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:    1/14/2016
Risk Violations Count:    5 License Number:    A13498
Arrival Time:    1:20:00 PM Expiration date:    8/31/2017
Departure Time:    2:45:00 PM Facility Closure:    
 Food Facility Name
  American Star Diner
  1200 Welsh Road Suite 1
  Safi Safi
 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   X
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 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  
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 X  
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 X  
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 IN Proper cold holding temperature    
21 OUT Proper date marking & disposition   X
22 N/A 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 IN 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 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/O 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    
35 OUT Food properly labeled; original container   X
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 IN Utensils, equipment & linens: properly stored, dried & handled    
43 IN Single-use & single-service articles: properly stored & used    
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    
47 IN Non-food contact surfaces clean    
Physical Facilities
48 OUT 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: See #1  Exp. Date: 
Item/Location Temp Item/Location Temp Item/Location Temp
Soup/ salad bar 156 ° F Pasta salad/salad bar 42 ° F Eggs/cooking 160 ° F
Mashed potatoes/hot holding 150 ° F 1-door reach-in refrig. 40 ° F Prep cooler 41 ° F
Prep cooler 40 ° F Fish/UC cooler 37 ° F Walk-in refrig. 37 ° F
Walk-in freezer 10 ° F Walk-in refrig. 40 ° F Milk refrigerator 38 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Facility must correct and maintain all noted violations.
  1. (R) Facility lacks Certified Food Safety Manager with MCHD. Owner is ServSafe certified (exp. 2020)
  Facility has 10 business days to submit reciprocity application. Reciprocity application was left at time of inspection.
  8. Lacking soap at hand sink in employee restroom. COS
  11. Milk with sell by date 01/07/16. Facility voluntarily discarded item. COS
  14. Slicer under carriage unclean. Slicer was cleaned and sanitized at time of inspection. COS
  21. (2xR) Lacking date markings on prepared food items (e.g. pasta salad, soups, gravy) and sliced deli meats and
  cheeses in walk in refrigerators.
  34. Lacking ambient thermometer in under the counter refrigerator storing fish (cook's line). COS
  35. (R) Bulk food items stored in open original containers in back area.
  37. (R) Fly strips hung above dish machine. COS.
  37. Toothpick holder interior observed with food debris. Plastic holder was discarded. COS
  37. Upper splash guard of juice dispenser unclean.
  37. Cases of eggs stored directly on the floor in walk-in refrigerator.
  45. (R) Rusted shelves inside - door food prep refrigerator (cook's line) and 1-door reach-in refrigerator.
  45. (R) Torn door gaskets of 2-door food prep refrigerator (cook's line), 1-door reach-in refrigerator, under the
  counter freezer and walk-in refrigerator.
  45. Defective metal gasket at walk-in freezer door. Frost accumulating around door frame.
  46. Leak observed on pipe under 3-compartment sink (near walk-in freezer).
  46. Leak observed on faucet and handles of 3-compartment sink near dish machine.
  8/48. Hot water turned off at hand sink near dish machine. Water was turned on at time of inspection. COS
  8/49. Drip leak on pipe under hand sink near walk-in freezer. Leak at hand sink in front service area (second hand sink available)
  53. (4xR) Missing ceiling tiles above ice machine near walk-in freezer. Ceiling tiles were replaced at time of inspection. COS
  53. Glass window repaired with tape behind bread toaster counter.
  Note: Fax service order invoice stating that leaks at pipes and faucets have been repaired and sinks are in proper
  working condition to: Yessika Mashinski, fax # 215-784-5524, within 5 business days.
  Failure to comply will require a follow-up inspection.
  1. Facility lacking sign notifying costumers that inspection reports are available upon request.
  2. Facility lacking proper written procedure for clean up of vomit and fecal events. FDA Summary changes was reissued.
  Person in Charge: Diab Safi
Inspector (Signature):  Yessika Mashinski             Please see original copy for PIC signature
    Date: 1/14/2016

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