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:    20 Date of Inspection:    9/16/2015
Risk Violations Count:    8 License Number:    A15756
Arrival Time:    9:25:00 AM Expiration date:    3/31/2017
Departure Time:    1:25:00 PM 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 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 OUT Hands clean & properly washed X  
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 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 IN Food separated & protected    
14 OUT Food-contact surfaces: cleaned & sanitized X  
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 OUT Proper cooling time & temperature X  
19 IN Proper hot holding temperature    
20 OUT Proper cold holding temperature X  
21 OUT Proper date marking & disposition    
22 N/O Time as a public health control; procedures & record    
Consumer Advisory
23 N/A 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 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 OUT 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    
Prevention of Food Contamination
36 IN Insects, rodents & animals not present; no unauthorized persons    
37 OUT Contamination prevented during food preparation, storage & display 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 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 OUT Gloves used properly X  
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 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   X
54 OUT 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 & QAT  CFSM Name: Angeliki Kamaratos  Exp. Date: 1/12/2020
Item/Location Temp Item/Location Temp Item/Location Temp
chip beef in walk in refrig 57 ° F meatloaf in walk in refrig 45 ° F sausage in walk in refrig 47 ° F
feta in prep unit 56 ° F meatballs 43 ° F eggs 216 ° F
pasta in 2 door reach in 42 ° F ham steak in drawer unit 50 ° F chicken in drawer unit 51 ° F
walk in refrig 37 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Conducted a Risk base inspection with FDA
  Accompanied by FDA inspector Kris Moore and EHS Supervisor Rich Nave
  1. Lacking signage notifying public of inspection reports.
  6. Food handlers not washing hands between tasks. COS
  8. Lacking hand soap and single use hand towels at hand wash sinks through out facility. COS
  14. Soda gun nozzle at wait staff area unclean. COS
  Can opener piercing point, buffalo chopper and food slicer unclean. COS
  Cutting boards through out cook line with discoloration and grooves.
  18. Food items stored in walk in refrigerator not cooled with in proper time and temperature requirements. COS
  20. Food items held in walk in refrigerator, drawer units at cook line, prep unit at cook line, and salad bar observed with internal temperature greater than 41 degrees..
  Facility voluntarily discarded all TCS food items that were not in proper cold holding temperature. Facility supplied list of discarded items. COS
  15. 1 dented can of cherry filling stored on shelf. Facility voluntarily removed from inventory. COS
  21. Reference date marking lacking for prepared food items.
  26. Chemical stored on top of ice machine.
  31. Prep unit and both drawer units at cook line observed with internal temperature greater than 41 degrees F.
  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 to Attn: Tim Moeller @ 610 278 5167
  34. Lacking visible accurate thermometers through out facility.
  35. Food product throughout walk in refrigerator lacking proper labeling.
  37. Employee beverages lacking lids and stored at food preparation area. COS
  Food handlers lacking hair restraints.
  Food containers stored on floor in walk in refrigerator.
  Lacking proper separation or splash guard at hand wash station in back prep area.
  Food items uncovered throughout refrigeration. COS
  Scoop lacking handle stored in bulk food items throughout facility.
  Food debris in hand wash sink at cook line. COS
  42. Food tongs stored on oven door hand. COS
  44. Food handler not changing single use gloves between tasks.
  45. Top of dish machine unclean. COS
  Torn door gasket of 1 door reach in freezer at cook line.
  Water pooling at bottom of section in bar reach in coolers.
  Person in Charge: Andrew Stone
Inspector (Signature):  Tim Moeller             Please see original copy for PIC signature
    Date: 9/16/2015

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