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Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments |
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Norristown Health Center
1430 DeKalb Street, PO Box 311
Norristown, PA 19401
phone: (610) 278-5117
fax: 610-278-5167 |
Total Violations: |
9 |
Date of Inspection: |
1/30/2013 |
| Risk Violations Count: |
0 |
License Number: |
A14695 |
| Arrival Time: |
1:50:00 PM |
Expiration date: |
8/31/2013 |
| Departure Time: |
2:50:00 PM |
Facility Closure: |
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Food Facility Name
Rosario's Pizza |
Address
318 Pennsylvania Avenue |
Municipality
Upper Dublin |
Owner
Brian Strauss |
Telephone
215-572-8127 |
Purpose of Inspection
Routine |
Re-inspection on or after
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FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
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IN=in compliance
OUT=not in compliance
N/O=not observed
N/A=not applicable
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COS=corrected on-site during inspection
R=repeat violation
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| Compliance Status |
COS |
R |
| Demonstration of Knowledge |
| 1 |
IN |
Certification by accredited program, compliance with Code, or correct responses |
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| Employee Health |
| 2 |
IN |
Management awareness; policy present |
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| 3 |
IN |
Proper use of reporting; restriction & exclusion |
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| Good Hygienic Practices |
| 4 |
IN |
Proper eating, tasting, drinking, or tobacco use |
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| 5 |
IN |
No discharge from eyes, nose, and mouth |
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| Preventing Contamination by Hazards |
| 6 |
IN |
Hands clean & properly washed |
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| 7 |
IN |
No bare hand contact with RTE foods or approved alternate method properly followed |
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| 8 |
IN |
Adequate handwashing facilities supplied & accessible |
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| Approved Source |
| 9 |
IN |
Food obtained from approved source |
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| 10 |
N/O |
Food received at proper temperature |
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| 11 |
IN |
Food in good condition, safe, & unadulterated |
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| 12 |
N/A |
Required records available: shellstock tags, parasite destruction |
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| Protection from Contamination |
| 13 |
IN |
Food separated & protected |
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| 14 |
IN |
Food-contact surfaces: cleaned & sanitized |
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| 15 |
N/O |
Proper disposition of returned, previously served, reconditioned, & unsafe food |
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| Compliance Status |
COS |
R |
| Potentially Hazardous Food Time/Temperature |
| 16 |
N/O |
Proper cooking time & temperature |
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| 17 |
N/O |
Proper reheating procedures for hot holding |
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| 18 |
N/O |
Proper cooling time & temperature |
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| 19 |
IN |
Proper hot holding temperature |
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| 20 |
IN |
Proper cold holding temperature |
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| 21 |
IN |
Proper date marking & disposition |
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| 22 |
IN |
Time as a public health control; procedures & record |
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| Consumer Advisory |
| 23 |
N/A |
Consumer advisory provided for raw or undercooked foods |
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| Highly Susceptible Populations |
| 24 |
N/A |
Pasteurized foods used; prohibited foods not offered |
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| Chemical |
| 25 |
N/A |
Food additives: approved & properly used |
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| 26 |
IN |
Toxic substances properly identified, stored & used |
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| Conformance with Approved Procedure |
| 27 |
N/A |
Compliance with variance, specialized process, & HACCP plan |
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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
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| GOOD RETAIL PRACTICES |
Good Retail Practices are preventative measures to control the addition of pathogens,
chemicals, and physical objects into foods.
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| Compliance Status |
COS |
R |
| Safe Food and Water |
| 28 |
N/A |
Pasteurized eggs used where required |
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| 29 |
IN |
Water & ice from approved source |
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| 30 |
N/A |
Variance obtained for specialized processing methods |
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| Food Temperature Control |
| 31 |
IN |
Proper cooling methods used; adequate equipment for temperature control |
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| 32 |
IN |
Plant food properly cooked for hot holding |
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| 33 |
IN |
Approved thawing methods used |
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| 34 |
IN |
Thermometer provided & accurate |
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| 35 |
OUT |
Food properly labeled; original container |
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| Prevention of Food Contamination |
| 36 |
OUT |
Insects, rodents & animals not present; no unauthorized persons |
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X |
| 37 |
OUT |
Contamination prevented during food preparation, storage & display |
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| 38 |
IN |
Personal cleanliness |
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| 39 |
N/O |
Wiping cloths: properly used & stored |
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| 40 |
N/O |
Washing fruit & vegetables |
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| Compliance Status |
COS |
R |
| Proper Use of Utensils |
| 41 |
IN |
In-use utensils: properly stored |
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| 42 |
IN |
Utensils, equipment & linens: properly stored, dried & handled |
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| 43 |
IN |
Single-use & single-service articles: properly stored & used |
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| 44 |
N/O |
Gloves used properly |
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| Utensils, Equipment and Vending |
| 45 |
OUT |
Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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| 46 |
OUT |
Warewashing facilities: installed, maintained, & used; test strips |
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| 47 |
OUT |
Non-food contact surfaces clean |
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| Physical Facilities |
| 48 |
IN |
Hot & cold water available; adequate pressure |
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| 49 |
IN |
Plumbing installed; proper backflow devices |
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| 50 |
IN |
Sewage & waste water properly disposed |
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| 51 |
OUT |
Toilet facilities: properly constructed, supplied, & cleaned |
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| 52 |
IN |
Garbage & refuse properly disposed; facilities maintained |
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| 53 |
OUT |
Physical facilities installed, maintained, & clean |
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| 54 |
OUT |
Adequate ventilation & lighting; designated areas used |
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X |
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Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments |
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| DISINFECTANT/SANITIZER: |
Heat: |
Chemical: QAT |
CFSM Name: Brian Strauss |
Exp. Date: 12/31/2014 |
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TEMPERATURE OBSERVATIONS
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| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Hallway reach-in freezer |
8 ° F |
Hallway reach-in freezer #2 |
0 ° F |
Hallway reach-in freezer #3 |
0 ° F |
| 2-door reach-in refrig. |
40 ° F |
walk-in refrig. |
40 ° F |
6-door reach-in refrig. |
36 ° F |
| Tomato sauce at hot holding |
155 ° F |
Reach-in freezer |
4 ° F |
Cold prep refrig. |
30 ° F |
| Pizza prep refrig. |
34 ° F |
Retail beverage refrig. |
35 ° F |
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° F |
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| OBSERVATIONS AND CORRECTIVE ACTIONS |
| Item No.
Violations cited in this report must be corrected within the time frames below.
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| 35-No common ingredient names on basement bulk food containers. |
| 36(R)-Mice like droppings on basement storage surfaces, hall way dry food storage area floor and kitchen table |
| adjacent to microwave oven. |
| Pest control service dated 1/24/2013 available at the time of inspection. |
| Fax or mail next scheduled pest control service report to; Attn. Judy Rho MCHD 102 York Road Suite 401 Willow Grove, PA 19090 Fax# 215-784-5524, within next 10 business days. |
| 37-Uncovered foods in 6-door reach-in refrig. |
| -Reach-in white freezer not locked or sign posted as "Employees only" in front of customer access toiletrooms. |
| 45-Cardboard material shelf liners at numerous kitchen storage shelves; remove and clean shelves as needed. |
| -Soiled cardboard material box used to store food packaging bags; use cleanable material. |
| 46-Inadequate Qat sanitizer concentration at 3-compartment sink; instructed on correct dilution ratio. |
| 47-"Sticky" residues at basement bulk food storage container lids. |
| 51-Damaged wall tiles and peeling door surfaces of men's toiletroom. |
| -No cover for wastecontainer in women's toiletroom. |
| 53-Mold like substances on the walls adjacent to basement food storage shelf. |
| -Mold like substances and dried debris with peeling paints on walls above 3-compartment sink. |
| 54(R)-Incandescent lights above basement food storage area not shielded or shatter resistant. |
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Person in Charge: Brian Strauss
Inspector (Signature): Judy Rho
Please see original copy for PIC signature |
Date: 1/30/2013 |
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