Premises Information


	Return to Inspections

Name

SPICE CHARLOTTE

Address

515 NORTH ELLIS LN

STE 101

City/State/ZIP

CHARLOTTE

28202

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

1/11/2024

Final Score @ Grade

98.50

General Comments

Permit conditions: - Permits issued may be suspended or revoked by the REGULATORY AUTHORITY for failure to comply with the requirements of the North Carolina General Statutes and rules regulating this FOOD ESTABLISHMENT. • The PERMIT HOLDER shall not add equipment prior to obtaining approval from the REGULATORY AUTHORITY and Replacement equipment or equipment added to the FOOD ESTABLISHMENT shall meet the requirements of 15A NCAC 18A .2654. • Plans and specifications must be submitted for review and approval before remodeling of a FOOD ESTABLISHMENT. This includes a change in the type of food establishment or food operations if determined by the REGULATORY AUTHORITY to be necessary to ensure compliance with 15A NCAC 18A .2600. • The PERMIT HOLDER shall obtain written approval from the REGULATORY AUTHORITY prior to beginning specialized methods of food processing. • A PERMIT HOLDER shall immediately discontinue operations and notify the REGULATORY AUTHORITY if an IMMINENT HEALTH HAZARD such as a fire, flood, interruption of electrical or water service, SEWAGE backup, misuse of POISONOUS OR TOXIC MATERIALS, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger public health occur. • This FOOD ESTABLISHMENT is prohibited from catering operations due to limited space provided for food preparation, cold/hot/dry food storage. • The PERMIT HOLDER shall obtain prior written approval from the REGULATORY AUTHORITY before the addition of customer self- service food or addition of buffet style dining. - This FOOD ESTABLISHMENT, when providing an open air atmosphere by use of garage doors, open wall or other means to a dining area must in operation effective measures in to prevent the presence of insects, rodents or other public health pests. - This FOOD ESTABLISHMENT shall separate the processing of raw vegetables from the processing ofraw animal food due to the limited approved food preparation space and/or available sink. If the operation cannot be supported safely, additional equipment will be required. - 17”x17”x12” 3-compartment sink is provisionally approved. Ensure all utensils will fit in the bays. If not, a 3-compartment sink with larger bays will need to be installed. - Facility must receive cold holding deliveries 3 days per week due to limited refrigeration. If this becomes inadequate, additional refrigeration shall be installed or deliveries increased to daily. - No cooling (from hot) may be conducted in this establishment due to the lack of a walk-in cooler or blast chiller. - Hand sink in dish area is approved for use for the ice machine area. If handwashing violations occur due to this hand sink being in the dish was area, a hand sink shall be installed next to the ice machine.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
6	0.50	Proper eating, tasting, drinking or tobacco use	No	No	No	2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks (open water bottles) in the food prep area over equipment and clean utensils.
25	0.50	Consumer advisory provided for raw/ undercooked foods	No	No	No	3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed Ahi Tuna Tacos missing the disclosure on the menu. Provide at Asterisk next to this menu item. Verification visit required to ensure compliance in 10 days.
33	0.50	Proper cooling methods used; adequate equipment for temperature control	Yes	No	No	4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed this facility cooling rice. Per permit conditions: “No cooling (from hot) may be conducted in this establishment due to the lack of a walk-in cooler or blast chiller.” CDI - PIC voluntarily the rice.