City of Spice

Inspector's notes

Observed handwashing sink at the front of house and the handwashing sink by the ice machine without handwashing soap at the time of inspection. 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. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shrimp 62*F, cooked lentil sauce 44*F, cooked vegetables 53*F, cooked potato 55*F, coconut sauce 52*F, raw fish 57*F, yogurt 52*F in the prep table on the cookline at the time of inspection. Per PIC, all TCS food items had been pulled from the walk-in cooler greater than 4 hours prior to the time of inspection and were discarded, see embargo form. Also observed cottage cheese 51*F, cooked chicken 48*F, cut cabbage 47*F, cooked cauliflower 51*F, cooked chickpeas 47*F, tikka 45*F, various sauces with cooked vegetables 44-47*F, heavy cream 50*F, falafel 45*F in the prep table at the time of inspection. Per PIC, TCS food items had been pulled from the walk-in within 4 hours to the time of inspection and were relocated to the walk-in cooler to cool down to 41*F at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed live cockroach on the handwashing sink at the time of inspection. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection on 9/27/26.

Inspector's notes

Observed dripping water from the 3-compartment sink valve in back-of-house. All plumbing must be maintained in good repair at all times. PIC was already aware of the issue and stated the parts have been ordered to be able to fix the leak. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed shell eggs stored above cabbage mix and yogurt in the walk-in cooler at the time of the inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 3rd consecutive violation.

Inspector's notes

Observed in walk-in cooler containers of cooked noodles, cooked rice, cooked chickpeas and stewed meats all without date marks. Per employee, noodles had been cooked 6 days prior, rice was cooked 2 days prior, and chickpeas and meat were pulled from freezer 2 days prior. Additionally observed in prep table reach-in cooler containers of cooked chickpeas and cooked potato dosa filling without date marks; employee stated they had been cooked 2 days prior. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Instructed employee to add date marks to items. PIC was sent handout on date marking guidelines. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 2nd consecutive violation.

Inspector's notes

Observed the sanitizer levels in the low-temp chlorine dishwashing machine to be 0 ppm as tested on chlorine test strips. Dishwashing machine was run and primed multiple times, but sanitizer was not being pulled into the machine. Instructed PIC to use 3-compartment sink to manually sanitize all wares until the dishwashing machine is fixed. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels, including keeping a sanitizer concentration log. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd consecutive violation.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the sanitizer levels in the low-temp chlorine dishwashing machine to be 0 ppm as tested on chlorine test strips. Dishwashing machine was run and primed multiple times, but sanitizer was not being pulled into the machine. PIC called to have the dishwashing machine serviced at time of inspection. Instructed PIC to use 3-compartment sink to manually sanitize all wares until the dishwashing machine is fixed. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.