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:    9/20/2012
Risk Violations Count:    2 License Number:    A13498
Arrival Time:    10:55:00 AM Expiration date:    8/31/2017
Departure Time:    12:35:00 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 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 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 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 OUT Proper cold holding temperature X  
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/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
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 X X
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 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 OUT Utensils, equipment & linens: properly stored, dried & handled X  
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 IN Plumbing installed; proper backflow devices    
50 OUT Sewage & waste water properly disposed   X
51 OUT Toilet facilities: properly constructed, supplied, & cleaned    
52 OUT Garbage & refuse properly disposed; facilities maintained   X
53 OUT Physical facilities installed, maintained, & clean   X
54 OUT Adequate ventilation & lighting; designated areas used   X
  
 
  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 refrig 42 ° F walk in freezer 0 ° F egg 75 ° F
egg 44 ° F prep unit 40 ° F chip beef 135 ° F
pickles in prep unit 38 ° F drawer reach in 40 ° F fish in drawer reach in 36 ° F
beet salad 48 ° F coleslaw 48 ° F dressing 44 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Additional temps: soup 160F, wait staff reach in 40F, 1 door reach in 40F, Milk dispenser 36F
  13. R-Raw pork and seafood stored over RTE food in walk in refrigerator. COS
  20. Food items stored at salad bar held above 41 degrees F. Facility removed from salad bar and placed in freezer to bring with in proper temp. COS
   6 eggs held at prep unit above 41 degrees F. Facility voluntarily discarded. COS
  34. R-Lacking visible thermometer in cook prep unit and drawer unit on cook line. COS
  37. Screen door at back door torn.
   Utensil stored in hand wash sink in back prep area. COS
  39. R- Wet wiping cloth stored outside of sanitation solution through out facility. COS
  42. Bowl with out handle used as a scope in bulk sugar. COS
  47. R- Meat slicer food guard unclean.
   R- Shelf under both flat top griddles unclean.
  50. R- Stagnant water on ground under and around ice machine and ware wash machine.
   Leak at pipe under prep sink by ice machine.
   Water build up in 2nd cook prep unit.
  51. Toilet seat damaged in employee unisex toilet room.
   Lacking trash lid in employee unisex toilet room.
  52. R- Outside grease bin and dumpster lid open.
  53. R- Missing ceiling tiles at walk in freezer area, ice machine area, and 3 compartment sink area.
  54. Light shield missing in front of walk in refrigerator and men's toilet room.
   R-Missing exhaust hood vent filters on back cook line.
  Note- 1 door reach in refrigerator on back prep line unplugged. Facility must make sure before using it is holding proper internal temperature.
       
  Person in Charge: Diab Safi
Inspector (Signature):  Tim Moeller             Please see original copy for PIC signature
    Date: 9/20/2012

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