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:    17 Date of Inspection:    8/28/2013
Risk Violations Count:    4 License Number:    A15756
Arrival Time:    10:00:00 AM Expiration date:    3/31/2017
Departure Time:    11:30:00 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
  9/11/2013

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 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 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 N/O Proper hot holding temperature    
20 OUT Proper cold holding temperature X  
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 OUT Proper cooling methods used; adequate equipment for temperature control X  
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 OUT Insects, rodents & animals not present; no unauthorized persons    
37 OUT Contamination prevented during food preparation, storage & display X  
38 IN Personal cleanliness    
39 OUT 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    
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 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    
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 -8 ° F walk-in refrig 34 ° F
refrig 38 ° F bain marie 36 ° F walk-in freezer 0 ° 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
  7 waitress using bare hands to handle toast(corrected)
  8 hand wash sink in back and bar and pastry area lacking paper towels(corrected)
  8 bar hand wash sink lacking hand wash sign
  14 cookline cutting board deep grooves/discolored(2xrepeat)
  14 slicers unclean
  20,31 (4) crates of eggs stored on griller couhter at 70 degrees(vol. discarded)
  -inspector explained about proper ice bath or keep refrigerated
  36 knat-like and fly-like insects in bar area and kitchen area and dry storage room
  -facility has 10 business days to submit current pest control report fax 610-278-5167
  37 food handler lacking hair restraint
  36 fly strips hanging in kitchen(must remove)
  39 wet wiping cloths stored on counters(place in bucket of sanitizing solution when not in use)
  54 missing light shields dry storage room and walk-in refrig
  53 floors throughout kitchen and dry storage room unclean
  53 stained ceiling tiles dining area
  52 dumpster area unclean and dumpster lids open
  49 leak and 2 hand wash sinks in kitchen
  48 pastry hand wash sink broken
  45 one filter missing above cookline equip.
  41 ice cream scoops stored in dipping well stagnant water
  47 dust build-up on ceiling vents and ceiling tiles dining area
  41 handle of scoop stored in flour container
  37 food on floor in walk-in cold units and dry storage room(delivery)(corrected)
  47 sides of cookline equip. unclean
  45 door gasket unclean on walk-in refrig door dry storage room(Tafco)
  34 thermometer lacking in ice cream freezer
  52 unused equip./clutter items stored in area outside of dry storage room and room next to dry storage room
  -to minimize insects/rodents facility needs to maintain these areas in a way not condusive to harborage
       
  Person in Charge: 
Inspector (Signature):  Anita Weil             Please see original copy for PIC signature
    Date: 8/28/2013

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