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:    10/28/2013
Risk Violations Count:    3 License Number:    CC 011
Arrival Time:    10:15:00 AM Expiration date:    4/30/2016
Departure Time:    12:05:00 PM Facility Closure:    
 Food Facility Name
  A Taste of Italy
  901 N. Bethlehem Pike
  Lower Gwynedd
  Miriam Bompartito
 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 IN Food received at proper temperature    
11 OUT Food in good condition, safe, & unadulterated X  
12 N/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 OUT 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 IN 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 X  
21 IN Proper date marking & disposition    
22 N/O Time as a public health control; procedures & record    
Consumer Advisory
23 N/O 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/O 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/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 IN Thermometer provided & accurate    
35 OUT Food properly labeled; original container X  
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 X X
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
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 OUT Sewage & waste water properly disposed   X
51 IN Toilet facilities: properly constructed, supplied, & cleaned    
52 IN Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean   X
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: Doreen Bompartito  Exp. Date: 9/30/2017
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in refrig 36 ° F 2 dr Refrig at counter 38 ° F Hot Holding Chicken Veg Soup 181 ° F
retail pasta freezer 8 ° F retail cheese Reach-in case 38 ° F retail cheese and sausage refrig 36 ° F
3Dr Bain Marie / Refrig 36 ° F Deli Case 40 ° F 4Dr deli prep refrig 41 ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Facility must correct and maintain all violations:
  39. R Absorbent sponge at ware washing sink. Discarded COS.
  43. 2R Single service utensils at POS and Cafe Counter with food contact surfaces in mixed directions. COS
  50. R Pipe under Prep sink with drip leak.
  53. 2R Broken floor tile in walk-in refrig.
  53. R broken floor tiles and cove base under right side of warewashing sink.
  35. Open original container not adequately sealed or transferred to secondary container. COS
  Powdered sugars at retail dessert area, bag of slivered almonds in kitchen COS
  47. Food debris/crumbs build up in gasket of 3dr bain marie / refrig. Food debris in bottom catch area of deli case.
  45. Absorbent towel lining tray holding oil bottles at deli prep counter. Not non-porous and easily cleaned. COS
  14. Can opener blade with built up food debris, clean and sanitize.
  37. Food items stored on floor, Bulk Bag of floor and Fryer oil jugs in back storage room. COS
  20. Dessert in dessert case hold at ambient temperature of 60F. Refrigeration case not functioning Adequately. COS
  Shelf stable product left in case.
  Two large trays of desserts were just put into case and had a temperature of 41 degrees, removed to other unit. COS
  11. 1 large tray of bread pudding, in dessert case, voluntarily discarded. Aproximately four pounds. COS
  (1) 3.3# can of artichoke quarter with damaged / dented side and double seam. Marked as damaged to removed from floor for credit. COS
  Have Dessert refrigeration unit repaired. Ensure temperature is maintained at forty one degree or below before use for perishable food.
  If unit is repaired and used for storage of perishable product fax completed work order to MCHD at 215-784-5524.
  Have Repair person note the final operating temperature on the invoice / work order.
  Person in Charge: Miriam Bompartito
Inspector (Signature):  Mark Peacock             Please see original copy for PIC signature
    Date: 10/28/2013

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