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:    11 Date of Inspection:    9/20/2013
Risk Violations Count:    4 License Number:    A 3011
Arrival Time:    12:40:00 PM Expiration date:    10/31/2016
Departure Time:    2:10:00 PM Facility Closure:    
 Food Facility Name
  Moccia's Train Stop
  1004 N Gravel Pike
  Lower Frederick
  Jon Moccia
 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 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 OUT Hands clean & properly washed   X
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/A Required records available: shellstock tags, parasite destruction    
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 N/O Proper reheating procedures for hot holding    
18 N/O Proper cooling time & temperature    
19 N/O Proper hot holding temperature    
20 IN 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 IN 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 IN 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 IN Pasteurized eggs used where required    
29 IN Water & ice from approved source    
30 N/O 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 OUT 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 OUT Single-use & single-service articles: properly stored & used    
44 IN 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    
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: Jon Moccia  Exp. Date: 12/31/2014
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in cooler (Basement) 38 ° F Walk-in freezer (Basement) 2 ° F Bain-marie-Salad 40 ° F
Bain-marie 38 ° F Bain-marie-Pizza 40 ° F Bain-marie 39 ° F
Soup 193 ° F Soup 178 ° F Marinara sauce 174 ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Purpose 201313073 referenced complaint number.
  Note; Facility has procedures to report employee illness and exclude ill employees from food handling.
  No known employees have contracted a reported illness in the last month.
  EHS explained to manager the importance of proper food handling procedures including hand washing,storing, cooking and handling of food. EHS also
  ressed the importance of proper holding temperatures of food, and sanitizing procedures.
  6/8:No paper towels at handsink in dish room. Provide.
  8: Handsink next to cooks line blocked by trash can and buspan filled with used dishes.Keep accessible at all times.
  13: Raw food(Chicken) Stored in reach in cooler over RTE food. COS
  14: (R) Can opener blades unclean. Kitchen,basement prep room. Clean and sanitize.
  Mold-like growth in fountain soda machine chute.
  Mold-like growth at base of beer tap in kitchen.
  (R) Dark grooves and staining on several cutting boards throughout kitchen. Resurface/replace.
  34: Visible and accurate thermometers lacking in several units. Provide.
  35: Content labels lacking on several containers of food/condiments in cooling units.
  37:(2XR) Foodhandler lacking hair restraint.
  Personal items stored on shelf with single-serve items. Keep in a designated area.
  Food stored on floor in basement storage area. Keep 6" off floor.
  39: Wiping cloths on counters throughout kitchen, and down stairs prep room. Keep in a bucket with sanitizer when not in use.
  42: Mop head in bucket in basement. Hang or invert to dry.
  43: Single-serve items stored with food contact surfaces exposed. Invert.
  Cases of single serve items stored on floor in basement.
  Single serve cups used as scoops in crouton container/ ice bin at waitress station in dining area. Use a scoop with a handle.
  45: (R) Rusty shelving in walk-in cooler. Clean.
  Several raw wood patches exposed on counters in kitchen. Surface should be smooth,non-porous and easily cleanable.
  47: ust build-up on fan blades of fans in dish room, Pizza making area. Clean.
  Interior shelves,door gaskets of several cooling units unclean. Clean and sanitize.
  Dirt-like build up on racks used in dish washer. Clean and sanitize. Racks stored on floor of dish room.
  Upper splash guard of fountain soda machine in kitchen unclean. Clean and sanitize.
  Person in Charge: Steve Moccia
Inspector (Signature):  Beth Whalen             Please see original copy for PIC signature
    Date: 9/20/2013

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