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:    12/20/2012
Risk Violations Count:    2 License Number:    A16978
Arrival Time:    12:35:00 PM Expiration date:    4/30/2015
Departure Time:    1:55:00 PM Facility Closure:    
 Food Facility Name
  Candida's Pizza
 Address
  35 E. Butler Ave
 Municipality
  Ambler
 Owner
  Kerolos Soliman
 Telephone
  215-643-2400
 Purpose of Inspection
  Routine
 Re-inspection on or after
  1/20/2013

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 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 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 IN Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 N/A 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 OUT Toxic substances properly identified, stored & used X  
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    
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    
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 OUT Plumbing installed; proper backflow devices   X
50 OUT Sewage & waste water properly disposed   X
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 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: See # 1  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
sauce 150 ° F reach-in freezer 0 ° F chest freezer 10 ° F
prep cooler 40 ° F pizza prep cooler 40 ° F walk-in cooler 38 ° F
chest freezer 20 ° F chest freezer 18 ° F chest freezer 10 ° 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 lacks CFSM certificate. Facility has taken serv-safe course. Submit reciprocity application to MCHD when certificate is received. (R)
  26: Chemicals stored on shelf with food in basement. COS.
  35: Anchovies stored in open original can. COS.
  36: Dead roach-like insect on glue board in basement. Fax most recent professional pest control report to MCHD within 10 business days.
  215-784-5524 Attn: Jennifer Beagle. (R)
  37: Food stored on floor in walk-in cooler.
  46: Dirty dishes stored in all three compartments of 3 bay sink.
  47: Debris build-up on fan guards in cooling units.
  49: Facility lacking prep sink. Facility was granted until 10-17-12 to install and work was not complete. MCHD will conduct a follow-up inspection in
  30 days to ensure work is complete. (R)
  50: Facility lacking mop sink. Facility was granted until 10-17-12 to install and work was not complete. MCHD will conduct a follow-up inspection in
  30 days to ensure work is complete. (R)
  53: Wall behind 3 bay sink and some other walls in kitchen are not smooth, non-absorbent, and cleanable. Seal with semi-gloss paint. (R)
  53: Some ceiling tiles in front prep area are not approved. Replace with smooth, non-porous, easily cleanable tiles.
  45: Pizza prep cooler door damaged. Repair.
  45: Door gaskets repaired with tape on 2 door freezer. Replace.
       
  Person in Charge: Mario Mata
Inspector (Signature):  Jennifer Beagle             Please see original copy for PIC signature
    Date: 12/20/2012

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