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:    9 Date of Inspection:    11/7/2013
Risk Violations Count:    2 License Number:    A 3754
Arrival Time:    11:20:00 AM Expiration date:    11/30/2016
Departure Time:    1:00:00 PM Facility Closure:    
 Food Facility Name
  Bacco Restaurant
  587 Dekalb Pike
  Upper Gwynedd
  Frank Cipullo
 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 IN Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected X  
14 IN Food-contact surfaces: cleaned & sanitized    
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 IN 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 OUT 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 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 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 OUT In-use utensils: properly stored X  
42 IN Utensils, equipment & linens: properly stored, dried & handled    
43 IN 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 X  
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 OUT Toilet facilities: properly constructed, supplied, & cleaned X  
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: Y  Chemical: QAT  CFSM Name: Frank Cipullo  Exp. Date: 6/30/2014
Item/Location Temp Item/Location Temp Item/Location Temp
1 door reach-in cooler - dessert 36 ° F drawer prep cooler 34 ° F prep cooler 36 ° F
prep cooler 38 ° F soup 179 ° F bar cooler - olives 39 ° F
walk-in freezer 0 ° F 1 door reach-in cooler 34 ° F 1 door reach-in cooler 41 ° F
pizza prep cooler 48 ° F ricotta cheese in pizza prep cooler 41 ° F walk-in cooler 41 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  13: Raw chicken stored above fish in reach-in cooler. COS.
  23: No consumer advisory statement on menu or in public view. Post a consumer advisory statement in a conspicuous area. Example: Consuming
  raw or uncooked items may increase the risk for food borne illness.
  35: Anchovies stored in open and original can. COS.
  37: Personal clothing items hanging from food storage shelf. COS.
  37: Cell phone stored on prep table. COS.
  37: Trash bag-like bag used to store pizza shells in pizza prep cooler. (R) COS.
  37: Food uncovered at steam table. (R) COS
  41: Knife stored in crevice between prep coolers. COS.
  42: Damp mops stored outside. COS.
  43: Single use container without handle used as scoop and stored in contact with product in bulk dry storage container. COS.
  45: Foil lining shelves above cooking equipment. (R) COS.
  45: Soiled foil lining cooking equipment in prep area in dining room. COS.
  45: Door gasket torn and repaired with duct tape on walk-in cooler door.
  45: Door gasket damaged on walk-in freezer door (door also damaged) and torn door gaskets on 1 door of each of 2 prep coolers in kitchen. (R)
  45: Absorbent cloth napkins lining several food storage containers and utensil storage containers. COS.
  47: Dust-like build-up on fan guard in walk-in cooler and bar coolers. COS.
  51: Trash can lid lacking in employee unisex restroom. COS.
  53: Cove base tiles and wall damage observed inside employee restroom and outside of employee restroom.
  53: Wall and paint chipping to the right of brick oven in pizza prep area. (R)
  Note: Facility dish machine voluntarily out of order at time of inspection. Facility is having dish machine repaired. Facility must wash/rinse/santize
  all utensils in the 3 basin sink until the dish machine is repaired and sanitizing properly. Fax professional work order for repair to MCHD stating the
  final rinse temperature reaches a minimum of 180 degrees F.
  Person in Charge: Josephine Cucuzza
Inspector (Signature):  Jennifer Beagle             Please see original copy for PIC signature
    Date: 11/7/2013

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