Spicy Hut

Inspector notes: Observed no certified food protection manager at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed raw shelled eggs stored above cooked chicken and cooked rice in a reach in fridge at time of inspection. Observed raw fish and raw chicken above corn and curry in the prep table at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Provided PIC with separation of storage guidance document at time of inspection

Inspector notes: Observed no hand soap at the handwashing sink in the back of house at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Person in charge (PIC) provided soap for handwash sink at time of inspection

Inspector notes: Observed cooked chicken, curries, cooked goat, and cooked rice all with no prepped dates at time of inspection. Per chef, all items were made 2 to 3 days prior to inspection. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Provided PIC date marking guidance document via e-mail at time of inspection

Inspector notes: Observed faucet not reaching all compartments of the 4-compartment sink at time of inspection. Provide a swing faucet to the right sprayer faucet installed at the 4-compartment sink. All compartments of a 3 or 4 compartment sink must be easily filled during operations by a regular swing faucet. Repeat violation: 2nd Consecutive