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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 |
01/26/2024 |
| Risk Violations Count |
5 |
Inspection Time |
02.1 |
| Arrival Time |
13:18 |
Recommended for License |
NO |
| Travel Time |
00.1 |
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
Initial |
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 |
OUT |
Certification by accredited program, compliance with Code, or correct responses |
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X |
| 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 |
IN |
No bare hand contact with RTE foods or approved alternate method properly followed |
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| 8 |
OUT |
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 |
IN |
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 |
OUT |
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 |
IN |
Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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| 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 |
01/26/2024 |
| Arrival Time |
13:18 |
| Recommended for License |
NO |
| 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
Initial |
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 |
| Chicken/Refrigerator |
51 ° F |
Hummus/Refrigerator |
48 ° F |
Hummus/Refrigerator |
45 ° F |
| Cheese/Refrigerator |
39 ° F |
Ambient/Walk-In Cooler |
40 ° F |
Beef/Refrigerator |
41 ° 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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*1
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*There is no food safety manager certified by this Department (CFSM) on duty as required. A CFSM must be on duty at all times the facility is open and/or food is being prepared. A completed application(SA-71)for CFSM, or proof of enrollment in an approved safety class must be submitted to the Department. Repeat Violation. To be Corrected By: 01/26/2024
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*8
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There are no paper towels at several hand wash sinks throughout. Each handwashing sink shall be provided with a supply of hand cleaning liquid and disposable towels. Install a paper towel dispenser at kitchen hand sink. New Violation. To be Corrected By: 01/26/2024
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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.
Raw Time/Temperature Control for Safety (TCS) products are being stored directly over ready to eat foods. Always store raw TCS products under ready to eat foods.
Food is being stored in an open tin can. Once a can is opened, remaining food must be transferred to a food grade container. New Violation. To be Corrected By: 01/26/2024
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*14
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*The mechanical dishwasher is not sanitizing properly. Use the 3 compartment sink for all ware-washing until the mechanical unit is serviced and sanitizing properly. 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.
Submit service report to BCDH for ware washing machine. New Violation. To be Corrected By: 01/26/2024
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*20
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*Foods in the three glass door unit and prep unit are not at a safe temperature. Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. Repair units before resuming use. Products discarded.
Foods in the top of the prep unit are not at a safe temperature. Return items to refrigeration or lower containers within the limits of the top of the unit. New Violation. To be Corrected By: 01/26/2024
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42
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Utensils (silverware, spoons, spatulas, etc.) are being stored with food contact surface up. Store all utensils organized with handle up to prevent contamination. New Violation. To be Corrected By: 01/26/2024
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General Remarks
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Fee and application must be received by 2/15/24 for license renewal.
A follow-up inspection may be conducted and subject to a regulatory fee of $240.
Failure to comply with violation #1 will result in compliance fees and possible license suspension.
Notes:
-Mop sink usage will be observed at next inspection
-Mops must be hung to dry properly
-All kitchen workers must wear hats
-Household microwaves reportedly used for staff must be moved to an employee area and cannot be in the kitchen or server area
-Repair light in basement female restroom
-Reviewed cooling procedures with staff. Place foods in shallow pans, into smaller portions, stirring, and/or ice bath. Food has 2 hours to be cooled from 135°F to 70°F then an additional 4 hours to get to 41°F.
-Reviewed date marking requirements for ready-to-eat foods
-Submit 2 most recent pest control reports
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