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:    10/3/2012
Risk Violations Count:    3 License Number:    A 3336
Arrival Time:    11:55:00 AM Expiration date:    1/31/2017
Departure Time:    1:00:00 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
 Re-inspection on or after
  10/17/2012

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 OUT 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/A 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 IN Proper date marking & disposition    
22 N/A Time as a public health control; procedures & record    
Consumer Advisory
23 N/A 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 OUT 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 IN 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
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 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used   X
46 OUT Warewashing facilities: installed, maintained, & used; test strips   X
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 IN Sewage & waste water properly disposed    
51 OUT Toilet facilities: properly constructed, supplied, & cleaned   X
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: Y  Chemical: Cl  CFSM Name: Kathryn Eppinger  Exp. Date: 3/31/2017
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
under counter cooler 28 ° F walk-in cooler 35 ° F reach-in freezer 10 ° F
food prep cooler 39 ° F prep cooler top - red sauce 44 ° F snapple cooler 40 ° F
 ° F soup 158 ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  4: Consumed beverage stored on food prep surface.
  14: Portable cutting board observed with several deep grooves.
  31: Torn door gasket observed on snapple cooler.
  35: Food stored in open and original cans in walk-in cooler and prep cooler. (R)
  36: Rodent-like droppings observed on floor along wall near snapple cooler. (R) Clean and sanitize all affected areas. Fax most recent professional
  pest control report to MCHD within 5 business days. 215-784-5524 Attn: Jennifer Beagle.
  37: Food item stored on floor of facility (Rx3). Food stored on floor in walk-in cooler.
  45: Rust-like build-up observed on shelves in walk-in cooler. (R).
  45: Absorbent cloth napkins lining surface storing clean utensils and condiments. COS. Absorbent table cloth on floor near ice machine.
  45: Frost build-up observed in chest freezer.
  45: Cardboard material lining bottom of chest freezer.
  45: Raw wood observed on interior door frame of walk-in cooler. (R)
  46: Sponges in use at 3 bay sink. Sponges are not approved by MCHD public health code.
  46: Facility lacks sanitizer test strips. (Rx3) EHS will discuss with supervisor possible legal action in accordance to law.
  46: Wash temperature gauge not functioning on commercial dish machine, repair immediately.
  47: Heavy dust-like build-up on air filter at back of ice machine.
  47: Mold-like growth and/or debris build-up on door gaskets of under counter cooler and chest freezer.
  47: Heavy food debris and/or grease accumulation observed on and around cooking equipment and inside prep cooler and under counter cooler. (R)
  49: Hot water handle broken at 3 sink. Repair immediately. Hot was is available at 3 bay sink at faucet with spray hose connection.
  51: Light shield lacking for light fixture in men's restroom (R)
  53: Heavy debris build-up on floor under cooking equipment, under 3 bay sink, and under soda syrup boxes in small prep room.
  53: Back door open at time of inspection.
  1: CFSM certificate not posted in public view.
  MCHD will conduct a re-inspection on or after 10/17/12 due to number of violations and repeated violations. If and when facility is scheduled for an
  administrative conference and a second re-inspection, facility must submit $140.00 to MCHD for each additional re-inspection.
       
  Person in Charge: Roberta DeCarlo
Inspector (Signature):  Jennifer Beagle             Please see original copy for PIC signature
    Date: 10/3/2012

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