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Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments |
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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: |
3/31/2014 |
| Departure Time: |
3:00:00 PM |
Facility Closure: |
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Food Facility Name
Collegeville Diner |
Address
290 E Main Street |
Municipality
Collegeville |
Owner
Ayman Aly Elghawy |
Telephone
610-409-9600 |
Purpose of Inspection
Routine |
Re-inspection on or after
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FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
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IN=in compliance
OUT=not in compliance
N/O=not observed
N/A=not applicable
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COS=corrected on-site during inspection
R=repeat violation
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| Compliance Status |
COS |
R |
| Demonstration of Knowledge |
| 1 |
IN |
Certification by accredited program, compliance with Code, or correct responses |
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| Employee Health |
| 2 |
IN |
Management awareness; policy present |
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| 3 |
IN |
Proper use of reporting; restriction & exclusion |
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| Good Hygienic Practices |
| 4 |
IN |
Proper eating, tasting, drinking, or tobacco use |
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| 5 |
IN |
No discharge from eyes, nose, and mouth |
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| Preventing Contamination by Hazards |
| 6 |
IN |
Hands clean & properly washed |
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| 7 |
IN |
No bare hand contact with RTE foods or approved alternate method properly followed |
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| 8 |
OUT |
Adequate handwashing facilities supplied & accessible |
X |
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| Approved Source |
| 9 |
IN |
Food obtained from approved source |
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| 10 |
N/O |
Food received at proper temperature |
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| 11 |
IN |
Food in good condition, safe, & unadulterated |
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| 12 |
N/A |
Required records available: shellstock tags, parasite destruction |
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| Protection from Contamination |
| 13 |
OUT |
Food separated & protected |
X |
X |
| 14 |
OUT |
Food-contact surfaces: cleaned & sanitized |
X |
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| 15 |
IN |
Proper disposition of returned, previously served, reconditioned, & unsafe food |
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| Compliance Status |
COS |
R |
| Potentially Hazardous Food Time/Temperature |
| 16 |
N/O |
Proper cooking time & temperature |
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| 17 |
IN |
Proper reheating procedures for hot holding |
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| 18 |
N/O |
Proper cooling time & temperature |
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| 19 |
IN |
Proper hot holding temperature |
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| 20 |
OUT |
Proper cold holding temperature |
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| 21 |
IN |
Proper date marking & disposition |
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| 22 |
N/O |
Time as a public health control; procedures & record |
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| Consumer Advisory |
| 23 |
IN |
Consumer advisory provided for raw or undercooked foods |
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| Highly Susceptible Populations |
| 24 |
N/A |
Pasteurized foods used; prohibited foods not offered |
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| Chemical |
| 25 |
N/A |
Food additives: approved & properly used |
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| 26 |
IN |
Toxic substances properly identified, stored & used |
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| Conformance with Approved Procedure |
| 27 |
N/A |
Compliance with variance, specialized process, & HACCP plan |
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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
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| GOOD RETAIL PRACTICES |
Good Retail Practices are preventative measures to control the addition of pathogens,
chemicals, and physical objects into foods.
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| Compliance Status |
COS |
R |
| Safe Food and Water |
| 28 |
N/A |
Pasteurized eggs used where required |
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| 29 |
IN |
Water & ice from approved source |
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| 30 |
N/A |
Variance obtained for specialized processing methods |
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| Food Temperature Control |
| 31 |
IN |
Proper cooling methods used; adequate equipment for temperature control |
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| 32 |
N/O |
Plant food properly cooked for hot holding |
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| 33 |
N/O |
Approved thawing methods used |
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| 34 |
OUT |
Thermometer provided & accurate |
X |
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| 35 |
IN |
Food properly labeled; original container |
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| Prevention of Food Contamination |
| 36 |
IN |
Insects, rodents & animals not present; no unauthorized persons |
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| 37 |
OUT |
Contamination prevented during food preparation, storage & display |
X |
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| 38 |
IN |
Personal cleanliness |
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| 39 |
IN |
Wiping cloths: properly used & stored |
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| 40 |
N/O |
Washing fruit & vegetables |
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| Compliance Status |
COS |
R |
| Proper Use of Utensils |
| 41 |
IN |
In-use utensils: properly stored |
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| 42 |
IN |
Utensils, equipment & linens: properly stored, dried & handled |
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| 43 |
IN |
Single-use & single-service articles: properly stored & used |
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| 44 |
IN |
Gloves used properly |
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| Utensils, Equipment and Vending |
| 45 |
IN |
Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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| 46 |
IN |
Warewashing facilities: installed, maintained, & used; test strips |
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| 47 |
IN |
Non-food contact surfaces clean |
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| Physical Facilities |
| 48 |
IN |
Hot & cold water available; adequate pressure |
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| 49 |
IN |
Plumbing installed; proper backflow devices |
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| 50 |
OUT |
Sewage & waste water properly disposed |
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| 51 |
IN |
Toilet facilities: properly constructed, supplied, & cleaned |
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| 52 |
IN |
Garbage & refuse properly disposed; facilities maintained |
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| 53 |
OUT |
Physical facilities installed, maintained, & clean |
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| 54 |
OUT |
Adequate ventilation & lighting; designated areas used |
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Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments |
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| DISINFECTANT/SANITIZER: |
Heat: |
Chemical: Cl |
CFSM Name: Abir Fathalia |
Exp. Date: 3/31/2014 |
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TEMPERATURE OBSERVATIONS
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| 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 |
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| OBSERVATIONS AND CORRECTIVE ACTIONS |
| Item No.
Violations cited in this report must be corrected within the time frames below.
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| 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 |
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Person in Charge: Andy Elghawy
Inspector (Signature): Andrea Sipple
Please see original copy for PIC signature |
Date: 9/25/2012 |
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