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:    15 Date of Inspection:    1/29/2014
Risk Violations Count:    5 License Number:    B 50
Arrival Time:    12:30:00 PM Expiration date:    1/31/2017
Departure Time:    2:10:00 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 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 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/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 N/O Proper hot holding temperature    
20 N/O Proper cold holding temperature    
21 N/O 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    
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 OUT Thermometer provided & accurate X  
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    
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 IN 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 IN Gloves used properly    
Utensils, Equipment and Vending
45 IN 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 OUT Hot & cold water available; adequate pressure X  
49 IN Plumbing installed; proper backflow devices    
50 IN Sewage & waste water properly disposed    
51 OUT Toilet facilities: properly constructed, supplied, & cleaned    
52 OUT Garbage & refuse properly disposed; facilities maintained    
53 OUT 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: #1  Exp. Date: 
Item/Location Temp Item/Location Temp Item/Location Temp
sauerkraut walk in cooler 38 ° F walk in cooler 42 ° F walk in freezer stromboli 34 ° F
roast beef 40 ° F chipped beef stored 34 ° F glass reach in beverage cooler prepared salads 38 ° F
sliced ham 42 ° F Maryland crab soup 160 ° F roasted peppers 40 ° F
meatballs w/ tomato sauce 140 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1) facility lacks CFSM. Facility owner Steve Frete CFSM certificate expired 12-31-13, facility has stated new application had been submitted prior to inspection.
  8/48) no water available at hand sink at sandwich prep line. COS
  leak observed at hand sink at sandwich prep line and hand sink adjacent to back office.
  soap stored inside of hand sinks adjacent to back office
  food items / rodent like droppings observed in hand sink at sandwich prep line.
  13) raw eggs stored above ready to eat food items at sandwich prep cooler bottom across from griddle. (3R)
  14) food spillage / soiled meat slicer on back prep table.
  soiled cutting / piercing edge on table top can opener @ back prep table.
  22) facility lacking time stamp for sliced steak meat stored at griddle top. COS - steak packets observed at 34 degrees F.
  34) easily readable thermometers lacking inside of sandwich prep coolers. COS
  36) rodent like droppings observed throughout facility including interior of out of service cooler. (2R) facility instructed to thoroughly wash / rinse / sanitize all effected areas immediately.
  facility instructed to hire professional pest control services and fax report to MCHD within 10 business days. Fax # 215 784 5524 Attention Gregory Mininger
  37) facility storing dried out dough ball on scales while not in use at back prep area. COS
  facility storing partially thawed container of soup at microwave in back prep area.
  facility storing food items on floor of walk in freezer within walk in cooler.
  single service bowl used for scoop inside of brown bulk food container.
  uncovered bulk food container at back prep area.
  open used empty containers of flour observed throughout back prep area.
  46) absorbent sponge observed inside of in service three basin sink system.
  47) heavy flour accumulation throughout back prep area.
  food spillage observed on floors under equipment throughout front prep area.
  excess food debris and stagnant water observed on interior of sandwich prep coolers.
  food debris accumulation observed on interior of out of service sandwich prep unit.
  food debris observed on walls at front prep area.
  food debris observed on containers at dry goods storage.
  uncovered container/bowl of shortening at chemical storage area.
  Person in Charge: Steve Frete
Inspector (Signature):  Gregory Mininger             Please see original copy for PIC signature
    Date: 1/29/2014

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