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:    17 Date of Inspection:    1/6/2016
Risk Violations Count:    6 License Number:    A 3484
Arrival Time:    10:50:00 AM Expiration date:    7/31/2016
Departure Time:    12:10:00 PM Facility Closure:    
 Food Facility Name
  Baldini's Pizza
  1902 West Main Street
  West Norriton
 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 X  
Employee Health
2 OUT Management awareness; policy present X  
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 OUT No bare hand contact with RTE foods or approved alternate method properly followed X  
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 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 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 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/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 OUT 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 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 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 OUT Warewashing facilities: installed, maintained, & used; test strips    
47 OUT Non-food contact surfaces clean   X
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 OUT Plumbing installed; proper backflow devices   X
50 IN Sewage & waste water properly disposed    
51 IN Toilet facilities: properly constructed, supplied, & cleaned    
52 OUT Garbage & refuse properly disposed; facilities maintained X  
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: Cl  CFSM Name: Wajda Elshimy  Exp. Date: 12/31/2018
Item/Location Temp Item/Location Temp Item/Location Temp
Bain Marie 38 ° F Bain Marie 40 ° F Walk-in cooler 37 ° F
Chest freezer 0 ° F Reach-in freezer 10 ° F Hot holding N/A ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1: Inspection request signage not posted at time of inspection. EHS provided COS
  2: Facility lacking a written step by step procedure for managing vomitus and/or fecal incidents. EHS provided COS
  7: Employees handling ready to eat food with bare hands. EHS explained proper food handling procedure COS
  8: Single service soap lacking at hand sink in back room. Facility provided COS
  14: Food debris build-up on food slicer in back room
  21: Date marking lacking on sliced lunch meat in walk-in cooler
  34: Visible/accurate thermometers lacking in several cold holding units
  35: Dry goods stored in opened and original packaging
  37: Food handlers lacking hair restraints
  39: Wet wiping cloths stored at Bain Marie. Facility placed in bucket with sanitizer COS
  45: Chest freezer lid in back room is damaged (Rx3)
  45: Left door of pizza Bain Marie is damaged
  45: Cardboard lining top of pizza oven
  46: Facility lacking precision chlorine test strips
  47: Fan guards in Coca-Cola cooler at front door and in pizza Bain Marie are unclean (Rx2)
  47: Door gaskets on sandwich Bain Marie are unclean (R)
  47: Interiors of pizza Bain Marie and reach-in freezer in back room are unclean
  49: Hand sink does not properly drain into catch basin. Facility has 24 hours to repair. If a second follow-up inspection is required
  facility must submit $305.00 to MCHD prior to second follow-up inspection occurring (R)
  49: Food prep sink in back room can only be supplied with water by using valves on water line. Facility has 24 hours to repair. If a second
  follow-up inspection is required facility must submit $305.00 to MCHD prior to second follow-up inspection occuring
  52: Dumpster lids open at time of inspection. Facility closed COS
  53: Grease build-up on floor and on cooks line equipment
  53: Ansul system tag has expired. EHS spoke with West Norriton Fire Marshall at time of inspection
  54: Missing light shield or shatter proof bulbs in back room (R)
  When facility is scheduled for an administrative conference and a second reinspection, facility must submit $305.00 to MCHD.
  for each additional re-inspection
  Re-inspection will occur on or after 1/20/16
  Facility must correct and maintain all noted violations
  Person in Charge: Wajda Elshimy
Inspector (Signature):  Eric Etnier             Please see original copy for PIC signature
    Date: 1/6/2016

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