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:    13 Date of Inspection:    9/3/2015
Risk Violations Count:    3 License Number:    A 2444
Arrival Time:    11:10:00 AM Expiration date:    10/31/2016
Departure Time:    12:20:00 PM Facility Closure:    
 Food Facility Name
  Bertucci's Brick Oven Ristorante
 Address
  500 Germantown Pike
 Municipality
  Plymouth
 Owner
  BERTUCCI'S RESTAURANT CORP
 Telephone
  610-397-0650
 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 OUT Certification by accredited program, compliance with Code, or correct responses   X
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 X  
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 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 IN Proper reheating procedures for hot holding    
18 N/O Proper cooling time & temperature    
19 IN Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 N/O 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    
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 IN Proper cooling methods used; adequate equipment for temperature control    
32 N/O Plant food properly cooked for hot holding    
33 OUT Approved thawing methods used X  
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 IN Contamination prevented during food preparation, storage & display    
38 IN 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 OUT Utensils, equipment & linens: properly stored, dried & handled X X
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 OUT 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    
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: QAT  CFSM Name: see below  Exp. Date: 12/31/2017
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
bain marie 33 ° F bain marie 31 ° F tomatoes 33 ° F
beverage cooler 39 ° F walk-in cooler 39 ° F sauce 181 ° F
reach-in freezer 18 ° F reach-in freezer 0 ° F bain marie 36 ° F
chest freezer -8 ° F bag sauce 33 ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  *Facility must correct and maintain all noted violations.
  1: Facility lacking current MCHD CFSM. Facility stated manager completed an approved course. Facility has 10 business
  days to submit MCHD CFSM reciprocity application. (R)
  8: Food debris in hand sink in ware wash area. -COS
  8: Food stored at cooks line hand sink. -COS
  4: Employee beverage on shelf with food items in pizza prep area. -COS
  33: Improper thawing method in food prep sink. -COS
  34: Lacking visible accurate thermometer in drawer coolers. (Rx2)
  36: Several fly like insects observed in beverage prep area. Facility must submit professional pest control report to MCHD
  within 10 business days. Fax: 610-278-5167 or email: smorano@montcopa.org
  39: Wet wiping cloths on food prep surface along cooks line and in back pizza prep area. (R) -COS
  41: Ice scoop stored on top of ice machine. (R) -COS
  41: Scoop handle in contact with food in drawer cooler. -COS
  42: Mop not hanging or inverted to dry. (R) -COS
  45: Splash guard of ice machine unclean. (R)
  45: Lacking fan guard in bain marie across from pizza oven.
  47: Dust on fan guard on bain marie along cooks line.
  49: Leak at drain line at hand sink in beverage prep area.
  53: Dust on some ceiling vents in back kitchen.
  EHS left copy of MCHD Food Code changes based on 2013 FDA Food Code.
       
  Person in Charge: Mikel Bustelo
Inspector (Signature):  Stephanie Morano             Please see original copy for PIC signature
    Date: 9/3/2015

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