SIMONE'S WOOD FIRED CRAFT KITCHEN

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. In use triple sink reading 0ppm.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored on top of pasta in reach in cooler on cook line, beef moved. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded American cheese (44F - Cold Holding); sliced sausage (44F - Cold Holding) in reach in cooler by pizza oven, per employee doors have been consistently open for less than a few hours, employee turned down temperature of cooler. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Beef carpaccio on lunch menus missing disclaimer, employee corrected during inspection. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding cut spring mix, cooked onions, and shredded cheese on time control, but these items are not on their written menu.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line making pizzas Repeat Violation

Basic - Food stored on floor. Cooking oil and bucket of pickles near walk in cooler. Bag in box soda rack in back storage area by bathrooms.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitation bucket stored next to to go containers on cook line. Repeat Violation

Basic - Single-service articles improperly stored. Multiple boxes on floor in outside storage trailer, employees began to move items during inspection. To go boxes in storage area by bathrooms. Corrective Action Taken Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. In prep area. On cook line by pizza oven

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Pasta salad on the main cook line held on time as public health control not marked with time placed on time as public health control. Operator discarded the pasta salad as the 4 hour time limit almost completed. Corrective Action Taken

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee on the main cook line with no beard guard. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf by the bulk ice bin clean container stacked while wet. Repeat Violation

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Spatula stored between divider of fryer and char grill. Operator removed the spatula. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance spots. Repeat Violation

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Reach in freezer has build up of spilled food debris at the base of the freezer.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer solution stored on cook line reach in cooler. Operator relocated the sanitizer solution. Corrected On-Site

Basic - Single-service articles improperly stored. Container of single service carry out containers stacked on the floor in front of the reach in freezer.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. At time of inspection chlorine dish machine at 0ppm, operator primed the dishmachine to 200ppm. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line counter pasta salad (49F - Cold Holding) stored on an ice bath from 11am. Operator had employee discard the pasta salad. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line counter pasta salad (49F - Cold Holding) stored on an ice bath from 11am. Operator had employee discard the pasta salad. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Shellstock tags from Cedar Key not marked with date of last served.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the front cook line in front of the pizza oven has residue staining.

Basic - Employee with no beard guard/restraint while engaging in food preparation. One employee on the main cook line working with food with no beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal bowls stacked on the shelf next to the bulk ice stacked while wet. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the prep station opposite the grill, utensils in standing water at 118F. Employee relocated the utensils and disposed of the water. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has build up of mold like substance at the base of the door gasket.

High Priority - Nonfood-grade bags used in direct contact with food. In the reach in freezer, assorted peppers stored in direct contact with non food grade bags, operator relocated the peppers to food grade storage container. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. On top of the dishmachine, one chemical spray bottle with no product labeling. Operator labeled the sanitizer spray bottle. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on server pass through window over flip top reach in cooler. Operator relocated the employee phone. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf adjacent to the three compartment sink, clean metal containers stacked while wet.

Basic - Food stored on floor. In the dry storage room, one soda syrup dispenser box stored in the floor. Employee relocated the syrup box to the correct storage location. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. On the main cook line, sanitizer solution buckets stored on the floor by the pizza oven and side cook line. Operator relocated the sanitizer solution to the correct storage location. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. At time of inspection license currently expired from 06/01/2022. Operator attained current license during inspection. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Inside the walk in cooler, open container of milk stored on the shelf with no date marking from three days before. Operator date marked the open container of milk. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the warewashing area, ceiling vent with accumulation of dust over the storage shelf for clean containers.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. White ice bucket stored on the side of the bulk ice bin with water at the bottom of the bucket not inverted for protection/air drying. Operator relocated the ice bucket to proper storage levels. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At prep area opposite the walk in cooler employee beverage stored on clean prep table. Operator relocated the employee beverage. Corrected On-Site Repeat Violation

Basic - Old food stuck to clean dishware/utensils. On storage shelf in warewashing area inbetween the bulk ice bin and three compartment sink, clean plastic containers with old food remnants stuck to containers. Operator removed the clean containers to be rewashed. Corrective Action Taken

Basic - Open dumpster lid. Open dumpster lid, operator closed the dumpster lid. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop sink in warewashing area next to the bulk ice bin. Operator relocated the mop to be properly stored to dry. Corrective Action Taken Repeat Violation

High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. In prep room, employee portioning parmesan cheese into working containers with bare hands. Operator coached employee on proper practices. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer raw shrimp in a pan stored in a open box of cannolis. In reach in cooler raw octopus not commercially packaged stored over a package of cake. In reach in freezer raw calamari stored over blue chill sticks. Operator rearranged the reach in freezer to proper storage levels. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front bar counter rice stored in pan with ice at bottom at 46F, employee states Rice placed out 15 minutes prior, instructed to place container of rice in a larger container to fully sub,edge in ice. Rice second temperature 41F. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At host stand at front door, chemical spray bottle of sanitizer missing product labeling. Employee labeled the container. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At front kitchen service line, employee red bull stored on prep counter where pizza is cut/plated. Employee relocated beverage to proper storage level. Employee drinks stored in coolers behind bar area, operator relocated all drinks to proper storage location and labeled the container for employees beverages. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On storage rack adjacent to ice bin, clean containers stacked while wet.

Basic - Food stored on floor. On main kitchen line, container of bread to be sliced stored on floor. Operator raised the bread to proper storage levels. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. On main cook line, tongs stored on oven door handles. Employee removed tongs from oven door. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On main kitchen line, in bulk flour container measuring cup used as scoop with handle in contact with food product. Employee relocated the handle to proper storage levels. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. In women's restroom, no employee hand wash signage at hand wash sink.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer solution bucket stored on slicer stored on prep table where food was being prepared. Employee relocated to proper storage level. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored with mop side down inside of mop sink at prep kitchen mop sink area.

Basic - Working containers of food removed from original container not identified by common name. On main cook line, bulk container of flour missing label. Employee labeled the bulk container. Corrected On-Site

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. In storage room by rear exterior door four propane tanks stored on floor.

High Priority - Food with mold-like growth. See stop sale. One fuzzy lemon in box of lemons.

Intermediate - Handwash sink used for purposes other than handwashing. Water pitcher in frontline Hand wash sink. Moved by manager. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Frontline.

Basic - Food stored on floor. Trays of raw chicken on floor in walk in cooler. Moved by manager. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water in rear kitchen. Food Items still at 38°. Moved by manager. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipe/s on counter on kitchen. Moved by manager. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor. Moved by manager. Corrected On-Site