Food Facility Inspection Report

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		Address 326 N Lewis Rd	Municipality Limerick
Owner Jason Malucci		Telephone 610-792-3276	Purpose of Inspection Routine-Complaint	Re-inspection on or after 1/28/2013

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	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
Chemical
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

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

TEMPERATURE OBSERVATIONS
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

OBSERVATIONS AND CORRECTIVE ACTIONS
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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