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:	10	Date of Inspection:	1/30/2013
	Risk Violations Count:	2	License Number:	A 2265
	Arrival Time:	10:15:00 AM	Expiration date:	3/31/2014
	Departure Time:	12:25:00 PM	Facility Closure:

Food Facility Name New Station Pizza of Souderton Inc		Address 126 N Main St	Municipality Souderton
Owner Magdalene Pappas		Telephone 215-721-7000	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	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
Chemical
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

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

TEMPERATURE OBSERVATIONS
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

OBSERVATIONS AND CORRECTIVE ACTIONS
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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