26 violations at Collegeville Italian Bakery Pizzeria; Fly-like insects observed in pizza kitchen, Cleaning agents stored among food items, Rust build-up on racks inside 3-door prep unit in deli

26 violations at Collegeville Italian Bakery Pizzeria; Fly-like insects observed in pizza kitchen, Cleaning agents stored among food items, Rust build-up on racks inside 3-door prep unit in deli

Collegeville, PA

Collegeville Italian Bakery Pizzeria Napoletana

Also known as Giovannis Italian Market
3846 W Ridge Pike
Collegeville, PA 19426

The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 8/27/2020. As a result of that inspection, and due to the severity of the specific violations the Collegeville Italian Bakery Pizzeria Napoletana was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 26 violations were found.

In addition to the issues found on 8/27/2020 (see below), according to reporting by The Philadelphia Inquirer this latest inspection marks the eighth, “Out of Compliance” inspection since May 2017 with the facility passing only one “follow-up inspection” following an Out of Compliance inspection:

  • May 23, 2017- 14 violations including 5 food borne illness risk factor violations.
  • May 25, 2017- Follow-up inspection with ZERO violations.
  • Sep 13, 2017- Complaint inspection finds 9 violations with 3 food borne illness risk factor violations.
  • Dec 11, 2017- Routine inspection finds 15 violations including 5 food borne illness risk factor violations.
  • May 24, 2018- Routine inspection finds 14 violations including 2 food borne illness risk factor violations.
  • Nov 6, 2018- Routine inspection finds 10 violations including 2 food borne illness risk factor violations.
  • May 15, 2019- Routine inspection finds 11 violations including 3 food borne illness risk factor violations.
  • Dec 10, 2019- Routine inspection finds 8 violations including 3 food borne illness risk factor violations.

 

The inspector made the following comments in support of the violations found during the inspection:

  • Employee beverage stored on food prep surface in multiple locations.
  • Can opener blade unclean in kitchen.
  • Food not properly reheated to 165F for hot holding purposes.
  • Red sauce on flat top measuring 99F. Facility removed to stove for rapid reheating.
  • Food items in top compartment of 3-door prep unit in deli area observed with internal temperatures greater than 41F: capicola; provolone; salami; sliced tomatoes. All items measuring 50F or above voluntarily discarded. All items measuring between 41F and 50F removed to properly functioning cooler for re-cooling. (see note below)
  • Cleaning agents stored among food items in multiple locations.
  • Facility lacking visible accurate thermometers in several cold units.
  • Kitchen door propped open upon arrival.
  • Fly-like insects observed in pizza kitchen. Facility has 10 business days to provide proof of next professional pest control treatment to MCOPH.
  • Box of food stored on floor in pizza walk-in cooler.
  • Multiple dry goods items observed stored in their open original bags in kitchen.
  • Sliced cheese stored directly on rack in 1-door cooler in deli.
  • Secondary food containers uncovered in deli refrigeration units.
  • Bread stored directly adjacent to hand sink in bakery.
  • Scoop handle in contact with breadcrumbs in secondary container in kitchen.
  • Plastic bowl used as scoop in flour container.
  • Cardboard shelf liner observed in multiple locations. Facility storing food items in cardboard containers in multiple locations. All surfaces must be smooth, continuous, non-porous, and easily cleanable.
  • Rust build-up on racks inside 3-door prep unit in deli.
  • Facility using raw wood blocks to support racks in 3-door prep unit in deli. All surfaces must be smooth, continuous, non-porous, and easily cleanable.
  • Bottom shelf of prep table unclean across from cooks line in kitchen.
  • Fan guards in the walk-in cooler in pizza kitchen are unclean.
  • Area behind nozzles of self-service beverage station unclean.
  • Doors of men’s and women’s restrooms in dining area lacking self-closing mechanisms.
  • Mop not stored hanging or inverted to dry.
  • Floor under racks in walk-in cooler in kitchen unclean.
  • Grease build-up on hood filters in pizza kitchen

*The temperature danger zone is food temperatures between 41 and 135 degrees Fahrenheit and the most rapid bacteria growth occurs between 70 and 125 degrees Fahrenheit. The longer food sits in this temperature range, the greater the risk that bacteria will begin to grow on food. These violations are considered, "Food Borne Illness Risk Factor" violations.