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:    10/24/2013
Risk Violations Count:    1 License Number:    A16236
Arrival Time:    12:10:00 PM Expiration date:    3/31/2017
Departure Time:    1:20:00 PM Facility Closure:    
 Food Facility Name
  Trevi Pizza Pasta BYOB
  21 E. Glenside Ave
  Gina Burke
 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 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 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 IN Food separated & protected    
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 N/A 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    
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 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   X
35 IN Food properly labeled; original container    
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons   X
37 IN Contamination prevented during food preparation, storage & display    
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 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    
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 OUT Plumbing installed; proper backflow devices X  
50 IN Sewage & waste water properly disposed    
51 OUT Toilet facilities: properly constructed, supplied, & cleaned   X
52 IN Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean    
54 OUT 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: Robert Williams  Exp. Date: 6/30/2014
Item/Location Temp Item/Location Temp Item/Location Temp
walk-in cooler 39 ° F 2 door Superior reach-in cooler 43 ° F prep cooler 42 ° F
spinach in prep cooler 38 ° F prep cooler 32 ° F 1 door reach-in freezer -2 ° F
prep cooler 30 ° F 1 door coke cooler 42 ° F hot holding N/A ° F
1 door reach-in cooler  ° F hot holding N/A ° F 1 door reach-in cooler  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  14: Several cutting boards have deep grooves and staining (can holder, prep cooler, etc.) (R)
  34: Visible/accurate thermometers lacking in reach-down freezers. (R)
  36: Rodent-like droppings observed on floor near bait trap under utensil storage rack in kitchen and on bottom shelves under counter in upstairs
  coffee prep area. (R) Dead roach-like insect on glue board on floor in upstairs coffee area. Clean and sanitize all affected areas. Fax next routine
  professional pest control report to MCHD within 10 business days. 215-784-5524 Attn: Jennifer Beagle.
  41: Tongs stored hanging from oven handle.
  43: Box of single use utensils stored on floor in basement storage area.
  45: Absorbent towel stored under cutting board.
  47: Dust-like build-up observed on fan guards in 2 door Superior cooler.
  49: Handles to hot and cold water removed from hand sink near dish machine at time of inspection. Facility repaired at time of inspection. COS.
  Hot and cold water available at sink. Hand sink has drip leak.
  49: Leak observed at faucet of 3 basin sink. Repair sinks and fax work order for repair to MCHD.
  51: Soap lacking at hand sink in employee restroom.
  51: Employee restroom door is not self closing. (R)
  51: Trash can in women's public restroom lacks lid.
  53: Cardboard on floor near walk-in cooler and in employee restroom.
  54: Light shields and/or end caps lacking for fluorescent light bulbs on fixtures in kitchen area and above small stainless steel prep table.
  Person in Charge: Joe Burke
Inspector (Signature):  Jennifer Beagle             Please see original copy for PIC signature
    Date: 10/24/2013

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