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:    15 Date of Inspection:    2/6/2013
Risk Violations Count:    5 License Number:    A13742
Arrival Time:    12:15:00 PM Expiration date:    12/31/2014
Departure Time:    2:10:00 PM Facility Closure:    
 Food Facility Name
  Giuseppe's Pizza
 Address
  1200 N. York Road
 Municipality
  Upper Moreland
 Owner
  Pasquale Propato
 Telephone
  215-659-4580
 Purpose of Inspection
  Routine-Complaint
 Re-inspection on or after
  2/20/2013

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 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 OUT Hands clean & properly washed X  
7 IN 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 IN Food-contact surfaces: cleaned & sanitized    
15 IN 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 OUT Proper hot holding temperature X  
20 IN Proper cold holding temperature    
21 OUT Proper date marking & disposition    
22 OUT Time as a public health control; procedures & record X X
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 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    
35 OUT Food properly labeled; original container   X
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons   X
37 OUT Contamination prevented during food preparation, storage & display X X
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 X
42 IN Utensils, equipment & linens: properly stored, dried & handled    
43 OUT Single-use & single-service articles: properly stored & used X X
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 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 OUT 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: Pasquale Propato  Exp. Date: 6/30/2017
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
walk in freezer 0 ° F walk in refrig 40 ° F soup 180 ° F
meatball 130 ° F reheated meatball 135 ° F tomatoes in prep unit 30 ° F
prep unit 38 ° F veggies in prep unit 38 ° F 1 door reach in 0 ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  6. Hand washing occurring in mop sink. COS
  8. Hand sink next to coffee station blocked by table and in ware wash area blocked by pizza pans. COS
  Paper towels lacking at hand wash station next to coffee station and ware wash area. COS
  Lacking visible hand wash signage through out facility. Signs left at time of inspection.
  19. Pre cooked meatball held in hot holding unit observed with internal temperature less then 135 degrees F.
  Facility reheated product to 135 degrees F with in proper time temperature requirements. COS
  21. Lacking visible date marking for facility sliced lunch meat and cheeses in walk in refrigerator.
  22. R- Lacking accurate date/time log for prepared pizza kept at front counter. COS
  34. Lacking visible accurate thermometers in wait staff salad prep unit and prep unit closest to large floor mixer.
  35. 3xR Bulk dry storage containers lack common food labels. COS
  Spray bottle of oil not labeled in large floor mixer area. COS
  36. R- Mouse like droppings observed on floor behind large floor mixer. Clean and sanitize all areas.
  Facility must have a licensed pest control company treat area within 10 business days. Fax treatment work order to Attn: Tim Moeller@ 215-784-5524
  37. 3xR- Food containers stored directly on floor in walk in refrigerator.
  Food handlers lacking hair restraints.
  Personal items hanging from shelves storing dry goods and food contact items.
  Employee beverage lacking lid and straw at prep unit on cook line. COS
  39. Wet wiping cloth stored outside of sanitation solution at prep unit on cook line. COS
  41. 2xR- Pizza slicer stored on paper plate in pizza oven area. COS
  Knife stored with blade between prep unit and dry storage rack near large floor mixer. COS
  43. 2xR- Single use containers without handles used and stored in bulk food containers and large spice containers.
   Take out containers stored with food contact surface exposed at pizza cutting area on cook line. COS
  45. 2xR- Absorbent paper lining shelving next to mop sink and cardboard box used to store to go condiment cups in refrigeration units.
  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: Tim Ulrich
Inspector (Signature):  Tim Moeller             Please see original copy for PIC signature
    Date: 2/6/2013

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