BISSI RESTAURANT & LOUNGE

Observed that CFSM certification was not posted/ provided during inspection. CA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation. Informed person in charge register and obtain within 30 days.

No hand soap was observed at the bar hand sink, and two hand sinks in the main kitchen. CA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: Hand soap was provided.

No paper towel was observed at the bar hand sink and the hand sinks in the main kitchen. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels; A continuous towel system that supplies the user with a clean towel OR A heated-air hand drying device. COS: Paper towel was provided.

Observed that CFSM certification was not posted/ provided during inspection. CA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation. Informed person in charge register and obtain within 30 days.

Person in charge could not provide a proper documentation or have any knowledge of employee health policy. CA: The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee. Provided person in charge with "employee health agreement form".

Observed lighter stored on top of a food seasoning container and food contact surface , person in charge stated " for brother who smokes." CA: Employees shall not use tobacco in any form, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas. COS: Cigarette lighter was removed, non-food contact surface was cleaned and sanitized.

No hand soap was observed at the bar hand sink, and two hand sinks in the main kitchen. CA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: Hand soap was provided.

No paper towel was observed at the bar hand sink and the hand sinks in the main kitchen. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels; A continuous towel system that supplies the user with a clean towel OR A heated-air hand drying device. COS: Paper towel was provided.

Person in charge could not provide a proper documentation for vomiting/diarrheal clean up procedure. CA: A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.

Observed dishes, pots and pans was not sanitized water wash and rinse. CA: Cleaning of Equipment and Utensils. Equipment, Food-Contact Surfaces, and Utensils. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Bleach sanitizer solution was made to sanitize dishes, pots and pans.

Observed shelving in main fridge seen rusting/covering breaking down. Under normal use, equipment shall be durable and corrosion resistant.

Observed the gasket in the reach in cooler to be unclean to sight and touch. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed coolers and equipment stored in the kitchen that was not in used and appears unclean to sight and touch. CA: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter.