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:    6 Date of Inspection:    7/26/2016
Risk Violations Count:    1 License Number:    A15767
Arrival Time:    9:45:00 AM Expiration date:    3/31/2017
Departure Time:    11:20:00 AM Facility Closure:    
 Food Facility Name
  Amedeo's Café
 Address
  2201 Renaissance Blvd.
 Municipality
  Upper Merion
 Owner
  A. Louis Zelli
 Telephone
  610-340-2527
 Purpose of Inspection
  Routine-Complaint
 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/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
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 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 OUT Proper date marking & disposition   X
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/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/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 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    
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    
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 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   X
46 IN 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 IN 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: QAT  CFSM Name: A Louis Zelli  Exp. Date: 12/22/2019
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
1 door reach in EHS Thermo 40 ° F 2 door reach in EHS therom 39 ° F retail display 36 ° F
1 door reach in 32 ° F tuna at prep unit 41 ° F chicken steak 140 ° F
walk in refrig 40 ° F walk in freezer 10 ° F soup 162 ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Purpose for inspection was MCHD was notified of possible water outage. AT start of inspection facility had hot and cold water under pressure.
  Facility stated they had water restored at 0845. All food prepared while facility was lacking adequate water under pressure was voluntarily discarded.
  21. 3xR- Food items prepared onsite stored in walk in refrigerator lacking date marking.
  21. R-Food items prepared at facility lacking ingredient list and date marking in retail unit.
  34. Lacking visible accurate thermometer in front retail refrigeration.
  37. Food items prepared while facility was lacking adequate hot and cold water under pressure.
  Facility voluntarily discarded all prepared food items and supplied a list to MCHD. COS
  37. RTE fruit stored in retail display lacking proper protection.
  45. 2xR- Door gasket damaged on walk in refrigerator door.
  45. R- Food slicer splash guard unclean.
  45. Outside of ice dispensing unit on soda machine unclean.
  45. Container used for holding bulk sliced cheese unclean.
  48. Lacking hot water under pressure at hand wash sink in front service area. Facility has 24 hours to repair. Contact MCHD when repaired.
  If there is a 2nd follow up or more needed facility will have to pay $310.00 each follow up before they schedule a follow up appointment.
  53. Walls and floor in walk in refrigerator unclean.
  Note: Facility may face possible legal action for operating while lacking adequate water under pressure.
       
  Person in Charge: A Louis Zelli
Inspector (Signature):               Please see original copy for PIC signature
    Date: 7/26/2016

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