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:    14 Date of Inspection:    9/10/2015
Risk Violations Count:    6 License Number:    A19063
Arrival Time:    11:45:00 AM Expiration date:    4/30/2017
Departure Time:    12:40:00 PM Facility Closure:    
 Food Facility Name
  Bella Cucina Restaurant
  1461 North Gravel Pike
  Lower Frederick
  Randy A. Landis
 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 OUT 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 OUT Adequate handwashing facilities supplied & accessible    
Approved Source
9 IN Food obtained from approved source    
10 N/O Food received at proper temperature    
11 OUT Food in good condition, safe, & unadulterated X  
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 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 IN Proper cold holding temperature    
21 OUT Proper date marking & disposition   X
22 OUT Time as a public health control; procedures & record X  
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 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 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 OUT Food properly labeled; original container   X
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 OUT 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 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 OUT 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: Cl  CFSM Name: See note  Exp. Date: 
Item/Location Temp Item/Location Temp Item/Location Temp
Walk in cooler 36 ° F Walk in freezer 8 ° F reach in cooler 40 ° F
Pizza Bain Marie 41 ° F Bain marie 38 ° F Bain Marie 40 ° F
Dressing 39 ° F Pepsi retail cooler 36 ° F Pepsi retail cooler 38 ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1: Facility has until 10/01/2015 to obtain MCHD CFSM certificate. EHS left a class provider list at time of inspection.
  8: Hand sinks throughout facility unclean. Clean and sanitize, utilize for designated purpose.
   Soap and paper towels lacking at hand sink in ware wash room. Provide Immd.
   Hand sink in ware wash room filled with ice scoop. Remove, utilize sink for hand washing only.
  11: Large container of Sour cream stored in reach in cooler past date, 07/23/2015. Voluntarily discarded. COS
   1-Gallon container Wawa Whole milk stored in bain marie past date, 09/06/2015. Voluntarily discarded. COS
  14: (R) Food like debris build up on can opener blade. Clean and sanitize in between uses.
  21/35: (R) Reference dates and common food labels lacking on several containers of prepared food, assorted packs of lunch meats and cheeses,
   and single serve desserts in retail Pepsi cooler. Provide.
  22: Facility lacking pizza log for all cooked pizzas stored on front counter at room temperature. Provide. COS
  37: (R) Several bags of rolls stored on floor in walk-in freezer under condenser. Keep 6" off floor.
  41: Several used tongs hanging on wire rack next to fryers. Remove immd. Clean and sanitize in between uses.
   Scoop handle submerged in bulk sugar container. Remove, keep handle up away from food.
  42: (3) Mops stored on floor in mop sink closet. Hang or invert to dry.
  45: Rust like build up on shelf in sandwich Bain marie. Resurface/replace.
  47: Interior of microwave unclean. Clean and sanitize in between uses.
   Door gaskets in bain maries, and reach in coolers unclean. Clean and sanitize.
  49: Proper air gap lacking at plumbing line from ice machine. Provide proper air gap.
  52: Dumpster lids open at time of inspection. Keep closed to a tight seal to avoid any vector activity.
  Facility must correct all violations and maintain compliance.
  Person in Charge: Mainor Eliusondo
Inspector (Signature):  Beth Whalen             Please see original copy for PIC signature
    Date: 9/10/2015

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