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:    16 Date of Inspection:    6/28/2016
Risk Violations Count:    5 License Number:    A17658
Arrival Time:    10:30:00 AM Expiration date:    2/28/2017
Departure Time:    12:05:00 PM Facility Closure:    
 Food Facility Name
  Blue Bell Pizza
 Address
  34 W .Skippack Pike
 Municipality
  Whitpain
 Owner
  Miguel Garcia
 Telephone
  267-419-8533
 Purpose of Inspection
  Routine
 Re-inspection on or after
  7/12/2016

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 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 IN Food in good condition, safe, & unadulterated    
12 N/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected X X
14 IN Food-contact surfaces: cleaned & sanitized    
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 OUT Proper cold holding temperature    
21 OUT Proper date marking & disposition    
22 IN Time as a public health control; procedures & record    
Consumer Advisory
23 OUT Consumer advisory provided for raw or undercooked foods   X
Highly Susceptible Populations
24 N/O Pasteurized foods used; prohibited foods not offered    
Chemical
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
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 OUT 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 OUT Insects, rodents & animals not present; no unauthorized persons    
37 IN Contamination prevented during food preparation, storage & display    
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 IN In-use utensils: properly stored    
42 OUT Utensils, equipment & linens: properly stored, dried & handled X  
43 OUT Single-use & single-service articles: properly stored & used X X
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 IN Non-food contact surfaces clean    
Physical Facilities
48 OUT 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    
52 IN 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: Cl & QAT  CFSM Name: Hugo Leonel Vasquez Perez  Exp. Date: 12/31/2016
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
ranch dressing in bain maire 50 ° F bain marie 50 ° F walk-in cooler 39 ° F
hot holding N/A ° F retail cooler 38 ° F reach-in freezer -10 ° F
reach-in freezer -8 ° F bain marie 33 ° F  ° F
 ° 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.
  Note: Facility put doorway from Blue Bell Pizza to HRV restaurant and closed HRV restaurant. Blue Bell Pizza is adding seating from
  HRV. HRV Kitchen (2nd kitchen) not in use at time of inspection.
  13: Raw chicken stored over ready to eat food items in cooks line bain marie. (Rx2) -COS
  14: Deep grooves and discoloration on moveable cutting board on shelf near 3 basin sink.
  20: Contents of cooks line bain marie not holding at temperature of 41degrees or below. Facility voluntarily discarded
  and denatured approximately 1 gallon of creamy ranch dressing and moved other tcs food items to walk-in cooler. -COS
  21: Lacking date marking on secondary containers of food items prepared on site in most refrigeration.
  23: Facility lacking consumer advisory for raw or undercooked food items. (Rx3) failure to comply may lead to legal action.
  31: Cooks line bain marie not holding at temperature of 41degrees or below. Facility may not use until repaired and repair
  order stating holding temperature is faxed or email to MCHD. Fax: 610-278-5167
  35: Lacking common name label on secondary food containers throughout facility.
  36: Roach like insect found in second kitchen on glue trap.
  36: Mouse like droppings observed near hot water heater and behind kitchen beverage cooler.
  Facility must fax or email next professional pest control report to MCHD within 10 business days. Fax: 610-278-5167
  48: Hot water present at beginning of inspection. Facility lost hot water and immediately closed. Facility re-ignited pilot light
  and was granted permission to open and operate at time of inspection. Water at time of closure (83degrees) at end of inspection (111degrees)
  51: Women's restroom on HRV side of restaurant with water leak in ceiling/lacking ceiling tiles.
  Re-inspection will occur on or after 7/12/16.
       
  Person in Charge: Hugo Vasquez
Inspector (Signature):  Stephanie Weaver             Please see original copy for PIC signature
    Date: 6/28/2016

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