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:    9/30/2014
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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