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:    10 Date of Inspection:    10/7/2014
Risk Violations Count:    2 License Number:    A 2412
Arrival Time:    1:25:00 PM Expiration date:    7/31/2017
Departure Time:    4:00:00 PM Facility Closure:    
 Food Facility Name
  Arpeggio Restaurant
 Address
  542 Spring House Village Ctr
 Municipality
  Lower Gwynedd
 Owner
  Mary Cullom and Ahmed Khalil
 Telephone
  215-646-5055
 Purpose of Inspection
  Routine-Complaint
 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 IN Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 N/O Food separated & protected    
14 N/O 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 IN Proper hot holding temperature    
20 OUT Proper cold holding temperature X  
21 IN Proper date marking & disposition    
22 N/A Time as a public health control; procedures & record    
Consumer Advisory
23 OUT Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/O 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/O Variance obtained for specialized processing methods    
Food Temperature Control
31 OUT 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    
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 OUT In-use utensils: properly stored X X
42 IN Utensils, equipment & linens: properly stored, dried & handled    
43 OUT Single-use & single-service articles: properly stored & used X  
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 X  
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: Y  Chemical: QAT  CFSM Name: Mary Collum  Exp. Date: 3/31/2019
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
walk-in cooler 53 ° F prep cooler 54 ° F pizza prep cooler 34 ° F
1 door glass door cooler 41 ° F 1 door work top cooler 36 ° F 3 door prep cooler 40 ° F
soup 177 ° F work top cooler 32 ° F crab meat - walk-in 51 ° F
scallops - prep cooler 51 ° F chicken - prep cooler 54 ° F cream - walk-in 50 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  20: All items in walk-in cooler temped between 49 and 58 degrees F. Facility voluntarily discarded all perishable items. COS. Facility kept all whole
  produce and unopened dressing.
  20: Several food items in prep cooler temped between 49 and 54 degrees F. Facility voluntarily discarded. COS.
  Facility voluntarily moved all items temping at 47 and below to other cooling units for proper cold holding. COS.
  31: 2 door prep cooler ambient temperature observed at 54 degrees F. Walk-in cooler ambient temperature observed at 53 degrees F. Facility may
  not use units to store potentially hazardous food items until units can maintain 41 degrees F or below and permission for use is granted by MCHD.
  Fax professional work order for repair to MCHD stating the proper cold holding temperature. 215-784-5524 Attn: Jennifer.
  34: Several cooling units have inaccurate thermometers.
  37: Cell phone stored on shelf with clean utensils. COS.
  41: In use utensils stored in sanitizer. COS.
  41: Tongs hanging from grill handle at cook's line. (R) COS.
  43: Single use condiment container used as scoop and stored in spice container. COS.
  45: Paint chipping on shelves in 1 door reach-in cooler and walk-in cooler.
  45: Cardboard box re-used to store items on shelves across from dish machine. COS.
  47: Debris in container storing large mixer. COS.
  53: Ceiling tiles missing in kitchen.
  23: Facility lacks consumer advisory statement for undercooked foods. Post in public view.
  The purpose of inspection was to investigate a complaint of confirmed illness. EHS observed the above violations at time of inspection.
  -EHS discussed the importance of proper glove use/changing and hand washing, and procedures for sick employees.
  -Owner stated that no employees have been sick.
       
  Person in Charge: Mary Collum
Inspector (Signature):  Jennifer Beagle             Please see original copy for PIC signature
    Date: 10/7/2014

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