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:    6/1/2015
Risk Violations Count:    3 License Number:    A16163
Arrival Time:    11:55:00 AM Expiration date:    11/30/2016
Departure Time:    2:00:00 PM Facility Closure:    
 Food Facility Name
  Mama's Pizza IV
  1704 Susquehanna Road
  Upper Dublin
  Paul Suevo, Jr.
 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 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    
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 N/A Proper hot holding temperature    
20 OUT Proper cold holding temperature X  
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    
25 N/O Food additives: approved & properly used    
26 IN Toxic substances properly identified, stored & used    
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 OUT 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 OUT Insects, rodents & animals not present; no unauthorized persons    
37 OUT Contamination prevented during food preparation, storage & display    
38 IN Personal cleanliness    
39 IN 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   X
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 OUT Physical facilities installed, maintained, & clean   X
54 OUT 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: Theresa Suevo  Exp. Date: 9/30/2018
Item/Location Temp Item/Location Temp Item/Location Temp
walk-in cooler 52 ° F pizza prep cooler 57 ° F 2 door reach-in cooler 40 ° F
sauce - walk-in cooler 66 ° F sausage - pizza prep cooler 54 ° F 3 door work top cooler 40 ° F
pepperoni - walk-in cooler 49 ° F cut tomatoes - pizza prep cooler 52 ° F sandwich prep cooler 41 ° F
mozzarella cheese - walk-in cooler 54 ° F hot holding N/A ° F chest freezer 8 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8: Hand sink near register does not drain properly. Hand sink lacks soap.
  20: Food items inside pizza prep cooler and walk-in cooler temped at 49 degrees F or above. Facility voluntarily discarded all potentially hazardous
  food. COS.
  21: Date markings lacking on food items in walk-in cooler.
  31: Pizza prep cooler and walk-in cooler ambient temperatures observed at 57 and 52 degrees F. Facility may not use either unit to store potentially
  hazardous food until units can maintain product temperatures at 41 degrees or below and permission for use is granted by MCHD. Fax work order
  for repair stating the proper cold holding temperature to MCHD 215-784-5524 Attn: Jennifer, or contact MCHD for a follow-up inspection of units.
  34: Defective thermometer inside pizza prep cooler (R) and walk-in cooler.
  36: Rodent-like droppings on floor in dry storage area. Clean and sanitize affected areas. Fax next routine professional pest control report to MCHD
  within 10 business days. 215-784-5524 Attn: Jennifer.
  37: Raw chicken being breaded in same area as ready to eat sandwich preparation.
  37: Cell phone stored in prep area.
  45: Door gaskets damaged/cracked on 2 door reach-in cooler, 3 door work top cooler, and one door freezer. (R)
  45: Cardboard lining bottom shelf under pizza counter.
  45: Absorbent towel under food containers in pizza prep cooler.
  45: Frost-like build-up inside chest freezers.
  45: Rust-like accumulation on shelves and fan guard in walk-in cooler.
  47: Grease-like build-up around grill, fryer, and oven at cook's line.
  47: Debris on gaskets of pizza prep cooler.
  49: Pipe from ceiling drains into hand sink.
  53: Cracked and/or missing floor tiles in kitchen and in upstairs storage area.
  54: No light in upstairs storage closet.
  Note: Walk-in cooler temperature observed at 49 degrees F at end of inspection.
  Facility must correct and maintain all violations.
  Person in Charge: Paul Suevo Jr.
Inspector (Signature):  Jennifer Beagle             Please see original copy for PIC signature
    Date: 6/1/2015

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