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:    2/16/2016
Risk Violations Count:    7 License Number:    A17658
Arrival Time:    12:45:00 PM Expiration date:    2/28/2017
Departure Time:    2:00:00 PM Facility Closure:    
 Food Facility Name
  Blue Bell Pizza
  34 W .Skippack Pike
  Miguel Garcia
 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 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/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected X  
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 IN 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 OUT Time as a public health control; procedures & record X  
Consumer Advisory
23 OUT Consumer advisory provided for raw or undercooked foods   X
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 IN Thermometer provided & accurate    
35 OUT Food properly labeled; original container X  
Prevention of Food Contamination
36 IN Insects, rodents & animals not present; no unauthorized persons    
37 OUT Contamination prevented during food preparation, storage & display X 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 OUT Utensils, equipment & linens: properly stored, dried & handled X X
43 OUT Single-use & single-service articles: properly stored & used X X
44 IN Gloves used properly    
Utensils, Equipment and Vending
45 IN Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 OUT Warewashing facilities: installed, maintained, & used; test strips X  
47 OUT Non-food contact surfaces clean    
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 OUT Plumbing installed; proper backflow devices X X
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:   Chemical: Cl & QAT  CFSM Name: Hugo Leonel Vasquez Perez  Exp. Date: 12/31/2016
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in cooler 37 ° F Bain Marie 37 ° F Bain Marie 40 ° F
2 door reach-in freezer 2 ° F 2 door reach-in freezer 3 ° F Reach-in cooler 35 ° F
Sauce 156 ° F  ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1: Inspection request sign not posted at time of inspection. Facility posted COS
  2: Facility lacking a written step by step procedure for managing vomitus and/or fecal incidents. EHS provided COS
  8: Single service paper towels and soap lacking at both hand sinks . Facility provided COS (R)
  8: Hand washing sign lacking at hand sink in kitchen. EHS provided COS
  13: Raw meat stored over ready to eat food in Bain Marie. Facility moved COS
  21: Secondary food containers and lunch meat in walk-in cooler lacking date (R)
  22: Improper time logs for pizza on display. Facility created COS
  23: Facility lacking a consumer advisory for raw or undercooked animal derived food items (R)
  35: Dry goods stored in opened and original packaging. Facility moved to secondary container COS
  37: Employee personal items stored on food storage shelf. Facility removed COS (R)
  37: Food stored on floor in kitchen. Facility moved COS
  37: Raw chicken stored in hand sink to wash. Facility removed and voluntarily discarded. Hand sink cleaned and sanitized COS
  37: Food handlers lacking hair restraints. Employees placed hats on COS
  39: Wet wiping cloths stored on prep surfaces along cooks line. Facility placed in bucket with sanitizer COS
  41: Cups used as scoop stored in spice container on top of product. Facility removed COS
  41: Knife stored in space between counter and Bain Marie. Facility removed COS
  41: Tongs stored on oven door handle along cooks line. Facility removed COS
  42: Mop stored not hanging or inverted to dry. Facility moved COS (R)
  43: Single service takeout containers stored with food contact surfaces exposed. Facility inverted COS
  43: Single service food contact items stored on floor in hallway to restroom (R)
  46: 3-bay sink improperly set up at time of inspection. Facility set up correctly COS
  47: Mop sink is unclean
  49: Soda fountain drainage line and hand sink draining into bucket. Facility moved to drain COS (R)
  53: Floor unclean throughout kitchen (R)
  53: Unapproved ceiling tiles in kitchen above food prep table
  53: Wall damaged in hallway leading to restrooms
  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 3/1/16
  Facility must correct and maintain all noted violations
  Person in Charge: Hugo Leonel Vasquez Perez
Inspector (Signature):  Eric Etnier             Please see original copy for PIC signature
    Date: 2/16/2016

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