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:    14 Date of Inspection:    1/24/2013
Risk Violations Count:    3 License Number:    A 2706
Arrival Time:    11:30:00 AM Expiration date:    8/31/2015
Departure Time:    12:40:00 PM Facility Closure:    
 Food Facility Name
  K & J Pizza
 Address
  2601 Jenkintown Road
 Municipality
  Abington
 Owner
  Jerry Simotas & Khaled Mostafa
 Telephone
  215-884-4408
 Purpose of Inspection
  Routine
 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 N/O Certification by accredited program, compliance with Code, or correct responses X  
Employee Health
2 IN Management awareness; policy present    
3 IN Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 IN Proper eating, tasting, drinking, or tobacco use    
5 IN No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 IN 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 X  
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 IN Food separated & protected    
14 OUT Food-contact surfaces: cleaned & sanitized X  
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 IN Proper hot holding temperature    
20 OUT Proper cold holding temperature   X
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 N/O 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 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/A Variance obtained for specialized processing methods    
Food Temperature Control
31 OUT Proper cooling methods used; adequate equipment for temperature control   X
32 N/O Plant food properly cooked for hot holding    
33 N/O Approved thawing methods used    
34 OUT Thermometer provided & accurate X  
35 OUT Food properly labeled; original container X  
Prevention of Food Contamination
36 IN Insects, rodents & animals not present; no unauthorized persons    
37 OUT Contamination prevented during food preparation, storage & display    
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 IN Utensils, equipment & linens: properly stored, dried & handled    
43 IN Single-use & single-service articles: properly stored & used    
44 IN 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 OUT Toilet facilities: properly constructed, supplied, & cleaned X  
52 IN Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean   X
54 IN 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: see item #1  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
1 door freezer 20 ° F 1 door freezer -5 ° F sliding door refrig 38 ° F
reach in refrig 40 ° F sliced tomatoes 37 ° F sliced peppers 38 ° F
marinara sauce 139 ° F pepperoni 50 ° F pizza prep 46 ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8. Hand sink in back area lacking hand soap, is blocked and has food equipment in it. - corrected
  14. cutting board on back prep table with heaving staining - corrected
  20 & 31. (R) pizza prep refrigerator temperature reading 47 degrees F. Pepperoni in pizza prep reading 50 degrees F.
  Pepperoni discarded. facility may not store food until refrigerator reached 41 degrees F or below.
  Fax work order to MCHD fax #215-784-5524 attn: Bonnie Lorenz
  34. thermometers not readily available for several refrigeration units - corrected
  35. opened original bag of cracker meal on shelf under prep table - corrected
  37. employee beverages lacking lid and straw
  39. soiled wiping cloth stored on meat slicer - corected
  41. pizza slicer stored on paper palte between uses
  45 (2R) damaged door to domestic freezer, held together with duct tape
  46. 3-compartment sink lacking stoppers in good working condition - corrected
  47 (R) food debris on top of pizza oven
  ice build up in domestic freezers
  floor fan unclean
  42. mop sink with food equipment stored in it - corrected
  women's toilet room lacking paper towels - corrected
  53. (2R) several floor tiles are broken/cracked throughout kitchen
  1. Certified Food Safety Manager Certificate Lacking at facility. Provided food safety course list. Fax proof of enrollment
  to MCHD within 30 days fax # 215-784-5524 attn:Bonnie Lorenz
  to MCHD within 30 days fax # 215-784-5524
       
  Person in Charge: Khaled Mostafa
Inspector (Signature):  Bonnie Lorenz             Please see original copy for PIC signature
    Date: 1/24/2013

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