BILLY TSE RESTAURANT
PASSFriday, November 1, 2019 at 5:47 PM
Violations Cited
590.002/2-301.11-P
Clean condition-Hands and Arms (P)
An employee was observed handling raw chicken and then wiping his hands off with his apron instead of properly washing his hands. Provide proof of training all employee in proper handwashing.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.002(B)/2-102.11-PF
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
There are multiple priority violations. Provide a manager who supervises the kitchen safety.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(B). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.002/2-501.11-PF
Clean-up of Vomiting and Diarrheal Events (Pf)
There is no procedure or accident clean-up kit available. Provide a vommit and diarhea clean up kit and train employees in procedures.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
There is no system for date marking. Provide a date marking system for products held for 24 hours.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
The hard plastic storage containers are visibly soiled. Clean all equipment and if it is no longer cleanable then replace the equipment.
Why This Matters
Improper equipment maintenance can harbor bacteria and contaminate food
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
The handsink at the front of the cooking line is in a spot that is difficult to access as it is up against the cooking line but in addition to it's dificult location there are shelves and items stored in front of it and utensils stored inside. Provide access to the handsink or relocate the sink so employees are more likely to use the sink. The two bay sink in the prep area is marked as a handsink but they are using the other side for raw chicken. Provide a separate sink for food prep that is not connected to the handsink. The handwash sink at the sushi bar is being used to thaw tuna. Restrict use of handwash sink to handwashing only.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.006/6-301.11-PF
Handwashing Cleanser Availability (Pf)
The soap dispenser at the handwash sink is empty. Provide soap at all handwash sinks.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.006/6-301.12-PF
Hand Drying Provision (Pf)
There are no paper towels at the only handsink in the kitchen that was not blocked. Provide drying provisions so employees can properly dry their hands.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.003/3-501.13-C
Thawing (C)
They are thawing tuna in the ROP package. Discontinue this practice and properly thaw ROP fish.
Why This Matters
SURFACE CONTAMINATION: Room temperature thawing allows surface to reach 70°F+ while interior frozen. Bacteria multiply 7-fold every hour. Creates perfect conditions for Salmonella, Campylobacter growth. Major factor in poultry-related illnesses.
Code Requirements
Approved thawing methods ONLY: Under refrigeration (best), Under cold running water (70°F) in sink, In microwave if cooking immediately, As part of cooking process. NEVER at room temperature. Plan ahead for slow thawing.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Surfaces throughout the kitchen are soiled. Clean surfaces to remove food buildup.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-403.11-C
Designated Areas-Employee Accommodations for eating / drinking/smoking (C)
Employees are eating in the kitchen. Provide an area for employees to eat to prevent contamination in the kitchen.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.