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:    19 Date of Inspection:    12/3/2014
Risk Violations Count:    7 License Number:    A15756
Arrival Time:    10:20:00 AM Expiration date:    3/31/2017
Departure Time:    12:45:00 PM 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
  12/4/2014

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    
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 OUT No bare hand contact with RTE foods or approved alternate method properly followed X  
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 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 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 X
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/O Pasteurized foods used; prohibited foods not offered    
Chemical
25 N/O Food additives: approved & properly used    
26 OUT Toxic substances properly identified, stored & used X X
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/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 OUT Approved thawing methods used X  
34 OUT Thermometer provided & accurate    
35 OUT 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 X X
38 IN Personal cleanliness    
39 OUT Wiping cloths: properly used & stored X  
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   X
Physical Facilities
48 OUT 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   X
53 OUT 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  CFSM Name: see #1  Exp. Date: 12/31/2015
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
outside walk in refrig 40 ° F lasagna in walk in refrig 40 ° F 1 door reach in 4 ° F
meat in 2 door reach in 40 ° F meat in prep unit 34 ° F hot dog in prep unit 41 ° F
1 door reach in 40 ° F chili 137 ° F soup 150 ° F
ham 50 ° F french toast 52 ° F eggs 49 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Purpose for inspection was MCHD received a complaint.
  1. Facility lacking current MCHD CFSM. Facility has 30 days to apply for reciprocity or proof of enrolment in an approved course.
  7. Bare hand contact with ready to eat food items at wait staff area.
  8. R- Lacking single use hand towels at hand wash stations in kitchen area.
   Hand sink blocked with utensils in front cake area and at cook line.
  13. Raw eggs stored over RTE food items in prep unit and inside walk in refrigerator.
  14. Cutting board at cook line with discoloration and grooves.
  20. R- Raw shelled eggs held at prep unit and food items held in end drawer unit on cook line observed with internal temperature greater than 41 degrees F.
  Facility voluntarily discarded 8lbs ham, french toast 20pcs, eggs 24 pcs, omelet toppings 2lbs. All other food items moved to proper refrigeration. COS
  26. Tobacco product stored on shelf with food items at cook line.
   Chemical spray bottle lacking label stored at cook line and bar area. COS
  33. Defrosting food items in still water at food slicer area.
  34. Lacking accurate visible thermometer in refrigeration units through out facility.
  35. Bulk dry goods stored in secondary container lacking label.
  37. R- Bulk dry goods stored in open original container at bakery dry good shelving.
   R- Food containers stored directly on the floor in prep area and walk in refrigeration.
   Scoop lacking handle stored directly in bulk dry good containers. COSFood debris in hand wash sinks through out facility.
   Food handlers lacking hair restraint. Employee beverage lacking lid and straw. COS
  31. Drawer unit next to the wall at cook line unable to hold food at proper cold holding temperature.
  Facility may not use equipment for holding potentially hazardous food until repaired and given written permission from MCHD
  Fax completion work order stating internal temperature
  39. Wet wiping cloth stored outside of sanitation solution through out kitchen area.
  37. Lacking proper sneeze guard at omelet station at salad bar area.
  42. Ice scoop stored directly on top of ice machine. Utensils stored in still water throughout facility
   Clean utensils stored between wall and 3 compartment ware wash sink.
  45. Cardboard lining the floor in ware house storage.Ice build up in walk in freezer and reach down freezer at wait staff area.
   Lacking door on small ice machine and bottom right drawer of drawer refrigerator on cook line.
  47. R- Inside of soda nozzles at wait staff area and bar area unclean.
  48. Lacking hot water under pressure at hand wash station at end of cook line, prep area and both public toilet rooms.
  continued
       
  Person in Charge: Sam Fahmy
Inspector (Signature):  Tim Moeller             Please see original copy for PIC signature
    Date: 12/3/2014

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