BILLY TSE RESTAURANT
PASS W/ CONDITIONSThursday, September 25, 2008 at 4:25 PM
Violations Cited
21-3-304.14
Wiping Cloths Clean Sanitize
KITCHEN-store wiping clothes in a sanitizing solution when not in use-*in use=in hand-set up 1 bucket with sanitizer marked for RAW for clothes used on RAW food contact surfaces & 1 bucket marked RTE ( ready to eat ) for clothes used on ready to eat food contact surfaces----change the solutions at least every 4 hrs.--this will help kill " germs "on clothes & help prevent spreading " germs " with contaminated clothes---
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
25-4-904.11
Single Service Articles Stored Dispensed
BASEMENT-do not store case of food pails containers on floor--store all paper goods off the floor at least 6 inches--( all products off the floor at least 6 inches)
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
36-6-501.11-.12
Improper Maintenance of Floors
BASEMENT-keep floor dry & free of "standing" water--
Why This Matters
CONTAMINATION RESERVOIR: Damaged floors harbor bacteria in cracks. Standing water breeds Listeria, Pseudomonas. Broken tiles create pest harborage. Floor contamination spreads via shoes, equipment wheels, and dropped items. CDC found floor drains positive for Listeria in 40% of retail delis.
Code Requirements
Floors must be: Smooth and non-porous in food areas; Properly sloped to drains (1/8 to 1/4 inch per foot); Coving at wall junctures sealed; No cracks, holes, or missing tiles; Grout intact and sealed; Cleaned daily or more frequently; Dry except when cleaning.
Corrective Actions
Schedule floor repairs within 30 days; Seal all cracks immediately with approved sealant; Improve drainage to eliminate standing water; Increase cleaning frequency; Replace missing tiles; Re-grout as needed; Remove any carpeting from food areas