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:    11 Date of Inspection:    5/29/2014
Risk Violations Count:    5 License Number:    A18605
Arrival Time:    10:50:00 AM Expiration date:    6/30/2016
Departure Time:    12:20:00 PM Facility Closure:    
 Food Facility Name
  3 C's Restaurant - Via Roma Italian Restaurant & Sports Bar
  3200 Ridge Pike, Unit #500
  Lower Providence
  Christopher Carbonara
 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  
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    
14 OUT Food-contact surfaces: cleaned & sanitized    
15 OUT 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 IN Time as a public health control; procedures & record    
Consumer Advisory
23 N/A Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/A Pasteurized foods used; prohibited foods not offered    
25 N/A 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/A 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 IN 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 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 IN In-use utensils: properly stored    
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 IN 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 OUT Plumbing installed; proper backflow devices    
50 IN Sewage & waste water properly disposed    
51 OUT 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 & QAT  CFSM Name: Christopher Carbonara  Exp. Date: 3/31/2018
Item/Location Temp Item/Location Temp Item/Location Temp
Coke Cooler 37 ° F Dessert Cooler 40 ° F Pizza Bain Marie 39 ° F
Reach-in cooler 38 ° F Beer Walk-in Cooler 38 ° F Bain Marie 32 ° F
Reach-in Cooler 37 ° F 1 door reach-in cooler 38 ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  *Facility must correct and maintain all noted violations.
  1: Facility lacking current MCHD License. Must submit MCHD license application within 5 days. Owner noted application was submitted.
  EHS will verify MCHD License submission and contact owner upon returning to the office. License application left at time of inspection.
  37: Food stored in reused containers. Store in food grade container with a tight fitting lid.
  13: Raw chicken stored above ready to eat food products in walk-in cooler. -Corrected
  15: Dented can of tomato sauce stored with other cans. -Corrected
  51: Unisex restroom trash can lacking lid.
  37: Food stored on floor in walk-in cooler. -Corrected
  37: Lettuce stored in container on 3 bay sink. -Corrected
  37: Food handler lacking hair restraint.
  37: Personal items stored on self with food products. -Corrected
  45: Raw wood and cove base lacking at front counter. -6months to repair and correct.
  45: Cardboard lining shelf on food prep table.
  45: Cardboard lining interior for front freezer in dinning area.
  14: Soda gun nozzles and holsters at bar unclean.
  8: Paper towels lacking at bar hand sink. -Corrected
  47: Door gasket damaged inside 1 door cooler at pizza kitchen.
  49: Soda machine draining into clogged floor drain. Facility contacted plumber at time of inspection.
  49: Slow draining hand sink in front pizza kitchen.
  53: Floor damaged near grill in back kitchen.
  42: Utensils stored on wiping cloth on prep table in kitchen. -Corrected
  42: Mop not stored inverted. -Corrected
  49: Drain line lacking insulation in walk-in cooler.
  Accompanied by EHS R. Geary
  Person in Charge: Christopher Carbonara
Inspector (Signature):  Stephanie Morano             Please see original copy for PIC signature
    Date: 5/29/2014

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