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:    14 Date of Inspection:    1/17/2014
Risk Violations Count:    3 License Number:    A18054
Arrival Time:    11:30:00 AM Expiration date:    7/31/2017
Departure Time:    1:00:00 PM Facility Closure:    
 Food Facility Name
  Amy's Family Pizzeria
 Address
  332 S. York Road
 Municipality
  Hatboro
 Owner
  Axel Flores
 Telephone
  215-957-1000
 Purpose of Inspection
  Routine
 Re-inspection on or after
  1/31/2014

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 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/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected   X
14 OUT 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 OUT Time as a public health control; procedures & record X  
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    
Chemical
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
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 OUT Thermometer provided & accurate    
35 OUT 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 OUT In-use utensils: properly stored X X
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 OUT 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 - QAT  CFSM Name: see #1  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
walk in 34 ° F sauce at steam table 140 ° F pepperoni pizza prep top 40 ° F
2 door reach in cooler -10 ° F 1 door reach in cooler -10 ° F peppers sandwich prep top 40 ° F
 ° F  ° F  ° 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 lacks CFSM. Facility has stated that employee Phoenix Heslin hold current serv safe certificate.
  facility has been granted five business days to obtain CFSM or may face legal action.
  8) facility lacks soap and paper towels at multiple hand sinks in kitchen. COS
  13) facility storing raw food items above ready to eat food items inside of multiple cooler / freezer units. (R) / COS
  14) deep groves and heavy staining on cutting board of sandwich prep cooler.
  heavily soiled cutting edge on can opener attached to prep table.
  22) facility lacks time log for pizza's stored at front counter. (R) / COS
  35) open original container of pasta stored at back pantry.
  34) inaccurate thermometer stored in bottom of sandwich prep cooler.
  36) mice like droppings observed in back pantry area. (R)
  wash / rinse / sanitizer all areas of facility where mice like droppings are observed.
  hire professional pest control operator and fax pest control report to MCHD within 10 business days. - Fax Attention Gregory Mininger @ 215 784 5524.
  37) facility storing food items on floor (bag of onions) adjacent to prep table in back prep area. (R) / COS
  all facility food handlers lacking hair restraints. COS
  facility storing tray of dough on top of trash can. COS
  open beverage / coffee stored on food prep table at back prep area.
  uncovered food items stored on bottom of pizza prep cooler.
  facility storing bowl as scoop inside of bulk dried goods container at far back pantry. COS
  41) Facility storing mop inside of bucket of soiled water
  facility storing tongs hanging from oven handles. (R)
  43) facility storing single service paper plates food contact side up. COS
  45) facility lining storage table bottoms with cardboard.
  46) absorbent sponge at ware washing area.
  facility lacks sanitizer test strips for both QAT and Bleach sanitizers.
  50) facility discarding grease into mop sink. Mop sink at inception of inspection unable to drain from volume of waste grease in mop sink. COS
  53) damage light shield observed across from walk in cooler.
       
  Person in Charge: Axel Flores
Inspector (Signature):  Gregory Mininger             Please see original copy for PIC signature
    Date: 1/17/2014

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