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:    14 Date of Inspection:    6/7/2016
Risk Violations Count:    5 License Number:    A19362
Arrival Time:    10:15:00 AM Expiration date:    10/31/2016
Departure Time:    11:15:00 AM Facility Closure:    
 Food Facility Name
  Bella Roma's Pizza
  620 S. Broad Street
  Upper Gwynedd
  Wellington Rosero
 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 OUT Certification by accredited program, compliance with Code, or correct responses X X
Employee Health
2 OUT Management awareness; policy present X 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 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 X 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 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 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 N/O Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/A Pasteurized foods used; prohibited foods not offered    
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 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 OUT Thermometer provided & accurate X X
35 OUT Food properly labeled; original container   X
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons    
37 OUT Contamination prevented during food preparation, storage & display   X
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 OUT Utensils, equipment & linens: properly stored, dried & handled X X
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   X
46 OUT Warewashing facilities: installed, maintained, & used; test strips   X
47 OUT Non-food contact surfaces clean X  
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   X
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: Marvin Lopez  Exp. Date: 9/30/2019
Item/Location Temp Item/Location Temp Item/Location Temp
hot holding N/A ° F bain marie 38 ° F bain marie 41 ° F
3 door reach-in cooler 40 ° F reach-in freezer 21 ° F  ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  *Facility must correct and maintain all noted violations.
  1: Facility lacking sign to notify public that inspection reports are available upon request. (R)
  2: Facility lacking written procedure for clean up of vomit and fecal events. (R) -COS
  8: Back hand sink lacking single use paper towels. (Rx2). -COS
  14: Piercing blade of can opener unclean. -COS
  21: Lacking date marking on secondary containers throughout refrigeration.
  34: Lacking visible accurate thermometer in deli/salad bain marie and chest freezer. (R)
  35: Flour stored in open original bag in back area. (R)
  35: Secondary containers throughout lacking common name labels. (Rx2)
  36: Back door propped open at time of inspection. (R) -COS
  36: Fly like insects observed in facility. Facility must submit next professional pest control report to MCHD. Fax: 610-278-5167 or email:
  37: Bag of flour stored on floor in back room. (R)
  37: Employee observed cleaning apron in food prep sink. (R) -COS
  37: Food handler lacking hair restraint. (Rx2)
  42: Mop and mop bucket stored outside. (R) -COS
  45: Damaged lid in chest freezer across from 3 basin sink.
  45: Torn door gaskets on beverage air cooler and freezer. (Rx2)
  45: Cardboard lining shelf above chest freezer and under slicer in back prep area.
  46: Lacking test strips for chemical sanitizer. (R)
  53: Ceiling above back hand sink/slicer, not smooth, non-porous, and easy to clean. (R)
  14: Cutting board with deep grooves and discoloration.
  47: Interior of microwave unclean. -COS
  46: Facility observed washing items without sanitizing at 3 basin sink. -COS
  46: Lacking drain stoppers for 3 basin sink. -COS
  Re-inspection on or after 6/21/16.
  When facility is scheduled for an administrative conference and a second reinspection, facility must submit $310.00 to MCHD for each additional reinspection
  Person in Charge: Marvin Lopez
Inspector (Signature):  Stephanie Weaver             Please see original copy for PIC signature
    Date: 6/7/2016

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