SIMONES KITCHEN & COCKTAILS health score and inspection history

Keep the waste-grease receptacle closed.// Grease receptacle open 5-501.115 Remove unnecessary items from the refuse storage area.// Accumulation of equipment and uncovered buckets housing grease near back door. 5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness.// Accumulation of debris around dumpster pad. 5-501.111 Maintain in good repair: storage areas; enclosures; receptacles for refuse, recyclables and returnables.// Clean exterior of dumpster.

4-501.11(A) Maintain equipment in good repair (general).// Repair lid on white deep freezer.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Clean floors throughout establishment (special attention to areas behind RI units, behind ice machine/ fountain drink machine, and under 3 compartment sink.// Clean stand alone fans running throughout kitchen. 6-101.11 Provide materials that are smooth, durable, and easily cleanable for indoor floors, walls and ceilings; use nonabsorbent materials for areas subject to moisture.// Cardboard stored under prep table across from hand sink.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.// Accumulation of fruit flies near white RI unit.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.// Clean interior of all RI units.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)// Pipe leaking under 3 compartment sink.

(A)(2) Maintain TCS food at 41 F or below.// Cooked salmon inside of RI unit overnight 65F. -COS Discarded

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).// CFSM not on premises.

3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation.// Mac n Cheese and buffalo chicken inside RI units have no date of preparation or discard date. -COS Items Date Marked