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:    2/25/2013
Risk Violations Count:    3 License Number:    A15756
Arrival Time:    9:45:00 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
 Re-inspection on or after
  3/11/2013

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 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 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 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 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 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 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 OUT Approved thawing methods used X  
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    
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 OUT 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   X
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    
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: Riad Achkar  Exp. Date: 12/31/2015
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
refrig 32 ° F freezer 0 ° F refrig 34 ° F
bain marie 34 ° F freezer -8 ° F walk-in refrig 38 ° 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.
  *Facility must correct and maintain all noted violations
  4 employee drinks on kitchen counter(corrected)
  8 hand wash sink at bar area lacking soap/paper towels(corrected)
  14 cutting boards in kitchen deep grooves/discolored
  14 soda holsters/nozzles at bar unclean
  14 slicers in kitchen unclean(2xrepeat)
  33 thawing crab meat in stagnant water(corrected)
  -inspector explained proper thawing methods
  36 air gaps at back door
  37 food stored on floor outside dry storage room(delivery)(corrected)
  54 missing light shield outside storage room and walk-in refrig
  53 floors throughout kitchen unclean
  52 dumpster lids open and trash overflowing
  49 leak at hand wash sink near cookline equip.(2xrepeat)
  47 missing and unclean filters above cookline equip.
  41 spatulas stored between 3 bay sink and wall
  47 sides of cookline equip. unclean
  47 shelves under cookline equip. unclean
  47 interior/exterior of most cold units unclean
  45 missing fan guard in walk-in freezer
  37 food stored on floor walk-in freezer
  45 frost build-up walk-in freezer
  45 walk-in freezer door does not seal properly
  53 stained ceiling tiles dining area
  41 handles of tongs at salad bar stored on food item(corrected)
  37 personal items(keys,phone etc.) stored near food related items kitchen(corrected)
  48 floor drain in back kitchen clogged(corrected)
  37 use of cup to scoop sugar. use proper scoop with handle
  re-inspection on or after March 11,2013
  When facility is scheduled for an administrative conference and a second reinspection, facility must submit $305.00 to MCHD for each additional reinspection.
       
  Person in Charge: 
Inspector (Signature):  Anita Weil             Please see original copy for PIC signature
    Date: 2/25/2013

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