Bissaleh Improves its Sanitary Rating

Critical - Violation: 02-13-2Required consumer advisory for raw/undercooked animal food (tuna) not provided. This violation must be corrected by : 2-16-11. *management explained that tuna is cooked to 145F or above when served.

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Opened chick peas- 51F; Dairy product-51F during Callback Inspection.

Critical - Violation: 04-01-1Cold holding equipment (2 door cooler, 47F) incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 12-17-10. Ambient temperature observed at 50F during Callback Inspection.

Critical - Violation: 05-08-1No thermometer provided to measure temperature of food product.

Violation: 13-03-1Observed employee with no hair restraint.

Critical - Violation: 31-08-1Hand sink missing in food preparation room or area. This violation must be corrected by : 12-17-10.

Critical - Violation: 32-15-1No handwashing sign provided at a handsink used by food employees.

Critical - Violation: 32-16-1Hand wash sink lacking proper hand drying provisions.

Critical - Violation: 32-17-1Handwashing cleanser lacking at handwashing lavatory.

Violation: 37-02-1Observed hole in wall-behind oven.

Critical - Violation: 45-30-2No Class K portable fire extinguisher provided for high hazard cooking area (for suppression system/equipment installed after June 30, 1998). Grease cooking observed, no hood suppression observed. For reporting purposes only.

Critical - Violation: 45-31-2Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.

Critical - Violation: 50-08-1Establishment operating without a current Hotel and Restaurant license.

Critical - Violation: 53A-01-2Manager lacking proof of Food Manager Certification. This violation must be corrected by : 2-16-11.

Critical - Violation: 53B-06-1Employees not informed of acceptable sanitary practices.

Critical - Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 2-16-11.

Critical - Required consumer advisory for raw/undercooked animal food (tuna) not provided. This violation must be corrected by : 2-16-11.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.

Critical - Observed food being cooled by nonapproved method.

Critical - Cold holding equipment (2 door cooler, 47F) incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 12-17-10.

Critical - No thermometer provided to measure temperature of food product.

Critical - Unpackaged food not protected from environmental sources of contamination during preparation-opened container of chick peas located underneath 3 compartment sink. Corrected On Site.

Observed employee with no hair restraint.

Critical - Hand sink missing in food preparation room or area. This violation must be corrected by : 12-17-10.

Critical - No handwashing sign provided at a handsink used by food employees.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Observed hole in wall-behind oven.

Critical - No Class K portable fire extinguisher provided for high hazard cooking area (for suppression system/equipment installed after June 30, 1998). Grease cooking observed, no hood suppression observed. For reporting purposes only.

Critical - Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.

Critical - Establishment operating without a current Hotel and Restaurant license.

Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 2-16-11.

Critical - Employees not informed of acceptable sanitary practices.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 2-16-11.

No Violations Were Observed