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Mama’s Pizza IV in Dresher fails 6th straight Health Department Inspection in 3 years, 15 violations, county warns of legal action

Mama’s Pizza IV in Dresher fails 6th straight Health Department Inspection in 3 years, 15 violations, county warns of legal action

Dresher, PA

Mama’s Pizza IV in Dresher

1704 SUSQUEHANNA RD
DRESHER, PA 19025

The Montgomery County Department of Health and Human Services Office of Public Health (MCOPH) conducted an unannounced retail food inspection on December 11, 2019. As a result of that inspection, and due to the severity of the specific violations the Mama’s Pizza IV in Dresher was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 15 violations were found.

This most recent inspection marks the 6th straight inspection Mama’s Pizza IV in Dresher was found, “Out of Compliance” by the Montgomery County Health Department following an inspection:

  • September 29, 2016- 9 violations
  • April 6, 2017- 6 violations
  • October 19, 2017- 7 violations
  • June 11, 2018- 16 violations
  • June 7, 2019- 16 violations

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

  • Employee beverages found stored on top of pizza oven and inside pizza prep refrigerator.
  • Drain/vent pipe observed in prep area hand washing sink. Pipe must be routed away from hand wash sink.
  • Hand wash sink in ware washing area obstructed by a trash can and soiled utensils.
  • 3 compartment sink chlorine sanitizer concentration tested below 50-100ppm. Facility remixed solution to 50ppm during inspection.
  • (3 times repeat violation)Prepared and opened TCS* ready to eat foods held in facility under refrigeration for more than 24 hours lacking discard date marking not to exceed 7 days from the prep/open date. Facility was emailed date marking regulations during inspection. Failure to correct and maintain multiple repeat violations may result in further legal action.
  • Prepared foods in 2 door tall refrigerator found with prep dates longer than 7 days ago. Facility voluntarily discarded during inspection.
  • Time temperature logs for pizzas are being filled out before some pizzas were placed out for service. Logs must be filled out in real time.
  • Cook’s line prep refrigerator recorded with ambient temperature of 47F.** Facility must immediately stop using the unit. Facility moved all foods to a properly working unit. Facility may not use the unit until serviced by licensed professional, AND unit is operating at 41F or below, AND written permission is granted by MCOPH.  Failure to comply or await permission before using unit may lead to legal action.
  • Facility lacking a probe thermometer to take internal food temperatures. Facility granted 48 hours to provide proof of purchase to fax or email provide.
  • Facility found to be storing foods in direct contact with plastic shopping bags in freezer and refrigeration units. Foods must be stored in food grade containers.
  • (3 times repeat violation)Facility found to be re-using ricotta cheese containers as secondary food storage containers for other foods. Some found cracked and in disrepair. Failure to correct and maintain multiple repeat violations may result in further legal action.
  • Exterior of fryer unit observed with heavy grease accumulation on cook’s line.
  • (2 times repeat violation)Mop sink in upstairs restroom with missing tiles at top edge of lip. Provide smooth, non-porous and easily cleanable surface. Failure to correct and maintain multiple repeat violations may result in further legal action.
  • (2 times repeat violation)Floor with large gaps around wood panel in front of 2 door tall refrigerator. Failure to correct and maintain multiple repeat violations may result in further legal action.
  • Chipping paint with evidence of water damage observed on walls and ceiling of upstairs dry storage room.

*Foods that need time and temperature control for safety—known as TCS foods—include milk and dairy products, eggs, meat (beef, pork, and lamb), poultry, fish, shellfish and crustaceans, baked potatoes, tofu or other soy protein, sprouts and sprout seeds, sliced melons, cut tomatoes, cut leafy greens, untreated garlic.

** 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.