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:    7 Date of Inspection:    6/17/2014
Risk Violations Count:    2 License Number:    A 3011
Arrival Time:    10:50:00 AM Expiration date:    10/31/2016
Departure Time:    12:15:00 PM Facility Closure:    
 Food Facility Name
  Moccia's Train Stop
 Address
  1004 N Gravel Pike
 Municipality
  Lower Frederick
 Owner
  Jon Moccia
 Telephone
  610-287-9866
 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 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 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 OUT No bare hand contact with RTE foods or approved alternate method properly followed X  
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 IN Food separated & protected    
14 OUT Food-contact surfaces: cleaned & sanitized X X
15 N/O Proper disposition of returned, previously served, reconditioned, & unsafe food    
 
Compliance Status COS R
Potentially Hazardous Food Time/Temperature
16 IN 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 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/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 IN Thermometer provided & accurate    
35 OUT Food properly labeled; original container   X
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons    
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 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 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    
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: Jonathan Moccia  Exp. Date: 12/31/2014
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cooked shredded beef 186 ° F walk-in cooler 38 ° F walk-in freezer 0 ° F
Bain marie 32 ° F Salad Bain marie 38 ° F 3 door reach-in cooler 32 ° F
Reach-in freezer 28 ° F 2 door reach-in cooler 38 ° F reach-in cooler 36 ° F
reach-in cooler 30 ° F pizza prep cooler 36 ° F 3 door reach-in cooler 38 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  7: Employee handling rolls with bare hands during slicing activity. Facility voluntarily discarded roll and donned gloves. COS.
  14: 3R: Deep grooves and staining on three cutting boards at grill/prep line and on salad prep cooler station. (four boards). See Note Below
  14: Mold-like build-up on inside of ice machine and food-like residue on soda fountain spouts. Clean and sanitize.
  35: 2R: Common food name labels lacking for secondary food containers in coolers and on prep surfaces (ie. oils at grill line) throughout.
  36:Rodent-like droppings observed on floor along edges of downstairs prep and storage room, and on back lower base of large mixer.
  Fax professional pest control report to MCHD within10 business days. Attn: Steve Cap 610.970.5048. Clean and sanitize area.
  37: Employee drinks stored on prep and storage surfaces in prep area.
  37: Container of sliced lemons stored in soda machine ice bin at server station. COS.
  37: Food and food equipment storage shelf directly under waste water discharge pipe in basement. Move/reorganize.
  47: Food-like and/or grease-like residue on: hood exhaust filters at grill line and storage shelves and racks throughout facility. Clean and sanitize.
  53: Food-like build-up on floor under equipment in upstairs and downstairs kitchen areas, food splatter on basement ceiling tiles, dust-like
  build-up at HVAC vents in upstairs kitchen. Clean and sanitize.
  53: Leak at upstairs 3 bay sink at faucet and shut off valve. Repair.
  Note: Facility has 10 business days to provide purchase order for new cutting boards noted above. Fax purchase order to MCHD
  Attn: Steve Cap 610-970-5048
  Correct remaining violations and maintain compliance. Further repeats may lead to additional action in accordance to law.
       
  Person in Charge: Steven Moccia
Inspector (Signature):  Stephan Cap             Please see original copy for PIC signature
    Date: 6/17/2014

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