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:    12/3/2012
Risk Violations Count:    3 License Number:    A15075
Arrival Time:    11:10:00 AM Expiration date:    5/31/2015
Departure Time:    12:15:00 PM Facility Closure:    
 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
  

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 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 IN No bare hand contact with RTE foods or approved alternate method properly followed    
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 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/O 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    
Chemical
25 N/O Food additives: approved & properly used    
26 OUT 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 IN 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 OUT 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 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  CFSM Name: Anita Sapalidis  Exp. Date: 3/31/2015
TEMPERATURE OBSERVATIONS
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  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  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.
       
  Person in Charge: Moustafa Hussein
Inspector (Signature):  Evan Pilcicki             Please see original copy for PIC signature
    Date: 12/3/2012

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