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:    19 Date of Inspection:    1/7/2013
Risk Violations Count:    9 License Number:    A 927
Arrival Time:    10:35:00 AM Expiration date:    1/31/2015
Departure Time:    12:45:00 PM Facility Closure:    
 Food Facility Name
  Franconi's Pizzeria & Ristorante
 Address
  1200 Welsh Road, J-1
 Municipality
  Montgomery
 Owner
  Anthony Franconi
 Telephone
  215-855-1260
 Purpose of Inspection
  Routine
 Re-inspection on or after
  1/21/2013

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 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 OUT Proper eating, tasting, drinking, or tobacco use    
5 N/O 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    
Approved Source
9 IN Food obtained from approved source    
10 N/O Food received at proper temperature    
11 OUT 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 OUT Proper hot holding temperature X X
20 OUT Proper cold holding temperature    
21 N/O 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    
Chemical
25 N/A Food additives: approved & properly used    
26 OUT 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 IN Approved thawing methods used    
34 IN Thermometer provided & accurate    
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 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 OUT Single-use & single-service articles: properly stored & used   X
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   X
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 OUT Garbage & refuse properly disposed; facilities maintained   X
53 IN 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: Amanda Franconi  Exp. Date: 12/31/2013
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
reach in freezer 0 ° F reach in freezer -8 ° F meatball 140 ° F
chicken salad 40 ° F mushrooms 40 ° F three door reach in cooler 34 ° F
tomatoes 42 ° F raw shell eggs 60 ° F scrambled eggs 58 ° F
corned hash 58 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  4) uncovered employee personal drink in food prep area (coffee). COS
  13) raw food items stored above ready to eat items in walk in cooler and reach in cooler in corner of kitchen across from food prep cooler.
  14) interior of microwave soiled.
  can opener piercing point soiled. (R)
  several cutting boards in facility with deep groves and heavy staining. (R)
  facility storing cell phone of plates for service. COS
  19) soup facility storing soup @ counter top out of steam tables. (R) / COS - transported to walk in - inspection during lunch prep, thus not discarded / temped. soup not on breakfast menu
  20)facility storing multiple items above an approved cold holding temperature. (2R) the following items were discarded - 109 shell eggs / a 6 pan each of scrambled egg / corned hash / french toast mix
  11) facility storing bacon on bread to absorb grease at room temperature. bacon no fully crisped and stated to be from prior day by facility - voluntarily discarded 2 x 1/4 pans of bacon
  23) facility menu lacks consumer advisory for raw or undercooked items. facility staff stated hamburgers are cooked to order.
  26) facility storing open can of paint adjacent to food prep cooler. COS
  37) facility lacks hair restraints. (5R) - inspector recommends issuance of citation/supervisor stated legal action contingent upon result of re-inspection.
  facility storing scoop lacking handle in bulk food container - plastic soda cop. (R)
  Food stored on floor of walk in cooler
  facility storing cut vegetables (Parsley) on paper towels in food prep cooler.
  uncovered food items stored throughout cold holding units of facility - freezer/coolers/walk in.
  facility storing plastic container of ingredients inside of container of cooked pasta in reach in cooler next to stove top.
  39) facility storing wet wiping clothes inside buckets with excessively high concentration of sanitizer. COS
  8) leak at facility hand sink adjacent to three basin sink. 24hr follow up will take place to insure hand sink is not leaking
  41) handle of scoop stored in contact with ice during storage at soda machine/scoop of spoon stored in contact with ice cream @ freezer
  42) mop unit stored outside of facility. (R)
  43) single service utensils stored with handles inner mixed and food contact sides exposed (2R)
  single service plates stored with food contact side exposed throughout facility
  45) cardboard lining floor of back prep area. (R)
  rusty shelving of food prep cooler adjacent to stove top.
  46) facility lacks sanitizer test strips. (2R) - 24 hr follow up will take place to ensure facility has obtained test strips
       
  Person in Charge: Javany Navarrete
Inspector (Signature):  Gregory Mininger             Please see original copy for PIC signature
    Date: 1/7/2013

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