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:    21 Date of Inspection:    2/11/2013
Risk Violations Count:    5 License Number:    A13498
Arrival Time:    10:00:00 AM Expiration date:    8/31/2017
Departure Time:    12:35:00 PM Facility Closure:    
 Food Facility Name
  American Star Diner
  1200 Welsh Road Suite 1
  Safi Safi
 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 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    
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 IN Proper hot holding temperature    
20 OUT Proper cold holding temperature X X
21 OUT 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    
25 N/O Food additives: approved & properly used    
26 OUT 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/O Pasteurized eggs used where required    
29 IN Water & ice from approved source    
30 N/O 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 OUT Thermometer provided & accurate   X
35 OUT Food properly labeled; original container X  
Prevention of Food Contamination
36 N/O Insects, rodents & animals not present; no unauthorized persons    
37 OUT Contamination prevented during food preparation, storage & display   X
38 N/O Personal cleanliness    
39 OUT Wiping cloths: properly used & stored   X
40 N/O Washing fruit & vegetables    
Compliance Status COS R
Proper Use of Utensils
41 OUT In-use utensils: properly stored    
42 N/O Utensils, equipment & linens: properly stored, dried & handled    
43 OUT Single-use & single-service articles: properly stored & used    
44 N/O Gloves used properly    
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 OUT 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 OUT Sewage & waste water properly disposed    
51 OUT Toilet facilities: properly constructed, supplied, & cleaned    
52 OUT 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: Sam Safi  Exp. Date: 6/30/2013
Item/Location Temp Item/Location Temp Item/Location Temp
Dessert Case - Cherry Pie 50 ° F waitress station 40 ° F creamers 58 ° F
milk cooler unit 39 ° F pickles 42 ° F gritz 140 ° F
walk in freezer 0 ° F  ° F reach in cooler 41 ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  11) mold like growth covering chocolate frosting in walk in cooler. COS
  14) deep groves and heavy staining on prep top cutting boards along cooks line.
  soiled cutting edges of can opener.
  20) facility storing cold holding potentially hazardous food items above an approved cold holding temperature. (R) the follow.
  French toast mix / raw egg batter / pancake mix - 58 degrees. voluntarily discarded by facility
  pie @ dessert case - 50 degrees - contents of dessert case relocated and voluntarily taken out of service by facility.
  facility instructed to fax work order from technician to MCHD stating new holding temperature. Facility not permitted to use without permission granted from MCHD - otherwise subject to legal action.
  creamers at waitress station reach in unit along sit down bar - facility voluntarily discarded approximately 20 single service creamers.
  21) facility lacks date markings on sliced deli / meats and cheeses throughout facility.
  26) unlabeled cleaning spray bottles at waitress stations and unlabeled bottle containing clear substance at cooks line - facility stated water bottle for griddle prep.
  31) multiple units - dessert display case and waitress station unable to maintain an approved cold holding temperature.
  facility stated the spring driven return mechanism on bar reach in cooler is damaged and doesn't close effectively.
  34) easily readable thermometers lacking on cook prep unit and draw unit at cooks line. (2R)
  35) facility storing food items in open original containers inside of walk in cooler.
  37) hair restraints lacking on multiple food handlers of facility
  facility screen door damaged. (R)
  uncovered food items stored in multiple cooling units.
  pans stored inside of in contact with food items stored in another pan at multiple locations. COS
  39) Facility storing wet wiping clothes outside of sanitizer buckets. (2R)
  Facility storing wet wiping clothes at waitress station in a bucket containing excessively high concentration of sanitizer (bleach over 200ppm)
  41) facility storing tongs from oven handles.
  facility using bowl as scoop in bulk sugar container. (R) / COS
  45) damaged / cracked gaskets at ice machine lid.
  46) facility unable to locate sanitizer test strips - COS
  47) heavy food accumulation on shelving under cooks line.
  Person in Charge: Sam Safi
Inspector (Signature):  Gregory Mininger             Please see original copy for PIC signature
    Date: 2/11/2013

Previous Page     To zoom in or out on a Web page: Press CTRL + PLUS SIGN (+) to zoom in, or CTRL + HYPHEN (-) to zoom out