Montgomery County, Office of Public Health - Division of Environmental Field Services


INSPECTION REPORT FOR FOOD ESTABLISHMENTS

 Page 1  of ????????? 
Norristown Health Center
1430 DeKalb Street
Norristown, PA 19401
Phone: 610-278-5117
Fax: 610-278-5167
Total Violations
 1
Date of Inspection
 12/30/2021
Risk Violations Count
 0
License Number
 A15519
Arrival Time
 01:45 PM
Expiration Date
 02/28/2023
Departure Time
 02:55 PM
Facility Closure
Food Facility Name

Gino's Ristorante
Address

2401 W MAIN ST NORRISTOWN, PA 19403
Municipality

West Norriton
Owner

Giacomo Badalamenti 		 
Purpose of Inspection

Routine-Complaint
Re-inspection on or after

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
Circle designated compliance status (IN OUT N/O N/A) for each number item Mark "X" in appropriate box for COS and/or R
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

Supervision

 
1 IN OUT     Person in charge present, demonstrates knowledge, and performs duties    
2 IN OUT N/A   Certified Food Protection Manager    

Employee Health

 
3 IN OUT     Management, food employees and conditional employee; knowledge, responsibilities and reporting    
4 IN OUT     Proper use of restriction and exclusion    
5 IN OUT     Procedures for responding to vomiting and diarrheal events    

Good Hygienic Practices

 
6 IN OUT   N/O Proper eating, tasting, drinking or tobacco use    
7 IN OUT   N/O No discharge from eyes, nose, and mouth    

Preventing Contamination By Hands

 
8 IN OUT   N/O Hands clean & properly washed    
9 IN OUT N/A N/O No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed    
10 IN OUT     Adequate handwashing facilities supplied & accessible    

Approved Source

 
11 IN OUT     Food obtained from approved source    
12 IN OUT N/A N/O Food received at proper temperature    
13 IN OUT     Food in good condition, safe, & unadulterated    
14 IN OUT N/A N/O Required records available; shellstock tags, parasite destruction    

Protection from Contamination

 
15 IN OUT N/A N/O Food separated & protected    
16 IN OUT N/A   Food-contact surfaces; cleaned & sanitized    
17 IN OUT     Proper disposition of returned, previously served, reconditioned, & unsafe food    
Compliance Status
 COS R

Time/Temperature Control for Safety

 
18 IN OUT N/A N/O Proper cooking time & temperature    
19 IN OUT N/A N/O Proper reheating procedures for hot holding    
20 IN OUT N/A N/O Proper cooling time & temperature    
21 IN OUT N/A N/O Proper hot holding temperatures    
22 IN OUT N/A N/O Proper cold holding temperatures    
23 IN OUT N/A N/O Proper date marking & disposition    
24 IN OUT N/A N/O Time as a public health control; procedures & record    

Consumer Advisory

 
25 IN OUT N/A   Consumer advisory provided for raw/undercooked foods    

Highly Susceptible Populations

 
26 IN OUT N/A   Pasteurized foods used; prohibited foods not offered    

Food/Color Additivies and Toxic Substances

 
27 IN OUT N/A   Food additives: approved & properly used    
28 IN OUT N/A   Toxic substances properly identified, stored, & used    

Conformance with Approved Procedures

 
29 IN OUT N/A   Compliance with variance/specialized process/HACCP    
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.

GOOD RETAIL PRACTICES
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Mark "X" in appropriate box for COS and/or R      
COS
=corrected on site during inspection  
R
=repeat violation  
Compliance Status
 COS R

Safe Food and Water

 
30 IN OUT     Pasteurized eggs used where required    
31 IN OUT     Water & ice from approved source    
32 IN OUT N/A   Variance obtained for specialized processing methods    

Food Temperature Control

 
33 IN OUT     Proper cooling methods used; adequate equipment for temperature control    
34 IN OUT N/A N/O Plant food properly cooked for hot holding    
35 IN OUT N/A N/O Approved thawing methods used    
36 IN OUT     Thermometers provided & accurate    

Food Identification

 
37 IN OUT     Food properly labeled; original container    

Prevention of Food Contamination

 
38 IN OUT     Insect, rodents & animals not present    
39 IN OUT     Contamination prevented during food preparation, storage and display X  
40 IN OUT     Personal cleanliness    
41 IN OUT     Wiping cloths; properly used & stored    
42 IN OUT     Washing fruits & vegetables    

Proper Use of Utensils

 
43 IN OUT     In-use utensils; properly stored    
Compliance Status
 COS R

Proper Use of Utensils

 
44 IN OUT     Utensils, equipment & linens; properly stored, dried, & handled    
45 IN OUT     Single-use & single-service articles; properly stored & used    
46 IN OUT     Gloves used properly    

Utensils, Equipment and Vending

 
47 IN OUT     Food & non-food contact surfaces cleanable, properly designed, constructed & used    
48 IN OUT     Warewashing facilities; installed, maintained, & used; test strips    
49 IN OUT     Non-food contact surfaces clean    

Physical Facilities

 
50 IN OUT     Hot & cold water available; adequate pressure    
51 IN OUT     Plumbing installed; proper backflow devices    
52 IN OUT     Sewage & waste water properly disposed    
53 IN OUT     Toilet facilities; properly constructed, supplied, & cleaned    
54 IN OUT     Garbage & refuse properly disposed; facilities maintained    
55 IN OUT     Physical facilities installed, maintained, and clean    
56 IN OUT     Adequate ventilation and lighting; designated areas used    

In the event of an emergency, power outage, loss of water supply, loss of hot water, fire, flood,
sewage leak / back-up or other imminent health hazard; facility MUST cease all operations
and notify MCOPH immediately. Failure to comply may result in legal action.

Office of Public Health - Division of Environmental Field Services


INSPECTION REPORT FOR FOOD ESTABLISHMENTS

 Page 2  of ????????? 
Disinfectant/Sanitizer

Heat °F
Chemical Cl
pH
CFSM Name:
Anita Badalamenti

CFSM Number:
21-AB-035816  
Exp. Date:
10/09/2026

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
/Reach in freezer 5°F /Walk in refrig 38°F /Reach in freezer 0°F
/Walk in refrig 39°F Meatballs/Hot holding 180°F    

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Violations cited in this report must be corrected within the time frames below, or as stated in section 8-405.11 of the food code.
In the event of an emergency, power outage, loss of water supply, loss of hot water, fire, flood, sewage leak / back-up or other
imminent health hazard; facility MUST cease all operations and notify MCOPH immediately. Failure to comply may result in legal action.
39 3-305.11: Food Storage-Preventing Contamination from the Premises
Salads greens plated inside reach in refrig with bottoms of plates touching salad greens on bottoms plates. Plates rearranged at time of inspection. COS
Inspection Comments Foodborne illness complaint. Inspection conducted upon receiving possible foodborne illness complaint. Discussed with person-in-charge on proper handwashing, glove use when handling ready-to-eat foods, exclusion of ill employees, and prevention of contamination during food storage and handling.



At time of inspection the following was observed.



All hot and cold holding units were observed working in proper conditions.



Facility had hot and cold running water under pressure and hand sinks were stocked with soap and paper towels.



No employees were observed handling foods with bare hands at time of inspection.



Ware wash machine was tested and cl sanitizer was observed at approx 150 ppm.



Ehs collected invoices for food products specified in complaint and discussed foods and ingredients that are in these recipes.



Ehs documented manufacturers info of foods specified in complaint.















Facility must correct and maintain all noted violations

Failure to correct and maintain any and all violations may lead to legal action, citations, and/or closure.

In the event of an emergency such as power outage, loss of water supply, loss of hot water, fire, flood, sewage leak / back-up or other imminent health hazard; facility MUST cease all operation and notify MCOPH immediately. Failure to comply may result in legal action. If after hours call 610-278-5117 and follow the instructions for the "on-call" system.