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:    13 Date of Inspection:    10/1/2015
Risk Violations Count:    4 License Number:    A 3336
Arrival Time:    2:25:00 PM Expiration date:    1/31/2017
Departure Time:    4:30:00 PM Facility Closure:    
 Food Facility Name
  Athena Restaurant
 Address
  264 N. Keswick Avenue
 Municipality
  Abington
 Owner
  Athena Restaurant, Inc.
 Telephone
  215-884-1777
 Purpose of Inspection
  Routine
 Re-inspection on or after
  10/15/2015

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 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 OUT 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 IN No bare hand contact with RTE foods or approved alternate method properly followed    
8 N/O 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    
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 IN 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 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    
Chemical
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
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    
34 OUT Thermometer provided & accurate    
35 OUT Food properly labeled; original container    
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons    
37 OUT Contamination prevented during food preparation, storage & display    
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
46 OUT Warewashing facilities: installed, maintained, & used; test strips   X
47 IN Non-food contact surfaces clean    
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 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
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk in Cooler 43 ° F Food Prep Cooler 49 ° F Under Counter Cooler 49 ° F
Reach in Freezer 5 ° F Hot Holding Soup 137 ° F Hot Holding-greens 155 ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  4.- Coffee mug located in prep area table
  14.- (R) Meat slicer with excessive debris located inside of unit.- COS
  11, 20, and 31.- Food prep cooler and under counter cooler not working properly. The following foods were discarded Several containers of made sauces
  container of egg in stagnant water, packages of American cheese, containers of raw lamb meat, container of raw shrimp, containers Shish Kebabs
  with shrimp, chicken, and beef, containers of sour cream, container of prepared meat all voluntarily discarded and denatured.
  Facility must stop using and storing items in unit and repair unit immediately. Provide a professional work order stating that unit has been repaired
  and is temping at 41 Degrees F or lower.
  34.- (R) Thermometers lacking inside of walk in cooler, food prep cooler, under counter cooler,
  35.-(R) open cans of food product stored inside of food prep cooler.- COS
  36.- Mice like droppings located on top of shelf where plates are located and shelf where dry storage area is located by exit door. clean and sanitize area- COS
  immediately. Provide a professional pest control report to attention Lamar Smith 215-784-5524 or scan and Email to Lsmith@montcopa.org.
  within ten business days.
  37.- Hair restraint lacking for food handler.
  45.- (2R) Shelf above hand sink with peeling shelf paper lining. Shelf lining peeling on dry storage shelf outside of walk in cooler.
  - (4R) Gasket cracked on 2 door under counter reach in cooler and walk in cooler door.
  - (3R) Duct tape on hose sprayer at ware wash station.
  -Towel located underneath cutting board.
  -(R) Interior of food prep bain marie with excessive debris build up.
  -Tablet located on top of microwave.- COS
  46.- dish machine not working unit was turned off during inspection. If facility repairs unit then invoice or work order must be sent to
  attention Lamar Smith 215-784-5524 or scan and Email to Lsmith@montcopa.org.
  47.- (4R) Rust and mold like build located on cover of compressor inside of walk in cooler.
  54.- Light shields hanging from ceiling in kitchen.
  Reinspection scheduled on or after 10/15/2015
  Correct and maintain all violations
  Left a copy of the new and update FDA Codes
       
  Person in Charge: Kathyrn Eppinger
Inspector (Signature):  Lamar Smith             Please see original copy for PIC signature
    Date: 10/1/2015

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