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:    2/3/2015
Risk Violations Count:    4 License Number:    A 2412
Arrival Time:    11:08:00 AM Expiration date:    7/31/2017
Departure Time:    12:50:00 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
 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 OUT No bare hand contact with RTE foods or approved alternate method properly followed X  
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/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    
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    
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 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 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 OUT Food properly labeled; original container 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 OUT Wiping cloths: properly used & stored X  
40 N/O Washing fruit & vegetables    
 
Compliance Status COS R
Proper Use of Utensils
41 OUT In-use utensils: properly stored X  
42 OUT Utensils, equipment & linens: properly stored, dried & handled X  
43 IN Single-use & single-service articles: properly stored & used    
44 OUT Gloves used properly X  
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
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   X
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
raw fish refrigerator walk in 38 ° F gouda cheese pizza prep cooler 39 ° F raw shrimp pasta prep cooler 39 ° F
raw beef patty under grill cooler drawer 40 ° F plum tomato pizza prep top 40 ° F soup 180 ° F
rice @ food prep steamer 167 ° F roasted tomatoes walk in 45 ° F tomato sauce walk in 47 ° F
grain salad walk in 45 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  7/44) bare hand contact with ready to eat food item (salad greens) during food prep. COS - facility instructed to discarded items and use gloves.
  13) raw food items stored above ready to eat food items at multiple reach in coolers / freezers as well as walk in cooler. (R) - COS
  14) deep groves and discoloration on cutting boards at facility cooks line.
  20) multiple items in walk in cooler observed above an approved cold holding temperature during time of inspection. COS
  one container of tomato sauce at walk in cooler voluntarily discarded by facility.
  31) during time of inspection facility walk in cooler observed above an approved cold holding temperature. COS
  34) thermometer lacking at 1 door reach in freezer.
  thermometers at walk in cooler are not reading accurately.
  35) open original tin of hot sauce at 1 door reach in cooler adjacent to walk in. COS - voluntarily discarded by facility.
  open original containers of flour observed at back pantry.
  37) personal clothing item (gloves) observed stored on top of dry pasta bags at dry storage.
  bowl lacking handles used for scoop inside of container of cooked penne at pasta prep cooler top. COS
  uncovered lemons @ waitress station. COS
  uncovered food items observced inside of multiple cooling units. COS
  manual handheld juicer stored inside of container of potatoes. COS
  hair restraint lacking on food handler at pasta prep area. COS
  clothes stored under cutting boards at multiple prep areas. COS
  handle of utensils stored in contact with food items stored inside of bulk sugar and salt containers. COS
  dredging station flour stored inside of container of dredging station breadcrumbs. COS
  39) facility storing wet wiping clothes outside of sanitizer buckets at multiple prep stations. COS
  41) facility storing knives hanging between equipment and food prep cooler. COS
  utensils hanging from oven handles at facility cooks line. COS
  42) facility storing mop head in bucket. COS
  45) tin foil lining shelving at facility stand mixer station. COS
  ice accumulation on interior of 1 door reach in freezer.
  47) soiled interior of 1 door reach in freezer.
  soiled shelving at walk in cooler.
       
  Person in Charge: Mary Collum
Inspector (Signature):  Gregory Mininger             Please see original copy for PIC signature
    Date: 2/3/2015

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