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:    10 Date of Inspection:    3/21/2016
Risk Violations Count:    6 License Number:    A 2909
Arrival Time:    10:30:00 AM Expiration date:    10/31/2016
Departure Time:    12:00:00 PM Facility Closure:    
 Food Facility Name
  Argento's Pizza & Family Restaurant
 Address
  833 E Philadelphia Avenue
 Municipality
  Douglass
 Owner
  Adriana Argento/Vincenzo Argento
 Telephone
  610-367-4144
 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 X  
Employee Health
2 IN Management awareness; policy present    
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 OUT Food in good condition, safe, & unadulterated X  
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 OUT Proper hot holding temperature X  
20 IN Proper cold holding temperature    
21 OUT Proper date marking & disposition   X
22 IN 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    
Chemical
25 IN Food additives: approved & properly used    
26 OUT Toxic substances properly identified, stored & used X  
Conformance with Approved Procedure
27 IN 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 IN Approved thawing methods used    
34 OUT 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    
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 IN 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 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    
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: QAT  CFSM Name: Girolamo Argento  Exp. Date: 3/31/2019
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk in cooler 40 ° F Tomato Sauce 132 ° F Cheese sauce 174 174 ° F
Walk in Freezer 0 ° F Bain marie 41 ° F 4 door bain Marie 35 ° F
Chicken in warmer 165 ° F Reach in 2 Avatzo 0 ° F  ° F
Bain Marie 33 ° F Chest Freezer 0 ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1:) Facility lacking written signage on how public can access MCHD recent inspections. EHS provided copy of Food Code changes.
  11:) 3 Dented cans of tuna and tomato sauce. Do not use. Facility pulled for credit.COS
  14:) Can opener food contact surface unclean. Clean and sanitize.
  19:) Tomato sauce tempted at 132. Facility immd removed to reheat, hold temp at 135 and above. COS
  21/35:)(R) Reference labels and reference dates lacking for foods in secondary containers in cooling units. Provide reference labels for all and
  Dates for anything over 24 hours.
  34:) Thermometer lacking in several cooling units. Provide.
  37:) Facility stored onions on the floor. Store food at least 6 inches off of floor.
  37:) Uncovered Employee drink on food prep surface. Store in separate area with lid on.
  53:) Facility lacking 1 ceiling tile in storage area and stained tiles in dining area.
  26:) Facility stored Raid under handwashing sink in cabinet. Remove. Only pesticides that are labelled safe around food can be used or contact professional
  pest control company. COS
  26:) Chemical stored on handwashing sink in kitchen. COS
  Note: Facility must correct and maintain all violations.
  EHS accompanied by Janice DiNito Branagh
       
  Person in Charge: Adriaana Argentl
Inspector (Signature):  Harrison Bright              Please see original copy for PIC signature
    Date: 3/21/2016

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