Simon Malone's

Personal cleanliness — Inspector Note: Observed multiple staff members wearing prohibited jewelry/accessories in food prep. Observed bracelets, watches. Only one solid ring band without stones is allowed per food code below: 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

In-use utensils: properly stored — Inspector Note: Observed spoons stored in water under 135 degrees F. Cos by replacing with water above 135. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee beverage in cooler next to food items. Cos by removing beverage. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed multiple clean plates/dishes on clean rack with dirt and debris buildup. Cos by removing plates to be cleaned. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed Equipment and utensils not properly air-dried before stacking. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. PIC rehashed and sanitized

Nonfood-contact surfaces clean — Inspector Note: Observed non food contact surfaces of kitchen counter tops wet and not sanitized. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C)(d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC removed mat underneath the cutting boards to wash and sanitize.

Physical facilities installed, maintained, and clean — Inspector Note: Observed walk-in freezer door is not closing properly and condensation on the the freezer ceiling. Observed also some broken wall base tiles and cracks by the freezer door and a wall base by the office. Observed office floor needs filling in to avoid water damage or mold buildup. Observed holes on the kitchen ceiling. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C)(5) Maintenance and Operation. PIC will fix within 10 days (a) Good Repair. All physical facilities shall be maintained in good repair.

Insects, rodents, and animals not present — Inspector Note: Observed the presence of fruit flies in the bar area. Food service facilities shall be free of pests. Advised Instructed PIC line measures to ensure that pest control services target the pests (gnats) present at the bar.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed pink & black mold like substance in the interior of the two ice machine in the kitchen. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC will clean and sanitize.

Food properly labeled; original container — Inspector Note: Observed failure to label some food bottles. All items that are not in their original containers and cannot be easily identified shall be properly labeled. Advised PIC to label food bottles.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed a personal cell phone stored on a food prep table during food service. Contamination shall be prevented during food preparation. Advised staff to remove the cell phone.

Wiping cloths: properly used and stored — Inspector Note: Observed failure to store wet wiping cloths inside the sanitizer buckets.

In-use utensils: properly stored — Inspector Note: Observed failure to properly store in-use utensils. In-use utensils shall be stored under a cold running water or inside a hot water of 135 degrees or up. Advised PIC to properly store the utensils.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed single used items used as utensil in the main kitchen.

Physical facilities installed, maintained, and clean — Inspector Note: Observed cracked tiles on the floor of the food prep area at the main kitchen. Floors shall not be a safety hazard. Advised PIC to repair the tiles.

Physical facilities installed, maintained, and clean — Inspector Note: Observed the fryer in disrepair at the main kitchen. Kitchen equipment shall be in good working condition. Advised PIC to repair the fryer to eliminate fire hazard.

Insects, rodents, and animals not present — Inspector Note: Observed the presence of flies at the front bar. Food service facilities shall be free of pests. Advised PIC to ensure that pest control services target the pests (gnats) present at the bar.

Food separated and protected — Inspector Note: Observed raw chicken stored above cooked noodles in a cooler drawer at the main kitchen. Food shall be stored in the order of cooking temp with the highest at the bottom. Advised PIC to discard the cooked noodles.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed heavy black mold-like and oily build up the cutting boards in the kitchen. Food contact surfaces shall be cleaned and sanitized. Advised PIC to pause operation and resolve the cutting board issue.

Proper cold holding temperatures — Inspector Note: Observed failure to cold hold several TCS foods at 41 degrees or below. TCS foods shall be cold held at 41 degrees or below. Advised PIC to discard food.