SPICE HAVEN - 2025-11-20 | EOHU

Facility Information

Result	Compliant	Corrected During Inspection
Food contact surfaces washed/rinsed/sanitized after each use Ensure appropriate concentration of sanitizing agent is used to sanitize food contact surfaces Wash, rinse, sanitize equipment/utensils after each use or as often as necessary	No	Yes
The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair Cleaning required around, under and behind kitchen equipment, counters, and baseboards	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	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
Mechanical ventilation operable where required Ventilation system requires thorough cleaning	No	No