SPICE → 20.12.2023

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

SPICE → 20.12.2023

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

SPICE → 20.12.2023

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

SPICE → 20.12.2023

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

SPICE → 20.12.2023

Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.

SPICE → 11.07.2022

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

SPICE → 11.07.2022

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

SPICE → 11.07.2022

Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.

SPICE → 11.07.2022

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.

SPICE → 11.07.2022

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.