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:    9/4/2013
Risk Violations Count:    5 License Number:    B13526
Arrival Time:    10:45:00 AM Expiration date:    8/31/2016
Departure Time:    11:45:00 AM Facility Closure:    
 Food Facility Name
  Apollo Pizza
 Address
  112 S. Easton Road
 Municipality
  Cheltenham
 Owner
  Pizzeria of Glenside, LLC
 Telephone
  215-885-4771
 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 OUT 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 OUT Proper eating, tasting, drinking, or tobacco use X X
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 OUT 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 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/O Pasteurized foods used; prohibited foods not offered    
Chemical
25 N/O Food additives: approved & properly used    
26 OUT Toxic substances properly identified, stored & used X  
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 OUT Thermometer provided & accurate    
35 IN Food properly labeled; original container    
Prevention of Food Contamination
36 OUT 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    
42 IN 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    
46 IN Warewashing facilities: installed, maintained, & used; test strips    
47 OUT Non-food contact surfaces clean    
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 OUT Garbage & refuse properly disposed; facilities maintained   X
53 IN 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:   Chemical: Cl - QAT  CFSM Name: Juan Garro  Exp. Date: 3/31/2018
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
walk-in cooler 41 ° F walk-in freezer 15 ° F cheese 150 ° F
2 door prep cooler 40 ° F 1 door reach-in freezer 2 ° F 3 door prep cooler 41 ° F
retail dessert cooler 42 ° F ice cream chest freezer 10 ° F sausage 35 ° F
work top cooler  ° F bar cooler  ° F bar cooler  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1: Expired license on display at facility. Display current license.
  4: Employee beverages lacking lids and straws throughout facility. (R)
  4: Employees observed eating and drinking at prep table in back of kitchen. COS.
  13: Raw chicken stored above french fries in walk-in freezer.
  22: No date/time log for prepared pizza. Keep accurate date/time log and discard unsold pizza within 4 hours.
  26: Chemical spray bottles stored on shelf with pizza boxes. COS.
  34: Thermometer lacking in chest freezer in basement and retail dessert cooler.
  36: Fly strip hanging in area near 3 basin sink and prep sink.
  37: Hair covering lacking for food handler. (R) COS.
  37: Some food items stored in re-used cardboard boxes. Use cardboard to store original products only.
  37: Food on floor in walk-in freezer. COS.
  41: Knife stored in crevice at order ticket holder
  45: Rust-like build-up at bottom of chest freezer in basement.
  45: Rust-like build-up on floor of walk-in cooler.
  45: Paint chipping on shelves in walk-in freezer.
  45: Cardboard lining shelf under prep table.
  46: Facility lacks test strips for quaternary ammonia. Provide test strips.
  47: Dust-like build-up on fan guards in retail dessert cooler and retail beverage coolers.
  52: Dumpster lid left open. (R)
       
  Person in Charge: Juan Garro
Inspector (Signature):  Jennifer Beagle             Please see original copy for PIC signature
    Date: 9/4/2013

Previous Page     To zoom in or out on a Web page: Press CTRL + PLUS SIGN (+) to zoom in, or CTRL + HYPHEN (-) to zoom out