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:    12 Date of Inspection:    1/27/2014
Risk Violations Count:    4 License Number:    A 3390
Arrival Time:    10:15:00 AM Expiration date:    2/28/2017
Departure Time:    11:15:00 AM Facility Closure:    
 Food Facility Name
  Bridgeport Pizza
 Address
  1 East 4th Street
 Municipality
  Bridgeport
 Owner
  PASQUALE MANCINO
 Telephone
  610-279-4663
 Purpose of Inspection
  Routine
 Re-inspection on or after
  

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 OUT 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 OUT Adequate handwashing facilities supplied & accessible X  
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 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 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/O Time as a public health control; procedures & record    
Consumer Advisory
23 OUT Consumer advisory provided for raw or undercooked foods   X
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/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
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    
35 OUT Food properly labeled; original container    
Prevention of Food Contamination
36 IN Insects, rodents & animals not present; no unauthorized persons    
37 OUT Contamination prevented during food preparation, storage & display    
38 IN Personal cleanliness    
39 OUT Wiping cloths: properly used & stored X  
40 N/O Washing fruit & vegetables    
 
Compliance Status COS R
Proper Use of Utensils
41 IN In-use utensils: properly stored    
42 OUT 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 OUT 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 IN Toilet facilities: properly constructed, supplied, & cleaned    
52 IN Garbage & refuse properly disposed; facilities maintained    
53 IN Physical facilities installed, maintained, & clean    
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: see #1  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
3 door reach in 0 ° F 3 door reach in 34 ° F walk in refrig 40 ° F
lunch meat in prep unit 36 ° F pepperoni in prep unit 40 ° F 1 door reach in refrig ehs thermo 41 ° F
hot holding n/a ° 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 lacking current MCHD CFSM. Facility has 30 days to apply for reciprocity or provide proof of enrolment in an approved course.
  Reciprocity application and course provider list left at time of inspection.
  8. Lacking single use paper towels at hand wash station in kitchen. COS
  13. Raw shelled eggs stored over RTE food items in 3 door reach in refrigerator. COS
  23. 4xR- Lacking consumer advisory for under cooked and/or raw food items served.
  34. Lacking visible accurate thermometer in 1 door reach in refrigerator and both prep units.
  35. Tuna and cheese sauce stored in open original cans in refrigeration units.
   Open bag of sugar not in secondary container or sealed stored at prep area.
  37. Scoop lacking handle stored in bulk sugar.
   Food containers stored directly on the floor in walk in refrigerator.
  39. Wet wiping cloth stored outside of sanitation solution on food slicer. COS
  42. Wet mop head stored in mop bucket.
   Ice scoop stored directly on top of ice machine.
  45. 4xR- Rust like build up on shelves stored in walk in refrigerator.
   R- Duct tape lining door gasket on right door of 3 door reach in refrigerator.
   Mixing bowl at floor mixer unclean.
  46. Lacking chemical test stripes for chlorine sanitizer.
  47. R- Inside of pizza bain marie unclean.
   Floor mixer unclean.
  Note: At time of inspection inspection tag for exhaust hood system was not found. EHS will contact Bridgeport fire marshal.
  Possible legal action may be taken for repeat violations.
       
  Person in Charge: Pasquale Mancino
Inspector (Signature):  Tim Moeller             Please see original copy for PIC signature
    Date: 1/27/2014

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