SPICE STREET

Food containers in rear storage room do not appear to be clean to sight and touch. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Several wet/used wiping cloths found outside of

Posted Environmental Health Permit is expired. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

Toilet paper rolls are not installed in approved dispenser. [CA] Toilet paper dispenser shall be maintained and in good repaired.

Food in containers stored directly on the floor of kitchen. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Personal effects stored on top of and with food product. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Lack of hot water at the handwash sink located by the cook top. Hot water was shut off for the sink due to a leak. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Handles of scoops stored in bulk food containers are in direct contact with the foods. [CA] Scoops shall be stored in a manner where the handle does not directly contact the food to prevent cross-contamination.

Spray bottle stored by the three compartment sink is not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.

A tall containers of vegetable curry that are subject to cooling are measured at 49F after 3 hours. Containers are covered and no active cooling method was observed. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Employee placed ice wands into the containers to help cool the food.