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:    3/31/2015
Risk Violations Count:    3 License Number:    A17268
Arrival Time:    10:40:00 AM Expiration date:    12/31/2016
Departure Time:    12:30:00 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 IN 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 IN 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 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 N/O Food obtained from approved source    
10 N/O Food received at proper temperature    
11 IN Food in good condition, safe, & unadulterated    
12 N/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 OUT 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 IN Proper hot holding temperature    
20 OUT 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 OUT Proper cooling methods used; adequate equipment for temperature control   X
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 OUT Contamination prevented during food preparation, storage & display X X
38 N/O Personal cleanliness    
39 OUT Wiping cloths: properly used & stored X X
40 N/O Washing fruit & vegetables    
Compliance Status COS R
Proper Use of Utensils
41 OUT In-use utensils: properly stored X X
42 N/O Utensils, equipment & linens: properly stored, dried & handled    
43 OUT Single-use & single-service articles: properly stored & used   X
44 N/O Gloves used properly    
Utensils, Equipment and Vending
45 IN Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 IN Warewashing facilities: installed, maintained, & used; test strips    
47 IN 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 OUT Toilet facilities: properly constructed, supplied, & cleaned   X
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: Alexander Kamaratos  Exp. Date: 12/1/2020
Item/Location Temp Item/Location Temp Item/Location Temp
Soup 175 ° F Red sauce 137 ° F Prep cooler ambient temp. 56 ° F
Shrimp saladprep cooler 57 ° F raw chickenprep cooler 56 ° F lunch meat prep cooler 57 ° F
chicken croquettes prep cooler 57 ° F cheese prep cooler 60 ° F Prep cooler 40 ° F
Tuna salad/prep cooler 40 ° F 1-door reach-in refrig. 40 ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Facility must correct and maintain all noted violations.
  8- (R) Lacking soap at hand sink near dish machine. COS
  8- (R) Food spillage observed in hand sink basins located near walk-in refrigerator.
  8- (2xR) Lacking handwashing signage at all hand sinks in kitchen.
  8- (2xR) Facility storing bucket with knives at hand sink basin in front counter (desserts).
  14- (R) Table can opener piercing point unclean. COS
  14- (R) Deep groves and stained cutting boards observed on prep coolers, across from flat grills.
  20- (R) Several time/temperature control for safety (TCS) foods observed with internal temperature greater than 41°F in prep unit
  at cook's line. Facility voluntarily discarded the following items: Shrimp salad (~2lb), raw chicken fillets (~3lb),
  variety of lunch meats (4lb), squid (~2lb), salmon (~3lb), shredded cheese (~2lb), chicken croquettes (6 units).
  31- (R) Prep cooler across from flat grill ambient temperature observed at 56°F. Facility may not use unit to store
  TCS foods until unit can maintain internal product temperatures of 41°F degrees or below and permission
  for use is granted by MCHD. Fax professional work order for repair to MCHD 215-784-5524 Attn: Yessika Mashinski.
  37- (R) Uncovered food items (croutons and bacon bites) observed at salad bar buffet area. Facility moved items
  under sneeze guard. COS
  39- (R) Sanitation solution bucket for wiping clothes observed with a chlorine concentration greater than 100 ppm (cook's line)
  Facility diluted it to 50ppm.
  39- (R) Sanitation solution bucket for wiping cloths observed with a chlorine concentration below 10 ppm (dessert area). COS
  41- (R) Tongs stored hanging from ansul system at cook's line and from stove handles. COS
  43- (R) Single use items at waitress area stored with food contact surface exposed (e.g. soufflé cups). COS
  51- (R) Urine-like smell observed in employee toilet room.
  Facility will be scheduled for an administrative conference due to number of repeated violations.
  Facility must submit $305.00 to MCHD at time of administrative conference and prior to the next re-inspection.
  Check or money order made payable to the Treasurer of Montgomery County.
  Person in Charge: Bob Aziz
Inspector (Signature):  Yessika Mashinski             Please see original copy for PIC signature
    Date: 3/31/2015

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