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:    1/14/2016
Risk Violations Count:    4 License Number:    A15677
Arrival Time:    10:40:00 AM Expiration date:    11/30/2016
Departure Time:    12:20:00 PM Facility Closure:    
 Food Facility Name
  Bertucci's Italian Restaurant
 Address
  860 Bethlehem Pike
 Municipality
  Montgomery
 Owner
  Bertucci's Corporation
 Telephone
  267-498-5538
 Purpose of Inspection
  Routine-Complaint
 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 OUT 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 X 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 X X
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 X  
22 N/A 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/O Pasteurized foods used; prohibited foods not offered    
Chemical
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
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 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 IN Utensils, equipment & linens: properly stored, dried & handled    
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   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 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 OUT Physical facilities installed, maintained, & clean X  
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: Cl - QAT  CFSM Name: Otto Bustello  Exp. Date: 11/13/2017
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Red sauce/hot holding 178 ° F Eggplant/prep cooler 40 ° F Prep cooler 39 ° F
Drawer refrig. 35 ° F 1-door reach-in freezer 5 ° F Prep cooler/pasta 37 ° F
Prep cooler (desserts) 40 ° F UC beverage cooler 40 ° F Walk-in refrig. 34 ° F
Walk-in freezer -4 ° F walk-in refrig. (dough) 40 ° F Bar cooler 39 ° 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.
  Purpose: Possible Foodborne Illness Inspection.
  EHS stressed the importance of proper hand washing and food handling procedures.
  2. Facility lacking proper written procedure for clean up of vomit and fecal events.
  8. (2xR) Lacking single use paper towels at hand sink in pizza prep area. COS
  8. Lacking soap at bar hand sink. COS
  14. (R) Some portable cutting boards at cook's line (next to warmer) and in back prep area with deep grooves and
  stained. Facility discarded cutting boards. COS
  21. Incorrect date marking on ready-to-eat cooked broccoli at prep cooler. COS
  37. Personal medication stored next to coffee machine at bar. COS
  37. Apron stored on top of single use paper bags. COS
  45. (R) Absorbent cloth stored under cutting board next to prep sink and under oil mixture in front area. COS
  45. Drawer refrigerator at cook's line with grease accumulation at bottom of unit.
  45. Dust accumulation on fan guard inside beverage under the counter refrigerator (server station). COS
  45. Storing clean plates under salad containers in pass through refrigerator. Top part of refrigerator was observed with
  pieces of lettuce and other food debris that may potentially contaminate clean plates stored at the bottom. COS
  45. Single use aluminium trays stored directly under main drain line in chemical room. COS
  47. Leak observed under prep sink in back area (across from ice machine).
  53. Liquor room floor with debris and box store directly on floor. COS
  Note: Facility has "inspection upon request " signage and test strips for hot water dish machine.
       
  Person in Charge: Otto Bustello
Inspector (Signature):  Yessika Mashinski             Please see original copy for PIC signature
    Date: 1/14/2016

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