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:    9 Date of Inspection:    3/18/2015
Risk Violations Count:    3 License Number:    A 2412
Arrival Time:    12:00:00 PM Expiration date:    7/31/2017
Departure Time:    1:30:00 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-Complaint
 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 OUT Adequate handwashing facilities supplied & accessible    
Approved Source
9 IN Food obtained from approved source    
10 IN 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 IN Food separated & protected    
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 IN 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 X  
32 IN Plant food properly cooked for hot holding    
33 N/O Approved thawing methods used    
34 IN Thermometer provided & accurate    
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 X X
38 N/O Personal cleanliness    
39 OUT Wiping cloths: properly used & stored X X
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 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 X 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 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: Mary Collum  Exp. Date: 3/31/2019
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cheese @ pizza prep top 41 ° F pizza prep bottom 40 ° F glass one door reach in cooler @ walk in 40 ° F
one door low boy reach in cooler @ walk in 32 ° F roasted squash @ pasta prep cooler top 39 ° F sauce @ walk in cooler 40 ° F
roasted prep @ salad prep cooler 39 ° F bottom @ salad prep cooler 38 ° F 1 door reach in coooler 38 ° F
soup 165 ° F chicken @ grill 89 ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  7) bare hand contact by ready to eat food items from waitresses assembling plates. COS
  8) hand sink @ pizza prep obstructed by dough machine. Facility instructed to relocate immediately and insure ready access to all hand sinks..
  20/31) Chicken cooling at grill observed above an approved cold holding temperature (89 F).
  chicken cooked in oven and cooled prior to being sliced and finished at sautee/grill station.
  ice bath composed by facility insufficient for intended purpose. COS - facility instructed on composition of an approved ice bath.
  37) uncovered food observed in reach in cooler.(R) ./ COS
  uncovered lemons at waitress station soda machine. (R) / COS
  food stored on floor at dry storage area. COS
  personal use items stored mixed with retail food items at reach in cooler adjacent to pizza prep. COS
  39) insufficient amount of sanitizer solution to fully submerge wet wiping clothe at pizza prep station. COS
  41) facility storing tongs hanging from handles at oven. (R) / COS
  43/37) single service ramakins used as scoops at dry storage spices. COS
  47) storage racks at walk in cooler unclean (R)
  NOTE: inspection in regards to illness related complaint.
  facility instructed to proper food handling and hand washing procedures at time of inspection.
       
  Person in Charge: Mary Collum
Inspector (Signature):  Gregory Mininger             Please see original copy for PIC signature
    Date: 3/18/2015

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