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:    18 Date of Inspection:    8/21/2013
Risk Violations Count:    6 License Number:    A13498
Arrival Time:    10:45:00 AM Expiration date:    8/31/2017
Departure Time:    12:45:00 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 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 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 OUT Adequate handwashing facilities supplied & accessible    
Approved Source
9 IN Food obtained from approved source    
10 N/O Food received at proper temperature    
11 OUT Food in good condition, safe, & unadulterated X  
12 N/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected X  
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 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  
21 IN Proper date marking & disposition    
22 N/O 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/O Pasteurized foods used; prohibited foods not offered    
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 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 OUT Thermometer provided & accurate    
35 IN Food properly labeled; original container    
Prevention of Food Contamination
36 IN Insects, rodents & animals not present; no unauthorized persons    
37 OUT Contamination prevented during food preparation, storage & display X X
38 IN 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 IN In-use utensils: properly stored    
42 OUT Utensils, equipment & linens: properly stored, dried & handled X  
43 OUT 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 IN Non-food contact surfaces clean    
Physical Facilities
48 OUT 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 X  
53 OUT Physical facilities installed, maintained, & clean   X
54 IN 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: see #1  Exp. Date: 
Item/Location Temp Item/Location Temp Item/Location Temp
walk in refrig 41 ° F walk in freezer 10 ° F walk in refrig 40 ° F
chipped beef 155 ° F pasta salad salad bar 45 ° F dressing at salad bar 47 ° F
eggs at far prep unit 50 ° F cheese at prep unit 55 ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1. Facility lacking MCHD CFSM. Facility stated application has been submitted for reciprocity. Facility has 30 days to apply for reciprocity.
  8. Hand wash signage lacking at hand wash stations through out.
  11. Strawberries in 2nd walk in refrigerator with mold like growth. Facility voluntarily discarded 1 pt. COS
  13. Raw chicken stored over RTE food items in 1 door reach in unit at cook line. COS
  14. Meat slicer size adjuster plate unclean. COS
  20. Food items held at salad bar area and at bottom section of 1st prep unit and 2nd prep unit observed with internal temperature greater than 41 degrees F.
  Facility moved all food items with internal temperture less than 48 degrees F to proper refrigeration and discarded all other food items.
  Items discarded at time of inspection: 10 lbs omelet toppings, 4 qts eggs, 2 lbs breakfast meat, #10 can of sauerkraut, and 2 lbs potato salad.
  31. Bottom section of 1st prep unit and 2nd prep unit observed with internal temperature greater than 41 degrees F.
  Facility may not use equipment for holding potentially hazardous food until repaired and given written permission from MCHD
  Fax completion work order stating internal temperature to Attn: Tim Moeller @ 610 278 5167
  34. Lacking visible accurate thermometer in 2 drawer unit on cook line and 1st prep unit.
  37. 2xR- Food items uncovered through out 1st walk in refrigerator and prep units through out.
  Food handlers lacking hair restraints. COS
  ood container stored directly on sliced potatoes in 1st walk in refrigerator.
  Food containers stored directly on the floor through out kitchen area. COS
  39. Wet wiping cloth stored outside of sanitation solution at cook line. COS
  42. Spoon stored in hand wash station at back prep area. COS
  43. Single use take out containers stored with food contact surface exposed at cook line.
  45. Plastic wrap stored on handle section of meat slicer. COS
  1 st walk in refrigerator door gasket, left door gasket of 1st prep unit and drawer door gaskets on cook line under flat top griddle damaged and unclean.
  Counter under right side flat top griddle unclean. Facility stated cleaning occurs Thursday under flat top griddle.
  42. Utensil and wiping cloth stored in stagnant water in 1 st prep unit. COS
  46. Lacking proper sink stoppers for 3 compartment ware wash sinks. COS
  Person in Charge: Sam Safi
Inspector (Signature):  Tim Moeller             Please see original copy for PIC signature
    Date: 8/21/2013

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