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:    12 Date of Inspection:    5/22/2013
Risk Violations Count:    0 License Number:    A 3754
Arrival Time:    12:35:00 PM Expiration date:    11/30/2016
Departure Time:    3:10:00 PM Facility Closure:    
 Food Facility Name
  Bacco Restaurant
  587 Dekalb Pike
  Upper Gwynedd
  Frank Cipullo
 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 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 IN Food-contact surfaces: cleaned & sanitized    
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 IN Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 N/A 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/O Pasteurized foods used; prohibited foods not offered    
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 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 OUT Proper cooling methods used; adequate equipment for temperature control    
32 N/O Plant food properly cooked for hot holding    
33 OUT Approved thawing methods used    
34 IN Thermometer provided & accurate    
35 OUT Food properly labeled; original container X X
Prevention of Food Contamination
36 IN Insects, rodents & animals not present; no unauthorized persons    
37 OUT Contamination prevented during food preparation, storage & display X X
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 OUT In-use utensils: properly stored X  
42 IN Utensils, equipment & linens: properly stored, dried & handled    
43 OUT Single-use & single-service articles: properly stored & used 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 OUT Non-food contact surfaces clean   X
Physical Facilities
48 OUT Hot & cold water available; adequate pressure    
49 OUT 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    
54 IN Adequate ventilation & lighting; designated areas used    
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
DISINFECTANT/SANITIZER:  Heat: Y  Chemical: QAT  CFSM Name: Frank Cipullo  Exp. Date: 6/30/2014
Item/Location Temp Item/Location Temp Item/Location Temp
1 door reach-in cooler- dessert 36 ° F drawer prep cooler 56 ° F prep cooler 46 ° F
prep cooler 40 ° F green beans in drawer prep cooler 51 ° F olives in prep cooler 40 ° F
walk-in freezer -7 ° F 1 door reach-in cooler 36 ° F sauce 150 ° F
pizza prep cooler 47 ° F pepperoni in pizza prep cooler 44 ° F walk-in cooler 41 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  31: Drawer prep cooler thermometer read 56 degrees F at time of inspection. Facility opens at 11 am and stated that all items are stored in the
  walk-in cooler overnight. All items were moved to the walk-in cooler for proper cold holding. Facility may not use unit until it can maintain a product
  temperature of 41 degrees or below and permission for use is granted by MCHD. Fax work order stating the proper cold holding temperature to
  MCHD once repaired. 215-784-5504 Attn: Jennifer Beagle.
  33: Facility observed thawing food in stagnant water. COS.
  35: Bulk food containers lack common food labels. (R) COS.
  37: Hair restraint lacking for food handler. (R) COS.
  37: Trash bag-like bag used to store pizza shells. COS.
  37: Food uncovered in multiple reach-in cooling units. Food uncovered at steam table.
  37: Employee beverages stored on shelves with food contact items in kitchen and near bar. COS.
  41: In use knives and utensils stored in stagnant water at steam table and sanitizer at prep cooler. COS.
  43: Raw wood box used to store to-go containers. COS
  45: Foil lining shelves above cooking equipment.
  45: Absorbent towels lining shelf at top of prep cooler. COS.
  45: Door gasket damaged on walk-in freezer door (door also damaged) and torn door gaskets torn on ice machine door and doors of 2
  prep coolers in kitchen.
  45: Fan guards missing for 1 door reach-in cooler next to prep cooler at cook's line.
  46: Facility lacks test strips for sanitizer.
  46: Dirty dishes in rinse basin of 3 basin sink. COS.
  47: Floor mixer is unclean. (Rx2)
  47: Dust-like build-up on fan guard inside prep cooler (Right).
  48+49: Hand sink in kitchen does not have hot water and has a leak at the drainage pipe. Facility has another hand sink in the prep area that may be
  used. Facility must repair leak and restore hot water with a minimum temperature of 100 degrees F to hand sink and provide MCHD with a work
  order for repair within 24 hours by 5/23/13. Fax 215-784-5524 Attn: Jennifer Beagle.
  53: Wall and paint chipping to the right of brick oven in pizza prep area.
  Note: Ensure all cooling units maintain 41 degrees F or below.
  Person in Charge: Josephine Cucuzza
Inspector (Signature):  Jennifer Beagle             Please see original copy for PIC signature
    Date: 5/22/2013

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