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:    1/5/2015
Risk Violations Count:    2 License Number:    A13541
Arrival Time:    2:45:00 PM Expiration date:    7/31/2016
Departure Time:    4:00:00 PM Facility Closure:    
 Food Facility Name
  Big Daddy's Pizza
 Address
  1300 N. Charlotte St
 Municipality
  Lower Pottsgrove
 Owner
  Juan Esposito
 Telephone
  610-323-8055
 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 OUT 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 N/O No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 IN 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 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 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 N/A 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 IN 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 IN 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 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    
35 IN Food properly labeled; original container    
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 OUT 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 N/O 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:   Chemical: QAT  CFSM Name:  Juan Esposito  Exp. Date: 12/31/2014
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
pizza bain marie 40 ° F sauce in hot holding 150 ° F mayo in bain marie 40 ° F
sauce in bain marie 40 ° F reach in freezer -10 ° F bain marie cooler 37 ° F
walk in cooler 38 ° F reach in chest freezer 0 ° F reach in drink cooler 40 ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
   1: CFSM expired. Dated 12/31/2014. Owner showed me copy of course completion (Paster training dated 12/03/14). Owner stated he
   brought reciprocity application to health dept. office approx. 2 weeks ago. Ehs to check in office. Post as soon as received.
   14: (R) Can opener blade/ interior of microwave unclean. Clean and sanitize.
   34: Thermometer lacking in outside chest freezer. Provide.
   36: Fruit-fly like insects observed flying around 3 basin sink. Owner showed me receipt for regular pest control dated today 1-05-15. Facility
   receives regular pest control and is addressing observed insects.
   37: Food uncovered in reach in freezer and walk in cooler.Keep all food covered and protected.
   39: Wiping cloth on bain marie cutting board. Keep in bucket with sanitizing solution when not in use.
   45: (R) Heavy frost in reach in freezer. Defrost/clean.
   47: Floor under shelving in walk-in cooler unclean. Grease/food debris on floor under fryer.(R) Floor under 3 basin sink with haevy food debris.
   ::. Heavy food debris under shelving in rear of Facility. Clean and sanitize.
   53: Paint chipping from wall in restroom behind toilet and sink.
   53: Paint chipping from wall in restroom behind toilet and sink.
   Note: Facility must correct and maintain all violations.
       
  Person in Charge: Juan Esposito
Inspector (Signature):  Janice DeNito Branagh             Please see original copy for PIC signature
    Date: 1/5/2015

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