Spicy Hut

Inspector's notes

Observed raw chicken being stored above RTE products. Informed PIC that 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chickpea soup with an internal temperature of 109 degrees in large deep pot on prep table. PIC stated food was cooked less than 2 hours ago, informed PIC that cooling must take place in refrigeration once below 135F utilizing ice wands and shallow containers per FDA Food Code standards. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager at 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 no hand soap at the handwashing sink in the back of house at 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. Person in charge (PIC) provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shelled eggs stored above cooked chicken and cooked rice in a reach in fridge at time of inspection. Observed raw fish and raw chicken above corn and curry in the prep table at time of 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. Provided PIC with separation of storage guidance document at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pre-portioned yogurt on a tray with a temperature of 72 to 73*F sitting on top of a lowboy freezer. Observed cooked rice with temperatures between 68 to 71*F sitting on a prep table at time of inspection. Per chef, both items were sitting out at ambient temperature more than 4 hours prior to inspection. Rice and yogurt were embargoed at 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 cooked chicken, curries, cooked goat, and cooked rice all with no prepped dates at time of inspection. Per chef, all items were made 2 to 3 days prior to inspection. All RTE/TCS foods were properly date marked at the time of inspection. 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). Provided PIC date marking guidance document via e-mail at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed faucet not reaching all compartments of the 4-compartment sink at time of inspection. Provide a swing faucet to the right sprayer faucet installed at the 4-compartment sink. All compartments of a 3 or 4 compartment sink must be easily filled during operations by a regular swing faucet. Repeat violation: 2nd Consecutive. Corrective Action: Correct prior to next routine inspection.