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:    11 Date of Inspection:    1/30/2013
Risk Violations Count:    4 License Number:    A 3822
Arrival Time:    12:30:00 PM Expiration date:    3/31/2014
Departure Time:    1:55:00 PM Facility Closure:    
 Food Facility Name
  Caruso Brick Oven Trattoria		  Address
  424 N Main Street		  Municipality
  Souderton
 Owner
  G. Chiaro		  Telephone
  215-799-1312		  Purpose of Inspection
  Routine		  Re-inspection on or after
  2/13/2013

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 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 OUT 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 OUT Food in good condition, safe, & unadulterated X  
12 IN 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 IN Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 N/O Time as a public health control; procedures & record    
Consumer Advisory
23 IN Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/A 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 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 IN Thermometer provided & accurate    
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 X X
38 IN Personal cleanliness    
39 OUT Wiping cloths: properly used & stored X  
40 IN Washing fruit & vegetables    
 
Compliance Status COS R
Proper Use of Utensils
41 OUT In-use utensils: properly stored   X
42 OUT 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 IN Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 OUT Warewashing facilities: installed, maintained, & used; test strips X X
47 IN Non-food contact surfaces clean    
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 IN Toilet facilities: properly constructed, supplied, & cleaned    
52 IN Garbage & refuse properly disposed; facilities maintained    
53 IN Physical facilities installed, maintained, & clean    
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: Thomas Vache  Exp. Date: 12/31/2014
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in cooler 40 ° F Walk-in freezer 0 ° F Pizza bain-marie 40 ° F
Bain-marie 40 ° F Reach-in cooler 40 ° F Dessert display-cooler 44 ° 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.
  8: Soap lacking at handsink in warewash room. Provide
  Handsink behind dessert display cooler filled with drink pitcher. Keep accessible at all times.
  (3XR) Warewash area handsink blocked with trashcan and table full of dirty dishes. Remove Keep sink accessible at all times.
  7: Foodhandler handling RTE food without gloves. (To go salad)
  11: 1-5lb can of Roland red peppers dented stored in basement storage rack. COS Removed.
  14:(3XR)Food debris build-up on can opener blade in basement. Clean and sanitize prior to next use.
   Intrior of ice-machine in basement unclean. Clean and sanitize.
  Slicer guard in basement prep area unclean.Clean and sanitize.
  35: pen can of tomato paste sitting on top of bain-marie. COS Moved to a secondary sealed container.
  37: (2XR)Bulk bags of flour in basement open and uncovered. Once open move to a sealed secondary food grade sealed container.
  Food on floor in walk-in cooler. Keep 6" off floor. COS
   Whole fresh fish uncovered in prep bin on floor in walk-in cooler. Keep 6" off floor.COS
  Wet apron on floor in walk-in cooler Remove COS
  Food boxes on ground outside of facility in front of walk-in cooler.
  Foodhandler lacking hair restraints.
  Rolling pin on floor leaning on wall under handsink in kitchen. COS Clean and sanitize before next use.
  39: Wet wiping cloths on counters throughout facility. COS Keep in bucket with sanitizer when not in use.
  41: 2XR) Ice scoop for ice machine in basement stored on top of machine with dust-like build up on top of machine.
  Clean and sanitize before next use. Keep in a clean/dry location.
  42: 3-mops stored in buckets at bottom of steps near basement storage. Hang or invert to dry.
  43: Single serve items stored in kitchen, and on shelves in basement storage area with food contact surfaces exposed.
  46: (2XR) 3-Bay sink set up incorrectly and lacking sanitizer. COS Facility reset sink wash,rinse sanitize with proper sanitizing solution.
  51: Facility lacking covered waste receptical in womens restroom. Provide.
  Note: facility must correct and maintain all violations.
  Note: Facility is scheduled for a re-inspection on or after 02/13/13. When facility is scheduled for an administrative conference, and a second
  re-inspection facility must submit $305.00 to MCHD for each additional re-inspection.
       
  Person in Charge: Guiseppe Chiaro
Inspector (Signature):  Beth Whalen             Please see original copy for PIC signature		     Date: 1/30/2013

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