SPICE INDIAN GRILL LLC

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand sink located on dish area blocked by cart. - From follow-up inspection 2025-08-19: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Goat kept on reach in cooler on cook line, prepared three days ago with no date marked. Non of the prepared food items kept in coolers in cook line have labels. Repeat Violation - From follow-up inspection 2025-08-19: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute on soda machine has mold like susbstance . - From follow-up inspection 2025-08-19: Time Extended

Basic - - From initial inspection : Basic - Clean utensils stored between equipment and wall. Cleaned knifes stored in between wall and three compartment sink. - From follow-up inspection 2025-08-19: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Oil stored on floor by exit door. Multiple buckets of food stored on walk in freezer floor. - From follow-up inspection 2025-08-19: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Mold like substance on wall located under sink on dish area with. - From follow-up inspection 2025-08-19: Time Extended

High Priority - Displayed food not properly protected from contamination. Cooked chili chicken kept on table by bar with no cover or sneeze guard. Tomato and coconut chutney stored on same table.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Goza flatbread dough stored on green sanitizer bucket and kept cook line

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked chicken in cook line reach in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice pudding kept cold in buffet for 45 minutes with temperature of 56F, chickpeas potatoes mixture 56 kept in buffet for 45 minutes , chopped lettuce kept in buffet for 45 minutes with temperature of 51F . Owner ask employee to add ice to items for rapid cooling. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by cart. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Sauté pan stored on hand sink located in cook line.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No signed paper for some employees

Intermediate - No soap provided at handwash sink. No soap on handwashing sink located in cook line

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes kept for 3 days in cook line reach in cooler with no date marked, spinach with paneer made two days ago kept in reach in cooler in cook line with no date marked. Cooked cauliflower made on Sunday with no date marked. Veggie fritters cooked two days ago with no date marked.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on reach in cooler located in cook line. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food not stored at least 6 inches off of the floor. Case of chicken stored on floor under table. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Standing water in floor drain/floor drain draining very slowly. Slow drain on hand sink located by dish area .

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Water 93F . Less than 4hrs per operator. Advised operator that utensils in water must be 135F. Operator took action To reheat container Corrective Action Taken

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw Tilapia in its original packaging over container of cooked potatoes out of its original packaging in upright freezer. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade

Intermediate - Handwash sink not accessible for employee use at all times. Back hand sink by cart Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with form. Employees signed on site Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time plan was incomplete. Advised operator to put individual items on time plan

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile torn above ice machine

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on first prep cooler

Basic - Food stored on floor. Boxed oil on floor

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. On plastic containers on storage shelf in ware washing area

Basic - Water leaking from pipe and/or faucet/handle. Hand sink at entry way to cookline leaking from pipe.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris - From follow-up inspection 2024-06-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking for cooked chicken, spinach and ground lamb in walk in cooler held more then 24 hours - From follow-up inspection 2024-06-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Degreaser bottles with no label located on top of dishwasher - From follow-up inspection 2024-06-06: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Walk in freezer floors soiled with food debris - From follow-up inspection 2024-06-06: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Bags of rice located next to back exit door - From follow-up inspection 2024-06-06: Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.Employee grabbed to go container that fall on floor and then proceeded to add cooked chicken to a pan for reheating.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.Dish employee rinsed dirty dishes and placed on dish machine, then proceeded to touched clean equipment.

High Priority - Food preparation sink has soil/old food residue.Old food inside plastic part use to push food for food grinding.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Heavy cream 66F for less than 4 hrs . Ask employee to place in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Chicken tandoori kept on microwave for less than 4 hrs with temperature of 113F. Ask cook to reheat to 165F. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.No paper towels at cook line.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Cooked potato stuffing for samosas cooked on Friday with no date marked and kept on walk in cooler, potatoes cooked on Sunday kept on walk in cooler with no label, spinach cooked on Wednesday and kept on walk in cooler and reach in cooler on cook line with no label, cheese cooked on Sunday kept on reach in cooler on cook line with no label, chicken tika cooked last week kept on walk in cooler and cook line with no label, goat curry cooked on Thursday and kept on cook line with no label, lentils cooked on Friday and kept on cook line reach in cooler with no label.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.Cook was cooking food with no hair restraint.

Basic - Food not stored at least 6 inches off of the floor.Bags of rice stored on floor by exit door located near bar. Repeat Violation

Basic - Old labels stuck to food containers after cleaning in multiple containers around facility.

Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Repeat Violation

Basic - Silverware/utensils stored upright with the food-contact surface up.Stored on table by bar.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.Slow drain on hand sink located at dish area.

Basic - Time/temperature control for safety food thawed in an improper manner.Chicken been thawed at room temperature.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food.Unwashed carrots and cilantro stored over ready to eat meat on walk in cooler.

Basic - Water leaking from pipe and/or faucet/handle.Leak under hand sink located on dish area.

High Priority - Evidence of mop/cleaning wastewater dumped onto ground.Employee dumped water on back exit door.

High Priority - Food preparation utensil has soil/old food residue.Food residue inside plastic utensil use to press food on grinder. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Slight debris on can opener.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.Self service soda machine. Corrected On-Site

Basic - Clean utensils stored between equipment and wall.Knifes stored between three bay sink and wall.

Basic - Food not stored at least 6 inches off of the floor.Raw chicken container stored on floor under can boxes by walk in cooler. Rice bags stored directly on floor by buffet area.

Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.Also plates on cook line and in area where they keep the rice hot holding.

High Priority - Non-food grade paper/paper towel used as liner for food container.Towel use to line cilantro in tall reach in cooler located in cook line.

High Priority - Raw animal food not separated from ready-to-eat food during preparation.Raw chicken stored over cooked tofu in reach in cooler across from stove.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.Chicken Tendori kept in walk in cooler since Sunday no date marked. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Tendori chicken kept in walk in cooler overnight with temperature of 67F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Tendori chicken kept in walk in cooler overnight with temperature of 67F. Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking . All food items in buffet. Per owner food has been out for less than 4 hours. Corrected On-Site

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label.Degreaser bottle no label.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.Ice-machine inside kitchen .

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Spoons in cook line in water with temperature of 88F and water is dirty.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood-filters.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw chicken over cooked chicken at walk in cooler. Corrected On-Site Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Yogurt at buffet kept for less than 4 hours with temperature of 54F, rice pudding 53F. Ask owner to place at cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Chicken tiki masala at buffet with temp of 100F. Operator throw chicken away because he was closing buffet. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Per owner lamb prepared 3 days ago no date mark. Curry chicken prepared two days ago no date marked. Tika masala chicken in reach in cooler made two days ago no date marked. Tandoori kept in reach in at cook line prepared two days ago no date marked. Samosas made two days ago no date mark. Repeat Violation Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.Hand sink at women bathroom.

Basic - Bowl or other container with no handle used to dispense food.Bowl use to scoop flour and peanuts . Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable.White cutting board cross from flat top.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment in poor repair.Gasket in one of the doors at reach in cooler across from fryers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters .

Basic - Working containers of food removed from original container not identified by common name.All spices over stove.