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:    15 Date of Inspection:    12/10/2008
Risk Violations Count:    6 License Number:    A 3754
Arrival Time:    2:05:00 AM Expiration date:    11/30/2016
Departure Time:    4:15:00 AM Facility Closure:    
 Food Facility Name
  Bacco Restaurant
 Address
  587 Dekalb Pike
 Municipality
  Upper Gwynedd
 Owner
  Frank Cipullo
 Telephone
  215-699-3361
 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 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/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected X X
14 OUT Food-contact surfaces: cleaned & sanitized X X
15 N/O Proper disposition of returned, previously served, reconditioned, & unsafe food    
 
Compliance Status COS R
Potentially Hazardous Food Time/Temperature
16 IN 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 OUT Proper cold holding temperature X X
21 OUT 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 IN 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 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 X 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
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 IN 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 OUT Toilet facilities: properly constructed, supplied, & cleaned X  
52 IN Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean   X
54 OUT Adequate ventilation & lighting; designated areas used   X
  
 
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
 
DISINFECTANT/SANITIZER:  Heat: Y  Chemical: Iodine  CFSM Name: Frank Cipullo  Exp. Date: 6/30/2011
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Pizza prep refrig. 40 ° F Cold prep refrig. at cucina 40 ° F Cooked peppers 125 ° F
Dessert storage refrig. 40 ° F 1-door reach-in refrig. 36 ° F Pasta soup 145 ° F
Marinara soup 140 ° F walk-in freezer 0 ° F walk-in refrig. 43 ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1-Photocopy of food license posted; post original on site in public view.
  8(R)-One of bar handsink not used and utensils stored in it ; other bar handsink clogged and slow in draining-corrected.
  13(R)-Prepped lettuce stored next to raw calamari in walk-in refrig.-corrected.
  14(R)-Soda gun holster with mold like substance-corrected.
  20(R)-Cooked vegetables (temp. @ 125F) left at ambient temperature of 75F in cucina; corrected by storage in refrigeration.
  21-No date markings on facility prepared potentially hazardous foods.
  34(R)-Defective thermometers and probe thermometers not used to take internal temp.of foods-corrected.
  36(R)-No ingredient labels for bulk foods-corrected.
  37(R)-Shoes on top of drink box, clothing in food preparea , exposed foods in kitchen (Ex. croutons, bread crumbs).
  41(R)-Knives stored in crevices of equipment-corrected.
  46-Inadequate sanitizer in kitchen 3-compt. utensil washing sink-corrected.
  Bar glasswasher defective by no iodine sanitizer concentration at final rinse.
  Fax service order invoice stating that glasswasher is in proper working condition with final iodine rinse at 25 p.p.m to; Judy Rho, fax #215-784-5524.
  This equipment is not to be used until approval is granted by MCHD.
  47(R)-Walk-in fanguard with dust accumulation.
  53(R)-Stained ceiling tiles in kitchen, peeling paints at mixer wall areas, damaged floor tile in beverage walk-in refrig.
  Accumulated debris under bar sinks and equipment.
  54(R)-Grease accumulation on exhaust hood filters in rear prep kitchen, missing light shields in walk-in refrig.(food & beverage).
       
  Person in Charge: Josephine Cucuzza
Inspector (Signature):  Judy Rho             Please see original copy for PIC signature
    Date: 12/10/2008

Previous Page     To zoom in or out on a Web page: Press CTRL + PLUS SIGN (+) to zoom in, or CTRL + HYPHEN (-) to zoom out