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:    11/25/2015
Risk Violations Count:    7 License Number:    A15756
Arrival Time:    10:55:00 AM Expiration date:    3/31/2017
Departure Time:    12:45:00 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 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 OUT Hands clean & properly washed X 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/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 OUT 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 OUT Proper cooling time & temperature X X
19 IN Proper hot holding temperature    
20 OUT Proper cold holding temperature   X
21 OUT Proper date marking & disposition    
22 N/A 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 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 are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Compliance Status COS R
Safe Food and Water
28 IN 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   X
32 N/O Plant food properly cooked for hot holding    
33 IN Approved thawing methods used    
34 OUT Thermometer provided & accurate    
35 OUT Food properly labeled; original container X  
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons    
37 OUT Contamination prevented during food preparation, storage & display X  
38 IN Personal cleanliness    
39 OUT 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  
42 OUT Utensils, equipment & linens: properly stored, dried & handled X X
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    
46 IN Warewashing facilities: installed, maintained, & used; test strips    
47 OUT 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 OUT Garbage & refuse properly disposed; facilities maintained    
53 OUT 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 & QAT  CFSM Name: Angeliki Kamaratos  Exp. Date: 1/12/2020
Item/Location Temp Item/Location Temp Item/Location Temp
crab mix in 2 door reach-in cooler 46 ° F pork in 2 door reach-in cooler 47 ° F 2 door reach-in cooler 48 ° F
cole slaw at salad bar 41 ° F walk-in cooler 40 ° F turkey in walk-in cooler 40 ° F
potatoes in walk-in cooler 51 ° F brisket in walk-in cooler 40 ° F bain marie 53 ° F
tomatoes in bain marie 53 ° F cut lettuce in bain marie 53 ° F milk cooler 34 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  *Facility must correct and maintain all noted violations. Re-inspection will occur on or after 12/9/15.
  Evaluation of prior inspection reports will occur to identify repeat/reoccuring violations over time. If trends in violations
  are identified, facility may face possible legal action.
  4: Employee beverages on food prep surface along cooks line. -COS
  6: Food handlers observed not washing hands in between tasks (Rx2) -COS
  8: Facility lacking single use paper towels at all hand sinks throughout facility. -COS
  14: Interior of ice machine unclean.
  18: Potatoes in walk-in cooler not cooled with proper time and temperature requirements. Facility voluntarily discarded and denatured 20lbs of potatoes.(Rx2) -COS
  20: Food held in bain marie at end of cooks line not holding temperature of 41degrees or below. Facility voluntarily
  discarded and denatured all TCS food items. Facility must provide EHS with list of discarded items. (Rx2) -COS
  21: Secondary/bulk food containers in refrigeration lacking date marking.
  20: Food items in 2 door reach-in cooler along cooks line not holding at temperature of 41degrees or below. Facility
  moved all food to proper refrigeration. (Rx2)
  31: 2 door reach-in cooler and bain marie along cooks line not holding at temperature of 41degrees or below. (Rx2)
  Facility may not use equipment for holding TCS foods until repaired and repair order stating internal temperature is
  submitted to MCHD. Fax: 610-278-5167 or email:
  34: Lacking visible accurate thermometers in cold units throughout.
  35: Secondary food containers in refrigeration lacking labels.
  36: Roach-like insect observed under 2 basin food prep sink in middle prep area. Facility must submit next professional
  pest control report to MCHD within 10 business days. fax: 610-278-5167 or email:
  37: Containers of food on floor in back prep area, walk-in cooler, and walk-in freezer. -COS
  35: Food stored in open original aluminum containers in walk-in cooler. -COS
  39: Soiled wiping cloths stored at hand sink at end of cooks line and at grill. -COS
  41: Scoop handles in contact with food product in bulk dry good containers in back prep room. -COS
  Person in Charge: Alex Kamaratos
Inspector (Signature):  Stephanie Morano             Please see original copy for PIC signature
    Date: 11/25/2015

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