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:    4/12/2016
Risk Violations Count:    4 License Number:    A19063
Arrival Time:    1:30:00 PM Expiration date:    4/30/2017
Departure Time:    2:50:00 PM Facility Closure:    
 Food Facility Name
  Bella Cucina Restaurant
  1461 North Gravel Pike
  Lower Frederick
  Randy A. Landis
 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 IN Certification by accredited program, compliance with Code, or correct responses    
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 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 IN Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 OUT Time as a public health control; procedures & record X X
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    
25 N/O Food additives: approved & properly used    
26 OUT Toxic substances properly identified, stored & used X  
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 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 N/O Approved thawing methods used    
34 OUT Thermometer provided & accurate X  
35 IN 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 X  
38 IN Personal cleanliness    
39 OUT 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 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 OUT 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:  Adam Snyder  Exp. Date: 11/11/2020
Item/Location Temp Item/Location Temp Item/Location Temp
walk in cooler 40 ° F reach in freezer 10 ° F walk in freezer 0 ° F
reach in cooler 35 ° F pizza bain marie cooler 32 ° F sandwich bain marie cooler 37 ° F
meatballs in sauce 170 ° F retail cooler 40 ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
   11: (R) 2 containers Wawa Light Cream past date in reach in cooler. Dated 4/09/16. Facility voluntarily discarded. COS
   1 heavily dented can of Bellisimo Roasted Red peppers in dry storage area. Facility pulled for credit. Do not use. COS
   14: Undercarriage of slicer with dried food-like debris. Dissasemble, clean and sanitize.
   22: (R) No pizza log. Keep log and discard after 4 hours. COS
   26: Can of Raid Ant and Roach killer on shelf above mop sink. Either use products labelled safe for use around food or contact professional
   pest control company. Facility removed can. COS
   34: Inaccurate thermometer in reach in cooler. Thermometer missing in sandwich bain marie. COS
   37: Open employee drink on cutting board. Cover and keep away from food contact surfaces in separate area. COS
   39: Wet wiping cloth on bain marie cutting board. Keep in bucket with proper sanitizer when not in use.
   45: Rust like build-up on bottom shelf of pizza bain marie cooler. Resurface/replace.
   52: Dumpster on gravel surface. Move to paved (non-porous) surface.
   Old barrel in trash area. with water collecting on top. Dump standing water. Remove barrel if not in use.
   53: Old well hole with broken cover (hole almost completely exposed) outside in front of facility. Make sure hole is securely covered-safety hazard.
   Note: Facility must correct and maintain all violations.
  Person in Charge: Adam Snyder
Inspector (Signature):  Janice DeNito Branagh             Please see original copy for PIC signature
    Date: 4/12/2016

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