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:    16 Date of Inspection:    2/23/2016
Risk Violations Count:    6 License Number:    A 3361
Arrival Time:    10:15:00 AM Expiration date:    2/28/2017
Departure Time:    1:15:00 PM Facility Closure:    
 Food Facility Name
  Brazzo Pizza
 Address
  700 Main Street
 Municipality
  Lower Salford
 Owner
  Maurizio Brazzo
 Telephone
  215-256-4456
 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 OUT Certification by accredited program, compliance with Code, or correct responses    
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 IN 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 OUT Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 OUT Food-contact surfaces: cleaned & sanitized   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 IN Proper reheating procedures for hot holding    
18 N/O Proper cooling time & temperature    
19 IN Proper hot holding temperature    
20 OUT Proper cold holding temperature X  
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/O 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 OUT Proper cooling methods used; adequate equipment for temperature control    
32 N/O Plant food properly cooked for hot holding    
33 IN 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 IN Personal cleanliness    
39 IN Wiping cloths: properly used & stored    
40 IN 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 N/O Single-use & single-service articles: properly stored & used X  
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 IN Non-food contact surfaces clean    
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 OUT Toilet facilities: properly constructed, supplied, & cleaned X  
52 OUT Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean    
54 OUT 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: Maurizio Brazzo  Exp. Date: 9/30/2017
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
tomatoes in Bain Marie 39 ° F Garlic in Oil Mixture 56 ° F Two door reach in Freezer 22 ° F
Bain Marie 40 ° F Sauteed Onions 54 ° F Bain Marie Cooler 38 ° F
walk in cooler 33 ° F Cooked Mushrooms 51 ° F  ° F
cucumber Bain Marie 39 ° F Walk in Freezer 5 ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1. Signage stating inspections available upon request not posted. EHS provided post immd.COS
  2. Facility lacking procedure for cleaning vomiting/fecal events. EHS provided post immd.
  12: Date last shellfish sold not marked on shell tag. Provide.
  14.(R) Food like debris on back guard of slicer. Clean and Sanitize before next use.
  20. Several items in the Pizza Bain Marie tempt over 50 degrees F. Facility voluntary discard.COS
  21. Several open packets of deli meat and secondary containers of prepared food lacking reference labels and dates. Provide.
  31. Top portion of Pizza Bain Marie not maintaing 41 degree F. Do not use without MCHD permission.
   Repair immediately and fax or email work order to MCHD. Attn: Scott Houchins 610.970.5048 or shouchin@montcopa.org.
   A work order must state that Bain Marie is temping at or below 41 F.
  35. Open bag of flour stored next to mixer. Once opened transfer to secondary container.
  37. Single use cups used as scoops in mutlitple dry good containers. Use food grade utensils with handle.
  37: Food stored on floor and uncovered in walk in cooler. Store covered and at least 6 inches off of floor.
  41: Tongs stored on oven handle on cooks line . Store on a clean and sanitize surface. COS
  42: Mops stored improperly in mop bucket. Hang or invert to dry. COS
  42: Single serve food containers stored with food contact surfaces exposed. Invert.
  45: Ice build up on exterior door and condenser of walk in freezer. Clean and Sanitize.
  49: Hose for mop sink below flood rim. Remove.COS
  51: Towel dispenser in women's restroom jammed. COS
  52: Dumpster lids open at time of inspection. Keep closed to a tight seal.
  53: Gap in ceiling tiles above Bain Marie in back kitchen with exposed installation. Repair to a tight seal.
  54: 2 lights out above cooks line. Repair/Replace.
  Facility must correct and maintain all violations.
  Accompanied by Harrison Bright.
       
  Person in Charge: Maurizo Brazzo
Inspector (Signature):  Scott Houchins             Please see original copy for PIC signature
    Date: 2/23/2016

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