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:    2/27/2014
Risk Violations Count:    3 License Number:    A15756
Arrival Time:    9:40:00 AM Expiration date:    3/31/2017
Departure Time:    10:40:00 AM Facility Closure:    
 Food Facility Name
  Andy's Diner & Pub
  505 West Ridge Pike
  Andy Kamaratos
 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 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 OUT Food separated & protected X  
14 OUT Food-contact surfaces: cleaned & sanitized    
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 IN Proper hot holding temperature    
20 IN Proper cold holding temperature    
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/A Pasteurized foods used; prohibited foods not offered    
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 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 N/O Approved thawing methods used    
34 OUT Thermometer provided & accurate X  
35 OUT 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 IN Wiping cloths: properly used & stored    
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 IN 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 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 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
Item/Location Temp Item/Location Temp Item/Location Temp
hot holding n/a ° F freezer 0 ° F bain marie 38 ° F
walk in cooler 40 ° F reach in cooler 35 ° F walk in freezer -4 ° F
oatmeal 170 ° F marinara sauce 169 ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  *Facility must correct and maintain all noted violations
  34: lacking accorate visable thermometer inside pastry display case and pepsi reach-in cooler and bain marie units at cooksline
  54: endcaps missing on lights in pastry display cooler
  8: lacking paper towels at handsink by buffet and end of cooksline-corrected
  47: dust build -up on fan guard Inside true reach in cooler by ice cream freezer
  47: debris build up around juice dispensing nozzles at juice machine
  13: food uncovered inside true freezer-corrected
  45: cloth lining inteior shelf of bain marie reach-in cooler-corrected
  53: floor tile cracked by waffle maker and by back door
  45: missing hood fitter above grill
  45: deep grooved/stained cutting boards at Cooksline
  8: metal scrub brush Stored in handsink at cooksline-corrected
  53: missing ceiling tile above dishmachine area and mop sink area
  8: hot water valve turned off at handsink by food prep sink-corrected
  42 mop stored in mop bucket. Invert or hang to dry-corrected
  53 floor Unclean beneath cooksline equipment
  37: food stored on floor in walk-in cooler and freezer
  45: door to walk-in freezer does not seal properly
  14 inteior of ice machine unclean Clean and sanitize according to owner's marvel
  35: bag of brown sugar stored in open original bag by back door prep room. Transfer to food Grade container with tight fitting lid
  35: lacking label on secondary food grade containers by back door in back prep room
  37: food handler lacking hair restraint
  36; back door popped open-does not seal shut properly
  52: dumpster lid open
  47:soda gun holsters at bar unclean with debris build up
  37:bottles of water stord in public serving ice bin at ice machine at bar-corrected
  *Reinspection scheduled on or after 3/13/14.
  Person in Charge: Angie Kamaratos
Inspector (Signature):  Elizabeth Angelo             Please see original copy for PIC signature
    Date: 2/27/2014

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