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:    9 Date of Inspection:    9/25/2012
Risk Violations Count:    4 License Number:    A 3656
Arrival Time:    1:30:00 PM Expiration date:    3/31/2017
Departure Time:    3:00:00 PM Facility Closure:    
 Food Facility Name
  Collegeville Diner
  290 East Main Street
  Ayman Aly Elghawy
 Purpose of Inspection
 Re-inspection on or after


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/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected X X
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 N/O 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 OUT 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/A Pasteurized foods used; prohibited foods not offered    
25 N/A 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 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/A 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  
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 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 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 IN Non-food contact surfaces clean    
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 IN Toilet facilities: properly constructed, supplied, & cleaned    
52 IN Garbage & refuse properly disposed; facilities maintained    
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: Abir Fathalia  Exp. Date: 3/31/2014
Item/Location Temp Item/Location Temp Item/Location Temp
walk in fridge 34 ° F walk in fridge 38 ° F walk in freezer -10 ° F
walk in freezer 8 ° F bakery walk in fridge 38 ° F bain marie 38 ° F
bain marie 36 ° F True freezer -4 ° F True fridge 38 ° F
dessert case 34 ° F gravy 158 ° F soup 152 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8: Lacking soap at front counter hand sink - Corrected
  13: Raw eggs stored over ready to eat food in the bain marie at the cooks line - Repeat - Corrected
  14: Underneath juice nozzles at both juice dispenser unclean
  14: Can opener blade and holster with heavy food build-up. Facility removed old holster and replaced with a new one and cleaned can opener.
  20: Dessert case reading 50 degrees F. Desserts are stored in the walk in fridge and placed in the case at lunch time. All items were removed and
   moved to other refrigeration units holding proper temperature. Facility may not use unit until it is repair and holding at 41 degrees F or below.
   Facility owner contacted refrigeration repair person at time of inspection. Fax work order to 610-278-5167 Attn: Andrea Sipple
  34: Lacking accurate and visible thermometers in waitress station fridge and bain marie - Corrected
  37: Food uncovered in walk in fridges, walk in freezers and other cold holding units - All food must be covered
  37: Rags under cutting boards at prep stations - Corrected
  37: Opened original bag of bread crumbs in basement storage - Corrected
  50: Water dripping from pipe in basement near 3 basin sink - Repair immediately
   Facility owner contacted plumber at time of inspection. Fax work order to 610-278-5167 Attn: Andrea Sipple
  53: Damaged ceiling tile in basement near dry storage
  53: Stained ceiling tile in men's public restroom
  54: Broken light shield above basement stairs
  Person in Charge: Andy Elghawy
Inspector (Signature):  Andrea Sipple             Please see original copy for PIC signature
    Date: 9/25/2012

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