Simon's Restaurant, 2-4 Hanover Square, Horseheads, NY 14845 - Restaurant inspection findings and violations

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Business Info

Restaurant name: SIMON'S RESTAURANT
Address: 2-4 Hanover Square, Horseheads, NY 14845
County: Chemung
Local health department: Chemung County
Restaurant type: Restaurant
Total inspections: 5
Last inspection: 01/26/2016
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Inspection findings

Inspection date

Type

Comments
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Garbage storage areas not properly constructed or maintained, creating a nuisance
 01/26/2016Re-InspectionAbove violations are repeat violations from previous inspection report of 12-10-15 (TTOC date of 1-10-16 was previously established).
  • Garbage storage areas not properly constructed or maintained, creating a nuisance
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  • Non food contact surfaces of equipment not clean
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 12/10/2015InspectionA Time Table of Compliance Date of January 10, 2015 has been established to correct violations listed above. A re-inspection will be conducted after this date to determine compliance. Discussed proper use of plastic gloves and utensils to eliminate direct bare-hand contact with cooked and ready-to-eat foods. Also routine hand washing for all staff.
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 06/26/2014InspectionA TTOC date of July 26, 2014 has been established to correct the violations above. Will conduct a re-inspection after this date top determine compliance. Discussed routine hand washing and proper use of plastic gloves to eliminate direct bare-hand contact with cooked and ready-to-eat foods. Also discussed ill-food handler policy with operator during inspection. Will conduct a HACCP training exercise later in year.
  • In use food dispensing utensils improperly stored
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Non food contact surfaces of equipment not clean
  • Hot, cold running water not provided, pressure inadequate
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 07/25/2013Inspection
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • In use food dispensing utensils improperly stored
 08/29/2012Inspection

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