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:    20 Date of Inspection:    4/11/2016
Risk Violations Count:    6 License Number:    A 3754
Arrival Time:    11:30:00 AM Expiration date:    11/30/2016
Departure Time:    12:05:00 PM Facility Closure:    
 Food Facility Name
  Bacco Restaurant
 Address
  587 Dekalb Pike
 Municipality
  Upper Gwynedd
 Owner
  Frank Cipullo
 Telephone
  215-699-3361
 Purpose of Inspection
  Routine
 Re-inspection on or after
  4/25/2016

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 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 N/O 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
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 IN Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected X  
14 OUT Food-contact surfaces: cleaned & sanitized X X
15 IN 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 N/O Proper hot holding temperature    
20 IN Proper cold holding temperature    
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/A 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/O 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 OUT Approved thawing methods used X  
34 OUT Thermometer provided & accurate X  
35 OUT Food properly labeled; original container    
Prevention of Food Contamination
36 IN Insects, rodents & animals not present; no unauthorized persons    
37 IN 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 OUT In-use utensils: properly stored X  
42 OUT Utensils, equipment & linens: properly stored, dried & handled X  
43 OUT Single-use & single-service articles: properly stored & used X  
44 N/O Gloves used properly    
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used   X
46 OUT Warewashing facilities: installed, maintained, & used; test strips    
47 OUT Non-food contact surfaces clean    
Physical Facilities
48 OUT Hot & cold water available; adequate pressure    
49 OUT Plumbing installed; proper backflow devices    
50 IN Sewage & waste water properly disposed    
51 IN Toilet facilities: properly constructed, supplied, & cleaned    
52 OUT Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean    
54 OUT Adequate ventilation & lighting; designated areas used   X
  
 
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
 
DISINFECTANT/SANITIZER:  Heat: Y  Chemical: Cl & QAT  CFSM Name: Frank Cipullo  Exp. Date: 6/30/2019
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
hot holding N/A ° F 1 door reach-in cooler 20 ° F walk-in cooler 40 ° F
walk-in freezer 20 ° F bar walk-in cooler 40 ° F pizza bain marie 40 ° F
bain marie 38 ° F bain marie 36 ° F 1 door reach-in cooler 32 ° F
sauce in walk-in cooler  ° F  ° F  ° 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.
  1: Sign to notify public that inspection reports are available upon request not posted in public view. -COS
  2: Facility lacking written procedure for clean-up of vomit and fecal events. -COS
  8: Hand wash sign lacking at multiple hand sinks. (R) -COS
  13: Raw meat over ready to eat food items in 1 door reach-in cooler at end of cooks line. -COS
  14: Slicer blade and can opener blade unclean at time of inspection. -COS
  14: Soda gun nozzle and holster at bar unclean. (R) -COS
  21: Lacking date marking on food items throughout refrigeration.
  33: Fish in reduced oxygen packaging being thawed in original package in refrigerator at end of cooks line. -COS
  34: Lacking visible accurate thermometer in bar 3 door cooler, chest freezer, and bain marie along cooks line. -COS
  35: Lacking common name label on bulk dry good containers and secondary containers of food throughout refrigeration.
  
  47: Hood filter unclean at dinning room pizza area and back prep area. EHS contacted Upper Gwynedd Fire Marshal at time of inspection.
  46: Dish machine not reaching final rinse temperature of 180degrees. Facility may not use until repaired and repair order stating final rinse
  of 180-194degrees is faxed or emailed to MCHD. email: sweaver@montcopa.org, fax: 610-278-5167
  
  
  
       
  Person in Charge: Josephine Cucuzza
Inspector (Signature):  Stephanie Weaver             Please see original copy for PIC signature
    Date: 4/11/2016

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