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:    11 Date of Inspection:    1/23/2014
Risk Violations Count:    4 License Number:    A 3336
Arrival Time:    12:40:00 PM Expiration date:    1/31/2017
Departure Time:    2:45:00 PM Facility Closure:    
 Food Facility Name
  Athena Restaurant
 Address
  264 N. Keswick Avenue
 Municipality
  Abington
 Owner
  Athena Restaurant, Inc.
 Telephone
  215-884-1777
 Purpose of Inspection
  Routine
 Re-inspection on or after
  2/6/2014

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    
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 X 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/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN 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 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 N/O Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/A Pasteurized foods used; prohibited foods not offered    
Chemical
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
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 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 OUT 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
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 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 IN Plumbing installed; proper backflow devices    
50 IN Sewage & waste water properly disposed    
51 IN Toilet facilities: properly constructed, supplied, & cleaned    
52 IN Garbage & refuse properly disposed; facilities maintained    
53 IN Physical facilities installed, maintained, & clean    
54 IN Adequate ventilation & lighting; designated areas used    
  
 
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
 
DISINFECTANT/SANITIZER:  Heat: Y  Chemical: Cl  CFSM Name: Kathryn Eppinger  Exp. Date: 3/31/2017
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in refrig 6 ° F 1 dr freezer 4 ° F 2 dr bain marie refrig 40 ° F
Hot holding Chicken noodle soup 184 ° F 2 dr work top refrig 34 ° F Chest freezer at wait staff area 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 violations:
  35. Open original container not adequately sealed. Open bag of sugar, panko, salt, and past in dry storeage, Open can of tomato sauce and crab in walk-in
  and two door bain marie refrig. Transfer food item to food grade container with adequate seal.
  47. Ceiling of walk-in refrig with mold-like growth around condenser unit. Clean and sanitize.
  Space between grill and griddle with grease build up. Clean.
  Interior of two dr bain marie refrig with food spill build up. Clean.
  45. 2 Dr work top refrig gasket torn and with crumb and debris build up. Clean debris and repair replace gasket.
  Tape wrapped around sprayer of three basin sink. Remove tape to restore smooth, non-porous and easily cleaned surface.
  8.2R Hand soap not accessible from kitchen hand sink. Relocate nearer to hand sink but not over food prep surface or prep sink.
  Hand sink in kitchen lacking paper towels. Supply single use towels. COS
  Hand sink in wait staff area fully blocked.
  Hand washing signs lacking in restroom. MCHD supplied three. Hang signs.
  14. Can opener blade with dried food debris. Clean and sanitize.
  41. Tongs stored on oven handle. Food contact surface contact handle when used / removed.
  Ice scoop wedged in space between ice machine and 1 dr refrig. Store in ice bin with handle not touching ice or other protected location.
  33. Improper thawing. Meat wrapped in plastic wrap thawing in standing cold water on shelf under prep table. Removed to walk-in.
  Container of chicken thawing in third basin of presink in standing water. Turned water on to supply fresh cold potable water
  Bag of frozen shrimp in container of standing water on prep table. moved to walk-in. COS All products noted above still frozen. COS
  39. Wiping cloths not available / in use. Supply wiping cloths in sanitizer solution of proper concentration for wiping of food prep surface and utensils.
  26. Chemicals, 409 and window cleaner, stored on shelf next single use napkins,
  37. 2R Splash guards lacking in sink area. Three basin sink, food prep sink, hand sink and food prep table are adjacent in that order. Install non absorbent splash
  guards of at least 6in height.
  1. Current license not posted. Post immediately upon receipt.
  45. Kitchen ceiling with unfinished spackle. Seal with a minimum of semi-gloss finish.
  Facility will be re-inspected on or after feb. 6th.
   When facility is scheduled for an additional (second) re-inspection and an administrative conference,
  facility must submit $305.00 to MCHD for prior to each additional re-inspection.
  Facility will be re-inspected on or after feb. 6th.
       
  Person in Charge: Konstantine Gridorakakis
Inspector (Signature):  Mark Peacock             Please see original copy for PIC signature
    Date: 1/23/2014

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