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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 |
7 |
Date of Inspection |
07/26/2024 |
| Risk Violations Count |
3 |
Inspection Time |
01.2 |
| Arrival Time |
11:48 |
Recommended for License |
N/A |
| 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
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 |
OUT |
Hands clean & properly washed |
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X |
| 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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X |
| 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 |
IN |
Food separated & protected |
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| 14 |
IN |
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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X |
| 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 |
IN |
Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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| 46 |
OUT |
Warewashing facilities: installed, maintained, & used; test strips |
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X |
| 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 |
OUT |
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 |
OUT |
Physical facilities installed, maintained, & clean |
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X |
| 54 |
OUT |
Adequate ventilation & lighting; designated areas used |
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X |
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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 |
07/26/2024 |
| Arrival Time |
11:48 |
| 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 |
| Rice/2-Door Bain Marie |
48 ° F |
Ambient/2-Door Bain Marie |
49 ° F |
Beef/Cold-Hold Unit |
39 ° F |
| Cut produce /Cold-Hold Unit |
39 ° F |
Hummus /Cold-Hold Unit |
40 ° F |
Ambient/Walk-in Freezer |
2 ° F |
| Ambient/Walk-In Cooler |
37 ° F |
Chicken/Walk-In Cooler |
38 ° F |
Beef/Walk-In Cooler |
38 ° F |
| Whipped cream/Residential-style refrigerator |
47 ° 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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*6
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*Observed employees are not washing their hands as required such before putting on gloves, after handling soiled tableware, after handling raw meat, before handling clean tableware, equipment, utensils. Observed employee handling soiled equipment and then clean equipment without washing hands between. Facility owner and CFSM must review hand washing requirements with staff Repeat Violation. To be Corrected By: 07/26/2024
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*8
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Observed equipment blocking hand sink at front serving bar on main floor. Hand sinks must remain unobstructed at all times and utilized for hand washing only. Repeat Violation. To be Corrected By: 07/26/2024
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*20
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*Observed all TCS product within residential style refrigerator in server area between 50-54F. Ambient temperature was 50F. All TCS items within must be discarded. Discontinue use of this unapproved residential-style cooler and remove from facility.
Rice and other TCS items in 2-door Bain Marie between 48-50F. Ambient temperature of unit is 49F. Facility must ensure temperatures do not exceed 41F. Discontinue use of this unit until it’s repaired and consistently holding 41F or below. Affected TCS food must be discarded. Submit service invoice to this Department for review. This violation has been repeated several times and facility continues to utilize the unit and fails to provide proof the unit was serviced and repaired. Failure to comply will result in regulatory fees and possible legal action.
Oil and herb mixture in container at prep area at 68F is TCS and must be stored at 41F or below. Affected item must be discarded. Repeat Violation. To be Corrected By: 07/26/2024
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46
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Observed three compartment sink improperly set-up with cold wash water in center basin, and no rinsing.
Always set up the 3 compartment sink to wash (soap & hot>110F water), rinse, and sanitize (50-100ppm chlorine or 200-300ppm quaternary ammonia). Repeat Violation. To be Corrected By: 07/26/2024
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49
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Observed leak at faucets for basement two-compartment prep sink. Repair immediately.
Prep sink lacking sufficient air gap at drain. Provide.
Stagnant water and leaking observed on floors around sump pump in storage area. Clean and sanitize. Repair any issues that are causing the leaking. New Violation. To be Corrected By: 07/26/2024
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53
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The following must be repaired as indicated below:
*Basement ceiling tiles missing throughout ware washing, equipment storage and prep areas. Replace with smooth, nonporous and easily cleanable ceiling tiles.
*Light shields missing throughout basement prep and ware washing areas. Replace light shielding or provide shatterproof light bulbs.
*Heavy build-up of food debris, grease and grime between cook’s line equipment and in high touch surfaces such as faucet handles, cooler handles and doors, floors, walls and ceilings throughout basement prep, basement ware washing, basement storage and main floor kitchen. Detail clean all areas and maintain at a frequency that prevents visible build-up.
*Excessive clutter, unused and broken equipment through basement storage areas. Remove clutter and debris. Repeat Violation. To be Corrected By: 07/26/2024
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54
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Inadequate lighting observed in basement hall storage and basement women’s restroom. Provide sufficient lighting in these areas. Repeat Violation. To be Corrected By: 07/26/2024
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General Remarks
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This report concerns a reinspection and continued compliance inspection #4. Regulatory fees may be assessed for this inspection and all subsequent compliance inspections.
Discussion Notes:
*Owner submitted CFSM application, fee and proof of food safety course to this Department during this inspection. Facility has only registered one employee as a CFSM. Facility advised that at least one registered Bucks County CFSM must be on-site at all hours of operation, including prep that may occur outside of normal business hours. Advised facility to register additional employees as CFSM to ensure compliance.
*Facility advised that all past-due regulatory fees must be paid prior to license renewal.
*Rags placed along base of restroom hand sink on main floor must be removed. Any leaks must be repaired.
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