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Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments |
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Norristown Health Center
1430 DeKalb Street, PO Box 311
Norristown, PA 19401
phone: (610) 278-5117
fax: 610-278-5167 |
Total Violations: |
9 |
Date of Inspection: |
1/11/2013 |
| Risk Violations Count: |
2 |
License Number: |
A 3361 |
| Arrival Time: |
10:40:00 AM |
Expiration date: |
2/28/2014 |
| Departure Time: |
11:40:00 AM |
Facility Closure: |
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Food Facility Name
Brazzo Pizza |
Address
700 Main Street |
Municipality
Lower Salford |
Owner
Maurizio Brazzo |
Telephone
215-256-4456 |
Purpose of Inspection
Routine |
Re-inspection on or after
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FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
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IN=in compliance
OUT=not in compliance
N/O=not observed
N/A=not applicable
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COS=corrected on-site during inspection
R=repeat violation
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| Compliance Status |
COS |
R |
| Demonstration of Knowledge |
| 1 |
IN |
Certification by accredited program, compliance with Code, or correct responses |
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| Employee Health |
| 2 |
IN |
Management awareness; policy present |
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| 3 |
N/O |
Proper use of reporting; restriction & exclusion |
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| Good Hygienic Practices |
| 4 |
IN |
Proper eating, tasting, drinking, or tobacco use |
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| 5 |
IN |
No discharge from eyes, nose, and mouth |
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| Preventing Contamination by Hazards |
| 6 |
IN |
Hands clean & properly washed |
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| 7 |
IN |
No bare hand contact with RTE foods or approved alternate method properly followed |
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| 8 |
IN |
Adequate handwashing facilities supplied & accessible |
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| Approved Source |
| 9 |
IN |
Food obtained from approved source |
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| 10 |
N/O |
Food received at proper temperature |
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| 11 |
OUT |
Food in good condition, safe, & unadulterated |
X |
X |
| 12 |
N/A |
Required records available: shellstock tags, parasite destruction |
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| Protection from Contamination |
| 13 |
IN |
Food separated & protected |
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| 14 |
OUT |
Food-contact surfaces: cleaned & sanitized |
X |
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| 15 |
N/O |
Proper disposition of returned, previously served, reconditioned, & unsafe food |
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| Compliance Status |
COS |
R |
| Potentially Hazardous Food Time/Temperature |
| 16 |
N/O |
Proper cooking time & temperature |
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| 17 |
N/O |
Proper reheating procedures for hot holding |
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| 18 |
N/O |
Proper cooling time & temperature |
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| 19 |
IN |
Proper hot holding temperature |
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| 20 |
IN |
Proper cold holding temperature |
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| 21 |
IN |
Proper date marking & disposition |
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| 22 |
N/O |
Time as a public health control; procedures & record |
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| Consumer Advisory |
| 23 |
IN |
Consumer advisory provided for raw or undercooked foods |
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| Highly Susceptible Populations |
| 24 |
N/A |
Pasteurized foods used; prohibited foods not offered |
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| Chemical |
| 25 |
N/O |
Food additives: approved & properly used |
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| 26 |
IN |
Toxic substances properly identified, stored & used |
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| Conformance with Approved Procedure |
| 27 |
N/A |
Compliance with variance, specialized process, & HACCP plan |
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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
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| GOOD RETAIL PRACTICES |
Good Retail Practices are preventative measures to control the addition of pathogens,
chemicals, and physical objects into foods.
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| Compliance Status |
COS |
R |
| Safe Food and Water |
| 28 |
N/O |
Pasteurized eggs used where required |
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| 29 |
IN |
Water & ice from approved source |
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| 30 |
N/A |
Variance obtained for specialized processing methods |
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| Food Temperature Control |
| 31 |
IN |
Proper cooling methods used; adequate equipment for temperature control |
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| 32 |
N/O |
Plant food properly cooked for hot holding |
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| 33 |
N/O |
Approved thawing methods used |
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| 34 |
IN |
Thermometer provided & accurate |
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| 35 |
OUT |
Food properly labeled; original container |
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X |
| Prevention of Food Contamination |
| 36 |
IN |
Insects, rodents & animals not present; no unauthorized persons |
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| 37 |
OUT |
Contamination prevented during food preparation, storage & display |
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X |
| 38 |
IN |
Personal cleanliness |
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| 39 |
OUT |
Wiping cloths: properly used & stored |
X |
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| 40 |
N/O |
Washing fruit & vegetables |
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| Compliance Status |
COS |
R |
| Proper Use of Utensils |
| 41 |
OUT |
In-use utensils: properly stored |
X |
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| 42 |
OUT |
Utensils, equipment & linens: properly stored, dried & handled |
X |
X |
| 43 |
OUT |
Single-use & single-service articles: properly stored & used |
X |
X |
| 44 |
IN |
Gloves used properly |
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| Utensils, Equipment and Vending |
| 45 |
IN |
Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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| 46 |
IN |
Warewashing facilities: installed, maintained, & used; test strips |
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| 47 |
IN |
Non-food contact surfaces clean |
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| Physical Facilities |
| 48 |
IN |
Hot & cold water available; adequate pressure |
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| 49 |
IN |
Plumbing installed; proper backflow devices |
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| 50 |
IN |
Sewage & waste water properly disposed |
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| 51 |
IN |
Toilet facilities: properly constructed, supplied, & cleaned |
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| 52 |
IN |
Garbage & refuse properly disposed; facilities maintained |
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| 53 |
OUT |
Physical facilities installed, maintained, & clean |
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| 54 |
IN |
Adequate ventilation & lighting; designated areas used |
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Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments |
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| DISINFECTANT/SANITIZER: |
Heat: |
Chemical: Cl - QAT |
CFSM Name: Maurizio Brazzo |
Exp. Date: 9/30/2017 |
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TEMPERATURE OBSERVATIONS
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| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Walk-in cooler |
38 ° F |
Walk-in freezer |
0 ° F |
Bain-Marie |
40 ° F |
| Pizza Bain-Marie |
38 ° F |
Bain-Marie |
38 ° F |
Marinara Sauce |
192 ° F |
| Meatballs |
195 ° F |
2-door reach in freezer |
0 ° F |
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° F |
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° F |
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° F |
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° F |
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| OBSERVATIONS AND CORRECTIVE ACTIONS |
| Item No.
Violations cited in this report must be corrected within the time frames below.
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| 11: (R) 1-Gallon Rosenbergers Whole milk past date, 01/07/13. COS Voluntarily discarded. |
| 1-1/2 Gallon Chocolate milk past date, 01/10/13. COS Voluntarily discarded. |
| 14: Can opener blade unclean. COS Clean and sanitize. |
| Slicer blade,guard unclean. Clean and sanitize. |
| 35: (2XR) Common food labels lacking on bulk dry goods containers. Provide. |
| (2XR) Open bag of flour on shelf. Once open move to a secondary sealed food grade container. |
| 37: (3XR)Food handler lacking hair restraint. Provide |
| 39: Wet wiping cloth on prep table, and hanging from prep sink. Keep in bucket with sanitizer when not in use. COS |
| 41: Scoop handles touching dry goods in bulk dry goods containers. COS |
| 42: (2XR) Mop in bucket. Hang or invert to dry. COS |
| 43: (2XR) Single-serve cup used as scoop in crouton container. Use a scoop with a handle. |
| Single-serve items stored with food contact surfaces exposed. COS |
| 53: Dust build up on vent covers in foyer over hostess station, and in kitchen over coffee station. Clean |
| Note: Facility must correct and maintain all violations. |
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Person in Charge: Maurizio Brazzo
Inspector (Signature): Beth Whalen
Please see original copy for PIC signature |
Date: 1/11/2013 |
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