BILLY TSE RESTAURANT
FAILTuesday, June 7, 2011 at 3:29 PM
Violations Cited
27-5-103.11-.12
Hot and Cold Water
Provide proper and adequate flow of hot water to all hand sinks in establishment. (Need 110F-115F water)
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
M-2-102.11
PIC Knowledge
Provide proper food allergy disclaimer in all take-out menu's as applicablie.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
17-4-302.14
Test Kit Provided
Provide proper chlorine test kit for low temp dishwasher at bar area.
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.
21-3-304.14
Wiping Cloths Clean Sanitize
Properly discontinue the use of sponges at sushi bar area. Properly store all wiping cloths in sanitizing solution in food prep area's.
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.