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:    8 Date of Inspection:    9/5/2013
Risk Violations Count:    5 License Number:    A15451
Arrival Time:    12:50:00 PM Expiration date:    3/31/2017
Departure Time:    2:50:00 PM Facility Closure:    
 Food Facility Name
  Bella's Restaurant & Pizzeria
 Address
  501 Old York Road
 Municipality
  Jenkintown
 Owner
  Antonio Isabella
 Telephone
  215-886-2266
 Purpose of Inspection
  Routine-Complaint
 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 N/O Hands clean & properly washed    
7 N/O 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 OUT 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 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 N/O 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    
21 IN Proper date marking & disposition    
22 IN 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 IN Insects, rodents & animals not present; no unauthorized persons    
37 OUT Contamination prevented during food preparation, storage & display   X
38 IN Personal cleanliness    
39 N/O 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 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 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    
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 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  CFSM Name: Antonio Isabella  Exp. Date: 3/31/2014
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk in Cooler 36 ° F Chest Freezer -20 ° F Food Prep Cooler 38 ° F
Food Prep Cooler-Dressing 40 ° F Food Prep Cooler-Tuna 41 ° F Pizza Prep Cooler 40 ° F
Pizza Prep Cooler-Cheese 41 ° F Hot Holding-Soup 170 ° F 2 Door Reach in Pepsi Cooler 50 ° F
2 Door Reach in Pepsi Cooler 50 ° F 2 Door Reach in Pepsi Cooler-Roast Pork 50 ° F 2 Door Reach in Pepsi Cooler-Cheese 50 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8.- (R) Hand washing signs lacking at hand wash stations throughout kitchen and backroom area.- COS
  14.- (R) Cutting board at cook's line prep area with heavy discoloration and deep groves. Owner showed EHS receipt of new ordered cutting board.
  34.- Thermometer missing in top freezer compartment of refrigerator.
  37.- (R) Food handlers lacking hair restaint.
  26.- (R) Chemical spray bottles not labeled at wait staff area.
  11, 20, and 31.- Both Pepsi reach in cooling units are temping at 50 degrees. The following foods were temping between 48-50 degrees F
   all food within this range was discarded voluntarily. The following foods that were discarded are 2 containers of mushrooms, one container of sausage, tomoatoes'
  Broccoli, Crab Meat, Peppers, Raw Chicken,Onions, Celery, Cheese, Roast Pork, Ham, Turkey, another container of cheese, salami, Broccoli rye, and 2 containers
  of salad mix. All other foods were moved 2 another working unit. Facility must repair both cooling units immediately. Fax a professional invoice copy of
  stating that both cooling units are temping at 41 degrees or below to attention Lamar Smith 215-784-5524 before reusing cooling units.
  47.- Torn gasket located on both food prep coolers located at pizza prep station.
  Reason for inspection illness related complaint.
       
  Person in Charge: Antonio Issabella
Inspector (Signature):  Lamar Smith             Please see original copy for PIC signature
    Date: 9/5/2013

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