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:    19 Date of Inspection:    4/18/2016
Risk Violations Count:    9 License Number:    A18206
Arrival Time:    12:40:00 PM Expiration date:    11/30/2016
Departure Time:    2:00:00 PM Facility Closure:    
 Food Facility Name
  Bella Italia
 Address
  2209 East High Street
 Municipality
  Lower Pottsgrove
 Owner
  Cilluffo Property Holdings/Vito Cilluffo
 Telephone
  215-817-1364
 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 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 N/O No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 OUT Hands clean & properly washed X X
7 N/O No bare hand contact with RTE foods or approved alternate method properly followed    
8 OUT Adequate handwashing facilities supplied & accessible X X
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 OUT Food separated & protected X  
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 N/O Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 OUT Proper date marking & disposition    
22 OUT 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/O 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/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 IN Water & ice from approved source    
30 N/O 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 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   X
38 IN Personal cleanliness    
39 OUT Wiping cloths: properly used & stored   X
40 N/O Washing fruit & vegetables    
 
Compliance Status COS R
Proper Use of Utensils
41 OUT 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 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   X
47 OUT 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 OUT Toilet facilities: properly constructed, supplied, & cleaned   X
52 OUT Garbage & refuse properly disposed; facilities maintained   X
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: Cl - QAT  CFSM Name: Massimiliano Sparacio  Exp. Date: 11/17/2019
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk in cooler 38 ° F Walk in freezer -3 ° F Reach in freezer 8 ° F
Pizza Bain marie 40 ° F Bain marie 38 ° F Reach in cooler 38 ° F
Retail cooler 38 ° F Retail cooler 38 ° F Sliced tomatoes in bain marie 39 ° F
Retail cooler 38 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1: Facility lacking signage posted on how public can access MCHD recent inspection reports. Provided. COS
   Facility MCHD license not posted at time of inspection. Provided. COS
  2: Facility lacking written procedure on how to manage fecal/vomitus incidents.
  6 and 8: (R) Soap and paper towels lacking at hand sink. Provided immd. COS
  8: Hand sink signage lacking at hand sink.
  11: 1- Gallon container of whole milk stored in reach in cooler past date, 04-15-2106. Voluntarily discarded. COS
  13: Raw chicken stored above RTE food in 2-door reach in cooler. Moved to bottom shelf. Keep separate and protected. COS
  14: Food like debris on slicer undercarriage. Clean and sanitize in between uses.
  
  22: Facility lacking accurate daily pizza log with dates and description of separate pizza's. Provide.
  37: Food stored on floor in walk in freezer and walk in cooler. Keep 6" off floor.
   Food handler lacking hair restraint. Provide.
  39: Wet wiping cloths stored on surfaces and counters throughout facility. Keep in a bucket with sanitizer when not in use.
  41: Tongs stored hanging on oven door handle. Keep separate and protected.
  45: Card board lining racks where bulk dry goods are stored. Ensure surface is smooth non porous and easily cleanable.
  
  Facility must correct violation and maintain compliance or face possible legal action.
       
  Person in Charge: Massimillano Sparacio
Inspector (Signature):  Beth Whalen             Please see original copy for PIC signature
    Date: 4/18/2016

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