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:    14 Date of Inspection:    11/18/2014
Risk Violations Count:    4 License Number:    A 2909
Arrival Time:    10:35:00 AM Expiration date:    10/31/2016
Departure Time:    2:50:00 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 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 X  
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 N/O Proper cooling time & temperature    
19 IN Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 OUT 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 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/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 IN Food properly labeled; original container    
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons X  
37 OUT Contamination prevented during food preparation, storage & display   X
38 IN Personal cleanliness    
39 OUT Wiping cloths: properly used & stored X X
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 OUT 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 OUT 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 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 - QAT  CFSM Name: Girolamo Argento  Exp. Date: 3/31/2019
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Avantco Freezer 0 ° F Chest Freezer -2 ° F Artic Air Freezer -6 ° F
Meatballs 138 ° F Marinara Sauce 148 ° F Dressing 39 ° F
Reach in cooler 34 ° F Walk-in cooler 40 ° F Walk-in freezer -2 ° F
Bain-Marie 34 ° F Bain-Marie 38 ° F Fried Chicken 161 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8: Soap lacking in men's room. Provide Immd. COS
  13: Raw eggs stored above RTE food in Bain marie. Moved to bottom shelf. COS
   Uncovered food with freezer burn stored in chest freezer. Keep covered and protected.
  14: Slight rust-like build up on lower right side of splash guard in ice machine. Clean and sanitize according to owners manual.
   (R) Debris build up on can opener blade. Clean and sanitize before next use.
  21: Reference dates lacking on several secondary containers of prepared foods. Provide.
  34: (2XR) Visible and accurate thermometers lacking in several cooling units. Provide.
  36: Mice-like droppings on floor edges in rear small storage room near walk-in freezer. Facility provided latest pest control report. Clean and sanitize area.
   Forward next professional pest control report to MCHD Attn: Beth Whalen 610-970-5048.
  37: (R) Food stored on floor in walk-in freezer, walk-in cooler and dry storage room near mop sink. Keep 6" off floor.
   (2XR) Personal articles stored on top of single serve items on storage shelves in kitchen. Keep in a separate designated area.
   Personal medication bottle stored on shelf with single serve items in kitchen. Remove Immd, keep in a separate designated area.
  39: (R) Wet wiping cloths stored on surfaces throughout facility. Keep in a bucket with sanitizer when not in use. COS
  42: Mops (2) stored in mop buckets. Hang or invert to dry.
  43: Single serve items stored with food contact surfaces exposed. Invert.
  46: Food-like debris in rinse basin of 3-bay sink. Clean and sanitize rinse bay and utilize for designated purpose.
  47: (2XR) Dust-like build up on hood filters above fryers. Clean.
   Dust-like build up on ceiling vent covers in both restrooms. Clean.
   Heavy dust-like build up on exposed fan in small dry storage room near walk-in freezer. Clean Immd.
  52: Dumpster lid open at time of inspection. Keep closed to a tight seal.
  53: Water stained ceiling tiles in dining room. Repair or replace.
  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: 11/18/2014

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