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:    8/1/2014
Risk Violations Count:    4 License Number:    A15756
Arrival Time:    10:20:00 AM Expiration date:    3/31/2017
Departure Time:    11:20:00 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-Complaint
 Re-inspection on or after
  

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 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 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 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 IN Thermometer provided & accurate    
35 OUT Food properly labeled; original container X  
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 IN Washing fruit & vegetables    
 
Compliance Status COS R
Proper Use of Utensils
41 OUT In-use utensils: properly stored X  
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 OUT Hot & cold water available; adequate pressure X  
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 X  
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 & QAT  CFSM Name: Riad Achkar  Exp. Date: 12/31/2015
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
walk in cooler 39 ° F reach in drawer coolers 41 ° F reach in cooler 40 ° F
bain marie 34 ° F reach in freezer 0 ° F display case cooler 36 ° F
pastry display cooler case 39 ° F reach in freezer -2 ° F soup 170 ° F
ice cream freezer -6 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  purpose:Food borne illness complaint received
  Facility must correct and maintain all noted violations
  Notation:EHS stressed the importance of proper handwashing and food handling procedures at time of inspection
  36:several fruit fly like insects observed at bar area. Facility must fax over current PCO report to MCHD within 10 business days.
  Fax to 610-278-5167 attn:Liz Angelo
  36,37: fly strips hanging throughout kichen over food prep areas-COS
  52:dumpster lid opened at time of inspection-COS
  37:bag of brownie mix stored in open original container. Transfer to food grade container with tight fitting lid-COS
  45:cloth lining underneath cutting boards-COS
  47:soda gun holsters at bar unclean with debris build up
  14:mold like growth on ice chute at soda fountain ice machine
  14:mold like growth on interior of ice machine. Clean and sanitize according to owners manuel
  47:debris build up on fan guard in reach in freezer at ends of cooksline
  13:food uncovered in true reach in freezer at ends of cooksline-COS
  37:bag of potatoes stored on floor in kitchen-COS
  20:four carts of eggs stored out at room temperature next to grill. Facility voluntarily discarded and denatured items at time of inspection
   8:lacking paper towels at several handsinks-COS
  35:tomato sauce stored in open original aluminum can inside walk in cooler-Transfer to food grade container with tight fitting lid-COS
  42:mop stored on mop sink floor. invert or hang to dry-COS
  48,8:hot water valve turned off at dessert station handsink-Corrected at time of inspection
       
  Person in Charge: Sam Hussei
Inspector (Signature):  Elizabeth Angelo             Please see original copy for PIC signature
    Date: 8/1/2014

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