7 SPICES

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed no 2026 license. Operator corrected during inspection. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed Romasco sauce dated 23 days prior. Operator voluntarily disposed of. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed build up of debris inside can opener.

Intermediate - Handwash sink not accessible for employee use at all times. Observed only hand sink on cook line blocked by shelf and trash can.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by dish area.

Intermediate - No soap provided at both (all) handwash sinks in kitchen.

Intermediate - Spray bottle containing toxic substance not labeled. Observed blue liquid, no label.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open container directly on prep table. Operator relocated. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in room temperature (78F) water.

Basic - No conspicuously located ambient air temperature thermometer in multiple cold holding units.

Basic - No handwashing sign provided at a hand sink used by food employees by the dish area.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up paper from the floor and proceeded to touch a clean utensil and container of spices without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee removed gloves and washed hands correctly. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Garbage can and crate full of spray paints stored in front of handwashing sink in kitchen. Employee removed. Corrected On-Site

Intermediate - No soap provided at handwash sink. Provided during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Manager couldn't identify substance so he discarded. Corrected On-Site

Basic - Floor area(s) covered with standing water. Under prep sink at entrance of kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled.

Basic - Wall soiled with accumulated grease, and dust. Wall under hood soiled.

Basic - Water leaking from faucet. Prep sink at entrance of kitchen. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket. Repeat Violation

Basic - Working containers of flour removed from original container not identified by common name. Employee labeled during inspection. Corrected On-Site Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. 12-01-24. Renewed during inspection.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked 7 Spices Rice (56-137F - Hot Holding); Cooked White Rice (60F - Hot Holding) Per Manager food items in unit less than an hour. Observed food placed in warmer before reheated. Reviewed proper reheating procedures with Manager and cook. Cook reheated. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer solution 200 PPM. Manager remade at 100 PPM. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine chemical test kit. Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Container of oil stored on floor in kitchen by entrance of walk in cooler. Manager elevated. Corrected On-Site Repeat Violation

Basic - Floor under and back of stove soiled/has accumulation of food debris and grease

Basic - Water leaking from faucet of double sink at entrance of kitchen.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket next to reach in freezer. Manager stored to dry. Corrected On-Site

Basic - Working containers of flour removed from original container not identified by common name. Manager labeled during inspection. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary 50PPM. Instructed Manager not to use unit until repair is made. Manager is using chlorine in the meantime. Corrective Action Taken

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw chicken and proceeded to working with raw calamari without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer warewashing machine. No chlorine test kit.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

Basic - Containers of oils stored on floor in kitchen front of walk in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen raw beef stored in standing water in three compartment sink. Manager stored under running water. Corrected On-Site

Basic - Working containers of oil removed from original container not identified by common name. Manager labeled during inspection Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw chicken stored above container of pita bread in 4 Drawers reach in under grill. Cook inverted. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water 75F in kitchen.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table in kitchen. Manager stored in sanitizer bucket. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Manager ordered during inspection. Corrective Action Taken