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:    15 Date of Inspection:    1/6/2012
Risk Violations Count:    3 License Number:    A 3336
Arrival Time:    11:40:00 AM Expiration date:    1/31/2017
Departure Time:    12:45:00 PM Facility Closure:    
 Food Facility Name
  Athena Restaurant
 Address
  264 N. Keswick Avenue
 Municipality
  Abington
 Owner
  Athena Restaurant, Inc.
 Telephone
  215-884-1777
 Purpose of Inspection
  Routine-COO
 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 OUT Certification by accredited program, compliance with Code, or correct responses    
Employee Health
2 IN Management awareness; policy present    
3 IN 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 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 OUT Food in good condition, safe, & unadulterated    
12 N/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 OUT 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 N/O Proper cooking time & temperature    
17 N/O Proper reheating procedures for hot holding    
18 N/O Proper cooling time & temperature    
19 N/O Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 N/O Proper date marking & disposition    
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    
33 OUT Approved thawing methods used    
34 OUT Thermometer provided & accurate   X
35 OUT Food properly labeled; original container    
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons    
37 OUT Contamination prevented during food preparation, storage & display   X
38 IN Personal cleanliness    
39 IN Wiping cloths: properly used & stored    
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 OUT Single-use & single-service articles: properly stored & used X  
44 N/O 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   X
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 IN Plumbing installed; proper backflow devices    
50 OUT Sewage & waste water properly disposed    
51 OUT Toilet facilities: properly constructed, supplied, & cleaned    
52 IN Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean    
54 IN 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: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
raw beef at under counter cooler 38 ° F spinach deep at walk in cooler 38 ° F reach in freezer at cooks line 1 ° F
food prep cooler bottom 38 ° F eggplant at food prep cooler top 42 ° F  ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1) Facility lacks CFSM. Facility has 10 business days to provide MCHD with proof of enrollment in an approved food safety course
  Fax course registration to MCHD @ 215 784 5524 attention: Gregory Mininger
  11) mold like growth observed on butter at reach in freezer. COS / Voluntarily discarded by facility.
  14) mold like growth observed on interior of ice machine.
  33) facility thawing vaccum packaged meat at room temperature in stagnant water.
  34) thermometer at undercounter reach in cooler not reading accurately (cos) / readily visible thermometer lacking at chester freezer (R).
  35) multiple food items at dry storage and reach in cooling units stored in open original containers.
  36) rodent like droppings observed on floor adjacent to compressor unit for food prep cooler (bain marie)
  Facility instructed to hire pest control services within the next 10 business days and fax pest control operators report to MCHD
  37) hair restraints lacking on all food handlers in kitchen
  food stored on floor of facility. (2 R)
  facility lacks signage (employee only) on chest freezer present in hallways with public access. (R)
  43) single service take away containers stored food contact side up. Facility corrected onsite without instruction from MCHD
  45) rust on shelving at several cooling units
  raw wood on interior of door frame at walk in unit. finish to smooth, non-porous, easily cleanable surface. minimum semi-gloss finish
  46) concentration of sanitizer in sanitizing basin of three bay sink in excess of 200ppm bleach. COS
  Facility lacks sanitizer test strips. (2R) facility subject to immediately legal action should sanitizing test strips not be present during next inspection.
  47) calcium and mold like growth accumulation on soda/juice machine. (2R)
  food heavy food debris accumulation observed on sides of equipment as well as along bottom of several reach in units.
  51) light shield lacking in men's restroom (2R) / light shields lacking in women's rest room.
  53) air gap present at facility back exit door.
  facility maybe subject to legal action should mulitple repeat violations be observed on subsequent health inspections
       
  Person in Charge: Konstatine Grigorakakis
Inspector (Signature):  Gregory Mininger             Please see original copy for PIC signature
    Date: 1/6/2012

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