BILLY TSE RESTAURANT
PASS W/ CONDITIONSTuesday, October 22, 2013 at 5:51 PM
Violations Cited
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
The establishment was in the habit of storing cardboard boxes over the top of the bottled beverages within the basement to prevent the accumulation of dust and soil on the top of the beverage containers. In most cases a plastic packaging film covered the bottled beverages and cross contamination was not an issue. However at least two beverage stacks were covered with chicken boxes. The boxes were removed and the plastic covering / wrapping removed. The use of chicken cases has stopped.
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
23-4-602.13
Non-Food Contact Surfaces Clean
The handle to the walk-in refrigerator exhibited a build-up of flour / corn starch. The build-up is presumed to result after the preparation staff complete dumpling egg roll and crab rangoon preparation. Flour or corn starch from the gloved hands are transferred to the handle. The handle was cleaned during the inspection. Gloves will be removed and hands washed before entering the walk-in.
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log