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:    10/21/2014
Risk Violations Count:    4 License Number:    A 3336
Arrival Time:    1:30:00 PM Expiration date:    1/31/2017
Departure Time:    3:10:00 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
  

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   X
Employee Health
2 IN Management awareness; policy present    
3 IN Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 OUT Proper eating, tasting, drinking, or tobacco use X  
5 IN No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 N/O Hands clean & properly washed    
7 N/O 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 OUT Food in good condition, safe, & unadulterated X  
12 N/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 IN 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 N/O Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/O Pasteurized foods used; prohibited foods not offered    
Chemical
25 N/O Food additives: approved & properly used    
26 IN Toxic substances properly identified, stored & used    
Conformance with Approved Procedure
27 N/O 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/O 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 X
34 IN Thermometer provided & accurate    
35 OUT Food properly labeled; original container X X
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 IN 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 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 X X
46 OUT Warewashing facilities: installed, maintained, & used; test strips    
47 OUT Non-food contact surfaces clean   X
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:   Chemical: Cl - QAT  CFSM Name: Kathryn Eppinger  Exp. Date: 3/31/2017
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
1 dr refrig 40 ° F 2 dr work top refrig 42 ° F 1 dr freezer 6 ° F
2 dr bain marie refrig Tziki 40 ° F Hot holding Cream of chicken soup 166 ° F Walk-in refrig 37 ° F
Chest freezer 0 ° F Thawing chicken in water 45 ° F Thawing fish in water 41 ° 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:
  1. R Expired license post. Post valid license.
  41. R Tongs stored on oven handle. Removed COS
   Bowls stored in sugar and flour bulk bins, as scoop lacking handle.
  35. Bulk sugar and flour bins lacking label. Removed COS
   R Open can in walk-in refrig, transfer contents to secondary food grade container. COS
  11. Expired 1 gallon whole milk in walk-in refrig dated 10-18-14. Facility voluntarily discarded about 5 cups. COS
   Container of tomato paste in walk-in with mold-like growth in product. Voluntarily discarded. COS
   11&37. Cut lemon and cut eggplant directly on shelf on walk-in refrig, unprotected and uncovered, voluntarily discarded.COS
  45. Shelf over ware washing sink with peeling liner.
   2R Gasket cracked / damaged on walk-in refrig and 2 dr work top refrig.
   R Tape on hose of sprayer at ware washing sink.
   Chest freezer interior lid with cracks..
   Absorbent towel under cutting board. Removed COS.
  47. 2R Mold like accumulation in walk-in around condenser and on exterior lid of ice bin in wait staff area.
  8. R Hand sink blocked by containers of thawing meats. Hand sink lacking paper towels. Unblocked and towels supplied. COS
  4. Partially consumed coffee cup on food prep table. Discarded. COS
  33. 3R Food thawing in standing water at ambient temperature. Chicken with water temperature of 45F, Fish with water temperature 41F.
   Product moved to walk-in.COS
  46. Ware washing machine inoperable. Facilty has 24hrs to make necessary repairs. Fax work order to attn of Mark Peacock at 215-784-5524.
   Work order must state final rinse temperature.
   Facility lacking test strips for chemical sanitizer. Facility has 24hrs to attain test strips. EHS will return to verify.
  Failure to correct and maintain repeat violation could lead to legal action.
  EHS will discuss possible citation with supervisor.
       
  Person in Charge: Kathryn Eppinger
Inspector (Signature):  Mark Peacock              Please see original copy for PIC signature
    Date: 10/21/2014

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