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:    6 Date of Inspection:    6/21/2013
Risk Violations Count:    3 License Number:    A 3440
Arrival Time:    11:00:00 AM Expiration date:    11/30/2016
Departure Time:    12:30:00 PM Facility Closure:    
 Food Facility Name
  Basta Pasta
 Address
  4052 Skippack Pike
 Municipality
  Skippack
 Owner
  David F Markel
 Telephone
  610-584-0341
 Purpose of Inspection
  Routine
 Re-inspection on or after
  

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 OUT Required records available: shellstock tags, parasite destruction X  
Protection from Contamination
13 OUT Food separated & protected X  
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 IN 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/O 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 IN 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 IN Wiping cloths: properly used & stored    
40 IN Washing fruit & vegetables    
 
Compliance Status COS R
Proper Use of Utensils
41 IN In-use utensils: properly stored    
42 IN Utensils, equipment & linens: properly stored, dried & handled    
43 IN Single-use & single-service articles: properly stored & used    
44 IN Gloves used properly    
Utensils, Equipment and Vending
45 IN Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
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 IN 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: Sandy Koder  Exp. Date: 9/30/2014
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
walk-in cooler 34 ° F 2 door reach-in cooler 28 ° F Pizza Bain Marie 40 ° F
Reach-in cooler 40 ° F 3 door prep cooler 38 ° F 1 door prep cooler 38 ° F
2 door grill cooler 29 ° F 2 door reach-in freezer -8 ° F reach-in freezer 0 ° F
chest freezer 0 ° F 2 door reach-in cooler 28 ° F soup in warmer 200 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  12: Shellfish tags not stored with broken down supplies in coolers. Facility provided tags for supply. COS. Store tags with product during storage.
  13: Raw seafood stored over prepped vegetables in 1 door prep cooler by steam table. COS.
  14: 2R: Deep grooves and staining on cutting boards at both prep coolers in kitchen. When cleaning and sanitizing does not remove staining,
  resurface/replace boards.
  14: 2R: Food debris build-up on slicer guard. clean and sanitize prior to next use.
  14: Food debris build-up on knives in guard holster at prep line. Facility removed for ware washing. COS
  37: R: Food items stored on floor at pizza prep area and in walk-in cooler. Store at least 6 inches off of floor.
  37: Employee beverages stored intermingled in walk-in cooler and prep coolers.
  37: Food containers uncovered in walk-in cooler.
  47: Dust and grease-like build-up on plate racks adjacent to grill area. Clean and sanitize.
  47: R: Food-like and grease-like debris under equipment at oven/grill line. Clean and sanitize.
  53: R: Sections of bare drywall in basement dry storage area. Seal surface to ensure cleanability.
  Note: Outside bar not in use during inspection. Utensils observed outside unprotected. Ensure clean utensils are stocked prior to use.
       
  Person in Charge: Sandy Koder
Inspector (Signature):  Stephan Cap             Please see original copy for PIC signature
    Date: 6/21/2013

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