SPICY HOUSE

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Inspection history

1. Jul 15, 2026

   ✓
   3 violations

   • 3-304.12 In-Use Utensils, Between-Use Storage (C) Observation: Ice scoop on top of the counter next to the handwashing sink in front of house. Code Citation: The Ice scoop needs to be stored in a manner in which it keeps it clean. FOOD with their handles above the top of the FOOD and the container. COS: Education provided.
   • 2-102.12(A) Certified Food Protection Manager (C) Observation: Person with a food safety certificate was not present at the time of inspection. Code Citation: At all times during food production, a Certified Food Protection Manager shall be on site. Provide certification for persons in charge. Correction: Education provided.
   • 3-501.13 Thawing (C) Observation: A container of raw shrimp stored in the prep sink thawing in water at 35°F. Code Citation: "TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 41F or less;(B) Completely submerged under running water (C) As part of a cooking process Correction: Education provided, and the beef was relocated to the reach-in cooler until time of prep/cooking.

2. Jun 29, 2026

   !
   13 violations

   • 6-501.12 Cleaning, Frequency and Restrictions (C) Observation: Grease, sticky floors, and dirty air vents were observed throughout the kitchen floors, walls, and ceiling. Also observed several floor drain strainers with food debris. Code Citation: Floors, walls ceiling shall remain clean and kitchen equipment to be moved for cleaning. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing. Correction: Education provided.
   • 4-302.14 Sanitizing Solutions, Testing Devices (Pf) Observation: No sanitizer strips were available at the time of inspection. Code Citation: A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. Correction: Person in charge ordered upon request.
   • 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (P) Observation: All food contact surfaces are not being cleaned every 4 hours. Code Citation: CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. Correction: Discussed proper cleaning frequency with the operator. Education provided.
   • 2-103.11(A) Person-In-Charge-Duties. Observation: Observed operational control problems in the facility. Code Citation: During inspections and upon request the Person In Charge shall demonstrate knowledge of foodborne disease prevention. Correction: Education provided.
   • 6-202.13 Insect Control Devices, Design and Installation Observation: A fly capture tape was placed directly above the prep table in the kitchen. Code Citation: Insect control devices shall be installed so that: (1) The devices are not located over a FOOD preparation area; and (2)Dead insects and insect fragments are prevented from being impelled onto or falling on exposed FOOD; clean. EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. 6-202.15 Outer Openings, Protected (C) Observation: Cracks around the back door of the business. Code Citation: Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors. 6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest (C) Observation: Mice droppings throughout the facility. Code Citation: Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Correction: Education provided.
   • 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) Observation: Raw shell eggs stored above ready-to-eat jalapenos in the prep cooler. Code Citation: Raw eggs must be stored in a way to prevent cross-contamination of other foods. Correction: Education provided.
   • 3-501.13 Thawing (C) Observation: A container of raw beef is stored on the speed rack next to the ice machine, thawing at 27°F. Code Citation: "TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 41F or less; (B) Completely submerged under running water (C) As part of a cooking process" Correction: Education provided, and the beef was relocated to the reach-in cooler until time of prep/cooking.
   • 3-305.11 Food Storage-Preventing Contamination from the Premises (C) Observation: Bags of veggies on the floor of the walk-in cooler. Also observed several bags of flour on the floor of the dry storage area. Code Citation: FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location. (2) Where it is not exposed to splash, dust, or other contamination. (3) At least 15 cm (6 in) Correction: Education provided.
   • 2-301.14 When to Wash (P) Observation: Observed employees switch tasks and don gloves without washing hands. Code Citation: Employees are required to follow proper hand washing procedures. Correction: Education provided.
   • 3-304.12 In-Use Utensils, Between-Use Storage (C) Observation: A hotel pans with utensils submerged in water next to rice cookers. Also, observed a cutting knife at the cold prep table stored between dirty equipment Code Citation: Store in-use utensils on clean dry surface, in hot water maintained 135 deg., in running dipperwell, in the food with the handle out of food. Correction: Education provided.
   • 7-102.11 Common Name-Working Containers (Pf) Observation: Several spray bottles were without a label underneath the 3-compartment sink. Code Citation: Working containers used for storing cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Correction: Education provided.
   • 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observation: Cooked sesame chicken cold-holding at 51°F in the prep cooler. Code Citation: Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS foods shall be maintained at 41 deg F or less. Correction: Sesame chicken was discarded because it was determined to be out of temperature for more than 4 hours.
   • 2-102.12(A) Certified Food Protection Manager (C) Observation: Person with a food safety certificate was not present at the time of inspection. Code Citation: At all times during food production, a Certified Food Protection Manager shall be on site. Provide certification for persons in charge. Correction: Education provided.