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:    12/9/2015
Risk Violations Count:    3 License Number:    A 3754
Arrival Time:    11:00:00 AM Expiration date:    11/30/2016
Departure Time:    12:30:00 PM Facility Closure:    
 Food Facility Name
  Bacco Restaurant
 Address
  587 Dekalb Pike
 Municipality
  Upper Gwynedd
 Owner
  Frank Cipullo
 Telephone
  215-699-3361
 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 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 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 IN Food in good condition, safe, & unadulterated    
12 IN Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 OUT Food-contact surfaces: cleaned & sanitized X  
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 N/O Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 OUT 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/A Pasteurized foods used; prohibited foods not offered    
Chemical
25 N/A 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/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 N/O 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  
38 IN Personal cleanliness    
39 N/O 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 X  
42 IN Utensils, equipment & linens: properly stored, dried & handled    
43 IN Single-use & single-service articles: properly stored & used    
44 N/O 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 OUT Toilet facilities: properly constructed, supplied, & cleaned X  
52 IN Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean    
54 OUT Adequate ventilation & lighting; designated areas used   X
  
 
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
 
DISINFECTANT/SANITIZER:  Heat:   Chemical: QAT  CFSM Name: Frank Cipullo  Exp. Date: 6/30/2019
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
refrig 34 ° F refrig 34 ° F walk-in refrig 36 ° F
walk-in freezer 0 ° F refrig 32 ° F freezer 0 ° F
refrig 38 ° F  ° F  ° F
 ° F  ° 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
  -notation: facility given new 2013 FDA food code changes/updates
  8 hand wash sinks lacking hand wash sign(corrected)
  21, 35 prepared foods lacking date marking and dry foods in dry storage area lacking common name on containers(repeat)
  36 fly strips hanging in kitchen(corrected)
  36 knat-like insects at bar area. facility has 10 business days to submit current professional pest control fax 610-278-5167 attn: Anita Weil
  37 food stored on floor walk-in freezer(delivery)(corrected)
  54 missing light shield back kitchen(repeat)
  53 floors in dry storage room unclean
  53 walk-in freezer door not sealing properly(on order for repair)
  51 employee restroom trash can lacking lid/cover(corrected)
  49 leak on faucet bar hand wash sink
  47 fan guard in walk-in refrig unclean
  37 use of bowls to dispense dry foods(bread crumbs) use proper scoop with handle
  45 aluminum foil lining on shelves/equip in kitchen(must remove)(corrected)
  14 soda holster at bar unclean(corrected)
  41 utensils stored between equip. bar area(corrected)
  45 frost build-up walk-in freezer
       
  Person in Charge: 
Inspector (Signature):  Anita Weil             Please see original copy for PIC signature
    Date: 12/9/2015

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