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:    3 Date of Inspection:    11/13/2014
Risk Violations Count:    0 License Number:    A18206
Arrival Time:    1:00:00 PM Expiration date:    11/30/2016
Departure Time:    2:01:00 PM Facility Closure:    
 Food Facility Name
  Bella Italia
 Address
  2209 East High Street
 Municipality
  Lower Pottsgrove
 Owner
  Cilluffo Property Holdings/Vito Cilluffo
 Telephone
  215-817-1364
 Purpose of Inspection
  Opening
 Re-inspection on or after
  12/13/2014

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 N/O Certification by accredited program, compliance with Code, or correct responses    
Employee Health
2 N/O Management awareness; policy present    
3 N/O Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 N/O Proper eating, tasting, drinking, or tobacco use    
5 N/O No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 N/O Hands clean & properly washed    
7 N/O No bare hand contact with RTE foods or approved alternate method properly followed    
8 IN Adequate handwashing facilities supplied & accessible    
Approved Source
9 N/O Food obtained from approved source    
10 N/O Food received at proper temperature    
11 N/O Food in good condition, safe, & unadulterated    
12 N/O 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 N/O Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 N/O Proper date marking & disposition    
22 N/O Time as a public health control; procedures & record    
Consumer Advisory
23 N/O 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 N/O 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 N/O 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 N/O Food properly labeled; original container    
Prevention of Food Contamination
36 N/O Insects, rodents & animals not present; no unauthorized persons    
37 N/O Contamination prevented during food preparation, storage & display    
38 N/O Personal cleanliness    
39 N/O Wiping cloths: properly used & stored    
40 N/O Washing fruit & vegetables    
 
Compliance Status COS R
Proper Use of Utensils
41 N/O In-use utensils: properly stored    
42 N/O Utensils, equipment & linens: properly stored, dried & handled    
43 N/O Single-use & single-service articles: properly stored & used    
44 N/O 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 N/O 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 OUT 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  CFSM Name: Vincenzo Cilluffo  Exp. Date: 6/30/2017
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
walk-in cooler 39 ° F walk-in freezer 5 ° F grill cooler 40 ° F
2 door reach-in freezer -8 ° F 2 door reach in freezer 0 ° F reach-in cooler 22 ° F
Bain marie 36 ° F walk-in cooler 36 ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Purpose: Facility contacted MCHD for opening inspection.
  At time of inspection:
  Facility has hot and cold water under adequate pressure to all plumbing fixtures. Hand wash sinks properly supplied. Waste water is
  properly disposing from facility.
  Cold holding units maintaining proper temperatures. Facility has means to clean and sanitize.
  34: Probe thermometer lacking. Provide prior to opening.
  52: Dumpsters have not been delivered yet. Facility scheduled for delivery next week prior to opening.
  53: Several ceiling tiles over mop sink do not meet code. Ensure tiles are replaced to be smooth, non-porous and easily cleanable.
  53: Cove base lacking in area of front service counter. Ensure surface is installed to be smooth, non-porous and easily cleanable.
  Notes:
  Correct remaining items prior to opening to the public.
  Facility granted permission to open and commence operations contingent upon all other necessary regulatory approvals.
  Prior to commencing food prep activities, ensure all equipment and surfaces are cleaned and sanitized.
  Adjoining unused business suite is not approved for food or food equipment storage.
  Facility shall be issued operating license expiring 11/30/15.
  Facility shall have a routine inspection on or after 12/13/14. If opening is delayed, please communicate to MCHD.
  In the event of an emergency (fire, flood, power outage, sewage backup, loss of water or hot water), the facility MUST notify
   MCHD immediately. Failure to do so may result in legal action.
       
  Person in Charge: Vincenzo Cilluffo
Inspector (Signature):  Stephan Cap             Please see original copy for PIC signature
    Date: 11/13/2014

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