Spice Spirit

Inspector's notes

Observed one large trash bin was placed in front of the hand washing sink in the kitchen and utensils stored inside the hand washing sink, hand washing sink was inaccessible. All hand washing must be accessible at all times. Manager moved the trash can and utensils away from the hand washing sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towels at handwashing sinks at bar area and ware washing station. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Manager put paper towels at above hand washing sinkS at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed soft, cooked bacon cold holding at internal temperature of 48 deg F in a reach in cold unit that was holding >41 deg F. Manager informed the bacon had been holding in unit since night prior and discarded. Observed cut cabbage peas and carrots and cooked duck eggs cold holding at internal temperature of 47 deg F that manager informed was placed in unit earlier in day and placed in walk in. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a can of insecticide stored in dishwashing area. Manager removed from establishment. Pest control must be performed by a licensed pest control operator Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the reach in cold unit on the preparation line holding temperature at 51 deg F for bottom of unit and 47.6 deg F for the top portion (according to the min/max thermometer). TCS food items were removed from unit and placed in walk in unit or discarded. Currently there is no TCS food holding in unit. Manager called for repair. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee washing hands under the sprayer in the three-compartment sink. Chinese liaison instructed employee the proper procedure of hand washing. Employee then properly washed hands at employee hand sink during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two of the employee hand sinks in the food preparation area blocked by carts and dishes and utensils in the sinks. Employee removed all items from front and inside of sinks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw beef stored above pickled vegetables in one of the reach in units. Cook placed beef on bottom shelf of reach in unit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Numerous items in employee bathroom not needed for operation and maintenance of establishment. Remove items not needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cook place garnish on customer soup with bare hands. Chinese Liaison instructed employee to discard soup prepare fresh and use tongs or other implements when garnishing soup

Inspector's notes

Observed a can of insecticide in dishwashing area. Owner placed in personal vvehicle during inspection.

Priority Foundation-6-301.12, Pf: Hand Drying Provision. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Observed paper towels not available for back employee hand sink. PIC placed paper towels in dispenser for this hand sink Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Observed soy milk cold holding at internal temperature of 51 deg F in reach in unit that was holding >41 deg F. PIC informed the soy milk had been i unit since the night prior and discarded. Embargo form was prepared. Observed cooked chicken cold holding in a reach in unit on the preparation line at 48 deg F. The unit was holding at >41 deg F and the cook informed the chicken had been placed in unit a short time prior and discarded. Observed cut cabbage and cooked shrimp cold holding on the top portion of another reach in unit on the preparation line at internal temperature of 54 deg F for the cut cabbage and 62 for the fried shrimp. Cook placed these items back in walk in for rapid cooling. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.-Front bar reach in unit holding at 47.8 deg F and reach in cold unit on the preparation line holding temperature at 45.6 deg F TCS food holding in unit was discarded or redirected to walk in unit. Will Re-inspect. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1), P: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe Observed pork dumplings cold holding in reach in freezer in plastic grocery ink printed bags. Chef removed from grocery bags and placed in food grade gags during inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Observed pushing cart with sauces on it placed in front of hand washing sink in the kitchen; observed trash can placed in front of hand washing sink in ware washing station; observed unused equipment placed on and in front of hand washing sink in employee restroom. Above hand washing sinks are not accessible. Instructed manager to maintain all hand washing sinks easily accessible. manager removed above items from hand washing sinks at time of inspection. Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Observed no hand soap at hand wash sinks at dish washing station and employee restroom at time of inspection. Manager replaced soaps at the time of inspection. Hand soap must be available at all times to allow for proper hand washing. Priority Foundation-6-301.12, Pf: Hand Drying Provision. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Observed no paper towels at hand washing sink in the kitchen, at ware washing station, and in the employee restroom. Proper hand drying tools must be available at all times to allow for proper hand washing. Manager provided paper towels at the time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination. Observed two containers of raw chicken stored above raw pork, raw beef and raw fish in the walk-in refrigerator; observed raw shell egg stored above ready-to-eat sauces in the walk-in refrigerator; also observed raw pork and raw pooled egg stored above ready-to-eat sauces and raw vegetables in the prep cooler at time of inspection. Reviewed the food storage chart with manager. Manager re-arranged the above food to proper shelves at time of inspection. Correct By: Corrected At Time Of Inspection

Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Observed pooled egg and cooked pork on food prep bench with internal temperature of 59*F and 66*F; observed cooked sausages stored in prep cooler but above the wells with internal temperature of 65*F. Employee stated the above food were taken out from walk-in refrigerator about one hour prior to inspection. All TCS food must cold holding at 41*F or below. Manager put the above food items back to walk-in refrigerator for fast cooling at time of inspection. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Observed food debris and liters heavily accumulated on the floor of walk-in refrigerator, please clean and maintain. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Observed kitchen employee placing raw green onions on customers final cooked chicken dish with bare hands. Inspector instructed kitchen employee to discard cooked chicken dish, properly wash hands and proceed to place on gloves or use tong or other implement when placing garnish on RTE foods. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Tm2 deg F. The food items were cold holding at >41 Deg. F. The reach in unit was holding >41 deg F and manager informed the food items had been in unit since the night prior and discarded. Items included spicy fried chicken, pork, and fried chicken. All TCS food items must cold hold at <41 deg F at all times. Manager discarded food items. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-Safety Operator-Resources. Observed fried chicken prepared August 8, 2023 cold holding in walk in unit. The chicken has exceeded the seven days from initial preparation date. Inspector discussed with manager that all TCS ready to eat food must be used within seven days that includes initial preparation date. Manager discarded chicken. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Small reach in unit on the preparation line holding temperature at 56.2 deg F (according to the min/max thermometer) TCS food item cold holding in unit was discarded or redirected to alternate cold units. All cold unit that hold TCS food items must maintain <41 deg F at all times. Will re-inspect. Correct By: Correct Prior To Reinspection