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:    12 Date of Inspection:    1/9/2013
Risk Violations Count:    6 License Number:    A17177
Arrival Time:    11:50:00 AM Expiration date:    7/31/2013
Departure Time:    1:55:00 PM Facility Closure:    
 Food Facility Name
  Pied Piper II		  Address
  709 Sumneytown Pike		  Municipality
  Upper Gwynedd
 Owner
  Pete Yamaris		  Telephone
  215-699-4716		  Purpose of Inspection
  Routine		  Re-inspection on or after
  1/23/2013

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    
Employee Health
2 IN Management awareness; policy present    
3 IN Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 OUT 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 OUT 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 OUT Food separated & protected    
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 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 IN 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/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 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 IN In-use utensils: properly stored    
42 OUT 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
46 OUT Warewashing facilities: installed, maintained, & used; test strips   X
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 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   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 - QAT  CFSM Name: See #1  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
prep cooler 40 ° F walk-in cooler 32 ° F soup 150 ° F
dressing 41 ° F drawer cooler 40 ° F marinara sauce 140 ° F
3 door prep cooler 39 ° F 2 door reach-in cooler 41 ° F walk-in freezer -20 ° F
1 door freezer 20  ° F dessert display case 40 ° F 4 door cooler 40 ° 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 granted until 1/10/13 to obtain. Submit reciprocity application to MCHD immediately.
  4: Cigarette odor observed in employee restroom.
  7: Employee had bare hand contact with ready to eat food. COS.
  8: Paper towels lacking at hand sink behind front counter and at hand sink by dish machine.
  13: Raw eggs stored above ready to eat food in 2 door work top cooler. COS.
  14: Some portable cutting boards observed with excessively worn surfaces.
  34: Thermometers lacking in several cooling units. (R)
  37: Employee personal item stored on utensil storage shelf.
  37: Employee clothing items hanging from shelf storing food items.
  37: Food stored in grocery style bags in walk-in cooler and reach-in cooler.
  37: Food items uncovered in walk-in cooler. (R) Food uncovered in several other cooling units.
  37: Food items stored on floor in bakery area. (R) Owner stated bakery is no longer in operation.
  37: Food containers stored on floor in walk-in cooler and walk-in freezer.
  37: Hair restraints lacking for food handler.
  37: Scoop handles in contact with product in bulk food containers. (R). COS.
  42: Mops stored in buckets.
  45: Hole in door to employee restroom. (R)
  45: Gaskets torn on 4 door reach-in cooler. (R)
  45: Door to walk-in freezer does not close properly. Frost present at door frame.
  45: Cardboard lining shelf under steam table.
  45: Glass door broken on display cooler behind front counter.
  46: Facility unable to locate Cl test strips. (R)
  51: Trash can lacks lid in employee unisex restroom.
  53: Floor tiles broken and damaged around dish machine. (R)
  53: Debris build-up on floors under fryers.
  53: Ceiling screen above dish machine is torn. (R)
  53: Soda syrup spillage on floor in basement dry storage room.
  53: Air space observed at back exit door.
  MCHD will conduct a re-inspection on or after 1/23/13 due to number of violations and repeated violations. If/when facility is scheduled for an
  administrative conference and a second re-inspection, facility must submit $305.00 to MCHD for each additional re-inspection.
       
  Person in Charge: Peter Yannaris
Inspector (Signature):  Jennifer Beagle             Please see original copy for PIC signature		     Date: 1/9/2013

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