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:    9 Date of Inspection:    3/24/2015
Risk Violations Count:    2 License Number:    A 3336
Arrival Time:    1:40:00 PM Expiration date:    1/31/2017
Departure Time:    3:35:00 PM Facility Closure:    
 Food Facility Name
  Athena Restaurant
  264 N. Keswick Avenue
  Athena Restaurant, Inc.
 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 N/O 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 N/O Hands clean & properly washed    
7 N/O 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 OUT Food in good condition, safe, & unadulterated X X
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 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 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    
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 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 OUT Thermometer provided & accurate    
35 OUT Food properly labeled; original container   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 X
38 IN 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 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 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   X
47 OUT Non-food contact surfaces clean   X
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 N/O 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 OUT 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
Item/Location Temp Item/Location Temp Item/Location Temp
Food Prep Cooler 45 ° F UNder Counter Cooler 2 Door-Pork Chop 42 ° F Reach in Freezer 3 ° F
Reach in Cooler 30 ° F Under Counter Cooler 30 ° F Under Counter Cooler 40 ° F
Hot Holding Soup 170 ° F  ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  11 & 37.- (R) Sliced onion stored inside of walk in cooler uncovered.- COS
  14.- Meat slicer with food debris build up on interior of unit.-COS
  34.- Thermometer lacking inside of walk in cooler and big white chest freezer in hallway.
  35.- Open cans of stored inside of food prep cooler.- COS- Open can of Ketchup located inside of walk in cooler.-COS
  45.- Glass one door reach in cooler with debris build up.- COS
  -(R) Shelf above 3 basin sink with peeling shelf paper lining.- Shelf lining peeling on dry storage shelf outside of walk in cooler.
  (3R) Gasket cracked on walk in cooler and 2 door work top reach in cooler.
  (2R) Tape on hose sprayer at ware wash station.
  46.- Qac test strips lacking for sanitizer.
  Improper set up of three basin sink. Facility needs to purchase a drain stopper for end sink.
  (R) Facility purchased a new dish machine since last routine inspection. Current dish machine is not working as well the digitial motherboard has burned out.
  When facility has unit repaired the final rinse must be 180 Degrees F or Higher. Fax work order to attention Lamar Smith 215-784-5524 stating on report
  that unit final rinse is 180 degrees or higher.
  45.- Towel stored underneath cutting board.
  -Rusty shelving inside of walk in cooler.- (R) Chest freezer with lid cracked on interior. Caulk and seal properly.
  -Interior of food prep bain marie cooler with excessive debris build up and on floor inside of walk in cooler.
  -Gasket torn on glass one door reach in cooler.
  47.- (3R) Rust and mold like build up located on cover of compressor inside of walk in cooler.
  54.- Excessive grease build up located In exhaust system.
  (R) Repeats can lead to citations and re-inspections.
  Person in Charge: Kathryn Eppinger
Inspector (Signature):  Lamar Smith             Please see original copy for PIC signature
    Date: 3/24/2015

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