Simon's Chinese Cuisine

Wiping cloths: properly used and stored — Inspector Note: Observed damp and dirty cloth along the wok station. PIC moved these clothes to the laundry.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed no a/c in the kitchen. CA - PIC will contact a vendor for repairs.

Proper cold holding temperatures — Inspector Note: Observed several TCS foods above 41 F throughout the kitchen. See temp logs for readings. PIC will discard any food prepped or cooked before today. PIC will also use ice baths for food prepped or made today.

Food properly labeled; original container — Inspector Note: Observed no labels for the seasonings and sauces along the grill prep line. CA. - PIC will ensure that all sauces and seasonings are labeled.

Wiping cloths: properly used and stored — Inspector Note: Observed several wet damp cloths along the wok station. PIC moved them to the laundry basket.

Physical facilities installed, maintained, and clean — Inspector Note: Observed several broken floor tiles throughout the kitchen as well as visible gap in the walk in cooler door large enough for daylight to be seen. CA - PIC will have these tiles and walk in cooler door repaired.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed several unshielded light in the kitchen. CA - PIC will ensure that all lights are shielded.

Insects, rodents, and animals not present — Inspector Note: Observed two bug lights above two separate prep areas. CA - PIC will ensure that they are moved above entryway such as the back door or a wall away from food preparation.

Food in good condition, safe, and unadulterated — Inspector Note: Observed red bell peppers with a black and white mold like substance on them. PIC discarded the peppers.

Proper cold holding temperatures — Inspector Note: Observed several TCS food temperatures that were above 41 F. See temp log for readings. PIC discarded all items that were prepared before today.

Nonfood-contact surfaces clean — Inspector Note: Observed dirty re in cooler doors (None food contact surface)

Proper date marking and disposition — Inspector Note: Observed in proper date marking. Some prepared foods were not date marked while others were in properly date marked

Food properly labeled; original container — Inspector Note: Observed food items throughout kitchen stored unlabeled. CA-PIC advised to label all food items with common food name.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed several food items stored directly on floor. CA- PIC advised to ensure all food items stored 6 in off of floor.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed the prior score, and not most previous score posted. PIC advised to always keep most current score posted in customer view.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed Handwashing sink without hand drying provisions. PIC replaced hand towels.

Food separated and protected — Inspector Note: Observed raw pooled Eggs stored above ready to eat food. PIC placed items in proper hierarchy based on their cooking temperatures.

Food stored covered — Inspector Note: Observed several food items stored uncovered throughout kitchen. PIC covered all food items and advised to cover all food items with a lid.

Proper cold holding temperatures — Inspector Note: Observed temperatures for the following items: Beef 45 F, 43 F, and Fish 45 F, Chicken 43F Tofu 45F Chicken Wonton 45F. CA- PIC discarded. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P