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:    11/6/2015
Risk Violations Count:    3 License Number:    A18206
Arrival Time:    1:30:00 PM Expiration date:    11/30/2016
Departure Time:    2:50:00 PM Facility Closure:    
 Food Facility Name
  Bella Italia
  2209 East High Street
  Lower Pottsgrove
  Cilluffo Property Holdings/Vito Cilluffo
 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 N/O No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 OUT Hands clean & properly washed X  
7 N/O 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 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/O Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 IN 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    
25 N/O Food additives: approved & properly used    
26 OUT Toxic substances properly identified, stored & used    
Conformance with Approved Procedure
27 N/O 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/O 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 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   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 OUT In-use utensils: properly stored X  
42 IN Utensils, equipment & linens: properly stored, dried & handled    
43 OUT Single-use & single-service articles: properly stored & used X  
44 N/O Gloves used properly    
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 OUT Warewashing facilities: installed, maintained, & used; test strips X  
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 OUT Toilet facilities: properly constructed, supplied, & cleaned    
52 OUT Garbage & refuse properly disposed; facilities maintained X  
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: Massimiliano Sparacio  Exp. Date: 11/17/2019
Item/Location Temp Item/Location Temp Item/Location Temp
Walk in cooler 37 ° F Walk in freezer 6 ° F Pizza bain marie 38 ° F
Coke reach in cooler 40 ° F Bain marie 41 ° F Reach in freezer 10 ° F
Sliced ham in bain marie 41 ° F Peppers in bain marie 38 ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  6 and 8. Soap lacking at hand sink at time of inspection. Facility stated soap dispenser was broken and they are using 3 bay sink to wash hands.
   EHS instucted that 3 bay sink is for ware washing only and to wash hands at a hand sink only. Facility provided another source of soap for
   hand sink. COS
  26. Chemical bottles hanging from shelves storing food. COS
  37.(R) Food containers stored on floor in walk in freezer. Store at least 6" off floor.
  37. Food handlers lacking hair restraints. Provide.
  39.(R) Wiping clothes stored on prep surfaces and shelves. Sanitizer lacking in bucket at server area. COS
  41. Handle of ice scoop touching ice. COS
  43. Pizza boxes stored on floor in pizza area. COS
  45. Aluminum foil lined cardboard used as a splash guard at soda fountain. Remove and provide a splash guard made out of a material
   that is smooth, non-porous, and easily cleanable.
  45. Absorbent clothes lining shelf with clean glassware. COS
  46. Sanitizer level too low at ware washing sink. Facility corrected and re-washed and sanitized dishes. COS
  51. Toilet paper lacking in first unisex bathroom. Provide.
  52. Lid open on dumpster at time of inspection. COS
  Note: Facility did not have Food License posted at time of inspection. License expires 11/30/15. Submit license renewal and appropriate fees
   to MCHD and post new license when received.
  Note: Facility must correct and maintain all violations.
  Person in Charge: Massimiliano Sparacio
Inspector (Signature):  Scott Houchins             Please see original copy for PIC signature
    Date: 11/6/2015

Previous Page     To zoom in or out on a Web page: Press CTRL + PLUS SIGN (+) to zoom in, or CTRL + HYPHEN (-) to zoom out