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:    4/5/2016
Risk Violations Count:    6 License Number:    A 3011
Arrival Time:    12:15:00 PM Expiration date:    10/31/2016
Departure Time:    2:35:00 PM Facility Closure:    
 Food Facility Name
  Moccia's Train Stop
 Address
  1004 N Gravel Pike
 Municipality
  Lower Frederick
 Owner
  Jon Moccia
 Telephone
  610-287-9866
 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    
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    
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   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 IN Time as a public health control; procedures & record    
Consumer Advisory
23 N/O 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 OUT 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 N/O Water & ice from approved source    
30 N/O Variance obtained for specialized processing methods    
Food Temperature Control
31 N/O 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 N/O Thermometer provided & accurate    
35 N/O Food properly labeled; original container    
Prevention of Food Contamination
36 N/O Insects, rodents & animals not present; no unauthorized persons    
37 N/O Contamination prevented during food preparation, storage & display    
38 N/O Personal cleanliness    
39 N/O 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    
46 IN 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    
50 N/O Sewage & waste water properly disposed    
51 N/O Toilet facilities: properly constructed, supplied, & cleaned    
52 OUT Garbage & refuse properly disposed; facilities maintained   X
53 N/O Physical facilities installed, maintained, & clean    
54 N/O 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: John Moccia  Exp. Date: 12/20/2016
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Tomatoes 39 ° F Tomato Sauce 145 ° F Walk in Cooler 34 ° F
Salad Silver King 40 ° F Cheese Sauce 154 ° F Pizza Bain Marie 38 ° F
Continental Cooler 32 ° F Reach in Freezer -8 ° F Coke cooler 40 ° F
Bain Marie 41 ° F Walk in Freezer -20 ° F Bain Marie 31 ° 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 supplied copy of Food Code changes.
  2:) Written procedure lacking on how to manage fecal/vomitus incidents. COS
  8:) Dish room and waitress station sink lacking hand soap. Provide.
  14:) (2R) Interior of ice chute at soda machine in kitchen not clean. Clean and sanitize.
  14:) (4XR) Mold like growth on interior splash guard of ice machine. Clean and Sanitize immd.
  14:) (3XR) Heavy debris build up on both table top can opener holders and blades. Clean and sanitize on daily basis.
  14:) Deep grooves and stains on portable cutting board. Clean and sanitize. Replace or resurface if cleaning and sanitizing doesn't remove stains.
  21:) (2R) Reference dates lacking on several containers of prepared foods and secondary containers throughout facility. Provide proper labels.
  26:) Chemicals stored above ready to eat foods and next to single use containers. Store chemicals in designated area.
  45:) Exhaust hood system above grill and fryer has small gap in filter system. Repair
  Facility must correct all noted violations and maintain compliance or face possible future legal action accordance with the law.
  EHS accompanied by Janice DeNito Branagh
       
  Person in Charge: 
Inspector (Signature):  Harrison Bright              Please see original copy for PIC signature
    Date: 4/5/2016

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