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:    4/25/2013
Risk Violations Count:    5 License Number:    A 3390
Arrival Time:    11:50:00 AM Expiration date:    2/28/2017
Departure Time:    12:50:00 PM Facility Closure:    
 Food Facility Name
  Bridgeport Pizza
  1 East 4th Street
 Purpose of Inspection
 Re-inspection on or after


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 IN Hands clean & properly washed    
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/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 OUT Food-contact surfaces: cleaned & sanitized   X
15 IN Proper disposition of returned, previously served, reconditioned, & unsafe food    
Compliance Status COS R
Potentially Hazardous Food Time/Temperature
16 IN Proper cooking time & temperature    
17 IN Proper reheating procedures for hot holding    
18 N/O Proper cooling time & temperature    
19 IN Proper hot holding temperature    
20 OUT Proper cold holding temperature X  
21 IN Proper date marking & disposition    
22 OUT Time as a public health control; procedures & record   X
Consumer Advisory
23 OUT Consumer advisory provided for raw or undercooked foods   X
Highly Susceptible Populations
24 N/A Pasteurized foods used; prohibited foods not offered    
25 N/A 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 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/A 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 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    
38 IN Personal cleanliness    
39 IN Wiping cloths: properly used & stored    
40 N/O Washing fruit & vegetables    
Compliance Status COS R
Proper Use of Utensils
41 IN In-use utensils: properly stored    
42 OUT 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 IN Warewashing facilities: installed, maintained, & used; test strips    
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 IN Toilet facilities: properly constructed, supplied, & cleaned    
52 IN Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean   X
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 - QAT  CFSM Name: Pasquale Mancino  Exp. Date: 9/30/2013
Item/Location Temp Item/Location Temp Item/Location Temp
walkin refrig 40 ° F pepsi 38 ° F coca 38 ° F
sauce on grill 169 ° F true refrig 40 ° F  ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  53 - cracked floor tiled cookline - repeat
  53 - cracked tile as your step down toward the restroom -repeat
  14 - mold like growth @ soda dispense ice chute - repeat
  42 - ice scoop stored on top ice machine
  35 - lacking labels on all desserts containers in pepsi unit - repeat
  23 - must post consumer advistory for uncooked & raw food items serve - repeat
  54 - missing light shield in back room
  34 - lacking accurate and/or visible thermometers in sandwich bain marie - repeat
  45 - rusted shelves unit in walkin refrig - repeat
  47 - shelves unit in walkin with food debris buildup - repeat
  36 - mouse like dropping in soda pump cabinet under the soda dispensers
  14 - soda nozzles/gun unclean
  22 - pizza log is inadequate -repeat
  37 - Food handlers with no hair restraint
  53 - floor unclean around mixer area
  08 - lacking handwashing signage @ hand sink chapter 4-179e - left sign at facility
  45 - operating exhaust fan without filters in place for cooking equipments
  ( owner stated they are soaking; the entire hood is been clean next week. They just spray the filters, grease is still there)
  45 - torn & missing door gasket on the True Refrig in back room & duct tape holding door gaskets on sandwich bain marie
  8 - sanitize container in hand sink - explain hand must remain empty at all times
  47 - fan guard in true freezer in back room unclean
  45 - foil on bottom shelf of the grill stand
  47 - inside microwave with food splatters
  47 - inside sandwich bain marie & door gasket with food splatter & debris
  20 - improper ice bath for cheese manicotti 47 degrees must 41 degree & below
  will discuss with supervisor - broccoli bites and {rice ball (new item) inquiry fry to order}
   current public health Code- smooth, non porous & easy to clean,
  re inspection on or after 5-8-13
  Person in Charge: Pasquale Mancino
Inspector (Signature):  Kelly Smal             Please see original copy for PIC signature
    Date: 4/25/2013

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