SPICE HOUSE

6 findings recorded on Oct 15, 2026. 4 marked corrected on site.

1. Violation recordedItem 1-2B ↗

   Food protection manager

   CFSM was not posted at the time of the inspection. COS: CFSM was printed by PIC.

   Inspector’s full note

   Inspection item: Certified Food Protection Manager

   Code 511-6-1.03(3)(c)

   CFSM was not posted at the time of the inspection. COS: CFSM was printed by PIC. Advised CFsm shall be posted at all times. C/A:511-6-1.03(3)(c) - Certification Documentation (Pf) 1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. 2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. Corrected On-Site. New Violation.

   Official report · Item 1-2B ↗

   Marked corrected on site

2. Repeat violationItem 4-2B ↗

   Food-contact surface sanitation

   Observed pink matter on the ice board in direct contact with the ice. Ice was burned while inspector was onsite.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(7)(b)

   Observed pink matter on the ice board in direct contact with the ice. Ice was burned while inspector was onsite. Ice machine was cleaned and sanitized before placing back in service. Soda nozzle was deep cleaned while inspector was onsite. C/A: 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment Corrected On-Site. Repeat Violation.

   Official report · Item 4-2B ↗

   Marked corrected on site

3. Repeat violationItem 6-1A ↗

   Cold holding

   Observed multiple items stored in the walkin cooler not maintaining a TCS food temp of 41F or below. Ambient of reach in cooler is 40F.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Observed multiple items stored in the walkin cooler not maintaining a TCS food temp of 41F or below. Ambient of reach in cooler is 40F. See *temp log COS: All items were discarded by PIC and advised not to over stock the reach in cooler. C/A:511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Corrected On-Site. Repeat Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.