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:    16 Date of Inspection:    12/27/2012
Risk Violations Count:    4 License Number:    A14726
Arrival Time:    12:45:00 PM Expiration date:    9/30/2016
Departure Time:    2:00:00 PM Facility Closure:    
 Food Facility Name
  Pistachio Grille
  521 N. Limekiln Pike
  Upper Dublin
  Ray Moscardelli
 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 OUT 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 IN Proper eating, tasting, drinking, or tobacco use    
5 IN No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 N/O Hands clean & properly washed    
7 N/O 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 IN Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected   X
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 IN 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/O Time as a public health control; procedures & record    
Consumer Advisory
23 OUT 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/O Pasteurized eggs used where required    
29 IN Water & ice from approved source    
30 N/O 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 IN Personal cleanliness    
39 N/O 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  
42 OUT Utensils, equipment & linens: properly stored, dried & handled   X
43 IN 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   X
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 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 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: See #1  Exp. Date: 
Item/Location Temp Item/Location Temp Item/Location Temp
Walk in Cooler 38 ° F Hot Holding-Soup 146 ° F Reach in Cooler 40 ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1.- CFSM expired as of 6-30-2012. Left a copy of reciprocity application and course provider.
  8. (2R) Hand sink blocked by food tray.
  13.-(R) Raw meat stored above ready to eat produce in walk in cooler
  23.- Consumer advisory lacking on menus.
  34.- (R)Thermometers missing in several cooling units throughout facility.
  35.- Open can of white corn. COS moved to a plastic container-. Another open can of Hershey's Syrup inside of walk in cooler..
  36.-(R) Mice like droppings located under dry storage shelves and on top of dish machine. Clean and sanitize areas immediately. Provide a professional
  pest control report to attention Lamar Smith 215-784-5524 within ten business days.
  37.- (R) Containers of food uncovered inside of walk in cooler.
  37.(R) Container and a box of food stored on floor inside of walk in cooler.
  41.- Ice scoop handle making contact with ice in waitress station.- COS
  42.-(R) Food utensils stored in stagnat water on table in back near wall end of cook's line.
  45.- (2R) Rusty shelving located inside of walk in cooler
  45. (2R) Rusty flooring and shelving located inside of walk in cooler.
  46. (2R) Dish machine concentration level less than 10ppm. Stop using and repair unit immediately.
  47.- Interior of all food prep units with food debris and door gaskets with mold like substance and dirt build up.
  45.- Interior of ice machine with heavy calcium like build up.
  45.- Cutting boards located on food prep units with heavy discoloration and deep grooves.
  49.- (R) Leak coming from hot water of three basin sink when unit is turned on.
  53. (R) Floor tile damage and grout missing in kitchen area.
  54.- (R) Light shields and end caps missing on lights throughout kitchen
  46.- Dish machine repair immediately provide a work order stating that unit is repaired and sanitizing between 50-100ppm to attention Lamar Smith
  215-784-5524 provide fax.
  When facility is scheduled for an administrative conference and a second reinspection, facility must submit $140.00 to MCHD for each additional reinspection.
  Person in Charge: Dennis Castillo
Inspector (Signature):  Lamar Smith             Please see original copy for PIC signature
    Date: 12/27/2012

Previous Page     To zoom in or out on a Web page: Press CTRL + PLUS SIGN (+) to zoom in, or CTRL + HYPHEN (-) to zoom out