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:    12/11/2012
Risk Violations Count:    5 License Number:    A 565
Arrival Time:    11:46:00 AM Expiration date:    6/30/2016
Departure Time:    1:18:00 PM Facility Closure:    
 Food Facility Name
  Moccia's Main Street Station
  390 Main Street
  Jon Moccia
 Purpose of Inspection
 Re-inspection on or after


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 OUT Proper eating, tasting, drinking, or tobacco use X  
5 IN No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 N/O Hands clean & properly washed    
7 OUT No bare hand contact with RTE foods or approved alternate method properly followed X  
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 OUT Food separated & protected X  
14 IN 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 N/O Proper hot holding temperature    
20 OUT 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    
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 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 IN 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 X
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 IN In-use utensils: properly stored    
42 OUT Utensils, equipment & linens: properly stored, dried & handled   X
43 IN Single-use & single-service articles: properly stored & used    
44 IN 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 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    
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 - QAT  CFSM Name: Daniel Bugman  Exp. Date: 12/31/2014
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in cooler 38 ° F Ice cream chest freezer 13 ° F Traulsen freezer 19 ° F
Bain marie 40 ° F Bain marie 42 ° F Emerson cooler 36 ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  4: Employee beverage on bain marie cutting board. Facility moved to area designated only for beverages. Corrected COS
  7: Employee handled ready-to-eat food with bare hands. Facility voluntarily discarded food and employee donned gloves. COS
  8: Single service soap lacking at cook's line hand sink and ice cream serving area hand sink. Single service towels lacking at ice cream area hand
  sink and employee restroom. Facility provided. COS. All hand sinks must be fully supplied and accessible at all times.
  13: Raw shell eggs stored among ready-to-eat items on prep counter next to bain marie. Always keep raw animal-derived foods separated from
  ready-to-eat food. Facility removed from counter.
  20: Sliced lemons used for garnishing sitting at room temperature by soda fountain machine. Facility placed on ice. COS. Once produce is washed,
  cut, or otherwise prepared (cooked, etc.)it must be treated as a potentially hazardous food, and hot or cold-held below 41degrees or above 135
  degrees Fahrenheit.
  37: Employee personal items on prep counters and storage shelves throughout kitchen and dry storage areas. All personal items (cellular telephones,
  jackets, radios, etc.) must be kept separate from all food and food-contact items at all times. (R)
  39: Wet wiping rags stored on counters throughout facility. When not in use, wiping rags must be kept in a sanitizer solution.
  42: Mop stored in bucket in mop sink. When not in use, mop should be inverted or hung to dry. (R)
  45: Absorbent rags lining shelf with coffee mugs at wait station. Remove. All surfaces must be smooth, nonporous and easily cleanable.
  46: Dirty dishes and food debris in rinse compartment of 3-compartment sink. Dirty dishware may only be stored in wash compartment.
  47: Dust-like and grease build-up on hood filters along cooks line. Clean.
  47: Food debris around and under cooks line equipment. Clean entire area.
  53: ANSUL system expired as of 12/1/12. Have serviced immediately. Fire suppression system (wet chem) are valid for six months.
  Have system re-certified by approved fire suppression company and work order faxed to 610-970-5048 attn: Evan Pilcicki within five (5) business
  days. (R)
  Person in Charge: Steve Moccia
Inspector (Signature):  Evan Pilcicki             Please see original copy for PIC signature
    Date: 12/11/2012

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