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:    3/27/2012
Risk Violations Count:    2 License Number:    A13498
Arrival Time:    10:10:00 AM Expiration date:    8/31/2017
Departure Time:    11:25:00 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
 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 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 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 IN Food in good condition, safe, & unadulterated    
12 N/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected X  
14 IN Food-contact surfaces: cleaned & sanitized    
15 IN 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 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 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 N/O Approved thawing methods used    
34 OUT Thermometer provided & accurate    
35 OUT Food properly labeled; original container X  
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons X X
37 OUT Contamination prevented during food preparation, storage & display X  
38 IN Personal cleanliness    
39 OUT Wiping cloths: properly used & stored X 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 IN 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 X  
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 OUT Plumbing installed; proper backflow devices    
50 OUT Sewage & waste water properly disposed X  
51 IN Toilet facilities: properly constructed, supplied, & cleaned    
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: 6/30/2013
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk in freezer 0 ° F walk in refrig 41 ° F mushroom prep unit 39 ° F
prep unit 38 ° F soup 138 ° F drawer refrig 37 ° F
2 door reach in 8 ° F walk in refrig 40 ° F potato salad 39 ° F
hard boiled eggs 45 ° F dessert display 40 ° F milk dispenser 35 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8. Hand wash station when entering the kitchen lacking single use paper towels. COS
  13. Raw beef stored over pork roll on speed cart in walk in refrig. COS
  35. Open bag of pasta, cake mix and bread crumbs not stored in secondary container with tight fitting lid. COS
  36. R-Fly strip hanging in kitchen by dish machine. Facility removed. COS
  37. Employee beverage on prep table in kitchen with out lid and straw. COS
   Food stored directly on the ground in walk in freezer. COS
  39. R- Wet wiping clothes stored outside of sanitation buckets through out facility. COS
  47. Meat slicer food guard unclean. COS
   Door gasket on prep unit unclean. COS
   Shelf under flat top griddle unclean. COS
  49. Faucet at 3 compartment ware wash sink leaking.
  50. Stagnant water on the ground around ice machine. COS
  52. Outside grease bin and dumpster lid open. COS
  53. Missing ceiling tiles around walk in freezer.
   Ice build up on walk in freezer floor.
  54. Dust build up on compressor fan guards in walk in refrig.
   Missing exhaust hood vent filter on back cook in. Facility is ordering new vent.
  34. Broken thermometer in prep unit on cooks line.
  Note: Salad bar was set up during inspection. Food that was above 41F was placed in freezer and brought to correct temperature with in correct time and temperature requirements.
       
  Person in Charge: Diab Safi
Inspector (Signature):  Tim Moeller             Please see original copy for PIC signature
    Date: 3/27/2012

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