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:    6/2/2016
Risk Violations Count:    5 License Number:    A17268
Arrival Time:    10:50:00 AM Expiration date:    12/31/2016
Departure Time:    12:05:00 PM Facility Closure:    
 Food Facility Name
  Andy's Diner
 Address
  900 N. Bethlehem Pike
 Municipality
  Lower Gwynedd
 Owner
  Andy Kamaratos
 Telephone
  610-246-4097
 Purpose of Inspection
  Routine
 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 IN 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 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    
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 N/O Proper cooling time & temperature    
19 IN Proper hot holding temperature    
20 OUT Proper cold holding temperature    
21 OUT Proper date marking & disposition    
22 N/O 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    
Chemical
25 N/A Food additives: approved & properly used    
26 IN Toxic substances properly identified, stored & used    
Conformance with Approved Procedure
27 OUT 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 OUT 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 OUT Thermometer provided & accurate X  
35 OUT 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 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 OUT In-use utensils: properly stored X  
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    
46 IN Warewashing facilities: installed, maintained, & used; test strips    
47 IN 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 IN Physical facilities installed, maintained, & clean    
54 OUT 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: Alexander Kamaratos  Exp. Date: 1/12/2020
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
soup at salad bar 157 ° F pasta salad 39 ° F melon 36 ° F
sauce 157 ° F gravy 157 ° F garlic oil in bain marie 34 ° F
ham in drawer bain marie 51 ° F scrapple in drawer bain marie 51 ° F potatoes in drawer bain marie 47 ° F
walk-in cooler 38 ° F walk-in cooler 37 ° F walk-in freezer 0 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  *Facility must correct and maintain all noted violations.
  8: Facility lacking soap at several hand sinks. -COS
  20: Food in 1st drawer cooler along cooks line not holding temperature of 41degrees or below. Facility voluntarily discarded and denatured the approximate amount of the following:
  2lbs of breakfast ham, 2lbs of pork roll, 1 can corn beef hash, 10lbs of scrapple, 3 loafs of french toast, 5 pieces of sausage.
  21: Lacking date marking on lunch meat and sauces held more than 24 hours in refrigeration.
  27 & 30: Facility vacuuming packing food items without approved HACCP plan.
  31: Drawer cooler not holding at temperature of 41 degrees or below. Facility may not use until repaired and repair order
  stating holding temperature of 41degrees or below is faxed or emailed to MCHD. Fax: 610-278-5167, email: sweaver@montcopa.org
  34: Lacking visible accurate thermometer in multiple coolers along cooks line. -COS
  35: Lacking name label on secondary containers throughout refrigeration.
  37: Employee personal item hanging from food storage shelf in dry storage room. -COS
  39: Wet wiping cloths on several food prep surfaces. -COS
  41: Scoop without handle used in drawer cooler. -COS
  41: Utensils stored in stagnant water in back prep area. -COS
  14: Interior of ice machine to left unclean.
  45: Water pooling in bottom of cooks line bain maries.
  45: Cloth under cutting board. -COS
  54: Missing light shield along cooks line.
  52: Dumpster stored on porous surface and with damaged lid.
       
  Person in Charge: Mike Refaat
Inspector (Signature):  Stephanie Weaver             Please see original copy for PIC signature
    Date: 6/2/2016

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