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:    17 Date of Inspection:    1/14/2013
Risk Violations Count:    6 License Number:    A16642
Arrival Time:    10:00:00 AM Expiration date:    11/30/2013
Departure Time:    11:55:00 AM Facility Closure:    
 Food Facility Name
  Malucci's Brick Oven Pizza
  326 N Lewis Rd
  Jason Malucci
 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 IN 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 OUT Proper eating, tasting, drinking, or tobacco use    
5 N/O No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 OUT 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    
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 OUT Proper hot holding temperature   X
20 IN Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 IN Time as a public health control; procedures & record    
Consumer Advisory
23 N/A Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 IN 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 IN 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 IN 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    
35 OUT 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 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    
42 IN Utensils, equipment & linens: properly stored, dried & handled    
43 OUT 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    
46 OUT Warewashing facilities: installed, maintained, & used; test strips    
47 OUT Non-food contact surfaces clean    
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 OUT 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 OUT Adequate ventilation & lighting; designated areas used    
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
DISINFECTANT/SANITIZER:  Heat:   Chemical: QAT  CFSM Name: Michael Mclntyre  Exp. Date: 12/31/2016
Item/Location Temp Item/Location Temp Item/Location Temp
Meatballs 106 ° F Reach-in cooler 40 ° F Walk-in cooler 38 ° F
Walk-in cooler 40 ° F Bain marie 37 ° F Bain marie 40 ° F
Reach-in cooler 38 ° F Reach-in cooler 40 ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  4 - Drinking cup stored on the food prep table in the kitchen, Remove
  6 and 8 - No soap and no towels at the rear kitchen hand sink, Provide immd.
  8 - All hand sinks blocked with garbage cans. Remove immd. Keep all hand sinks clear and free at all times.
  13 - Raw eggs and raw chicken stored over ready to eat food items, walk-in cooler. Remove immd
  14 - Interior of the ice machine not clean, Clean and sanitize ice machine according to the owners manual immd.
  14 - Slicer not clean, Clean and sanitize before next use.
  14 - Table top can opener not clean. Clean and sanitize before the next use.
  14 - Cutting boards on bain marie with dark groves and staining. Clean and sanitize immd.
  14 - Heavy build-up on the racks in the walk-in cooler. Clean and sanitize immd.
  19 - Meat balls on steam table at a temp. of 106 degree's. Manager removed item from the steam table. Repeat violation
  Reheat item to a temp. of 165 degree's and hold at a temp. of 135 degree's or higher immd.
  34 - Thermometers lacking in all chest freezers. provide
  35 - Food items stored in plastic containers with no labels in all cold holding units. Provide immd.
  35 - Food items stored in original metal cans after opening. Remove food items immd. and place in a approved container.
  37 - Hair restraints lacking for food handlers, provide immd. Repeat x 3
  37 - Food items stored on the floor in the walk-in cooler units. Remove immd.
  41 - Flour scoop stored in the product with the handle touching the product. Remove immd.
  43 - Pizza take out containers stored on the floor in the rear and front area's. Remove immd.
  45 - Card Board lining the rear soda bottle racks in the back storage area. Remove immd.
  45 - Foil lining the tray under the gas burner stove. Remove foil immd.
  45 - Rusty shelving in walk-in cooler, Repair or replace
  46 - Chemical test kit lacking, provide immd.
  47 - Filters above cooking area not clean, clean immd.
  47 - Floors not clean under the fryer equipment, clean immd
  47 - Vent above the pizza oven not clean. Heavy dust build-up. Clean immd.
  47 - Fan guards and behind fan guard motor in the walk-in coolers not clean. Clean immd.
  49 - Air gap lacking, soda fountain ice machine. Provide proper air gap immd
  53 - Missing ceiling tiles in the rear kitchen area. Provide immd.
  53 - Water stained ceiling tiles in the dining room area. Repair or replace immd. Repeat x3
  Person in Charge: Jason Malucci
Inspector (Signature):  William Rogers             Please see original copy for PIC signature
    Date: 1/14/2013

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