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:    7 Date of Inspection:    10/8/2015
Risk Violations Count:    1 License Number:    A 2909
Arrival Time:    12:50:00 PM Expiration date:    10/31/2016
Departure Time:    2:05:00 PM Facility Closure:    
 Food Facility Name
  Argento's Pizza & Family Restaurant
  833 E Philadelphia Avenue
  Adriana Argento/Vincenzo Argento
 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 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 IN 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 IN 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/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 IN 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/A 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 IN Approved thawing methods used    
34 IN Thermometer provided & accurate    
35 OUT Food properly labeled; original container    
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons   X
37 OUT Contamination prevented during food preparation, storage & display X X
38 IN Personal cleanliness    
39 OUT Wiping cloths: properly used & stored X  
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   X
43 IN Single-use & single-service articles: properly stored & used    
44 IN Gloves used properly    
Utensils, Equipment and Vending
45 IN 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 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 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: QAT  CFSM Name:  Girolamo Argento  Exp. Date: 3/31/2019
Item/Location Temp Item/Location Temp Item/Location Temp
meatballs in hot holding 155 ° F chest freezer 0 ° F fried chicken in hot holding 140 ° F
pizza bain marie 38 ° F reach in cooler 40 ° F 4 door bain marie 41 ° F
bain marie cooler 40 ° F retail cooler 40 ° F chest freezer 0 ° F
walk in cooler 36 ° F reach in freezer 6 ° F reach in freezer 0 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
   21 and 35:: Reference labels and dates missing on several secondary containers of food and sliced deli meats and cheeses in walk in cooler.
   Provide reference labels for all foods in secondary containers. Provide dates for all foods held over 24 hours.
   36: (2R) Mouse-like droppings observed under 3 bay sink and back storage rooms. Facility has been getting weekly pest control. Manager
   stated droppings were older. Facility cleaned and sanitized area. EHS observed pest control report dated 9-18-15. Keep floor clean.
   Fax or e-mail copy of next pest control report stating no mouse activity observed or treatment plan to MCHD attn: Janice Branagh
   Fax#610-970-5048 or
   37: Bottom of container of lettuce touching lettuce in top of bain marie. Top layer of lettuce voluntarily discarded. Food stacked high above wells
   on top of bain marie. Keep food in wells to maintain proper temp. COS
   Food uncovered in several cooling units. Keep all food covered and protected.
   (R) Hair restraint lacking for food handler. COS
   39: Wiping cloths on counters and over food prep sink. Keep in bucket with proper sanitizing solution when not in use. COS
   42: (2R) Mop in mop bucket. hang or invert to dry.
   47: Grease-like/dust-like debris on hood filters. Clean and sanitize.
   Grease-like and food debris under fryers. Clean.
   Note: Facility must correct and maintain all violations.
  Person in Charge: Adriana Argento
Inspector (Signature):  DeNito Branagh              Please see original copy for PIC signature
    Date: 10/8/2015

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