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:    6 Date of Inspection:    11/6/2015
Risk Violations Count:    2 License Number:    A 3336
Arrival Time:    12:00:00 PM Expiration date:    1/31/2017
Departure Time:    1:15:00 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
  Re-inspection
 Re-inspection on or after
  

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 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 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 N/O Food obtained from approved source    
10 N/O Food received at proper temperature    
11 OUT Food in good condition, safe, & unadulterated    
12 N/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 N/O Food separated & protected    
14 IN 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    
Chemical
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
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    
32 N/O Plant food properly cooked for hot holding    
33 N/O Approved thawing methods used    
34 IN Thermometer provided & accurate    
35 IN Food properly labeled; original container    
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons   X
37 IN Contamination prevented during food preparation, storage & display    
38 N/O 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 N/O In-use utensils: properly stored    
42 N/O Utensils, equipment & linens: properly stored, dried & handled    
43 N/O 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 N/O Warewashing facilities: installed, maintained, & used; test strips    
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 N/O Sewage & waste water properly disposed    
51 N/O Toilet facilities: properly constructed, supplied, & cleaned    
52 N/O Garbage & refuse properly disposed; facilities maintained    
53 N/O Physical facilities installed, maintained, & clean    
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: Kathryn Eppinger  Exp. Date: 3/31/2017
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in refrig. 39 ° F Prep cooler 42 ° F Prep cooler 41 ° F
Sauce/prep cooler 42 ° F Cheese/prep cooler 41 ° F Soup 167 ° F
Dolmades/UC cooler 49 ° F Cheese/prep cooler 50 ° F Eggplant mixture 50 ° F
Eggs/prep cooler 40 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  11/20- (R) Time/Temperature for Safety foods stored in under the counter cooler at cook's line observed with
  temperature above 41F. Facility voluntarily discarded approx. 2lb of cheese, 2lb of dolmades and 2lb of eggplant
  mixture. COS
  31- (R) Under the counter cooler at cook's line is not holding product temperature properly. Employee stated that
  TCS foods with inadequate cold holding temperature were left in under-the-counter cooler overnight.
  Facility may not use unit to TCS foods until unit can maintain product temperatures at 41F or below and
  permission for use is granted by MCHD.
  36- (R) Mice-like droppings observed on top of rice plastic container and on top of bags of pasta on dry storage
  shelving in back area near exit door. Manager cleaned and sanitized affected surfaces.
  Have a licensed pest control company service areas and fax report within 10 business days to MCHD.
  Attn: Yessika Mashinski 215-784-5524, email was also provided.
  45- (3xR) Shelf above hand sink with peeling paper lining.
  45- (5xR) Gaskets cracked on 2 door under counter reach-in cooler and walk-in refrigerator door.
  47- (5xR) Rust-like build-up and mold like-build located on cover of compressor inside of walk in refrigerator.
  Note: Dish machine is not currently in use. Contact MCHD if/when facility decides to repair machine and provide
  proper documentation for repair.
  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.
  Contact inspector at 215- 784-5415 to set up the conference.
       
  Person in Charge: Kathryn Eppinger
Inspector (Signature):  Yessika Mashinski             Please see original copy for PIC signature
    Date: 11/6/2015

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