BILLY TSE RESTAURANT
PASSWednesday, September 5, 2018 at 6:26 PM
Violations Cited
03-3-501.14
Cooling
The rice cooked earlier in the day is cooling in the walk-in in stacked containers. The initial temperature of the rice is 125F after fifteen minutes there was no change in temperature. Properly cool items from 140F to 70F in two hours and then form 70F to 41F in an additional four hours. (The rice was quickly reheated to 165F and they will spread it out on sheet pans on shelving in the walk-in to cool quickly)
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
12-2-301.12-.15
Adequate Handwashing/Where/When/How
Employees are unable to properly wash their hands because hte sinks are difficult to access. Properly train employees about the importance of handwashing and where and when to wash their hands.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
31-5-204/05.11
Location Accessible
The handsink at the start of the cooking line is difficult to access because of nearby shelving and the handsink at the other end of the cooking line is a large basin sink and they are storing items in the sink. Remove all items and make sure handwash sinks are easily accessible for employees.
Why This Matters
FORCED NON-COMPLIANCE: Blocked sinks force employees to skip handwashing. Studies show 89% compliance when sinks accessible vs 35% when blocked. Each skipped handwash potentially contaminates multiple food items. Inaccessible sinks contributed to Hepatitis A outbreak affecting 660 people.
Code Requirements
Handwashing sinks must be: Accessible at ALL times; Used ONLY for handwashing; Located within 25 feet of food prep; Clear of all equipment and supplies; Never used for food prep, dishwashing, or chemical disposal; Minimum one sink per 5 workers during peak times.
Corrective Actions
Clear ALL handwashing sinks immediately; Post 'Handwashing Only' signs; Relocate any blocking equipment; Provide alternative sinks for other uses; Train staff on sink designation; Monitor hourly for compliance
M-8-103.12
Conformance w/ Approved Procedures
Their fish is frozen offsite by True World Seafood. Provide letter af guarantees that the fish is frozen off site.
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.
08-3-305-307.11
Food Protection
The customer ice is in contact with soda tubes. Provide separation between customer ice and soda tube cooling ice.
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.
16-4-501.11/.15
Dishwashng Facilities
The dishwasher behind the bar had not yet been turned on for the day. The dishwasher was started and allowed to run through three cycles at the end of hte third cycle there was still no sanitizer reading from this chlorine dishwasher. Repair the dishwasher to provide sanitizer reading (The dishes will be washed in the properly functioning kitchen dishwasher)
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.
29-5-201/02.11
Installed and Maintained
There is a leak at the bottom of the handwash sink behind the bar. Repair.
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.
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
There is grease buildup on the cooking equipment. Clean to remove. There is food debris splattered on the walls. Clean to remove. The knife rack in the prep area is soiled with grease buildup. Clean to remove.
Why This Matters
OVERHEAD CONTAMINATION: Peeling paint and debris fall into food. Condensation on ceilings drips bacteria onto prep surfaces. Studies found ceiling tiles harbor Bacillus cereus spores. Restaurant ceiling collapse contaminated food service for 200 guests.
Code Requirements
Walls/ceilings must be: Smooth and washable in food areas; Light-colored for easy soil detection; Free of holes, cracks, peeling paint; Sealed at all joints and attachments; Clean and free of grease, dust, cobwebs; Non-absorbent in areas subject to moisture.
Corrective Actions
Repair all holes within 14 days; Repaint with washable paint; Replace damaged ceiling tiles; Seal all penetrations; Clean walls and ceilings monthly; Fix any leaks immediately; Install FRP panels in splash zones