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:    8 Date of Inspection:    4/3/2014
Risk Violations Count:    2 License Number:    A13498
Arrival Time:    10:45:00 AM Expiration date:    8/31/2017
Departure Time:    12:20:00 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 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 IN 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    
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 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 N/A 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 IN 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    
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 IN Utensils, equipment & linens: properly stored, dried & handled    
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 OUT Warewashing facilities: installed, maintained, & used; test strips X X
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 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: Hosam Safi  Exp. Date: 6/30/2015
Item/Location Temp Item/Location Temp Item/Location Temp
walk-in cooler 37 ° F walk-in cooler 40 ° F 1 door glass reach-in cooler 38 ° F
salad dressing at salad bar 45 ° F walk-in freezer 0 ° F drawer cooler 38 ° F
1 door reach-in cooler - wait staff area 38 ° F prep cooler - canadian bacon 54 ° F dessert display 50 ° F
prep cooler - tomatoes 52 ° F milk dispenser 36 ° F cheese cake in dessert display 46 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  14: Debris build-up on can opener blade.
  20+31: All food inside prep cooler temped at 49 degrees F or above. Facility discarded all food. Dessert display cooler thermometer read 50 degrees
  F at time of inspection. Cheesecake inside unit temped at 46 degrees F. Facility moved all desserts to alternate dessert cooler for proper cold
  holding. Facility may not use units until product temperatures can be maintained at 41 degrees F or below and permission for use is granted by MCHD. Fax
  professional work order for repair to MCHD 215-784-5524 Attn: Jennifer Beagle.
  37: Hair restraint lacking for food handler.
  37: Food stored in non food grade bags in walk-in cooler.
  37: Employee personal item stored on food storage shelf.
  37: Food uncovered in some cooling units. (R)
  45: Cardboard stored under microwave. (R)
  45: Cardboard on bottom shelf of back prep table. (R)
  46: Soiled utensils stored in sanitize basin of 3 basin sink. (R) COS.
  47: Grease-like build-up observed around cooking equipment. Facility cleans every thursday.
  47: Debris on fan guard of 1 glass door cooler. (R)
  53: Some water stained ceiling tiles observed above dessert display area and in customer seating area. (R) Some stained ceiling tiles in men's
  53: Ceiling tiles missing in dry storage area.
  The purpose of inspection was to investigate a possible food bourn illness.
  EHS discussed the importance of proper food handling and hand washing.
  Person in Charge: Sam Safi
Inspector (Signature):  Jennifer Beagle             Please see original copy for PIC signature
    Date: 4/3/2014

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