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:    12 Date of Inspection:    12/5/2012
Risk Violations Count:    2 License Number:    A14127
Arrival Time:    11:40:00 AM Expiration date:    5/31/2013
Departure Time:    1:45:00 PM Facility Closure:    
 Food Facility Name
  Sal's Pizza		  Address
  939 Township Line Road		  Municipality
  Abington
 Owner
  Gina Allen		  Telephone
  215-886-8102		  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 IN Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 IN Proper eating, tasting, drinking, or tobacco use    
5 N/O No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 IN Hands clean & properly washed    
7 OUT No bare hand contact with RTE foods or approved alternate method properly followed X  
8 IN Adequate handwashing facilities supplied & accessible    
Approved Source
9 N/O Food obtained from approved source    
10 N/O Food received at proper temperature    
11 IN Food in good condition, safe, & unadulterated    
12 N/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 N/O 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 IN Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 IN Time as a public health control; procedures & record    
Consumer Advisory
23 N/O 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/O Pasteurized eggs used where required    
29 IN Water & ice from approved source    
30 N/O 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 OUT Approved thawing methods used X  
34 N/O Thermometer provided & accurate    
35 N/O Food properly labeled; original container    
Prevention of Food Contamination
36 N/O Insects, rodents & animals not present; no unauthorized persons    
37 OUT Contamination prevented during food preparation, storage & display    
38 IN Personal cleanliness    
39 OUT 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 OUT Utensils, equipment & linens: properly stored, dried & handled    
43 OUT Single-use & single-service articles: properly stored & used    
44 OUT Gloves used properly    
Utensils, Equipment and Vending
45 OUT 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 N/O Hot & cold water available; adequate pressure    
49 N/O Plumbing installed; proper backflow devices    
50 N/O Sewage & waste water properly disposed    
51 N/O Toilet facilities: properly constructed, supplied, & cleaned    
52 N/O Garbage & refuse properly disposed; facilities maintained    
53 N/O Physical facilities installed, maintained, & clean    
54 N/O 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: Gina Allen  Exp. Date: 3/31/2013
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
meatballs @ cooks line 140 ° F sauce @ pizza prep top 42 ° F pizza prep bottom 40 ° F
3 door reach in cooler 40 ° F 2 door True reach in cooler 38 ° F pickles @ sandwich prep 38 ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  14) deep grooves and heavy staining of several cutting boards in facility. (3R)
  dough machine bowl soiled.
  soiled spreading knife stored in True reach in cooler soiled.
  soiled cutting service of can opener.
  insides of blender containers for vitamax blender soiled
  31) torn gaskets at chest freezer, pizza prep bottom, sandwich prep. (R)
  33) food items thawed at room temperature. COS - transferred to running water at 3-basin sink.
  35) bulk food items stored in open original containers. COS
  food items at reach in cooler (can's of anchovies) stored in open original metal container. COS
  facility storing product in single use secondary containers not labeled for secondary use.
  7) food handler moved raw meat from storage container to cook service without gloves.
  food handler observed wiping bbq sauce off of container with bare hand.
  37) employee beverage/food items stored in food prep area. COS / (2R)
  Hair restraints lacking for food handlers. (2R)
  scoop lacking handle stored in bulk food container. COS
  uncovered food items stored in reach in units.
  39) facility lacks sanitizer buckets. COS
  facility storing wet wiping clothes outside of sanitizer buckets. COS
  41) knives stored hanging between equipment adjacent to sandwich prep. Pizza slicer stored on single service absorbent plate.
  42) mop stored in bucket. (2R)
  43) single service items stored food contact side up. COS single service pizza boxes stored on floor in soda prep area.
  44) handler lacked gloves during preparation. COS
  45) absorbent paper lining sandwich prep cooler. (R) rust accumulation on racks of sandwich prep unit
  46) improper set up of three basin sink - food spillage inside each basin. Wash - Rinse - Sanitize
  facility lacks QAT sanitizer test strips.
  47) soiled gaskets at several reach in units.
  soiled interior of sandwich prep unit
  frost accumulation on interior of chest freezer.
       
  Person in Charge: Tony Allen
Inspector (Signature):  Gregory Mininger             Please see original copy for PIC signature		     Date: 12/5/2012

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