| |
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: |
8 |
Date of Inspection: |
1/17/2013 |
| Risk Violations Count: |
2 |
License Number: |
A14726 |
| Arrival Time: |
12:15:00 PM |
Expiration date: |
9/30/2013 |
| Departure Time: |
1:40:00 PM |
Facility Closure: |
|
|
Food Facility Name
Pistachio Grille |
Address
521 Limekiln Pike |
Municipality
Upper Dublin |
Owner
Ray Moscardelli |
Telephone
215-643-7400 |
Purpose of Inspection
Re-inspection |
Re-inspection on or after
|
|
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 |
N/O |
Management awareness; policy present |
|
|
| 3 |
N/O |
Proper use of reporting; restriction & exclusion |
|
|
| Good Hygienic Practices |
| 4 |
N/O |
Proper eating, tasting, drinking, or tobacco use |
|
|
| 5 |
N/O |
No discharge from eyes, nose, and mouth |
|
|
| Preventing Contamination by Hazards |
| 6 |
N/O |
Hands clean & properly washed |
|
|
| 7 |
N/O |
No bare hand contact with RTE foods or approved alternate method properly followed |
|
|
| 8 |
IN |
Adequate handwashing facilities supplied & accessible |
|
|
| Approved Source |
| 9 |
N/O |
Food obtained from approved source |
|
|
| 10 |
N/O |
Food received at proper temperature |
|
|
| 11 |
N/O |
Food in good condition, safe, & unadulterated |
|
|
| 12 |
N/O |
Required records available: shellstock tags, parasite destruction |
|
|
| Protection from Contamination |
| 13 |
OUT |
Food separated & protected |
X |
X |
| 14 |
N/O |
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 |
N/O |
Proper hot holding temperature |
|
|
| 20 |
N/O |
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/O |
Food additives: approved & properly used |
|
|
| 26 |
N/O |
Toxic substances properly identified, stored & used |
|
|
| Conformance with Approved Procedure |
| 27 |
N/O |
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 |
N/O |
Water & ice from approved source |
|
|
| 30 |
N/O |
Variance obtained for specialized processing methods |
|
|
| Food Temperature Control |
| 31 |
N/O |
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 |
IN |
Thermometer provided & accurate |
|
|
| 35 |
OUT |
Food properly labeled; original container |
X |
X |
| Prevention of Food Contamination |
| 36 |
OUT |
Insects, rodents & animals not present; no unauthorized persons |
|
X |
| 37 |
OUT |
Contamination prevented during food preparation, storage & display |
X |
X |
| 38 |
N/O |
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 |
IN |
In-use utensils: properly stored |
|
|
| 42 |
IN |
Utensils, equipment & linens: properly stored, dried & handled |
|
|
| 43 |
N/O |
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 |
X |
X |
| 46 |
IN |
Warewashing facilities: installed, maintained, & used; test strips |
|
|
| 47 |
OUT |
Non-food contact surfaces clean |
X |
X |
| Physical Facilities |
| 48 |
N/O |
Hot & cold water available; adequate pressure |
|
|
| 49 |
IN |
Plumbing installed; proper backflow devices |
|
|
| 50 |
N/O |
Sewage & waste water properly disposed |
|
|
| 51 |
N/O |
Toilet facilities: properly constructed, supplied, & cleaned |
|
|
| 52 |
N/O |
Garbage & refuse properly disposed; facilities maintained |
|
|
| 53 |
IN |
Physical facilities installed, maintained, & clean |
|
|
| 54 |
OUT |
Adequate ventilation & lighting; designated areas used |
X |
X |
|
|
|
|
| |
Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments |
|
|
| DISINFECTANT/SANITIZER: |
Heat: |
Chemical: Cl |
CFSM Name: Ray Moscardelli |
Exp. Date: 6/30/2017 |
|
|
TEMPERATURE OBSERVATIONS
|
| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| soup |
140 ° F |
corned beef @ food prep top |
40 ° F |
1 door reach in cooler |
42 ° F |
| raw chicken @ food prep table |
46 ° F |
|
° F |
|
° F |
|
° F |
|
° F |
|
° F |
|
° F |
|
° F |
|
° F |
|
| OBSERVATIONS AND CORRECTIVE ACTIONS |
| Item No.
Violations cited in this report must be corrected within the time frames below.
|
| 13) raw food items stored over ready to eat food items. (2R) - COS |
| 23) consumer advisory lacking on menus. |
| 35) open original can in reach in cooler and under counter cooler. (R) - COS |
| 36) mouse like droppings observed on underneath shelving of food prep cooler. (2R) - wash / rinse / sanitize affected areas immediately. |
| Facility instructed to hire pest control services within 5 business days and fax pest control operators report to MCHD. Attn: Gregory Mininger 215 784 5524 |
| 37) containers of uncovered food items stored in walk in cooler. (2R) - COS |
| 37) food items (eggs) stored on floor of walk in cooler. (R) - COS |
| 45) interior of ice machine with heavy calcium accumulation on interior. (R) - COS |
| 54) end caps lacking on several over head light shields. (R) - facility was able to provide MCHD with physical end caps read for installation. |
| 47) damaged flooring of walk in cooler. |
| 53) facility floor tiles are not sealed concrete. |
| NOTE: |
| 20) Facility storing raw chicken on container top above an approved cold holding temperature lacking associated time log. voluntarily relocated to reach in cooler |
| Follow up will take place on or after 2/1/13 in regards to consumer advisory on raw or undercooked animal derived products, resurfacing on walk in cooler floor, |
| sealing of concrete flooring at kitchen across from three basin sink. |
| Following discussion with supervisor inspector was advised administrative conference un-necessary do to compliance with repeat violations. |
|
|
|
Person in Charge: Raymond Moscardelli
Inspector (Signature): Gregory Mininger
Please see original copy for PIC signature |
Date: 1/17/2013 |
|