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:    0 Date of Inspection:    11/14/2014
Risk Violations Count:    0 License Number:    A17268
Arrival Time:    10:05:00 AM Expiration date:    12/31/2016
Departure Time:    12:05:00 PM Facility Closure:    
 Food Facility Name
  Andy's Diner
  900 N. Bethlehem Pike
  Lower Gwynedd
  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 N/O Certification by accredited program, compliance with Code, or correct responses    
Employee Health
2 N/O Management awareness; policy present    
3 N/O Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 N/O Proper eating, tasting, drinking, or tobacco use    
5 N/O 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 N/O Adequate handwashing facilities supplied & accessible    
Approved Source
9 N/O Food obtained from approved source    
10 N/O Food received at proper temperature    
11 N/O Food in good condition, safe, & unadulterated    
12 N/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 N/O Food separated & protected    
14 N/O 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 N/O Proper hot holding temperature    
20 N/O Proper cold holding temperature    
21 N/O 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    
25 N/O Food additives: approved & properly used    
26 N/O 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 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 N/O Water & ice from approved source    
30 N/O Variance obtained for specialized processing methods    
Food Temperature Control
31 N/O 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 N/O Thermometer provided & accurate    
35 N/O Food properly labeled; original container    
Prevention of Food Contamination
36 N/O Insects, rodents & animals not present; no unauthorized persons    
37 N/O Contamination prevented during food preparation, storage & display    
38 N/O Personal cleanliness    
39 N/O Wiping cloths: properly used & stored    
40 N/O Washing fruit & vegetables    
Compliance Status COS R
Proper Use of Utensils
41 N/O In-use utensils: properly stored    
42 N/O Utensils, equipment & linens: properly stored, dried & handled    
43 N/O Single-use & single-service articles: properly stored & used    
44 N/O Gloves used properly    
Utensils, Equipment and Vending
45 N/O Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 N/O Warewashing facilities: installed, maintained, & used; test strips    
47 N/O Non-food contact surfaces clean    
Physical Facilities
48 N/O Hot & cold water available; adequate pressure    
49 N/O Plumbing installed; proper backflow devices    
50 N/O Sewage & waste water properly disposed    
51 N/O Toilet facilities: properly constructed, supplied, & cleaned    
52 N/O Garbage & refuse properly disposed; facilities maintained    
53 N/O Physical facilities installed, maintained, & clean    
54 N/O 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:   Exp. Date: 
Item/Location Temp Item/Location Temp Item/Location Temp
 ° F  ° F  ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  The followings were observed during pre-opening inspection today. Correct and maintain prior to opening inspection.
  -Clean and maintain construction dust and debris on dining room fixtures, plumbing fixtures & food/beverage service equipment (including bar,
  front pastry service area, side beverage prep station, toiletroom fixtures, etc.) .
  -Clean and maintain construction dust and debris on all walls, floors and ceiling including toiletrooms, bar, kitchen, storage room, etc.
  -Provide a menu for plan approval.
  -Provide an approved ceiling tiles in front pastry service area and over the sauté station in dining room buffet station.
  Currently has non-smooth, absorbent and non-easily cleanable ceiling tiles in both areas.
  -Provide soap and single service towels at all handsinks.
  -Provide an adequate air-gap under the soda machine at pastry service area and beverage station near the bar.
  -Maintain all refrigeration units at 41F or below and freezers at 0F or below with ambient thermometers.
  -Provide hot and cold water at beverage station handsink near the bar.
  -Provide smooth, non-absorbent and easily cleanable surface at areas of unfinished wood surfaces under bar counter.
  -Provide hot and cold water at bar 3-compartment sink.
  -Maintain chlorine concentration at minimum 50 ppm for final rinse of dishwasher.
  -Provide chlorine and Qat sanitizer test strips.
  -Provide missing lightshield at the ceiling of kitchen near 3-compartment sink.
  -Provide smooth surface finish at the partial area of ceiling above 3-compartment sink.
  -Provide exhaust hoods fans to be in functional condition. Repair work at process at the time of inspection.
  -Provide missing lightshield at the ceiling of dry storage room.
  -Provide smooth, non-absorbent and easily cleanable surfaces (walls, ceiling) of employee toiletroom in kitchen.
  -Install missing toilet and exhaust fan at the employee toiletroom in kitchen.
  -Provide wastecontainers with covers in all toiletrooms.
  -Provide partially missing ceiling tile above mop sink in kitchen.
  -Provide missing drain under the chef's sink at steam tables/cold prep refrigerators line in kitchen.
  -Provide tight seal and close openings under following exit doors; side door near basement/beverage machines,
  back door near the kitchen walk-in refrig. and exit door leading to loading dock.
  -The current height of the sauté station from the floor observed at 42 inches. The adequacy of customer protection
  Person in Charge: Andy Kamaratos
Inspector (Signature):  Judy Rho             Please see original copy for PIC signature
    Date: 11/14/2014

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