Bucks County Department of Health

Inspection Report

Albasha Mediterranean Grill
29 S MAIN ST DOYLESTOWN, PA 18901
Inspection Date: 01/30/2025
(View Inspection Report)

#	Violation
1	Certification by accredited program, compliance with Code, or correct responses Inspector Comments 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.
8	Adequate handwashing facilities supplied & accessible Inspector Comments There is no soap at the hand wash sink in the kitchen. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder or bar soap, individual, disposable towels, a continuous towel system that supplies the user with a clean towel or a heated-air hand drying device.
13	Food separated & protected Inspector Comments Raw meats are being stored directly in a grocery store style bag. Doughs are being stored in a chlorine bleach box. All items used for storing foods must be food grade containers. Ice in reaching cooler is not covered causing debris to fall inside ice used for beverages. Cover all foods including ice to prevent possible contamination. Product discarded.
14	Food-contact surfaces: cleaned & sanitized Inspector Comments Potato dicer has buildup. All equipment must be clean to sight and touch. Wash and sanitize after use.
15	Proper disposition of returned, previously served, reconditioned, & unsafe food Inspector Comments Spoiled foods observed in walk-in cooler. Monitor items within refrigeration and throughout. Discard all spoiled or expired foods.
21	Proper date marking & disposition Inspector Comments Ready-to-eat, time/temperature control for safety (TCS) foods located in the cold storage units are not date marked to show when they were opened or prepared. These foods must be sold, used by or discarded within 7 days of opening or preparation.
45	Food & non-food contact surfaces cleanable, properly designed, constructed, & used Inspector Comments Household ice machine is being used for customer beverages. All equipment must be ANSI certified. Remove and replace with approved equipment.
47	Non-food contact surfaces clean Inspector Comments Areas under cookline and shelves within refrigeration have buildup. Detail clean and maintain. Note: Rusted shelves that can no longer be cleaned must be replaced, loose cove base must be securly fixed to prevent buildup.

Albasha Mediterranean Grill
29 S MAIN ST DOYLESTOWN, PA 18901
Inspection Date: 10/03/2024
(View Inspection Report)

#	Violation
1	Certification by accredited program, compliance with Code, or correct responses Inspector Comments 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.
8	Adequate handwashing facilities supplied & accessible Inspector Comments There are no soap at the hand wash sink in the kitchen. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder or bar soap, individual, disposable towels, a continuous towel system that supplies the user with a clean towel or a heated-air hand drying device.

Albasha Mediterranean Grill
29 S MAIN ST DOYLESTOWN, PA 18901
Inspection Date: 09/19/2024
(View Inspection Report)

#	Violation
1	Certification by accredited program, compliance with Code, or correct responses Inspector Comments 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.
8	Adequate handwashing facilities supplied & accessible Inspector Comments There are no paper towels at the hand wash sinks. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder or bar soap, individual, disposable towels, a continuous towel system that supplies the user with a clean towel or a heated-air hand drying device.
14	Food-contact surfaces: cleaned & sanitized Inspector Comments Can opener and potato slicer have food debris buildup. Detail clean, sanitize and maintain. Ensure all wares are clean to sight snd touch after the washing/sanitizing process.
20	Proper cold holding temperature Inspector Comments Food recently prepped is not at a safe temperature. Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. Ensure that during the prep process food remains at a safe temperature.
20	Proper cold holding temperature Inspector Comments Two 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. Units were adjusted during this inspection. Confirm units are holding food at 41°F or less.
45	Food & non-food contact surfaces cleanable, properly designed, constructed, & used Inspector Comments Household equipment (2 microwaves, 2 small refrigerators, ice machine) observed throughout. Remove units and replace with commercial, ANSI certified equipment. If units are being used for employee food only, units must be labeled and placed in a dedicated employee area.

Albasha Mediterranean Grill
29 S MAIN ST DOYLESTOWN, PA 18901
Inspection Date: 08/15/2024
(View Inspection Report)

#	Violation
1	Certification by accredited program, compliance with Code, or correct responses Inspector Comments 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.
1	Certification by accredited program, compliance with Code, or correct responses Inspector Comments CFSM is not training and/or monitoring food employees. Risk factor and critical violations observed during the inspection. CFSM, PIC must review food safety procedures with staff.
6	Hands clean & properly washed Inspector Comments Food employees are not washing their hands as required before putting on gloves, after handling soiled tableware, after handling raw meat, before handling clean tableware, equipment, utensils. CFSM must review hand washing requirements with staff.
8	Adequate handwashing facilities supplied & accessible Inspector Comments There are no soap and/or paper towels several hand wash sinks throughout. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder or bar soap, individual, disposable towels, a continuous towel system that supplies the user with a clean towel or a heated-air hand drying device.
14	Food-contact surfaces: cleaned & sanitized Inspector Comments The three compartment sink was not setup properly. All wares must be wash, rinsed then sanitized. After education, sink was properly setup. Provide test strips to verify sanitizer residual. Can opener, potato slicer and skewers have food debris buildup. Detail clean, sanitize and maintain. Ensure all wares are clean to sight snd touch after the washing/sanitizing process.
20	Proper cold holding temperature Inspector Comments Prep unit is not holding food at a safe temperature. This unit is not permitted to be used until written permission is granted. Unit has a history of malfunction, replacement is recommended.
21	Proper date marking & disposition Inspector Comments Ready-to-eat, time/temperature control for safety (TCS) foods located in the cold storage units are not date marked to show when they were opened or prepared. These foods must be sold, used by or discarded within 7 days of opening or preparation.
45	Food & non-food contact surfaces cleanable, properly designed, constructed, & used Inspector Comments Household equipment (2 microwaves, 2 small refrigerators, ice machine) observed throughout. Remove units and replace with commercial, ANSI certified equipment. If units are being used for employee food only, units must be labeled and placed in a dedicated employee area.
50	Sewage & waste water properly disposed Inspector Comments Sewage leak observed in basement from above apartments or adjacent facility. Facility or landlord must repair immediately. Submit evidence of repair within 48 hours.
53	Physical facilities installed, maintained, & clean Inspector Comments 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. -Excessive clutter, unused and broken equipment through basement storage areas. Remove clutter and debris.
54	Adequate ventilation & lighting; designated areas used Inspector Comments Inadequate lighting observed in basement hall storage, room leading to mop room and basement women’s restroom. Provide sufficient lighting in these areas.

Albasha Mediterranean Grill
29 S MAIN ST DOYLESTOWN, PA 18901
Inspection Date: 07/26/2024
(View Inspection Report)

#	Violation
6	Hands clean & properly washed Inspector Comments 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
8	Adequate handwashing facilities supplied & accessible Inspector Comments 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.
20	Proper cold holding temperature Inspector Comments 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.
46	Warewashing facilities: installed, maintained, & used; test strips Inspector Comments 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).
49	Plumbing installed; proper backflow devices Inspector Comments 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.
53	Physical facilities installed, maintained, & clean Inspector Comments 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.
54	Adequate ventilation & lighting; designated areas used Inspector Comments Inadequate lighting observed in basement hall storage and basement women’s restroom. Provide sufficient lighting in these areas.

Albasha Mediterranean Grill
29 S MAIN ST DOYLESTOWN, PA 18901
Inspection Date: 05/31/2024
(View Inspection Report)

#	Violation
1	Certification by accredited program, compliance with Code, or correct responses Inspector Comments 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. At the time of this inspection, facility has still not submitted the completed food safety certificate, CFSM application and fee to this Department.
6	Hands clean & properly washed Inspector Comments Food 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.
8	Adequate handwashing facilities supplied & accessible Inspector Comments Observed paper towels lacking at basement hand sink, and paper towels missing at kitchen hand sink. Provide at all times. 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.
20	Proper cold holding temperature Inspector Comments 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 50-54F. Ambient temperature of unit is 51F. 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.
44	Gloves used properly Inspector Comments Employee observed wearing torn gloves throughout different tasks without changing them and hand washing in-between. Single-use gloves shall be used for only one task (such as working with ready-to-eat food or with raw animal-derived food), used for no other purpose and discarded when damaged or soiled, or when interruptions occur in the operation.
46	Warewashing facilities: installed, maintained, & used; test strips Inspector Comments Observed warewashing machine wash and rinse temperatures not exceeding 75F. This unit must be repaired so that the wash and rinse temperature reaches at least 120F. Discontinue use and submit service invoice detailing repairs/issues corrected relating to temperature.
53	Physical facilities installed, maintained, & clean Inspector Comments 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.
54	Adequate ventilation & lighting; designated areas used Inspector Comments Inadequate lighting observed in basement hall storage and basement women’s restroom. Provide sufficient lighting in these areas.

Albasha Mediterranean Grill
29 S MAIN ST DOYLESTOWN, PA 18901
Inspection Date: 05/28/2024
(View Inspection Report)

#	Violation
1	Certification by accredited program, compliance with Code, or correct responses Inspector Comments 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.
46	Warewashing facilities: installed, maintained, & used; test strips Inspector Comments Chlorine on the ware washing machine was 25ppm and test strips were not present. Chlorine sanitizer must have a chemical residual of 50-100ppm. Sanitizer was changed, product was primed through the machine and education was provided. Provide test strips and monitor regularly.

Albasha Mediterranean Grill
29 S MAIN ST DOYLESTOWN, PA 18901
Inspection Date: 05/24/2024
(View Inspection Report)

#	Violation
1	Certification by accredited program, compliance with Code, or correct responses Inspector Comments 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.
20	Proper cold holding temperature Inspector Comments Chicken observed in the prep area is not at a safe temperature, (65°F). Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. Only work on one process at a time, return items to refrigeration before switching tasks. Chicken discarded.

Albasha Mediterranean Grill
29 S MAIN ST DOYLESTOWN, PA 18901
Inspection Date: 05/23/2024
(View Inspection Report)

#	Violation
1	Certification by accredited program, compliance with Code, or correct responses Inspector Comments 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. Facility was required to obtain at least one Bucks County CFSM To be on-site at all hours of operation by 5/15/2023 and has repeatedly failed to comply. Facility must submit proof of a certificate from an approved food safety course, application and fee to this Department by 5/24/24 of face regulatory fees and possible legal action.
6	Hands clean & properly washed Inspector Comments Food employees are not washing their hands as required 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. Also observed employee handling raw meat and then placing on gloves without washing hands. Facility owner and CFSM must review hand washing requirements with staff.
8	Adequate handwashing facilities supplied & accessible Inspector Comments Observed paper towels lacking at basement hand sink, and paper towel jams at other hand sinks throughout. Provide at all times. 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.
14	Food-contact surfaces: cleaned & sanitized Inspector Comments Observed employee washing equipment in three compartment sink without use of a sanitizing step. All food contact equipment must be washed, rinsed and sanitized.
20	Proper cold holding temperature Inspector Comments Observed all TCS product within residential style refrigerator in server area between 48-57F. Ambient temperature was 55F. All TCS items within discarded. Discontinue use of this unapproved residential-style cooler. Cut peppers and produce in cook line Bain Marie between 42-46F. Facility must ensure temperatures do not exceed 41F or below. Move items to walk-in cooler to rapidly cool before placing them into the Bain Marie cold-holding unit.
31	Proper cooling methods used; adequate equipment for temperature control Inspector Comments Observed facility improperly cooling soup and rice in the basement prep and main kitchen areas. Facility must ensure that food is cooled from over 135F to 70F within two hours, and then from 70F to 41F or below within four additional hours. Food may not be left to cool on the counter without ensuring rapid cooling occurs within two hours by use of ice bath, ice wands or placing food on shallow trays in the walk-in cooler. Employees must be trained to utilize calibrated probe thermometers and adhere to the time limits for cooling food.
33	Approved thawing methods used Inspector Comments Facility observed thawing meat on the prep sink drain board. Facility must thaw food by an approved method such as under running water that does not exceed 70F and product monitored to not exceed 41F, or in a refrigerator. Affected items immediately moved to a cooler.
38	Personal cleanliness Inspector Comments Food workers and dish washing staff handling clean equipment and utensils are not wearing hair restraints as required. Employees shall wear hair restraints such as hats, hair coverings or nets, that are effectively designed and worn to keep their hair from contacting exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles.
44	Gloves used properly Inspector Comments Employees in kitchen and dish room observed wearing gloves throughout different tasks without changing them and hand washing in-between. Single-use gloves shall be used for only one task (such as working with ready-to-eat food or with raw animal-derived food), used for no other purpose and discarded when damaged or soiled, or when interruptions occur in the operation.
45	Food & non-food contact surfaces cleanable, properly designed, constructed, & used Inspector Comments Observed heavy stains and deep scoring on cutting boards throughout. Replace. Observed interior of main kitchen Bain Marie with water pooling in bottom portion. Repair and clean/sanitize interior of unit.
46	Warewashing facilities: installed, maintained, & used; test strips Inspector Comments Observed warewashing machine wash and rinse temperatures not exceeding 85F and waste water ejecting directly onto the floor and into buckets. This unit must be repaired so that the wash and rinse temperature reaches at least 120F and the plumbing repaired with waste water entering an approved sewage system. Discontinue use of this dish machine and submit this Department a copy of the service invoice indicating these issues have been resolved. Facility must obtain written permission from this Department prior to utilizing this unit again.
50	Sewage & waste water properly disposed Inspector Comments Observed basement food prep sink overflowing water at the drain and leaking at faucet. Discontinue use of this sink and immediately seek repair of this plumbing. Submit service invoice to this Department and await written permission before utilizing the sink. This food preparation sink is required and must be repaired within 24 hours.
53	Physical facilities installed, maintained, & clean Inspector Comments 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.
54	Adequate ventilation & lighting; designated areas used Inspector Comments Inadequate lighting observed in basement hall storage and basement women’s restroom. Provide sufficient lighting in these areas.

Albasha Mediterranean Grill
29 S MAIN ST DOYLESTOWN, PA 18901
Inspection Date: 02/08/2024
(View Inspection Report)

#	Violation
1	Certification by accredited program, compliance with Code, or correct responses Inspector Comments 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.
7	No bare hand contact with RTE foods or approved alternate method properly followed Inspector Comments Food workers observed using bare hands for portioning 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.
8	Adequate handwashing facilities supplied & accessible Inspector Comments There are no soap or paper towels at several hand wash sinks throughout. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder or bar soap, individual, disposable towels, a continuous towel system that supplies the user with a clean towel or a heated-air hand drying device.
20	Proper cold holding temperature Inspector Comments Three door refrigerator is not holding food at a safe temperature. Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. Unit is easer at the coldest setting. Repair unit before resuming use. All products were moved to another unit.
31	Proper cooling methods used; adequate equipment for temperature control Inspector Comments Food is not being cooled properly. 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.
42	Utensils, equipment & linens: properly stored, dried & handled Inspector Comments Utensils (silverware, spoons, spatulas, etc.) are being stored with food contact surface up. Store all utensils organized with handle up to prevent contamination.
46	Warewashing facilities: installed, maintained, & used; test strips Inspector Comments Ware washing machine is not draining properly. Drain appears to be clogged. Repair and submit invoice to this Department.

Albasha Mediterranean Grill
29 S MAIN ST DOYLESTOWN, PA 18901
Inspection Date: 01/26/2024
(View Inspection Report)

#	Violation
1	Certification by accredited program, compliance with Code, or correct responses Inspector Comments 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.
8	Adequate handwashing facilities supplied & accessible Inspector Comments 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.
13	Food separated & protected Inspector Comments 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.
14	Food-contact surfaces: cleaned & sanitized Inspector Comments 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.
20	Proper cold holding temperature Inspector Comments 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.
42	Utensils, equipment & linens: properly stored, dried & handled Inspector Comments Utensils (silverware, spoons, spatulas, etc.) are being stored with food contact surface up. Store all utensils organized with handle up to prevent contamination.

Albasha Mediterranean Grill
29 S MAIN ST DOYLESTOWN, PA 18901
Inspection Date: 09/07/2023
(View Inspection Report)

#	Violation
1	Certification by accredited program, compliance with Code, or correct responses Inspector Comments 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.
45	Food & non-food contact surfaces cleanable, properly designed, constructed, & used Inspector Comments Lift for table is constructed of unfinished wood. All surfaces must be non-porous. Seal. Shelves in walk-in cooler are rusted and soiled. Replace. Server counter has unfinished wood pieces. Refinish and seal.

Albasha Mediterranean Grill
29 S MAIN ST DOYLESTOWN, PA 18901
Inspection Date: 04/25/2023
(View Inspection Report)

#	Violation
7	No bare hand contact with RTE foods or approved alternate method properly followed Inspector Comments 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.
13	Food separated & protected Inspector Comments 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.
14	Food-contact surfaces: cleaned & sanitized Inspector Comments 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.
19	Proper hot holding temperature Inspector Comments 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.
20	Proper cold holding temperature Inspector Comments 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.
45	Food & non-food contact surfaces cleanable, properly designed, constructed, & used Inspector Comments Cove base in kitchen, basement prep and ware washing is missing. Replace. Microwave in kitchen is a household unit. Replace with ANSI certified unit.

Albasha Mediterranean Grill
29 S MAIN ST DOYLESTOWN, PA 18901
Inspection Date: 02/15/2023
(View Inspection Report)

Violation

Food & non-food contact surfaces cleanable, properly designed, constructed, & used

Inspector Comments
The following items must be repaired or adjusted in order for surfaces to easily cleanable. -Replace all missing ceiling tiles (women's room, equipment storage room in basement, warewashing room, etc) -Replace all missing cove base (equipment storage room in basement, ware washing room, kitchen, etc) -Repair trim in hallway -Replace floor transition from hallway to kitchen -Replace batteries in paper towel dispensers throughout -Sure up loose FRP throughout -Replace door sweep on bottom of walk-in door -Seal wood at prep unit, must be easily cleanable