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:    12 Date of Inspection:    4/26/2016
Risk Violations Count:    5 License Number:    A 3336
Arrival Time:    1:15:00 PM Expiration date:    1/31/2017
Departure Time:    2:20:00 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 OUT Certification by accredited program, compliance with Code, or correct responses   X
Employee Health
2 OUT Management awareness; policy present   X
3 N/O Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 N/O 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 OUT Adequate handwashing facilities supplied & accessible   X
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   X
12 N/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 N/O Food separated & protected    
14 N/O 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 N/O Proper hot holding temperature    
20 N/O Proper cold holding temperature    
21 OUT Proper date marking & disposition   X
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/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 N/O 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 N/O Food properly labeled; original container    
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 N/O 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 N/O In-use utensils: properly stored    
42 IN 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 N/O Hot & cold water available; adequate pressure    
49 OUT Plumbing installed; proper backflow devices   X
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 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: Kathryn Eppinger  Exp. Date: 3/31/2017
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in refrig 40 ° F 1 dr freezer 5 ° F  ° F
 ° F  ° F  ° 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.
  Re-inspection of violations noted during routine inspection occurring on 3-30-16.
  Facility will be scheduled for an administrative conference due to non-compliance.
  Facility must submit a administrative conference / re-inspection fee at the time of administrative conference.
  Payment should be made by check or money order payable to "The Treasurer of Montgomery County"
  Contact Inspector at 215-784-5415 to arrange administrative conference.
  Failure to comply could lead to legal action.
  1. R Lacking most recent inspection sign.
  2. R Lacking written policy on the clean up of a vomit or diarrheal event.
  8. R Hand washing sign lacking at kitchen hand sink.
  11. R Expired food product. Heavy whipping cream with date of 4-13-16. Voluntarily discarded. COS
  21. R Date marking lacking on RTE and TCS items in walk-in refrig.
  34. R Thermometer lacking or not readily visible in walk-in, chest freezer.
  37. R Food items unprotected / uncovered in walk-in refrig.
   R Food containers on floor of walk-in refrig.
   R soiled aprons hung from dry storage shelf.
   R Chest freezer in side hall not locked / monitored.
  39. R Wet wiping cloth not stored in sanitizer solution.
  45. R Absorbent linen lining shelf in side hall.
   R Torn door gasket on 1 dr glass front refrig.
   2R Absorbent towel under cutting board.
   R Ice accumulation in chest freezer.
  47. R Grease accumulation on shelf under grill.
  49. R Hot water faucet broken on three basin sink.
  53. R Hole / damage to drywall at floor in side storage area / no cove base.
  47. R Mold-like accumulation / staining on chest freezer gasket.
  Failure to correct and maintain repeat violations could lead to legal action.
       
  Person in Charge: Nikos Lambrou
Inspector (Signature):  Mark Peacock             Please see original copy for PIC signature
    Date: 4/26/2016

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