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:    3/3/2015
Risk Violations Count:    4 License Number:    A18146
Arrival Time:    11:25:00 AM Expiration date:    9/30/2016
Departure Time:    12:30:00 PM Facility Closure:    
 Food Facility Name
  Bar Lucca
 Address
  729 E. Hector Street
 Municipality
  Whitemarsh
 Owner
  Brian Pieri
 Telephone
  610-825-2700
 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 OUT Food in good condition, safe, & unadulterated X  
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 IN 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 N/O Time as a public health control; procedures & record    
Consumer Advisory
23 IN 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 OUT Toxic substances properly identified, stored & used X  
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 IN 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 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 IN Food properly labeled; original container    
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons X X
37 OUT Contamination prevented during food preparation, storage & display X  
38 IN Personal cleanliness    
39 IN Wiping cloths: properly used & stored    
40 IN 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 X  
44 IN Gloves used properly    
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used X  
46 OUT Warewashing facilities: installed, maintained, & used; test strips X  
47 IN Non-food contact surfaces clean    
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 IN 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: Y  Chemical: Cl & QAT  CFSM Name: William Langlois  Exp. Date: 9/30/2018
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
bar cooler 36 ° F bain marie 38 ° F 2 drawer bain marie 38 ° F
pizza bain marie 36 ° F walk-in cooler 40 ° F walk-in cooler 38 ° F
walk-in freezer 0 ° F hot holding n/a ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  *Facility must correct and maintain all noted violations.
  8: Lacking single service paper towels at bar hand sink. -COS
  11: 1 90oz dented can of Gusterossa sauce on food storage shelf. -COS
  14: Soda gun nozzle at bar unclean. -COS
  26: Chemical spray bottle hanging from shelf with clean containers/utensils near ware wash area. -COS
  34: Cooks line freezer lacking visible accurate thermometer. (Rx3) -COS. Repeat violations may lead to possible legal action.
  36: Side door propped open at time of inspection. (Rx3)-COS Repeat violations may lead to possible legal action.
  37: Employee personal item hanging from shelf with clean containers/utensils near ware wash area. -COS
  37: Scoop handle in contact with food in bulk dry good container at pizza area and in basement storage. -COS
  42: Mop not hanging or inverted to dry. -COS
  43: Box of single service items stored on floor in basement. -COS
  11: 1 quart of Glenview half and half dated 2/4/15 stored in waitress station ice bath. Facility voluntarily discarded and denatured. -COS
  45: Cloth lining surfaces throughout. -COS
  46: Dish machines not sanitizing at proper ppm of chlorine. Facility changed sanitizer and dish machines sanitizing at proper ppm. -COS
  46: Facility lacking chlorine chemical test strips for dish machines. -COS
  46: Facility lacking chlorine chemical test strips for dish machines. -COS
       
  Person in Charge: John Mathas
Inspector (Signature):  Stephanie Morano             Please see original copy for PIC signature
    Date: 3/3/2015

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