| Item No.
Violations cited in this report must be corrected within the time frames below.
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| 8: Single-service towels lacking at front area hand sink. Facility provided. COS |
| 8: Ware washing area hand sink draining slowly. Ensure all drains are kept clear and functioning properly at all times. |
| 14: Employee cell phone stored on slicer. Remove immediately and clean and sanitize slicer. |
| 26: Cleaning products stored along with condiments/spices on dry storage shelf. Cleaning products should be kept separate from all food and food- |
| contact items at all times. |
| 34: Multiple cooling units lacking visible and accurate thermometers. Provide. |
| 37: Food products stored under hand sink plumbing line. Remove. No food or food contact items are to be stored under plumbing lines/fixtures. |
| 37: Multiple employee personal items stored on dry storage shelves, food containers and food-contact items. Personal items should be stored in |
| a separate area away from food operation. |
| 41: Handle of scoop in ice bin touching product. Facility removed. COS |
| 43: Single-service takeout containers stored with food-contact surfaces exposed. Invert. |
| 46: Facility lacking chemical test kit for chlorine. Provide immediately. |
| 47: Grease and food debris build-up under and around equipment along cook's line. Clean. |
| 47: Food debris build-up on interior of microwave. Clean. |
| 47: Dust-like build-up on fan guard inside pizza bain marie. Clean. |
| 53: Front door propped open at time of inspection. Facility closed. COS |
| 54: One light out along cook's line. Repair/replace bulbs. |
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Person in Charge: Moustafa Hussein
Inspector (Signature): Evan Pilcicki
Please see original copy for PIC signature |
Date: 12/3/2012 |
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