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:    9 Date of Inspection:    9/8/2014
Risk Violations Count:    2 License Number:    A 2909
Arrival Time:    11:55:00 AM Expiration date:    10/31/2016
Departure Time:    1:10:00 PM Facility Closure:    
 Food Facility Name
  Argento's Pizza & Family Restaurant
 Address
  833 E Philadelphia Avenue
 Municipality
  Douglass
 Owner
  Adriana Argento/Vincenzo Argento
 Telephone
  610-367-4144
 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 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 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/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 OUT Food-contact surfaces: cleaned & sanitized X  
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 IN Proper cooling time & temperature    
19 IN 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 IN Pasteurized foods used; prohibited foods not offered    
Chemical
25 N/O Food additives: approved & properly used    
26 OUT Toxic substances properly identified, stored & used X  
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/A Pasteurized eggs used where required    
29 N/O 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   X
35 OUT Food properly labeled; original container X 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 X
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 OUT In-use utensils: properly stored X  
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 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used X  
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 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: Girolamo Argento  Exp. Date: 3/31/2019
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Avantco freezer 4 ° F Chest freezer -8 ° F Arctic Air freezer -10 ° F
Arctic Air freezer 0 ° F Marinara sauce 141 ° F Walk-in cooler 40 ° F
Pizza Bain-Marie 40 ° F 4-door Bain-marie 38 ° F Walk-in freezer 10 ° F
Bev-reach in cooler 36 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  14: Tabletop can opener blade unclean. Clean and sanitize. COS
   Slicer under carriage unclean. Clean and sanitize before next use.
  26: Can of WD-40 stored on counter with food. Keep in a designated area. COS
  34: (R) Facility lacking accurate and visible thermometers in several cold holding units. Provide.
  35: (R) Cooking oil bottles lacking common food label. Provide.
   Open bag of flour stored on storage shelf. Once open move to a secondary sealed container. COS
  37: Food stored on floor in walk-in freezer. Keep 6" off floor.
   (R) Employee personal items stored on dry storage shelves. Keep separate in a designated area. COS
  39: Wet wiping cloths stored on surfaces throughout kitchen. Keep in a bucket with sanitizer when not in use. COS
  41: In use utensils stored in between prep tables. COS
  45: Wet absorbent rag stored directly on top of lettuce container in Bain-marie. Remove Immd. COS
  47: (R) Dust-like, and grease-like build up on cooks line hood filters. Clean and sanitize
  Note: Facility must correct and maintain all violations.
       
  Person in Charge: Adriana Argento
Inspector (Signature):  Beth Whalen             Please see original copy for PIC signature
    Date: 9/8/2014

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