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:    15 Date of Inspection:    4/6/2016
Risk Violations Count:    3 License Number:    A15756
Arrival Time:    10:30:00 AM Expiration date:    3/31/2017
Departure Time:    12:15:00 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 N/O 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 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 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 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 IN 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 N/A 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 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 X  
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    
38 IN Personal cleanliness    
39 OUT Wiping cloths: properly used & stored X  
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 X
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    
46 OUT Warewashing facilities: installed, maintained, & used; test strips    
47 OUT Non-food contact surfaces clean X  
Physical Facilities
48 OUT Hot & cold water available; adequate pressure X  
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
prep unit 38 ° F reach-in refrigerator 41 ° F prep unit 34 ° F
walk-in refrigerator 38 ° F walk-in freezer -12 ° F reach-in refrigerator 36 ° F
outside walk-in refrigerator 32 ° F outside walk-in freezer -8 ° F display case 34 ° F
cream chip beef 174 ° F french onion soup 182 ° F oatmeal 156 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  " Facilities must correct and maintain any and all noted violations"
  8. individual towels lacking at several hand sinks - corrected
  8. back area hand sink blocked by trash can - cos
  8-48. kitchen hand sink lacking hot water - cos - plumber on site
  14. eggs stored over ready to eat foods in the inside walk in cooler - cos
  14. unclean blade on the table top can opener - cos
  46. test strips lacking for quaternary sanitizer - 4-302.14
  37. food handler lacking beard restraint - Chp.4 Section 4-20 and 2-402.11 PA Code Chapter 46
  34. thermometers lacking in ice cream freezer. Provide immediately - cos
  39. front counter and cooks line wiping cloths not stored in a sanitizing solution. - cos
  45. splash guard of the ice machine not clean. Clean and sanitize according to the owners manual
  52. outside dumpster lids are open - keep dumpster lids closed at all times - cos
  42. improper scoop, plate, used for the ice machine - cos
  54. lacking light shield or shatter proof bulb in. the ceiling of the outside walk in cooler
  4. personal items stored next to clean equipment on the bottom shelf of the wire shelving in the back prep area
  37. ice forming on the packaging of products stored under the refrigeration unit of the walk in freezer
  47. food debris inside the cooks line microwave oven - cos
  42. ice cream scoop stored in standing water next to the ice cream freezer- cos - 2x repeat
  35. secondary containers for dryproducts lacking common name labels - r
  53. water pooling on the floor on the space where 4 tiles are missing by the ware wash machine
  53. several stained ceiling tiles in the dining area - r
  Person in Charge: Anayeli
Inspector (Signature):  Robert Geary             Please see original copy for PIC signature
    Date: 4/6/2016

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