Billy Tse Restaurant

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings1
• critical findings1

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Failed findings

• ⚠️Hot and Cold Watercritical
  Inspector note: Provide proper and adequate flow of hot water to all hand sinks in establishment. (Need 110F-115F water)
  code 27-5-103.11-.12*** · critical food-safety factorstatus: Fail

Checks marked passed

• ✓PIC Knowledgecritical
  Inspector note: Provide proper food allergy disclaimer in all take-out menu's as applicablie.
  code M-2-102.11*** · critical food-safety factorstatus: Pass
• ✓Test Kit Provided
  Inspector note: Provide proper chlorine test kit for low temp dishwasher at bar area.
  code 17-4-302.14* · lower-severity findingstatus: Pass
• ✓Wiping Cloths Clean Sanitize
  Inspector note: Properly discontinue the use of sponges at sushi bar area. Properly store all wiping cloths in sanitizing solution in food prep area's.
  code 21-3-304.14* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on June 7, 2011: 1 finding recurred. 3 previous findings did not recur.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.