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:    8 Date of Inspection:    4/22/2015
Risk Violations Count:    1 License Number:    A 2909
Arrival Time:    12:45:00 PM Expiration date:    10/31/2016
Departure Time:    2:05:00 PM Facility Closure:    
 Food Facility Name
  Argento's Pizza & Family Restaurant
  833 E Philadelphia Avenue
  Adriana Argento/Vincenzo Argento
 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 IN Certification by accredited program, compliance with Code, or correct responses    
Employee Health
2 IN Management awareness; policy present    
3 N/O 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 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/A 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 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/O Food additives: approved & properly used    
26 IN Toxic substances properly identified, stored & used    
Conformance with Approved Procedure
27 IN 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/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 IN Proper cooling methods used; adequate equipment for temperature control    
32 N/O Plant food properly cooked for hot holding    
33 IN Approved thawing methods used    
34 IN 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 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 IN Utensils, equipment & linens: properly stored, dried & handled    
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    
46 IN Warewashing facilities: installed, maintained, & used; test strips    
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 OUT Toilet facilities: properly constructed, supplied, & cleaned X  
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: QAT  CFSM Name: Girolamo Argento  Exp. Date: 3/31/2019
Item/Location Temp Item/Location Temp Item/Location Temp
Butter on counter 72 ° F Fried chicken in warmer 151 ° F Pizza Bain marie cooler 38 ° F
Bacon in pizza bain marie 36 ° F Coke reach in cooler 38 ° F Tuna in salad bain marie 33 ° F
Sandwich bain marie cooler 35 ° F Chest freezer 0 ° F Walk in cooler 36 ° F
Walk infreezer -10 ° F 2 door reach in freezer 2 ° F Raw chicken in bain marie 35 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  29. Butter stored at room temperature tempt at 72F. Facility voluntarily discarded. Keep refrigerated foods at 41F or below or use time log and
   dispose after 4 hours. COS
  36(R) Mouse like droppings in back storage room behind chest freezers. Facility provided pest control report from 4/3/15. Clean and sanitize
   area. Fax next pest control report stating no mouse activity or treatment plan to MCHD at 610-970-5048 Attn: Scott Houchins.
  37. 2 trays of pizza dough stored on floor of walk in cooler. Store at least 6" off floor.COS
  37. Hair restraint lacking on food handler at time of inspection. COS
  37. Single serve cup used as scoop in bulk sugar container. Use only food grade scoop with handle. COS
  41. Tongs stored on top of raw chicken wings in bain marie. COS
  42.(R) 2 mops stored in mop bucket in back area. Hang or invert to dry. COS
  43.(R) Single use containers stored with food contact surfaces exposed.COS
  43. 2 bundles of pizza boxes stored on floor. COS
  45. Absorbant rags used to level clean dishes on shelf. Remove and ensure surface is smooth, non-porous and easily cleanable. COS
  45. Ice build up in back of 2 door reach in freezer. Remove ice, clean, and sanitize. Repair leak.
  51. Light out in men's bathroom at time of inspection. Facility immediately replaced. COS
  Note: Facility must correct and maintain all violations
  Note: EHS left information regarding upcoming changes to food code.
  Person in Charge: Girolamo Argento
Inspector (Signature):  Scott Houchins             Please see original copy for PIC signature
    Date: 4/22/2015

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