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:    15 Date of Inspection:    6/24/2015
Risk Violations Count:    4 License Number:    A15756
Arrival Time:    10:00:00 AM Expiration date:    3/31/2017
Departure Time:    11:25:00 AM Facility Closure:    
 Food Facility Name
  Andy's Diner & Pub
  505 West Ridge Pike
  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 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 IN 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 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/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 OUT 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/A Pasteurized foods used; prohibited foods not offered    
25 N/A Food additives: approved & properly used    
26 OUT Toxic substances properly identified, stored & used 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 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   X
35 OUT Food properly labeled; original container X X
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons X  
37 OUT Contamination prevented during food preparation, storage & display X 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 OUT Single-use & single-service articles: properly stored & used X  
44 IN Gloves used properly    
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used 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 OUT 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 OUT Physical facilities installed, maintained, & clean   X
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  CFSM Name: Riad Achkar  Exp. Date: 12/31/2015
Item/Location Temp Item/Location Temp Item/Location Temp
creamed chipped beef 145 ° F bain marie 38 ° F walk-in cooler 37 ° F
walk-in freezer 20 ° F drawer cooler 41 ° F pepsi reach-in cooler 34 ° F
tomatoes 38 ° F cole slaw at salad bar 38 ° F reach-in freezer 12 ° F
reach-in cooler 35 ° F drawer cooler 41 ° F ice cream freezer 12 ° 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: Lacking soap at back prep hand sink, middle prep hand sink, cooks line hand sinks. (Rx4) -COS Repeat violations may result in possible legal action.
  8: Middle prep area hand sink blocked by trash can. (R) COS
  26: Chemical spray bottles stored on shelf in back prep/storage area. (R) -COS
  21: Bulk containers of prepared food in walk-in cooler lacking date marking and label.
  34: Lacking visible accurate thermometers in most cold units throughout facility. (Rx3)
  35: Cheese sauce, clams, chocolate pudding in open original aluminum containers in walk-in and bain marie. (R) -COS
  35: Bulk dry good containers lacking common name label in all prep area.
  35: Flour stored in open original bag in middle prep area. -COS
  35: Bulk dry good containers open/lacking tight fitting lid throughout prep area. -COS
  4: Employee beverages stored at back prep area hand sink. -COS
  36: Back door open at time of inspection. -COS
  36: Fly like insects in back prep area and ware wash area. Facility must fax next pest control report to MCHD within 10 business days.
  Fax: 610-278-5167 Attn: Stephanie Morano.
  37: Food uncovered in cold units throughout. (R)
  37: Containers of food on floor in walk-in cooler/freezer. (R) -COS
  37: Scoop without handle in bulk dry good container in back prep area. (R) -COS
  41: Tongs on oven handle along cooks line. (R) -COS
  41: Knives wedges between prep tables along cooks line and in middle prep area. -COS
  43: Single service containers with food contact surface exposed on top of microwave along cooks line. -COS
  45: Cloth lining underneath cutting board in middle prep area. -COS
  46: 3 Basin ware wash sink not set up properly at time of inspection. -COS
  45: Ice build-up on shelves and floor of walk-in freezer.
  45: Cardboard lining shelves in walk-in cooler and on food storage shelf. -COS
  37: Absorbent cloth covering bacon at cooks line. -COS
  49: Leaking under 3 basin sink.
  53: Stained ceiling tiles in dining area and side storage area near back prep area. (R)
  53: Broken/missing floor tiles along cooks line, in front of 3 basin sink, and at entry to bar.
  45: Bottom of bain marie with breakfast food at end of cooks line unclean and with pooling water.
  37: Food handlers lacking hair restraints.
  47: Soda gun holster at bar unclean. (R) -COS
  Person in Charge: Christian Romero
Inspector (Signature):  Stephanie Morano             Please see original copy for PIC signature
    Date: 6/24/2015

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