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Food Facility Inspection Report |
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Bucks County Department of Health
Health Building, Neshaminy Manor Center
Doylestown, PA 18901
(215) 345-3318
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Total Violations |
6 |
Date of Inspection |
04/25/2023 |
| Risk Violations Count |
5 |
Inspection Time |
01.7 |
| Arrival Time |
13:00 |
Recommended for License |
N/A |
| Travel Time |
00.2 |
Facility Closure |
NO |
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Food Facility
ALBASHA MEDITERRANEAN GRILL |
Address
29 S MAIN ST |
City/State
DOYLESTOWN, PA |
Zip Code
18901 |
Telephone
(215) 867-8899 |
Facility ID #
08F212 |
Owner
ALBASHA MEDITERRANEAN LLC |
Purpose of Inspection
Reinspection |
License Type
Permanent |
Risk Category
3 |
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FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
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IN=in compliance
OUT=not in compliance
N/O=not observed
N/A=not applicable
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COS=corrected on-site during inspection
R=repeat violation
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| Compliance Status |
COS |
R |
| Demonstration of Knowledge |
| 1 |
IN |
Certification by accredited program, compliance with Code, or correct responses |
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| Employee Health |
| 2 |
IN |
Management awareness; policy present |
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| 3 |
IN |
Proper use of reporting; restriction & exclusion |
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| Good Hygienic Practices |
| 4 |
IN |
Proper eating, tasting, drinking, or tobacco use |
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| 5 |
IN |
No discharge from eyes, nose, and mouth |
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| Preventing Contamination by Hazards |
| 6 |
IN |
Hands clean & properly washed |
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| 7 |
OUT |
No bare hand contact with RTE foods or approved alternate method properly followed |
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| 8 |
IN |
Adequate handwashing facilities supplied & accessible |
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| Approved Source |
| 9 |
IN |
Food obtained from approved source |
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| 10 |
IN |
Food received at proper temperature |
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| 11 |
IN |
Food in good condition, safe, & unadulterated |
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| 12 |
IN |
Required records available: shellstock tags, parasite destruction |
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| Protection from Contamination |
| 13 |
OUT |
Food separated & protected |
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| 14 |
OUT |
Food-contact surfaces: cleaned & sanitized |
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| 15 |
IN |
Proper disposition of returned, previously served, reconditioned, & unsafe food |
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| Compliance Status |
COS |
R |
| Potentially Hazardous Food Time/Temperature |
| 16 |
IN |
Proper cooking time & temperature |
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| 17 |
IN |
Proper reheating procedures for hot holding |
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| 18 |
IN |
Proper cooling time & temperature |
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| 19 |
OUT |
Proper hot holding temperature |
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| 20 |
OUT |
Proper cold holding temperature |
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| 21 |
IN |
Proper date marking & disposition |
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| 22 |
IN |
Time as a public health control; procedures & record |
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| Consumer Advisory |
| 23 |
IN |
Consumer advisory provided for raw or undercooked foods |
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| Highly Susceptible Populations |
| 24 |
IN |
Pasteurized foods used; prohibited foods not offered |
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| Chemical |
| 25 |
IN |
Food additives: approved & properly used |
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| 26 |
IN |
Toxic substances properly identified, stored & used |
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| Conformance with Approved Procedure |
| 27 |
IN |
Compliance with variance, specialized process, & HACCP plan |
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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
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| GOOD RETAIL PRACTICES |
Good Retail Practices are preventative measures to control the addition of pathogens,
chemicals, and physical objects into foods.
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| Compliance Status |
COS |
R |
| Safe Food and Water |
| 28 |
IN |
Pasteurized eggs used where required |
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| 29 |
IN |
Water & ice from approved source |
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| 30 |
IN |
Variance obtained for specialized processing methods |
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| Food Temperature Control |
| 31 |
IN |
Proper cooling methods used; adequate equipment for temperature control |
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| 32 |
IN |
Plant food properly cooked for hot holding |
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| 33 |
IN |
Approved thawing methods used |
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| 34 |
IN |
Thermometer provided & accurate |
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| 35 |
IN |
Food properly labeled; original container |
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| Prevention of Food Contamination |
| 36 |
IN |
Insects, rodents & animals not present; no unauthorized persons |
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| 37 |
IN |
Contamination prevented during food preparation, storage & display |
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| 38 |
IN |
Personal cleanliness |
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| 39 |
IN |
Wiping cloths: properly used & stored |
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| 40 |
IN |
Washing fruit & vegetables |
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| Compliance Status |
COS |
R |
| Proper Use of Utensils |
| 41 |
IN |
In-use utensils: properly stored |
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| 42 |
IN |
Utensils, equipment & linens: properly stored, dried & handled |
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| 43 |
IN |
Single-use & single-service articles: properly stored & used |
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| 44 |
IN |
Gloves used properly |
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| Utensils, Equipment and Vending |
| 45 |
OUT |
Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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X |
| 46 |
IN |
Warewashing facilities: installed, maintained, & used; test strips |
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| 47 |
IN |
Non-food contact surfaces clean |
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| Physical Facilities |
| 48 |
IN |
Hot & cold water available; adequate pressure |
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| 49 |
IN |
Plumbing installed; proper backflow devices |
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| 50 |
IN |
Sewage & waste water properly disposed |
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| 51 |
IN |
Toilet facilities: properly constructed, supplied, & cleaned |
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| 52 |
IN |
Garbage & refuse properly disposed; facilities maintained |
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| 53 |
IN |
Physical facilities installed, maintained, & clean |
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| 54 |
IN |
Adequate ventilation & lighting; designated areas used |
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Food Facility Inspection Report |
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Bucks County Department of Health
Health Building, Neshaminy Manor Center
Doylestown, PA 18901
(215) 345-3318
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Date of Inspection |
04/25/2023 |
| Arrival Time |
13:00 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
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Facility
Albasha Mediterranean Grill |
Address
29 S MAIN ST |
City/State
DOYLESTOWN, PA |
Zip Code
18901 |
Telephone
(215) 867-8899 |
Facility ID #
08F212 |
Owner
Albasha Mediterranean LLC |
Purpose of Inspection
Reinspection |
License Type
Permanent |
Risk Category
3 |
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TEMPERATURE OBSERVATIONS
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| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Hummus/Refrigerator |
51 ° F |
Ambient/Walk-In Cooler |
38 ° F |
Soup/Prep Area |
86 ° F |
| Zucchini /Refrigerator |
50 ° F |
Lamb/Refrigerator |
46 ° F |
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| OBSERVATIONS AND CORRECTIVE ACTIONS |
Item
Number |
Violations cited in this report must be corrected within the time frames below.
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*7
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*Food workers observed using bare hands for preparing ready to eat food. Disposable gloves, deli tissue, tongs or similar utensils must be used to prevent bare hand contact with ready to eat food.
Gloves are for single use only. Discard gloves and wash hands between tasks. New Violation. To be Corrected By: 04/25/2023
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*13
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*Several products held in refrigeration are not being covered. Cover all products in refrigerators to prevent contamination.
Food products and disposable wares are being stored on the floor. All food shall be stored at least 6 inches from the floor to prevent contamination. New Violation. To be Corrected By: 04/25/2023
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*14
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*Sanitizer is not being used in manual ware washing. Chlorine sanitizer must have a chemical residual of 50-100ppm. Provide test strips and monitor. Sink was set up properly during this inspection after providing education. New Violation. To be Corrected By: 04/25/2023
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*19
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*Soup in the prep area is not being held at a safe temperature. Hot food must be held at 135°F or above. These were discarded.
If heating soup upon request, keep soup under refrigeration until reheated. New Violation. To be Corrected By: 04/25/2023
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*20
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*All three refrigerators in the main kitchen are not holding food at a safe temperature. Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. Adjust, repair or replace units as necessary. Food products moved to walk-in cooler in basement.
Thermometer calibrated during this inspection. Replace thermometers that are incorrect and cannot be calibrated. New Violation. To be Corrected By: 04/25/2023
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45
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Cove base in kitchen, basement prep and ware washing is missing. Replace.
Microwave in kitchen is a household unit. Replace with ANSI certified unit. Repeat Violation. To be Corrected By: 04/25/2023
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General Remarks
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A followup inspection will be conducted and is subject to a regulatory fee.
This facility must register a certified food safety manager with this Department by 5/15/23. Failure to comply will result in regulatory fees.
Notes:
-Rack stored at hand sink must be moved to another location to allow for easy access to sink
-Ensure all kitchen staff is wearing a hat or hair net
-Submit most recent pest control report
-Products prepared freshly in the morning must be properly cooled prior to being placed in the top of prep unit
-Place bagged ice on shelf
-Clear path to mop sink
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