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:    10 Date of Inspection:    5/21/2015
Risk Violations Count:    4 License Number:    A15882
Arrival Time:    11:55:00 AM Expiration date:    5/31/2017
Departure Time:    1:00:00 PM Facility Closure:    
 Food Facility Name
  Ambler Pizza
 Address
  234 Lindenwold Ave
 Municipality
  Ambler
 Owner
  Nicholas Formoso
 Telephone
  215-542-7012
 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 OUT Proper eating, tasting, drinking, or tobacco use X  
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 N/O Food separated & protected    
14 N/O 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/A Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 OUT 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/O Pasteurized foods used; prohibited foods not offered    
Chemical
25 N/O 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 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 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    
37 OUT Contamination prevented during food preparation, storage & display   X
38 IN Personal cleanliness    
39 N/O 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 OUT Warewashing facilities: installed, maintained, & used; test strips    
47 OUT Non-food contact surfaces clean    
Physical Facilities
48 N/O Hot & cold water available; adequate pressure    
49 N/O Plumbing installed; proper backflow devices    
50 N/O Sewage & waste water properly disposed    
51 N/O Toilet facilities: properly constructed, supplied, & cleaned    
52 N/O Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean   X
54 N/O 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: Nicholas Formoso  Exp. Date: 9/30/2018
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
2 door beverage cooler 41 ° F 1 door coke cooler 34 ° F coke cooler - back kitchen 40 ° F
walk-in freezer 0 ° F 2 door prep cooler 40 ° F 2 door prep cooler 34 ° F
pizza prep cooler 40 ° F work top freezer 12 ° F hot holding N/A ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  4: Employee beverage stored on meat slicer. COS.
  8: Leak at pipe under hand sink. MCHD will conduct a 24 hour follow-up inspection to ensure hand sink has been repaired.
  21: Date markings lacking on some prepared foods in walk-in cooler. All food prepared on site must have a date marking if not to be used within
  24 hours. All food must have a shelf life no longer than 7 days.
  26: Chemical spray bottle stored on prep surface. COS.
  36: Rodent-like droppings observed on floor in dry storage area. Clean and sanitize all affected areas. Fax next routine professional pest control
  report to MCHD within 10 business days. 215-784-5524 Attn: Jennifer.
  37: Hair restrains lacking for food handlers.
  37: Boxes of oil stored on floor in dry storage area.
  37: Colander of mushrooms stored in mop sink.
  37: Food uncovered inside work top freezer. (R)
  45: Torn door gasket on right side door of 2 door prep cooler next to stove.
  46: Soiled utensils stored in all 3 basins of 3 basin sink.
  47: Debris on bottom shelf of stainless table under grill area.
  47: Mold-like growth on door gaskets of walk-in cooler, walk-in freezer, 2 door prep cooler in back of kitchen.
  53: Wall tile damaged behind prep table near pizza prep cooler. (R)
  Facility must wash hands in the wash basin of the 3 basin sink in the back prep area.
  Facility must correct and maintain all violations.
       
  Person in Charge: Nicholas Formoso
Inspector (Signature):  Jennifer Beagle             Please see original copy for PIC signature
    Date: 5/21/2015

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