EL BASHA MEDITERRANEAN EATERY
El Basha Egyption/mediterranean Eatery LLC


Address: 54 West Main Street, Victor, NY 14564

EL BASHA MEDITERRANEAN EATERY (Health Operation# 908054) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is April 11, 2018.

Business Overview

NYS Health Operation ID 908054
Operation Name EL BASHA MEDITERRANEAN EATERY
Food Service Description Food Service Establishment - Restaurant
Facility Address 54 West Main Street
Victor
NY 14564
Municipality VICTOR
County ONTARIO
Permitted Corporation Name EL BASHA EGYPTION/MEDITERRANEAN EATERY LLC
Permitted Operator Name ESLAM ELBADRY
Permit Expiration Date 09/30/2019
Local Health Department Geneva District Office
NYSDOH Gazetteer 342600

Inspection Results

Date: 2018-04-11 Type: Inspection Violations: 2 critical, 6 noncritical
Item 2A (Critical): Prepared food products contact equipment or work surfaces which have had prior contact with raw foods and where washing and sanitizing of the food contact surface has not occurred to prevent contamination
Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises.
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Comments: All temperatures were adequate. Facility must repair dish washer by 5/1/18. Until dishwasher is repaired, all pots, pans, dishes, utensils, etc must be hand washed using a 3 step method of wash, rinse, and sanitize with an adequate strength sanitizer. cc: Victor Code Enforcement for ventilation hood fire hazard.
Date: 2017-12-21 Type: Inspection Violations: 0 critical, 2 noncritical
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Comments: good glove use observed during the inspection. All hot and cold holding temperatures adequate (limited quantities of hot holding, mainly the cooked rotisserie meat and a small quantity of soup). The rotisserie meats are cooked entirely with no interruption (the crisped outer layer is trimmed and placed in hot holding as needed). Precooked rice was observed cooled in an appropriate quantity (approx 2” depth in a hotel pan).
Date: 2017-04-07 Type: Inspection Violations: 1 critical, 2 noncritical
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 11D: Non food contact surfaces of equipment not clean
Comments: During the course of the inspection the cooking of different items on the menu were discussed. These included but not limited to chicken and beef shawarma , rice, beans and fish. How these items are cooked, cooled, reheated and hot or cold held. Due to the above red violation the Department may take an enforcement action against the facility.
Date: 2016-04-25 Type: Inspection Violations: 2 critical, 0 noncritical
Item 7A (Critical): All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165°F or above.
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Comments: The violations observed during the course of this inspection may result in an enforcement action by this Department.
Date: 2015-12-22 Type: Inspection Violations: 1 critical, 1 noncritical
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 8D: Single service items reused, improperly stored, dispensed, not used when required
Comments: Discussed cooking and holding of potentially hazardous foods, specifically chicken and beef schwarma. Operator was informed that beef schwarma must be cooked to a minimum of 140 F and chicken schwarma must be cooked to a minimum of 165 F and that schwarma may not be held at room temperature, not under heating or cooling.
Date: 2015-10-28 Type: Inspection Violations: 6 critical, 2 noncritical
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises.
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 8F: Improper thawing procedures used

Office Location

Street Address 54 WEST MAIN STREET
City VICTOR
State NY
Zip 14564

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Dataset Information

Data Provider New York State Department of Health (NYSDOH)
Jurisdiction New York State

This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).

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