The Imperial Spice

March 17 - The hot holding unit was out of service during the inspection, and the working condition could not be accessed., , , March 13 - Several trays of high-risk food items on the steam table measured between 31 to 35 degrees C. The equipment was observed to be turned off at the time of the inspection., , **Ensure all foods under hot holding are maintained at 60 degrees C and above., , The food items were discarded during the inspection.

The manual dishwashing procedure reviewed with staff on site was inadequate. The dishes were not being sanitized., , **Ensure all dishes are washed, rinsed, fully immersed in an approve sanitizer for at least 2 minutes and then set out to air dry.