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:    8 Date of Inspection:    11/23/2015
Risk Violations Count:    3 License Number:    A15677
Arrival Time:    11:00:00 AM Expiration date:    11/30/2016
Departure Time:    12:15:00 PM Facility Closure:    
 Food Facility Name
  Bertucci's Italian Restaurant
  860 Bethlehem Pike
  Bertucci's Corporation
 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 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/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 OUT 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 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    
25 N/O Food additives: approved & properly used    
26 IN 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 OUT 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 N/O 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 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    
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: Y  Chemical: QAT  CFSM Name: Otto (Mikel) Bustello  Exp. Date: 11/13/2017
Item/Location Temp Item/Location Temp Item/Location Temp
meatballs @ steam table 137 ° F tortellini @ food prep drawer @ wood oven 39 ° F diced tomato @ food prep top @ wood oven 42 ° F
glass reach in cooler 37 ° F mushrooms @ grill station drawer 40 ° F shrimp @ food prep cooler cooksline 39 ° F
walk in freezer -8 ° F walk in cooler 41 ° F marinated chicken @ cooler drawer under grill 36 ° F
dough walk in cooler 38 ° F spaghetti @ food prep cooler top 41 ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  facility must correct and maintain all violations
  during time of inspection facility was provided with 2013 FDA food code adoption and supplemental food safety paperwork.
  facility instructed to immediately post signage regarding availability of MCHD report upon request.
  4) beverage lacking lid and straw in prep area - dough prep. COS
  8) facility lacking soap and paper towels @ cooks line hand sink. (R) / COS
  8/42) facility storing dough cutter inside of hand sink @ dough prep area. COS
  14) deep grooves and heavy staining at cutting boards on cooks line.
  soiled cutting edge of table top mounted can opener at back prep area. (R)
  35) open original containers at dough prep as well as shelving @ dry storage.
  45) tin foil lining grill drip pans @ cooks line. COS
  damaged gasket @ one door reach in cooler adjacent to pasta cooking station
  rust on shelving at multiple storage areas - dry storage and prep.
  37) uncovered food items inside of reach in coolers. COS
  lid lacking for ice for human consuption at bar. COS
  covers lacking for prep food items in ice bath at waitress station / cooks line - cut lemons / cut garnish / etc.
  45) container with oil / spice mix stored on top of wiping clothe @ prep table. COS
  47) soiled gasket at multiple reach in coolers
  soiled shelving at walk in cooler and dry storage.
  Person in Charge: Jenny D'Amato
Inspector (Signature):  Gregory Mininger             Please see original copy for PIC signature
    Date: 11/23/2015

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