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:    3/2/2015
Risk Violations Count:    5 License Number:    A18206
Arrival Time:    1:55:00 PM Expiration date:    11/30/2016
Departure Time:    3:00:00 PM Facility Closure:    
 Food Facility Name
  Bella Italia
  2209 East High Street
  Lower Pottsgrove
  Cilluffo Property Holdings/Vito Cilluffo
 Purpose of Inspection
 Re-inspection on or after


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 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    
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 N/A Pasteurized foods used; prohibited foods not offered    
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 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/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  
35 IN Food properly labeled; original container    
Prevention of Food Contamination
36 IN 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 OUT Utensils, equipment & linens: properly stored, dried & handled    
43 OUT Single-use & single-service articles: properly stored & used    
44 N/O Gloves used properly    
Utensils, Equipment and Vending
45 IN 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    
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:   Chemical: Cl  CFSM Name: See #1  Exp. Date: 6/30/2017
Item/Location Temp Item/Location Temp Item/Location Temp
Brocolli at pizaa bain marie 32 ° F Pizza bain marie reach in 38 ° F Walk in freeer 12 ° F
Walk in cooler 38 ° F 2 door reach in freezer 12 ° F 2 door reach in cooler 40 ° F
Bananna peppers in bain marie 39 ° F Coke reach in cooler 38 ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1. Facility has a Servsafe certified employee. EHS provided a reciprocity form, which was completed during inspection and given to EHS with check.
  8. Utensil stored in front hand sink. Keep hand sinks clear and accessible at all times. COS
  11. Large can of Antonio artichokes with large dent. Facility voluntarily removed item. Do not use. COS
  11. Raw chicken stored over vegetables in walk in cooler. Keep RTE food above raw food. COS
  14. Food like debris on undercarriage and guard of slicer and blade of can opener. Clean and sanitize before next use.
  14. Food like build up on knives stored in knife rack on cooks line. Clean and sanitize before next use.
  14. Mold like growth on inside panel of ice machine. Clean and sanitize immd.
  26. Improper concentration in sanitizer bucket. Ensure sanitizer is 50-100ppm
  34. Thermometer lacking in bain marie reach in on cooks line. COS
  37. Food containers stored on floor in walk in cooler and walk in freezer. Keep food stored at least 6" off floor. COS
  37. Open bags of dry goods in storage. Transfer to a sealed secondary food grade container.
  37. Cup used as scoop in bulk dry goods container with handle touching food. Keep handle up or store in a separate dry, sanitized area.
  39. Wiping cloth stored hanging on soap dispenser in dish room. Dirty rags stored on food shelf. Keep rags stored in a bucket of sanitizer when not in use.
  42. Mop stored in mop bucket and on floor. Hang or invert when not in use.
  43. Single use containers stored at cooks line with food contact surfaces exposed. Invert.COS
  47. Grease like build up on bottom panel of hood system and under fryer. Clean and sanitize.
  Note: Facility must correct and maintain all violations
   Accompanied by Janice DeVito Branagh
  Person in Charge: Joe Locricchio
Inspector (Signature):  Scott Houchins             Please see original copy for PIC signature
    Date: 3/2/2015

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