SPICE SYMPHONY

Violations (9)

• 02GCritical

  Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

• 06CCritical

  Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

• 06BCritical

  Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.

• 04KCritical

  Evidence of rats or live rats in establishment's food or non-food areas.

• 06ECritical

  Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

• 10F

  Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

• 08A

  Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

• 09B

  Thawing procedure improper.

• 09C

  Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.