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:    19 Date of Inspection:    10/24/2013
Risk Violations Count:    6 License Number:    B 50
Arrival Time:    1:00:00 PM Expiration date:    1/31/2017
Departure Time:    4:10:00 PM Facility Closure:    
 Food Facility Name
  Silvio's Deli
  100 N. York Road
  Steve Frate, Alex Frate
 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 N/O Hands clean & properly washed    
7 OUT No bare hand contact with RTE foods or approved alternate method properly followed    
8 OUT Adequate handwashing facilities supplied & accessible    
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 OUT Food separated & protected   X
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 IN 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 OUT Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 N/O 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 OUT 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 OUT 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    
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 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 OUT Gloves used properly    
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used   X
46 OUT Warewashing facilities: installed, maintained, & used; test strips X  
47 OUT Non-food contact surfaces clean    
Physical Facilities
48 OUT Hot & cold water available; adequate pressure    
49 IN Plumbing installed; proper backflow devices    
50 IN Sewage & waste water properly disposed    
51 OUT Toilet facilities: properly constructed, supplied, & cleaned   X
52 OUT Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean   X
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  CFSM Name: Steve Frete  Exp. Date: 12/31/2013
Item/Location Temp Item/Location Temp Item/Location Temp
Walk in Cooler 40 ° F Walk in Freezer 10 ° F Small Walk in Cooler 60 ° F
Small Walk in Cooler 40 ° F Food Prep Cooler 40 ° F Food Prep Cooler-Sliced Onions 40 ° F
Food Prep Cooler-Turkey 43 ° F Hot Holding-Soup 170 ° F Turkey walk in cooler 57 ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  7 & 44.- Employee sliced hoagie with bare hands.- COS
  13.- (R) Raw eggs stored above ready to eat foods at food prep cooler located across from grill.
  37.- (R) Containers of cheese stored on the floor inside small walk in cooler.
  11,20, & 31.- Small walk in cooler temping at 60 degrees F. The following food items were discarded and denatured container of turkey, pepperoni, tomato sauce, and two containers
  of cheese all were temping between 56- and 59 degrees F.- COS
  All other food product which consisted of dressings open (vinegar base) and unopened packaged dressing, black olives, and whole produce were moved to other working walk in cooler.
   were moved to other working walk in cooler. Facility must repair unit immediately fax a professional work order to attention Lamar Smith 215-784-5524.
  36.- Mice like droppings located throughout the facility locations: under neath food prep tables, on sides and behind dough machines, underneath 3 basin sink
  in mop sink, inside of small walk in cooler and on side of behind bakery ovens. Clean and sanitize areas immediately. Provide a professional pest control
  report to attention Lamar Smith 215-784-5524 within ten business days. Fly like insects located throughout backroom report should state activity levels and treatment.
  8 & 48.- Backroom hand sink with debris build up and same sink hot water tab not working.- Repair immediately A 24 to 48 Follow up will occur to ensure unit is repaired.
  26.- Cleaning chemical located on top of food prep table by meat slicers.
  When facility is scheduled for an administrative conference and a second reinspection, facility must submit $133.00 to MCHD for each additional reinspection.
  37.- (R) Containers of food stored on floor inside of small walk in cooler.
  43.- Paper cup without handle used to scoop flour in brown bin.
  45.- (2R) Rust build up on shelf in food prep cooler across from grill.
  45.- (2R) Small walk in cooler with rusts on floor of unit.
  45.-Heavy old flour build up around dough mixer, below both food prep table shelves.
  46.- Test strips lacking for santizer.- COS
  47.- Gaskets on food prep coolers with mold and calcium like build up.
  47.- (3R) Excess food debris located on interior of food prep coolers.
  47. (R) Lids for food prep cooling units with food splatter build up and caked debris.
  47.- Interior of 3 door reach in cooling unit not being used with heavy food debris on interior.
  47.- (R) Bread display case with food debris
  50.- Mop bucket stored outside of facility
  Person in Charge: Steve Frete
Inspector (Signature):  Lamar Smith             Please see original copy for PIC signature
    Date: 10/24/2013

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