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:    12/11/2012
Risk Violations Count:    2 License Number:    A13742
Arrival Time:    11:50:00 AM Expiration date:    12/31/2014
Departure Time:    1:00:00 PM Facility Closure:    
 Food Facility Name
  Giuseppe's Pizza
 Address
  1200 N. York Road
 Municipality
  Upper Moreland
 Owner
  Pasquale Propato
 Telephone
  215-659-4580
 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 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 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 OUT 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 IN Toxic substances properly identified, stored & used    
Conformance with Approved Procedure
27 N/A 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/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 OUT Food properly labeled; original container   X
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons   X
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 OUT Utensils, equipment & linens: properly stored, dried & handled   X
43 OUT Single-use & single-service articles: properly stored & used   X
44 IN Gloves used properly    
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used   X
46 IN Warewashing facilities: installed, maintained, & used; test strips    
47 IN 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 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  CFSM Name: Pasquale Propato  Exp. Date: 6/30/2017
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
pizza prep cooler 36 ° F prep cooler 30 ° F sauce 150 ° F
walk-in freezer 0 ° F 1 door prep cooler 40 ° F 2 door prep cooler 34 ° F
retail beverage cooler 35 ° F walk-in cooler 37 ° F 1 door freezer -2 ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  14: Portable cutting board observed with deep grooves and staining. Facility has new cutting boards on site.
  22: Date/time log lacking for prepared pizza kept at room temp. Facility opens at 11:00 AM. Keep log and discard unused product within 4 hours.
  35: Bulk dry storage containers lack common food labels. (Rx2)
  36: Rodent-like droppings observed on floor behind mixer. Clean and sanitize all affected areas. Facility provided most recent receipt for
  professional pest control service at time of inspection.
  37: Food container stored on floor in walk-in cooler (Rx2) and walk-in freezer.
  37: Hair restraint lacking for food handler. (R)
  37: Personal items hanging from shelves storing food contact items. (R)
  41: Pizza slicer stored on paper plate. (R) COS.
  42: Mop stored on floor. (R)
  43: Single use containers without handles used and stored in bulk food containers and large spice containers. (R)
  43: Take out containers stored with food contact surfaces exposed. (Rx2) COS.
  45: Absorbent paper lining utensil storage shelves, foil lining food storage tray in walk-in cooler, cardboard box used to store to go condiment cups
  on top of 1 door prep cooler. (R)
       
  Person in Charge: Pasquale Propato
Inspector (Signature):  Jennifer Beagle             Please see original copy for PIC signature
    Date: 12/11/2012

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