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:    11 Date of Inspection:    2/10/2015
Risk Violations Count:    4 License Number:    A18054
Arrival Time:    12:05:00 PM Expiration date:    7/31/2017
Departure Time:    1:20:00 PM Facility Closure:    
 Food Facility Name
  Amy's Family Pizzeria
 Address
  332 S. York Road
 Municipality
  Hatboro
 Owner
  Axel Flores
 Telephone
  215-957-1000
 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    
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 IN 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 X  
21 OUT Proper date marking & disposition   X
22 N/O 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 N/A Pasteurized foods used; prohibited foods not offered    
Chemical
25 N/A 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 IN Water & ice from approved source    
30 N/A 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 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 IN 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 IN Gloves used properly    
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 IN Non-food contact surfaces clean    
Physical Facilities
48 OUT 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: Cl  CFSM Name: Phoenix Heslin  Exp. Date: 6/30/2018
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in refrig. 41 ° F 2-door reach-in freezer 2 ° F Prep cooler 42 ° F
Ham/prep cooler 42 ° F Chicken/hot holding 150 ° F Sauce/hot holding 155 ° F
Caramelized onions/pizza prep cooler 57 ° F Bacon beats/pizza prep cooler 58 ° F Beef topping/pizza prep cooler 56 ° F
Prep cooler 49 ° F Pepperoni/pizza prep cooler 44 ° F Prep cooler/before end inspection  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8- Lacking soap at hand sink in back area.
  13- Raw shell eggs stored above ready-to-eat (RTE) food in walk-in cooler. COS
  20- Potentially hazardous products stored in pizza prep cooler with internal temperature greater than 41F.
  Facility voluntarily discarded approximately: 1/2 lb caramelized onions, 1lb bacon and beef topping 2lb. COS
  21- (R) Lacking date markings on facility sliced lunch meats and cheeses in walk-in refrigerator.
  31- Pizza prep cooler observed with ambient temperature greater than 41F. Facility may not use unit to store
  potentially hazardous products until unit can maintain product temperatures at 41 degrees F or below and
  permission for use is granted by MCHD. Fax professional work order for repair to MCHD 215-784-5524 Attn: Yessika Mashinski.
  34- Facility lacking ambient thermometer in reach-down freezer.
  36- (R) Mice-like droppings observed behind large mixer in back area ok kitchen, on floor under shelves and under table
  in storage room. Clean and sanitize all affected areas.
  Droppings were also observed on top of can goods in storage room. Facility cleaned and sanitized can goods at time of inspection.
  Have licensed pest control company service area and fax report within 10 business days to MCHD.
  Report should state type of treatment and target pest. Attn: Yessika Mashinski, Fax# 215-784-5524
  37- Buckets containing bulk dry products stored directly on the floor in back area next to prep table. COS
  37- Scoop lacking handle in flour container in back area. COS
  45- Frost build-up in reach-down freezer in back area.
  48- Hot water at hand sink in back area was shut off due to leak at pipe. MCHD will conduct a 24 hour follow-up
  inspection to ensure that hot water is available under adequate pressure and that leak at pipe has been repaired.
  Facility has another fully functional hand sink in front area.
  53- Lacking ceiling tile above grease trap in back area.
       
  Person in Charge: Axel Flores
Inspector (Signature):  Yessika Mashinski             Please see original copy for PIC signature
    Date: 2/10/2015

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