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:    10 Date of Inspection:    12/6/2012
Risk Violations Count:    3 License Number:    A 3537
Arrival Time:    2:07:00 PM Expiration date:    11/30/2014
Departure Time:    3:34:00 PM Facility Closure:    
 Food Facility Name
  Ortino's Northside
 Address
  1355 Gravel Pike, PO Box 23
 Municipality
  Lower Frederick
 Owner
  John Ortino
 Telephone
  610-287-7272
 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 OUT Certification by accredited program, compliance with Code, or correct responses   X
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 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 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 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    
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 IN In-use utensils: properly stored    
42 IN Utensils, equipment & linens: properly stored, dried & handled    
43 OUT Single-use & single-service articles: properly stored & used   X
44 N/O Gloves used properly    
Utensils, Equipment and Vending
45 IN 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   X
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 OUT 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: See #1  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in cooler 36 ° F Arctic Air cooler 38 ° F Arctic Air cooler 34 ° F
Chest freezer 6 ° F Dessert cooler 40 ° F Bar cooler 40 ° F
Bain marie 41 ° F 2-door cooler 36 ° F Bar cooler 42 ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1: Facility lacking current Certified Food Sanitation Manager (CFSM). Facility was previously given 30-day and 5-day notice. If facility does not submit
  application within 24 hours, MCHD will pursue further legal action in accordance with law.
  1: Current license not posted. EHS verified that facility has not submitted new license application or accompanying fee at the time of inspection.
  Facility has five (5) business days to submit, or MCHD may pursue further legal action in accordance with law.
  8: Employee had opened can of red peppers and placed upside down in hand sink to allow for draining. This should be done in the food prep sink.
   Hand sinks may only be used for hand washing. Facility removed food from hand sink and voluntarily discarded and denatured. COS
  8: Single-service towels lacking at ware washing area hand sink. Facility provided. COS
  14: Facility storing drinks on ice intended for human consumption at bar. Facility removed. Affected ice should be removed and dumped.
  34: Multiple cooling units missing visible and accurate thermometers. Provide immediately.
  34: Inaccurate thermometer in kitchen Arctic Air reach-in cooler. Provide accurate thermometer immediately.
  37: Employee personal items stored on prep counters in kitchen and jackets hung on dry storage shelves. Remove and place in area designated only
  for such items.
  43: Single-service cups being used as scoops in spice containers. Use a food-grade scoop with a handle. (R)
  47: Grease and dust-like build-up on hood filters along cook's line. Clean immediately. (R)
  53: Unused equipment stored behind restaurant. Remove immediately from premises. (Rx2)
  53: ANSUL system certification expired as of 12/1/12. Wet chem system certifications are valid for six months. Have serviced immediately.
  EHS will notify Lower Frederick township fire code official. When completed, fax invoice of suppression system inspection to 610-970-5048 attn:
  Evan Pilcicki within ten (10) business days. (R)
  54: Several lights out in the kitchen at time of inspection. Repair or replace.
  Correct and maintain all violations. Failure to comply could result in further legal action being taken by MCHD.
       
  Person in Charge: Cesar Salazar
Inspector (Signature):  Evan Pilcicki             Please see original copy for PIC signature
    Date: 12/6/2012

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