SPICE INDIAN CUISINE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed house made yogurt (75F - Cooling) in the walk on cooler. The operator stated the yogurt was prepared and held overnight. The operator discarded the yogurt. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken (83F - Hot Holding) on the cook line at room temperature. The operator stated the chicken has been held for approximately 2.5 hours. The operator discarded the chicken. The operator was emailed a time as public health control form. Corrective Action Taken

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Observed house made yogurt (75F - Cooling) in the walk on cooler. The operator stated the yogurt was prepared and held overnight. The operator discarded the yogurt. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (83F - Hot Holding) on the cook line at room temperature. The operator stated the chicken has been held for approximately 2.5 hours. The operator discarded the chicken. The operator was emailed a time as public health control form. Corrective Action Taken

Intermediate - Nonfood-grade basting brush used in food. The operator discarded the brush. Corrected On-Site

Basic - Equipment in poor repair. Observed a torn reach in cooler door gasket on the cook line.

Basic - In-use wet wiping cloth/towel used under cutting board. The operator removed the wet cloth. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets on the cook line soiled with food debris.

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed heavy whipping cream (76F - Hot Holding) on the cook line. The operator stated the cream had been held for approximately 3.5 hours. The operator discarded the sauce. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready to eat sauce in the walk in cooler. The operator properly stored the raw chicken. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed heavy whipping cream (76F - Hot Holding) on the cook line. The operator stated the cream had been held for approximately 3.5 hours. The operator discarded the sauce. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed masal sauce prepared on site not properly date marked when removed from the freezer.

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic portion cup with no handle used as a scoop for mustard seed in the prep area. The operator removed the portion cup from the food. Corrected On-Site Repeat Violation

Basic - Carbon dioxide tanks not adequately secured.

Basic - Ceiling tile missing near the ice machine.

Basic - Ceiling tile shows damage or is in disrepair. Observed a hole in the ceiling tile near the entrance to the kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed an in-use ladle stored in 75F standing water on the cook line. The operator removed the ladle from the water. Corrected On-Site Repeat Violation

Basic - Open dumpster lid.