SPICE HAVEN - 2026-04-15 | EOHU

Facility Information

Result	Compliant	Corrected During Inspection
Equipment for either manual or mechanical dishwashing available on site Provide a drying rack that is corrosion resistant	No	No
Food is held at 4°C (40°F) or less or 60°C (140°F) or higher Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit it is able to maintain hazardous food at 4°C (40°F) or less Keep potentially hazardous foods at an internal food temperature of 60°C (140°F) or higher Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or less Potentially hazardous food must not reach an internal temperature above 4°C (40°F) or below 60°C (140°F) for more than two hours	No	No
Manual dishwashing: Wash, rinse, sanitize technique Sanitize utensils in a clean quaternary ammonium compound solution of not less than 200 parts per million at temperature not lower than 24°C (76°F) for at least 45 seconds	No	Yes
Food protected from potential contamination and adulteration Cover all food in storage Do not store food directly on the floor Protect all food from contamination and adulteration	No	No
Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition Ensure all surfaces are readily cleanable and non-absorbent	No	No