SPICE → 13.12.2022

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

SPICE → 13.12.2022

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 → 13.12.2022

Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition.

SPICE → 03.08.2021

Evidence of mice or live mice present in facility's food and/or non-food areas.

SPICE → 03.08.2021

Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.

SPICE → 03.08.2021

Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

SPICE → 03.08.2021

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