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:    3/10/2014
Risk Violations Count:    4 License Number:    A13319
Arrival Time:    1:05:00 PM Expiration date:    9/30/2016
Departure Time:    2:50:00 PM Facility Closure:    
 Food Facility Name
  Bertucci's Brick Oven Pizzeria
 Address
  761-763 Lancaster Avenue
 Municipality
  Lower Merion
 Owner
  Bertucci's Restaurant Corp.
 Telephone
  610-519-1940
 Purpose of Inspection
  Routine
 Re-inspection on or after
  3/24/2014

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 N/O Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 OUT Proper eating, tasting, drinking, or tobacco use X  
5 IN No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 OUT Hands clean & properly washed   X
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 OUT Food in good condition, safe, & unadulterated X  
12 N/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
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 IN 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/O Time as a public health control; procedures & record    
Consumer Advisory
23 IN Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/A 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   X
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 OUT In-use utensils: properly stored X  
42 OUT Utensils, equipment & linens: properly stored, dried & handled X  
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    
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 IN Sewage & waste water properly disposed    
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: Y  Chemical: QAT  CFSM Name: See #1  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Reach-in cooler 40 ° F Bain Marie 34 ° F Reach-in cooler 40 ° F
Walk-in cooler 37 ° F Walk-in cooler 38 ° F Bain Marie 41 ° F
2 door reach-in freezer 3 ° F Chest freezer 0 ° F Reach-in cooler 39 ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  4: Employee beverage stored on cutting board along cooks line. Facility moved COS
  6: Employees observed improperly washing hands. EHS explained proper hand washing procedures COS
  8: Single service soap and paper towels lacking at ware wash hand sink and cooks line hand sink. Facility provided COS (R)
  11: 2 one quart containers of heavy cream past dated 3/6/14 observed in walk-in cooler. Facility voluntarily discarded COS
  34: Visible/accurate thermometers lacking in several cold holding units (R)
  35: Secondary dry goods containers lacking common name labels. Facility labeled COS
  37: Food stored on floor in walk-in cooler. Facility moved COS
  37: Food handler lacking hair restraint
  39: Wet wiping rags stored on prep surfaces along cooks line. Facility placed in bucket with sanitizer COS (R)
  41: Ice scoops stored on top of ice machine. Facility removed COS
  42: Mop stored on floor of mop sink. Facility hung COS
  45: Rust build-up on shelves in both walk-in coolers
  46: At time of inspection dish machine in ware wash room is not sanitizing properly. Facility cannot use unit until it is repaired.
  Fax repair invoice to 610-278-5167 Attn: Eric Etnier. Repair invoice must state dish machine is sanitizing at 180F or above
  but no greater than 194F. Facility must wash and sanitize any previous equipment that was placed in the dish machine and
  all future washing and sanitizing must be completed in the 3-bay sink until dish machine is repaired
  47: Grease build-up in hood filter above fryer
  53: Dust build-up on several ceiling vents throughout
  53: Basement floor tiles are damaged (Rx2)
  1: Facility is currently lacking an MCHD CFSM. Facility had previously obtained after last inspection but the CFSM has left the store
  Manager is Serv Safe certified. Submit reciprocity application within 5 business days (Rx2)
  When facility is scheduled for an administrative conference and a second reinspection, facility must submit $305.00 to MCHD
  for each additional reinspection.
  Re-inspection will occur on or after 3/24/14
       
  Person in Charge: Kathleen Fluck
Inspector (Signature):  Eric Etnier             Please see original copy for PIC signature
    Date: 3/10/2014

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