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:    10/7/2013
Risk Violations Count:    3 License Number:    A 1257
Arrival Time:    12:55:00 PM Expiration date:    10/31/2016
Departure Time:    2:10:00 PM Facility Closure:    
 Food Facility Name
  Ariana's Ristorante
 Address
  981 North Wales Road
 Municipality
  Montgomery
 Owner
  Franco Federico
 Telephone
  215-362-7505
 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 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 OUT Adequate handwashing facilities supplied & accessible X 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 X  
12 IN Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 IN Food-contact surfaces: cleaned & sanitized    
15 IN 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/O Time as a public health control; procedures & record    
Consumer Advisory
23 IN 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 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 OUT Insects, rodents & animals not present; no unauthorized persons X  
37 OUT Contamination prevented during food preparation, storage & display   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 IN In-use utensils: properly stored    
42 IN Utensils, equipment & linens: properly stored, dried & handled    
43 OUT Single-use & single-service articles: properly stored & used X X
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   X
Physical Facilities
48 OUT Hot & cold water available; adequate pressure   X
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:   Chemical: Cl  CFSM Name: see #1  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk in refrig 38 ° F walk in freezer 0 ° F prep unit 40 ° F
prep unit 36 ° F sauce 140 ° F soup 138 ° F
dressing 42 ° F 1 door reach in 38 ° F reach down freezer -30 ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1. Facility lacking MCHD CFSM. Facility has 30 days to apply for reciprocity or provide proof of enrolment in an approved course.
  Reciprocity application left at time of inspection.
  8. R- Lacking single use hand towels at cook line hand wash station. COS
   Lacking hand soap at cook line hand wash station. COS
  11. 1 gal whole milk stored at 1 door reach in refrigerator at front wait staff area with sell by date 9-29-13. Facility voluntarily discarded COS
  36. Back door open to outside. COS
  37. Sliced bread stored on food cart in back storage area uncovered.
   Pedal bike stored with dry goods in back storage.
  45. R- Prep unit door gaskets unclean on cook line.
   Far Prep unit door gaskets on cook line damaged and repaired with tape.
   Torn door gasket on 1 door reach in refrigerator in front wait staff area.
   Rust like build up on shelving in far prep unit on cook line.
  49. Faucet at sanitizer basin of ware wash sink unable to turn off.
  48. R- Hot and cold water under pressure not working properly at second hand sink in women's toilet room.
  Facility has 24 hours to have repaired. Contact MCHD when repair has been completed.
  47. R- Meat/food slicer food guard unclean.
  45. R- Ice build up in reach down freezer in dessert area.
  43. R- Single service to go containers at cook line with food contact surface exposed. COS
  37. R- Cup used as a scoop in bulk sugar lacking handle at back prep table.
  53. Ice build up on walk in freezer floor.
  Note: Facility has unused equipment stored in kitchen.
       
  Person in Charge: Matt Markley
Inspector (Signature):  Tim Moeller             Please see original copy for PIC signature
    Date: 10/7/2013

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