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:    17 Date of Inspection:    12/19/2012
Risk Violations Count:    4 License Number:    B14813
Arrival Time:    10:45:00 AM Expiration date:    5/31/2017
Departure Time:    12:05:00 PM Facility Closure:    
 Food Facility Name
  Luigi's Pizza and Pasta
  3005 Mt. Carmel Ave
  Louis Calvanese
 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 N/O 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 OUT Food separated & protected   X
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 N/O Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 OUT Proper date marking & disposition   X
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    
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 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 OUT Thermometer provided & accurate   X
35 OUT Food properly labeled; original container    
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 N/O Personal cleanliness    
39 OUT Wiping cloths: properly used & stored   X
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 N/O Single-use & single-service articles: properly stored & used    
44 N/O Gloves used properly    
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used   X
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 N/O Toilet facilities: properly constructed, supplied, & cleaned    
52 OUT Garbage & refuse properly disposed; facilities maintained    
53 OUT 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  CFSM Name: Louis Calvanese  Exp. Date: 6/30/2012
Item/Location Temp Item/Location Temp Item/Location Temp
pizza prep unit 41 ° F 2 door reach in cooler -2 ° F walk in cooler - deli turkey 41 ° F
sandwich prep unit - tuna 40 ° F prep unit - sweet peppers 40 ° F table top unit 40 ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8) pots and pans stored in hand sink adjacent to freezer and trash can stored in front of. (2R)
  hand soap lacking at hand sink adjacent to freezer. (2R)
  13) Raw chicken and eggs stored over ready to eat food items in walk in cooler. (R)
  14) soiled tomato sieve in storage above 3 basin sink.
  soiled meat slicer.
  deep grooves and heavy staining on cutting boards throughout facility.
  21) no date markings on sliced deli meats and cheeses. (4R)
  34) facility lacks easily readable / not present thermometers at freezer units. (R)
  35) open original containers at dough hook (open bags of flour) as well as dried pasta's in basement.
  36) rodent like droppings observed in kitchen (R). wash/rinse/sanitize areas immediately.
  hire pest control services within 10 business days and fax report to MCHD. 215 784 5524 attention Gregory Mininger
  37) facility storing deli meats and cheeses on wiping clothes in storage at sandwich prep top
  uncovered food items in cooler / freezer storage.
  facility storing raw chicken wings on floor of walk in cooler. (R)
  39) wet wiping clothes stored outside of sanitizer buckets. (R)
  41) facility storing knives hanging between equipment at pizza prep unit.
  facility storing cook tongs hanging from oven handles.
  43) facility using single service cups as scoops in bulk spice containers.
  45) torn gasket at pizza prep unit.(R)
  46) improper set up of 3 basin sink.
  47) bottom shelving of pre tables and large floor mixer unclean.
  heavy grease accumulation in hood vents of cooksline.
  mold like growth in the interior of walk in cooler - walls and shevling.
  soiled shelving of dry storage/ equipment storage and reach in coolers
  heavy frost accumulation on interior of freezers.
  water spillage on bottom on pizza prep cooler.
  14) facility storing cooking equipment spatula's etc. on soiled wiping clothes under griddle
  52) dumpster lids open and grease traps uncovered. (2R)
  Person in Charge: Loius Calvanese
Inspector (Signature):  Gregory Mininger             Please see original copy for PIC signature
    Date: 12/19/2012

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