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:    13 Date of Inspection:    2/6/2010
Risk Violations Count:    3 License Number:    A13498
Arrival Time:    9:15:00 AM Expiration date:    8/31/2017
Departure Time:    11:23:00 AM Facility Closure:    
 Food Facility Name
  American Star Diner
  1200 Welsh Road Suite 1
  Safi Safi
 Purpose of Inspection
 Re-inspection on or after


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 OUT Certification by accredited program, compliance with Code, or correct responses    
Employee Health
2 IN Management awareness; policy present    
3 N/O Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 OUT Proper eating, tasting, drinking, or tobacco use X  
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 N/O Proper disposition of returned, previously served, reconditioned, & unsafe food    
Compliance Status COS R
Potentially Hazardous Food Time/Temperature
16 IN Proper cooking time & temperature    
17 N/O 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    
22 N/A Time as a public health control; procedures & record    
Consumer Advisory
23 N/A Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/A Pasteurized foods used; prohibited foods not offered    
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 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 OUT 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 OUT Wiping cloths: properly used & stored   X
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    
46 OUT Warewashing facilities: installed, maintained, & used; test strips    
47 OUT Non-food contact surfaces clean    
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 OUT 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 OUT Adequate ventilation & lighting; designated areas used    
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
DISINFECTANT/SANITIZER:  Heat:   Chemical: Cl  CFSM Name: See #1  Exp. Date: 
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in Cooler 40 ° F Walk-in Cooler 42 ° F Walk-in Freezer -8 ° F
Bain Marie 42 ° F Reach-in Cooler 38 ° F Reach-in Cooler 42 ° F
Salad Bar Peppercorn Ranch 45 ° F French Onion Soup on steam table 165 ° F Retail Bakery Cooler 38 ° F
Under grill cooler 32 ° F Bean soup on stove 215 ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1-CFSM expired for facility (12/31/09). Facility states they are signed up for food safety class. Left 30-day notice.
  4-COS-Employee personal beverages stored above prep surfaces and on utensil racks.
  21-Reference dates lacking for prepared dishes in walk-in cooler.
  34-Thermometers missing in breakfast bain marie and ice cream chest freezer. COS
  35-Common food name labels missing on bulk dry food containers (ie: salt, flour).
  Opened original cans used to store foods in walk-in cooler.
  37-Containers of food uncovered in both walk-in coolers.
  R- Open bags of rice, cracker meal and other dry goods not in sealed containers.
  COS-Employee jacket hanging on utensil rack.
  Grocery bags used to store food in walk-in cooler.
  Plates and bowls used to scoop dry foods and potatoes. Provide scoops with handles.
  39-Wet and soiled wiping cloths stored on prep counters and shelves. Store in sanitizer bucket.
  R-Chlorine sanitizer concentration in sanitizer bucket exceeding 200 ppm. COS
  45-Numerous egg crates stored on grill top. Facility removed. COS
  Plastic wrap used to block drain at sink for filling. Provide sink stoppers.
  46-R-3-basin sink improperly setup, chlorine sanitizer in 3-basin sink exceeding 200 ppm. COS
  47-Fan guards with dust build-up in walk-in coolers and server reach-in cooler.
  Food debris build-up on service shelves at server side in kitchen, on shelf below salad prep counter.
  49-Right side faucet spout missing at 3-basin sink. Repair.
  54-Lightshield or shatterproof bulb missing in walk-in cooler and bakery display case.
  Person in Charge: Sam Safi
Inspector (Signature):  Stephan Cap             Please see original copy for PIC signature
    Date: 2/6/2010

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