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:	14	Date of Inspection:	2/11/2013
	Risk Violations Count:	3	License Number:	A 3765
	Arrival Time:	12:45:00 PM	Expiration date:	9/30/2013
	Departure Time:	2:30:00 PM	Facility Closure:

Food Facility Name Pizza Mia		Address 282 Hunsberger Lane	Municipality Lower Salford
Owner William Bahls, Jr.		Telephone 215-256-6277	Purpose of Inspection Routine	Re-inspection on or after 2/25/2013

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	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	OUT	Proper hot holding temperature
20	IN	Proper cold holding temperature
21	IN	Proper date marking & disposition
22	OUT	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/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
Prevention of Food Contamination
36	IN	Insects, rodents & animals not present; no unauthorized persons
37	OUT	Contamination prevented during food preparation, storage & display		X
38	IN	Personal cleanliness
39	OUT	Wiping cloths: properly used & stored
40	N/O	Washing fruit & vegetables

Compliance Status			COS	R
Proper Use of Utensils
41	OUT	In-use utensils: properly stored
42	IN	Utensils, equipment & linens: properly stored, dried & handled
43	OUT	Single-use & single-service articles: properly stored & used
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	OUT	Non-food contact surfaces clean		X
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	OUT	Toilet facilities: properly constructed, supplied, & cleaned		X
52	OUT	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: QAT

CFSM Name: William Bahls

Exp. Date: 3/31/2013

TEMPERATURE OBSERVATIONS
Item/Location	Temp	Item/Location	Temp	Item/Location	Temp
Walk-in cooler	36 ° F	Walk-in freezer	-6 ° F	Bain-marie	38 ° F
Reach-in cooler	38 ° F	Reach in cooler	40 ° F	2-door reach-in cooler	40 ° F
Bain-marie (Pizza)	38 ° F	Bain-marie	38 ° F	Meatballs/sauce	130 ° F
	° F		° F		° F

OBSERVATIONS AND CORRECTIVE ACTIONS
Item No. Violations cited in this report must be corrected within the time frames below.
14: (3XR) Deep groves and staining on cutting board for sandwich bain-marie.Resurface/replace.
Several dirty knives and dough scoops stored unclean. Clean and sanitize before next use.
Food-like debris build-up on can opener blade.
Slicer unclean. Clean and sanitize before next use.
Interior/exterior of microwave unclean. Clean and sanitize.
19: Meatballs and sauce in steam table tempted at 130 degrees F. Reheat to 165 Degrees for 15 seconds, hold at 135 degrees F.
22: No pizza log or record for pizza sitting out on counter at room temperature. Provide.
35: Open bag of flour sitting next to mixer. Once open move to a secondary sealed food grade container.
37: Several buckets of food on floor in walk-in freezer. Keep 6" off floor.
Hair restraint lacking for employee preparing pizza. Provide.
39: Wet wiping cloths on counters throughout facility. Keep in bucket with sanitizer when not in use.
41:In use utensils stored between pizza prep table and bain-marie, and between wall and prep table in room with mixer.
43: Single serve items stored with food contact surfaces exposed. Invert.
45: Heavy frost build-up on surfaces,ceiling, and fan guards, in walk-in freezer. Thaw clean and sanitize surfaces.
Upper splash guard of self serve fountain soda dispenser unclean. Clean and sanitize.
46: Dirty dishes in all 3 compartments of 3-bay sink. Proper set up done during inspection, Wash-Rinse-Sanitize. COS
47: (2XR) Food debris-like build up on shelves in back food prep area with mixer. Clean and sanitize.
Dust build-up on ansul system pipes above stove. Clean.
51:Waste receptical lacking lid in women's restroom. Provide.
52: 1- Dumpster overflowing, 1- dumpster door on side fully open. Keep dumpster lids closed to a tight seal.
53: Food like debris build-up on floors under equipment in back kitchen and prep rooms. Food like debris build-up on walls,ceiling
throughout kitchen. Clean and sanitize.
Note: Facility must correct and maintain all violations.
Note: Facility is scheduled for a re-inspection on or after 02/25/13, When facility is scheduled for an administrative conference,and a second re-
facility must submit $305.00 to MCHD for each additional re-inspections.

Person in Charge: William Bahls
Inspector (Signature): Beth Whalen Please see original copy for PIC signature

Date: 2/11/2013

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