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

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INSPECTION REPORT FOR FOOD ESTABLISHMENTS
Norristown Health Center
Total Violations 10 Date of Inspection 01/20/2022
1430 DeKalb Street, PO Box 311
Risk Violations Count 4 License Number A15519
Norristown, PA 19401

Arrival Time 01:00 PM Expiration Date 02/28/2022

Phone: 610-278-5117

Fax: 610-278-5167 Departure Time 02:25 PM Facility Closure

Food Facility Name
Address
Municipality

Gino's Ristorante 2401 W MAIN ST NORRISTOWN, PA 19403 West Norriton

Owner
Facility Telephone
Purpose of Inspection
Re-inspection on or after

Giacomo Bavalamenti 610-539-0155 Follow-up 01/21/2022

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 Compliance Status COS R
Supervision  Time/Temperature Control for Safety 
Person in charge present, demonstrates knowledge, and 18 IN OUT N/A N/O Proper cooking time & temperature    
1 IN OUT        
performs duties 19 IN OUT N/A N/O Proper reheating procedures for hot holding    
2 IN OUT N/A   Certified Food Protection Manager     20 IN OUT N/A N/O Proper cooling time & temperature    
Employee Health  21 IN OUT N/A N/O Proper hot holding temperatures    
Management, food employees and conditional employee; 22 IN OUT N/A N/O Proper cold holding temperatures    
3 IN OUT         23 IN OUT N/A N/O Proper date marking & disposition    
knowledge, responsibilities and reporting
4 IN OUT     Proper use of restriction and exclusion     24 IN OUT N/A N/O Time as a public health control; procedures & record    
5 IN OUT     Procedures for responding to vomiting and diarrheal events     Consumer Advisory 
Good Hygienic Practices  25 IN OUT N/A   Consumer advisory provided for raw/undercooked foods    
6 IN OUT   N/O Proper eating, tasting, drinking or tobacco use     Highly Susceptible Populations 
7 IN OUT   N/O No discharge from eyes, nose, and mouth     26 IN OUT N/A   Pasteurized foods used; prohibited foods not offered    
Preventing Contamination By Hands  Food/Color Additivies and Toxic Substances 
8 IN OUT   N/O Hands clean & properly washed     27 IN OUT N/A   Food additives: approved & properly used    
No bare hand contact with RTE food or a pre-approved 28 IN OUT N/A   Toxic substances properly identified, stored, & used    
9 IN OUT N/A N/O    
alternative procedure properly allowed
10 IN OUT     Adequate handwashing facilities supplied & accessible X   Conformance with Approved Procedures 
29 IN OUT N/A   Compliance with variance/specialized process/HACCP    
Approved Source 
11 IN OUT     Food obtained from approved source    
Risk factors are improper practices or procedures identified as
12 IN OUT N/A N/O Food received at proper temperature    
13 IN OUT     Food in good condition, safe, & unadulterated    
the most
prevalent contributing factors of foodborne illness or
injury. Public Health
interventions are control measures to
Required records available; shellstock tags, parasite
14 IN OUT N/A N/O
destruction
    prevent foodborne illness or injury.
Protection from Contamination 
15 IN OUT N/A N/O Food separated & protected    
16 IN OUT N/A   Food-contact surfaces; cleaned & sanitized X  
Proper disposition of returned, previously served,
17 IN OUT        
reconditioned, & unsafe food
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 Compliance Status COS R
Safe Food and Water  Proper Use of Utensils 
30 IN OUT     Pasteurized eggs used where required     Utensils, equipment & linens; properly stored, dried, &
44 IN OUT        
31 IN OUT     Water & ice from approved source     handled
32 IN OUT N/A   Variance obtained for specialized processing methods     45 IN OUT     Single-use & single-service articles; properly stored & used X  
46 IN OUT     Gloves used properly    
Food Temperature Control 
Proper cooling methods used; adequate equipment for Utensils, Equipment and Vending 
33 IN OUT        
temperature control Food & non-food contact surfaces cleanable, properly
47 IN OUT        
34 IN OUT N/A N/O Plant food properly cooked for hot holding     designed, constructed & used
35 IN OUT N/A N/O Approved thawing methods used     Warewashing facilities; installed, maintained, & used; test
48 IN OUT        
36 IN OUT     Thermometers provided & accurate     strips
49 IN OUT     Non-food contact surfaces clean X  
Food Identification 
37 IN OUT     Food properly labeled; original container     Physical Facilities 
50 IN OUT     Hot & cold water available; adequate pressure    
Prevention of Food Contamination  51 IN OUT     Plumbing installed; proper backflow devices    
38 IN OUT     Insect, rodents & animals not present     52 IN OUT     Sewage & waste water properly disposed    
Contamination prevented during food preparation, storage 53 IN OUT     Toilet facilities; properly constructed, supplied, & cleaned    
39 IN OUT     X  
and display
54 IN OUT     Garbage & refuse properly disposed; facilities maintained    
40 IN OUT     Personal cleanliness    
55 IN OUT     Physical facilities installed, maintained, and clean    
41 IN OUT     Wiping cloths; properly used & stored    
56 IN OUT     Adequate ventilation and lighting; designated areas used    
42 IN OUT     Washing fruits & vegetables    
Proper Use of Utensils 
43 IN OUT     In-use utensils; properly stored    

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

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INSPECTION REPORT FOR FOOD ESTABLISHMENTS
Disinfectant/Sanitizer
pH

CFSM Name:
Anita Badalamenti

Heat
°F

Chemical
Chlorine dish machine (100 ppm)/ Chlorine CFSM Number:
21-AB-035816   
Exp. Date:
10/09/2026

TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
water/waitstaff hand wash sink 125°F water/3 bay ware wash sink 162°F water/restroom 108°F
/1 door reach in 10°F /prep unit 38°F /prep unit 37°F
/1 door reach in 32°F /prep unit 32°F /walk in refrig 38°F
/walk in freezer -8°F /hot holding n/a      
OBSERVATIONS AND CORRECTIVE ACTIONS
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.

Item

In the event of an emergency, power outage, loss of water supply, loss of hot water, fire, flood, sewage leak / back-up or other

Number
imminent health hazard; facility MUST cease all operations and notify MCOPH immediately. Failure to comply may result in legal action.
2 2-102.12(A): Certified Food Protection Manager

MCOPH Certified Food Sanitation Manager Certificate not posted at time of inspection.
10 6-301.14: Handwashing Signage

Hand washing sign lacking at hand sinks. COS

16 4-602.11: Equipment Food-Contact Surfaces and Utensils-Frequency

Food slicer splash guard and top interior of waitstaff soda ice machine unclean. COS
25 3-603.11: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens

Menu lacking a consumer advisory and menu item reminder to identifying applicable menu items.
39 3-307.11: Miscellaneous Sources of Contamination

Scoop lacking handle stored in bulk dry good. COS

39 3-305.11: Food Storage-Preventing Contamination from the Premises

Food containers stored on the floor in walk in refrigerator and walk in freezer. COS
39 3-307.11: Miscellaneous Sources of Contamination

Shelled clams stored in cardboard box in 1 door reach in unit. COS

45 4-903.11(A) and ( C ): Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing

Single service takeout containers with food contact surface exposed. COS
49 4-601.11(B) and ( C ): Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils

Ice build up in 1 door reach in at cook line. COS

51 5-205.15: System Maintained in Good Repair

Leak at pipe under hand wash sink in ware wash area.

 Person In Charge (Signature) 

   Name: 
Giacomo Badalamenti

 Inspector 

 
Tim Moeller  Date: 
1/20/22
 Office of Public Health - Division of Environmental Field Services

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INSPECTION REPORT FOR FOOD ESTABLISHMENTS
Food Facility Name
Address
Municipality

Gino's Ristorante 2401 W MAIN ST NORRISTOWN, PA 19403 West Norriton

OBSERVATIONS AND CORRECTIVE ACTIONS
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.

Item

In the event of an emergency, power outage, loss of water supply, loss of hot water, fire, flood, sewage leak / back-up or other

Number
imminent health hazard; facility MUST cease all operations and notify MCOPH immediately. Failure to comply may result in legal action.
Inspection Facility was closed at start of inspection. No food preparation at time of inspection. No fresh food product onsite at time of inspection.

Comments

Bulk ice machine observed empty, cleaned and sanitized.

Pictures were taken at time of inspection

Purpose of inspection: Follow-up on closure of facility

Observations:

? All food and non-food contact surfaces and equipment appear to have been cleaned and sanitized in the kitchen, dining room (including tables and chairs), wait stations, restrooms

? All sinks have hot and cold running water under pressure

? All hand wash sinks are supplied with soap and paper towels and handwashing signage

? All secondary food containers used for condiments appear to have been cleaned and sanitized

? All cold holding units are at proper temperature

As per owner Mr. Giacomo Badalamenti:

? All requested condiments/spices have been discarded

? All produce in the facility prior to re-opening was discarded

? There was not any food prepped in November or December and put in freezer/kept frozen to use at a later date

? All food prepped prior to re-opening was discarded

? A company was hired to clean and sanitize the facility (not onsite, please provide documentation to plawn@montcopa.org)

Owner, Mr. Badalamenti communicated to MCOPH (Montgomery County Office of Public Health) that they did not wash produce prior to serving. Moving forward facility is instructed to
wash all produce before serving.

MCOPH emphasized the requirement of proper and through handwashing and glove/utensil use when handling ready to eat foods and provided education to owners. Additional
inspections will occur to ensure facility is in compliance with the Montgomery County Public Health Code and observe employee food handling procedures.

Facility is given permission to open and operate. Facility must comply with MCOPH if any additional information is requested regarding the Hepatitis A investigation or other business.
MCOPH inspector has removed closure signage.

Accompanied by EHS Supervisor Rich Nave and EHS Anita Capone

 Person In Charge (Signature) 

   Name: 
Giacomo Badalamenti

 Inspector 

 
Tim Moeller  Date: 
1/20/22