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:    1/15/2013
Risk Violations Count:    5 License Number:    A15756
Arrival Time:    9:30:00 AM Expiration date:    3/31/2017
Departure Time:    11:00:00 AM Facility Closure:    
 Food Facility Name
  Andy's Diner & Pub
 Address
  505 West Ridge Pike
 Municipality
  Plymouth
 Owner
  Andy Kamaratos
 Telephone
  610-940-1444
 Purpose of Inspection
  Routine-Complaint
 Re-inspection on or after
  1/29/2013

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 X  
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 X  
5 IN No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 IN Hands clean & properly washed    
7 OUT No bare hand contact with RTE foods or approved alternate method properly followed X  
8 OUT 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   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 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 IN Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/A Pasteurized foods used; prohibited foods not offered    
Chemical
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
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 IN Thermometer provided & accurate    
35 IN Food properly labeled; original container    
Prevention of Food Contamination
36 OUT 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 OUT In-use utensils: properly stored X  
42 IN Utensils, equipment & linens: properly stored, dried & handled    
43 IN Single-use & single-service articles: properly stored & used    
44 N/O 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    
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 IN Toilet facilities: properly constructed, supplied, & cleaned    
52 OUT Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean   X
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 - QAT  CFSM Name:   Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
walk-in refrig 32 ° F walk-in freezer 0 ° F refrig 32 ° F
bain marie 34 ° F refrig 36 ° F gravy 170 ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  purpose of inspection: MCHD received complaint
  1 facility recently submitted food handler certificate for Riad Achkar expiration date 12/31/15 just waiting for certificate
  4 employee drink on counter back room(corrected)
  7 waitress butter toasted english muffin with bare hands(corrected)
  8 hand wash sink at ends of cookline equip. lacking paper towels(corrected)
  14 cutting boards throughout unclean(2xrepeat)
  14 soda holsters at bar unclean
  36 fly strip hanging on ice bin bar area(must remove immediately ). submit current pest control within 10 business days
  36 air gap bottom of exist door back room
  37 food on floor outside dry storage area(delivery)
  14 slicer unclean
  54 missing light shields outside storage room
  53 floors unclean throughout kitchen area(2xrepeat)
  52 dumpster area unclean
  52 dumpster lids open(corrected)
  52 grease container outside stored on grass. needs to be on smooth/non-porous easily cleanable surface
  49 pipe broken on hand wash sink end of cookline equip.(must repair immediately )
  53 stained ceiling tiles dining area and bar area
  37 prepping buckets of veggies on floor back kitchen area(corrected)
  8 hand wash sign and paper towels lacking at bar area hand wash sink
  53 missing ceiling tile dining area
  47 dust build-up on ceiling vents dining area
  41 spatulas stored between 3 bay sink and wall(corrected)
  41 ice scoops stored on top of ice machines(corrected)
  41 ice cream scoops stored in dipping well in stagnant water(corrected)
  37 use of cup to scoop sugar(corrected)
  47 dust build-up on fan guard in cold beverage refrig
  47 sides of cookline equip. unclean
  45 frost build-up in walk-in freezer(2xrepeat)
  re-inspection will occur on or after Jan. 29, 2013
       
  Person in Charge: 
Inspector (Signature):  Anita Weil             Please see original copy for PIC signature
    Date: 1/15/2013

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