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:    10 Date of Inspection:    12/27/2012
Risk Violations Count:    1 License Number:    A14757
Arrival Time:    10:05:00 AM Expiration date:    11/30/2014
Departure Time:    11:00:00 AM Facility Closure:    
 Food Facility Name
  Luciani's Brick Oven Pizza
 Address
  471 Pinetown Road
 Municipality
  Upper Dublin
 Owner
  Hermes Tagalidis & Sandra Shopa
 Telephone
  215-643-3433
 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 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 IN Food separated & protected    
14 IN Food-contact surfaces: cleaned & sanitized    
15 IN 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 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 OUT Thermometer provided & accurate   X
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
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 X
42 OUT Utensils, equipment & linens: properly stored, dried & handled   X
43 OUT Single-use & single-service articles: properly stored & used X 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 OUT Sewage & waste water properly disposed    
51 OUT Toilet facilities: properly constructed, supplied, & cleaned   X
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: Hermes Tagalidis  Exp. Date: 3/31/2013
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
deli case 36 ° F prep unit 40 ° F prep unit 40 ° F
1 door reach in 40 ° F 1 door reach in 0 ° F sauce in 2 door reach in 36 ° F
2 door reach in 32 ° F reach down freezer 0 ° F reach down freezer 0 ° F
reach down freezer 0 ° F horseradish in dairy reach down 32 ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8. Lacking single use hand towels at hand wash station in cashier area. COS
  34. R- Lacking visible thermometers in upstairs reach down freezer, 2 door table top unit and dairy reach down unit in basement
  37. R- Food handlers lacking hair restraints.
  41. R- Knife stored between two prep units at cook line area. COS
  42. 2xR- Wet mop head stored in mop bucket.
   2xR- Mop and bucket stored outside of facility.
  43. R- Take out containers on cook line with food contact surface exposed. COS
  45. R- Heavy frost build up in dairy reach down unit in basement.
   Torn door gasket on 1 door reach in freezer next to deep fryer.
   Reach down freezer door damaged in prep kitchen area.
  50. Stagnant water in basement floor area.
  51. R- Toilet room door not self closing.
  53. R- Ceiling in basement with unfinished dry wall.
   Ceiling tiles in toilet room damaged.
  Note: At time of inspection facility's bread order was delivered outside with a damaged bottom box. Facility did not except damaged food.
  Facility's exhaust hood system cleaning sticker is expired. Facility stated they have an appointment scheduled and will supply
  proof of completion to MCHD within 10 business days or Local Fire Marshal will be contacted.
  Fax to Attn Tim Moeller @ 215 784 5524
  Repeat violations may lead to legal actions.
       
  Person in Charge: Hermes Tagalidis
Inspector (Signature):  Tim Moeller             Please see original copy for PIC signature
    Date: 12/27/2012

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