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:    17 Date of Inspection:    4/29/2011
Risk Violations Count:    6 License Number:    A13498
Arrival Time:    10:15:00 AM Expiration date:    8/31/2017
Departure Time:    10:15:00 AM 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-Complaint
 Re-inspection on or after
  5/6/2011

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 IN Proper eating, tasting, drinking, or tobacco use    
5 IN No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 IN Hands clean & properly washed    
7 OUT No bare hand contact with RTE foods or approved alternate method properly followed   X
8 OUT Adequate handwashing facilities supplied & accessible X  
Approved Source
9 IN Food obtained from approved source    
10 N/O Food received at proper temperature    
11 OUT Food in good condition, safe, & unadulterated X  
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 IN 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 IN Proper cooling time & temperature    
19 N/O Proper hot holding temperature    
20 OUT Proper cold holding temperature X  
21 OUT Proper date marking & disposition   X
22 N/O Time as a public health control; procedures & record    
Consumer Advisory
23 N/O 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 X  
33 OUT Approved thawing methods used X X
34 OUT Thermometer provided & accurate X X
35 OUT Food properly labeled; original container   X
Prevention of Food Contamination
36 IN Insects, rodents & animals not present; no unauthorized persons    
37 OUT Contamination prevented during food preparation, storage & display   X
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 N/O Gloves used properly    
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used   X
46 OUT Warewashing facilities: installed, maintained, & used; test strips   X
47 IN 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 OUT Toilet facilities: properly constructed, supplied, & cleaned   X
52 OUT Garbage & refuse properly disposed; facilities maintained   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 42 ° F Walk in cooler 37 ° F Walk in Freezer -3 ° F
Bain Marie 40 ° F Bain Marie-Mushroom 36 ° F Steam Station-Soup 170 ° F
Steam Station-Sauce 1776 ° F Salad Bar-Dressing 52 ° F Salad Bar-Dressing 48 ° F
Reach in Freezer 10 ° F Sliding Door Cooler 37 ° F Bain Marie 40 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  7.- (R) Waitresses handling RTE toast with bare hands.
  8.- Hand soap lacking in employee restroom and end of cook's line.- COS
  11&20- 6 containers of salad dressing temping between 48-52F. Voluntarily discarded- COS
  14.- (4R) Rusty shelving located in walk in coolers.
  21.- (R) Date all sliced meats and cheeses inside of walk in cooling units .
  33.-(R) Facility unthawing meat in sink in stagnant water.- COS
  34.- Thermometer lacking in water ice chest freezer.- COS
  35.- (R) Lables lacking for all bulk food containers.
  37.- (R) Open bags of dry food product located on shelves.- (R) Food on the floor inside of walk in cooler and freezer.- COS
  39.- Rags stored in buckets of sanitizer solution were reading over 200ppm.- COS
  45.- (2R) Ice machine with rust on interior metal plates of unit.
  46.- (R) Dish racks With heavy mold like growth.- Replace immediately
  52.- Dumpster lid open and buckets of grease stored on ground next to grease barrel.
  53.- (2R) Ceiling tiles missing above ice machine- Reinstall- Weatjer stripping lashing at the bottom of backdoor.
  Torn bottom screen door in backroom exit door..
  54.- One door reach in freezer at the end of cook's line adjacent to dish machine with heavy dirt build up and broken fan guard.
  Same unit light not working.- Light shield lacking in walk in cooling unit .-COS
  Reason for inspection confirmed illness complaint.
  When facility is scheduled for an administrative conference and a second reinspection,
  facility must submit $133.00 to MCHD for each additional reinspection.
       
  Person in Charge: Sam Safi
Inspector (Signature):  Lamar Smith             Please see original copy for PIC signature
    Date: 4/29/2011

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