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:    10 Date of Inspection:    1/30/2013
Risk Violations Count:    2 License Number:    A 2265
Arrival Time:    10:15:00 AM Expiration date:    3/31/2017
Departure Time:    12:25:00 PM Facility Closure:    
 Food Facility Name
  New Station Pizza of Souderton Inc.
  126 North Main Street
  Magdalene Pappas
 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 X  
5 IN No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 IN Hands clean & properly washed    
7 IN No bare hand contact with RTE foods or approved alternate method properly followed    
8 IN 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 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 N/O Proper hot holding temperature    
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 N/A 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 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 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 OUT Thermometer provided & accurate X  
35 IN 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    
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 X  
42 IN Utensils, equipment & linens: properly stored, dried & handled    
43 IN 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
46 OUT Warewashing facilities: installed, maintained, & used; test strips X  
47 OUT 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 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: Maggie Pappas  Exp. Date: 12/31/2013
Item/Location Temp Item/Location Temp Item/Location Temp
Pizza Bain-Marie (TOP) 40 ° F Chest freezer- Storage room -4 ° F Reach in chest freezer-Storage room -10 ° F
Peppers 39 ° F Bacon Bits 40 ° F Reach in cooler 40 ° F
Reach in cooler 40 ° F Bain-Marie 38 ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  4: Employee coffee sitting on milk-shake maker machine. COS removed immediately
  14:(3XR) Excessive food debris build-up on can opener blade.
  2-wooden box containers that pizza pans are placed in after used,are unclean. Clean and sanitize.
  34: Visible and accurate thermometer lacking in Pizza bain-marie. COS
  37: Foodhandlers lacking hair restraints. Provide
  Pizza boxes stored on floor in hallway of back kitchen. Keep 6" off floor.
  39: Wiping cloths on counters throughout facility.Keep in bucket with sanitizer when not in use. COS
  41: Ice scoop handle touching public service ice. COS
  45: (3XR) Raw wood shelf in service area behind ice-cream reach-in freezer.Surface should be smooth, non-porous and easily cleanable.
  Grease leaking from fryer filling drip pan and leaking all over fryer shelf onto floor beneath.Facility is in process of getting repaired. Facility
  may not use fryer until repaired, and given permission from MCHD. Fax work order to MCHD Attn: Beth Whalen 610-970-5048.
  46: Dirty dishes in all compartments of 3-bay sink and prep sink. COS Facility emptied sinks and set up 3-bay sink properly, wash rinse,
  Facility must clean and sanitize prep sink before next use.
  47: Surfaces,shelves through out facility unclean.
   Sides,fronts of equipment in kitchen unclean. Clean and sanitize.
  53: (2XR) Rug damaged and buckling in service area in front of reach-in beverage cooler. Repair or replace.
  2XR) Floor base cove missing, falling off in dining area. Repair ior replace.
  (2XR)Front screen door damaged, Back screen door covered with coardboard. Repair/replace.
  Damaged ceiling light cover in back room dry storage room. Repair/replace.
  (2XR)Excessive dust build-up on vent covers over pizza oven.Clean and sanitize.
  (2XR) Water stained and damaged ceiling tiles throughout facility. Repair/replace with MCHD approved tiles that are smooth,non-porous
  and easily cleanable.
  (2XR)Light covers/ shatterproof bulbs lacking in men and womens restrooms.
  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 conferenca and a
  second re-inspection, Facility must submit $305.00 to MCHD for each additional re-inspection.
  Person in Charge: Tom Pappas
Inspector (Signature):  Beth Whalen             Please see original copy for PIC signature
    Date: 1/30/2013

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