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:    8/4/2015
Risk Violations Count:    4 License Number:    A13319
Arrival Time:    11:25:00 AM Expiration date:    9/30/2016
Departure Time:    1:00:00 PM Facility Closure:    
 Food Facility Name
  Bertucci's Brick Oven Pizzeria
 Address
  761-763 Lancaster Avenue
 Municipality
  Lower Merion
 Owner
  Bertucci's Restaurant Corp.
 Telephone
  610-519-1940
 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 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/A 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 OUT Food-contact surfaces: cleaned & sanitized X  
15 IN 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 OUT Proper reheating procedures for hot holding X  
18 N/O Proper cooling time & temperature    
19 OUT Proper hot holding temperature X  
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 IN 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/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 OUT Proper cooling methods used; adequate equipment for temperature control X  
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 IN 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 OUT 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 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 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: Y  Chemical: QAT  CFSM Name: Khalid Ali  Exp. Date: 12/31/2017
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
1 door reach in 38 ° F 1 door reach in 40 ° F walk in refrig 32 ° F
walk in refrig 38 ° F prep unit 58 ° F pasta in prep unit 54 ° F
soup 160 ° F sauce 115 ° F reheated sauce  ° F
sauce in prep unit 40 ° F chicken in prep unit 34 ° F prep unit 40 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  14. Inside soda gun nozzle at bar area unclean.
   Cutting board at cook line prep unit with discoloration and grooves.
  17/19. Sauce stored in hot holding unit observed with internal temperature less than 135 degrees F. Facility placed back on stove
  to reheat with in proper time and temperature requirements. COS
  20. Pasta stored in prep unit at cook line with internal temperature greater than 41 degrees F. Facility had prepared pasta at 1100.
  Pasta was placed under proper refrigeration to cool with in proper time and temperature requirements. COS
  31. Prep unit at pasta station observed with internal temperature greater than 41 degrees F. Facility removed food product and unit was
  observed with internal temperature at 40 degrees F. COS
  34. Lacking visible accurate thermometers through out refrigeration.
  37. Dry good storage under waste water pipe in dry storage room.
  42. Ice scoop stored on top of ice machine. COS
  45. Splash guard and door edging of ice machine unclean.
   Torn door gasket on pizza prep unit. Facility has new gasket onsite for replacement.
   Hand wash faucet in women's toilet room damaged.
  53. 2xR- Lacking and damaged ceiling tiles through out basement, ice machine area and locker room area.
   Dust build up on ceiling tiles through out upstairs kitchen area.
   Lacking floor cove base in employee changing room.
  54. Lacking proper light shield or shatter resistant light bulb in basement area.
  Note: MCHD left documentation for food code changes.
       
  Person in Charge: Isaac Rose
Inspector (Signature):  Tim Moeller             Please see original copy for PIC signature
    Date: 8/4/2015

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