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:    12/13/2012
Risk Violations Count:    4 License Number:    B 1477
Arrival Time:    11:00:00 AM Expiration date:    12/31/2015
Departure Time:    12:05:00 PM Facility Closure:    
 Food Facility Name
  Goomba's Pizzaria
 Address
  793 Bethlehem Pike
 Municipality
  Hatfield Twp.
 Owner
  Nicholas Merlino
 Telephone
  215-996-1030
 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 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 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 OUT Proper disposition of returned, previously served, reconditioned, & unsafe food X  
 
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 OUT Proper hot holding temperature X  
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/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/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 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 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 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 X X
46 OUT Warewashing facilities: installed, maintained, & used; test strips   X
47 IN Non-food contact surfaces clean    
Physical Facilities
48 OUT Hot & cold water available; adequate pressure X  
49 IN Plumbing installed; proper backflow devices    
50 OUT 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 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: Denielle Merlino  Exp. Date: 9/30/2014
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
walk in freezer 0 ° F prep u nit 42 ° F walk in refrig 40 ° F
2 door reach in 30 ° F soup 75 ° F prep unit 36 ° F
mushrooms 40 ° F 1 door reach in 40 ° F reach down freezer 12 ° F
reheated soup 170 ° F 2 door reach in 40 ° F 2 door reach in 38 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  7. Food handler not wearing single use gloves when handling ready to eat lunch meat. COS
  14. Piercing point of can opener unclean. COS
   Deep groves and discoloration on cutting boards at cook line.
  15. Dented can of marinara sauce stored with dry goods on shelf. Facility removed COS
  19. Soup held in hot warming unit with internal temperature less then 135 degrees F. COS
  Facility placed on stove range and reheated with in proper time and temperature requirements.
  35. Cheez whiz stored in open original can in 2 door reach in refrigerator. COS
  37. Lid damaged at flour container in pizza area. Facility has placed order for replacement.
   3xR- Food stored directly on the ground in walk in freezer. COS
  45. R- Vegetable food slicer food guard unclean. COS
  46. R- Facility lacking chlorine test stripes for measuring sanitizer levels.
  48. Prep sink not turned on at time of inspection. COS
  50. Pipe leaking under ware wash sink. Facility has contacted a plumber to repair.
  54. Lights shields lacking end caps throughout facility.
  Repeat violations may lead to legal actions.
       
  Person in Charge: Nicholas Merlino
Inspector (Signature):  Tim Moeller             Please see original copy for PIC signature
    Date: 12/13/2012

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