✓

Billy Tse Restaurant

September 5, 2018 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 8 code checks were marked passed.

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Checks marked passed

Coolingcritical

Inspector note: 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)
code 03-3-501.14*** · critical food-safety factorstatus: Pass
Adequate Handwashing/Where/When/Howcritical

Inspector note: 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.
code 12-2-301.12-.15*** · critical food-safety factorstatus: Pass
Location Accessiblecritical

Inspector note: 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.
code 31-5-204/05.11*** · critical food-safety factorstatus: Pass
Conformance w/ Approved Procedurescritical

Inspector note: Their fish is frozen offsite by True World Seafood. Provide letter af guarantees that the fish is frozen off site.
code M-8-103.12*** · critical food-safety factorstatus: Pass
Food Protection

Inspector note: The customer ice is in contact with soda tubes. Provide separation between customer ice and soda tube cooling ice.
code 08-3-305-307.11* · lower-severity findingstatus: Pass
Dishwashng Facilities

Inspector note: 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)
code 16-4-501.11/.15* · lower-severity findingstatus: Pass
Installed and Maintained

Inspector note: There is a leak at the bottom of the handwash sink behind the bar. Repair.
code 29-5-201/02.11* · lower-severity findingstatus: Pass
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: 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.
code 37-6-501.11-.12* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on August 28, 2018: 8 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.