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:    12 Date of Inspection:    3/2/2011
Risk Violations Count:    3 License Number:    A13498
Arrival Time:    10:50:00 AM Expiration date:    8/31/2017
Departure Time:    12:55:00 PM Facility Closure:    
 Food Facility Name
  American Star Diner
 Address
  1200 Welsh Road Suite 1
 Municipality
  Montgomery
 Owner
  Safi Safi
 Telephone
  215-368-4848
 Purpose of Inspection
  Routine
 Re-inspection on or after
  

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS

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 IN 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 OUT Food-contact surfaces: cleaned & sanitized   X
15 OUT Proper disposition of returned, previously served, reconditioned, & unsafe food X  
 
Compliance Status COS R
Potentially Hazardous Food Time/Temperature
16 IN Proper cooking time & temperature    
17 IN 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 IN Proper date marking & disposition    
22 N/O Time as a public health control; procedures & record    
Consumer Advisory
23 IN Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/O Pasteurized foods used; prohibited foods not offered    
Chemical
25 N/O Food additives: approved & properly used    
26 IN Toxic substances properly identified, stored & used    
Conformance with Approved Procedure
27 N/O 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
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/O 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 IN 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 OUT In-use utensils: properly stored X  
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 IN 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 IN Plumbing installed; proper backflow devices    
50 IN Sewage & waste water properly disposed    
51 IN Toilet facilities: properly constructed, supplied, & cleaned    
52 OUT Garbage & refuse properly disposed; facilities maintained X X
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: Sam Safi  Exp. Date: 6/30/2011
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk in cooler 37 ° F Walk in cooler 39 ° F Walk in Freezer -12 ° F
Reach in cooler 40 ° F Bain Marie-Sausage 38 ° F Bain Marie-Mushroom 35 ° F
Steam Station-Soup 190 ° F Steam Station-Soup 180 ° F Salad Bar-Cole Slaw 42 ° F
Salad Bar-Dressing 40 ° F Steam Station-Sauce 15 ° F Chest Freezer 0 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  4.- (R) Employee eating soup in kitchen. Employees should eat in dinning area.
  15.- The following cans were discarded due too can tops having rust build up on top exterior- Six Monarch diced yellow peaches 6lbs all voluntarily discarded.
  34.- Thermometers lacking in dessert coolers and bain marie cooling units.- COS- Provide thermometer for one door reach in cooler by waitress station.
  37.- Open bags of dry food products on shelves in dry storage room.- COS
  39.- (R) Wet rags not stored in sanitized solution.- COS
  14.- (R) Rusty shelving located in both walk in cooling units.
  45.- Ice machine with rust on interior metal plates of unit. Repaint immediately.- Heavy food debris on interior plates of tray holders in walk in cooler.
  47.- Top shelf in cook's line holding plates with heavy dirt and food crumb build up.
  52.- (R) Dumpster lids open.-COS
  53.- Floor inside of walk in freezer with heavy frost build up on floor.- Absorbent cardboard on floor of walk in cooler.- Remove
  Ceiling tiles missing above ice machine.- Reinstall- Weather-stripping lacking at the bottom of the backdoor.
  54.- Fan vent inside of walk in cooler with heavy dust build up.
       
  Person in Charge: Sam Safi
Inspector (Signature):  Lamar Smith             Please see original copy for PIC signature
    Date: 3/2/2011

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