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:    8 Date of Inspection:    6/6/2016
Risk Violations Count:    0 License Number:    A 2391
Arrival Time:    1:50:00 PM Expiration date:    6/30/2017
Departure Time:    3:15:00 PM Facility Closure:    
 Food Facility Name
  Bertucci's Brick Oven Pizzeria
 Address
  2190 County Line Road
 Municipality
  Upper Moreland
 Owner
  Bertucci's Restaurant Corp.
 Telephone
  215-322-2200
 Purpose of Inspection
  Opening
 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 IN Certification by accredited program, compliance with Code, or correct responses    
Employee Health
2 IN Management awareness; policy present    
3 IN 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 IN Food in good condition, safe, & unadulterated    
12 N/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 IN 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 IN 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 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/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 IN Approved thawing methods used    
34 IN Thermometer provided & accurate    
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 X  
40 IN Washing fruit & vegetables    
 
Compliance Status COS R
Proper Use of Utensils
41 OUT In-use utensils: properly stored    
42 OUT Utensils, equipment & linens: properly stored, dried & handled    
43 OUT 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 OUT Warewashing facilities: installed, maintained, & used; test strips    
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 N/O Sewage & waste water properly disposed    
51 IN Toilet facilities: properly constructed, supplied, & cleaned    
52 IN Garbage & refuse properly disposed; facilities maintained    
53 IN 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: Y  Chemical: QAT  CFSM Name: Pablo Rey  Exp. Date: 4/9/2018
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Chest freezer 0 ° F Salad prep refrig Mozz 33 ° F #3 refrig 40 ° F
#4 refrig Diced Tom 35 ° F Hot holding tomato sauce 184 ° F 1 dr work top refrig Pasta 40 ° F
Hot holding Corn Chowder 139 ° F Pizza refrig right 29 ° F Pizza refrig left sauce 36 ° F
Walk-in refrig Dough 42 ° F Walk-in refrig 39 ° F Freezer #10 -2.5 ° 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 violations:
  39. Soiled wiping cloth not stored in sanitizer solution. COS
  45. Gasket torn on salad refrig.
  43. Personal items stored on shelf over single use items.
  47. Mold-like accumulation on distribution line in beer walk-in refrig. Clean and sanitize.
  41. Ice scoop holder with accumulation.
  37. Soda gun drain mounted over ice bin. Not leveled to drain. COS.
  46. High temperature ware-washer not reaching minimal temperature of 180F during final rinse, as displayed on gauge.
   Test strips present but over - rated for 180F. Irreversible temperature device only need to verify 160; outside gauge needs to verify 180F.
   Facility must immediately cease use of ware washing machine and use three basin sink. Service company contacted.
   Fax completed work order showing 180F has been reached to MCHD at 215-784-5524 or email provided.
   Facility may not use ware washer until written permission is granted by MCHD.
  42. Ware washing sinks set-up may exposed clean dishes from ware washer to contamination from soiled basin of three basin sink.
  Facility has provided cove base at pizza station and approved ceiling surface over mop sink noted during inspection on 5-3-16.
  Unneeded blue prints return by MCHD following Bertucci's submittal for renovations.
       
  Person in Charge: Ken Jones
Inspector (Signature):  Mark Peacock              Please see original copy for PIC signature
    Date: 6/6/2016

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