Curry Momo House

Year by year

Inspections

1. Sep 3, 2026 Routine · 2 priority, 3 priority foundation
   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     No air gap provided on ice machine.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Serious Priority

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     Quat sanitizer is not being used according to manufacturer’s use directions. Quat wiping cloth solution was at 1500 ppm.

     Correction: Change procedures and provide training to employees on proper use of poisonous or toxic materials following manufacturer's directions for use. Person in charge changed sanitizing solution during the inspection and tested with a test strip (was 200 ppm).

     Code 7-202.12 (A)

   • Not serious Priority Foundation

     WHERE TO WASH

     Employee observed washing hands in warewashing sink.

     Correction: Employees shall wash their hands in a designated handwash sink. Handwashing is prohibited in food preparation, warewashing and mop sinks.

     Code 2-301.15

   • Not serious Priority Foundation

     NON-CONTINUOUS COOKING OF RAW ANIMAL FOODS - WRITTEN PLAN

     The non-continuous cook process has no prior approval.

     Correction: Food improperly prepared shall be discarded. Submit plan with procedures indicated in 3-401.14 (F) for approval by regulatory authority.

     Code 3-401.14 (F)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Yogurt, dumplings, and cooked meats in the walk-in cooler are not date marked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

2. Apr 17, 2025 Routine · 1 priority, 1 priority foundation, 2 core, 1 repeat
   • Serious Priority Corrected on site

     HANDWASHING PROCEDURE - MINIMUM 20 SECONDS

     Employee observed not cleaning hands for at least 20 seconds. Hands were briefly rinsed in hand sink after working with raw chicken.

     Correction: Train food employees in proper handwashing techniques. Educational moment. Discussed procedure with operator.

     Code 2-301.12 (A)

   • Not serious Priority Foundation Corrected on site

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for some sauces. Sauce was stored in large cooking pots which would not facilitate proper cooling.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. During the inspection the facility was able to place much of the sauce into smaller containers and use a cooling wand because the process had just begun.

     Code 3-501.15 (A)

   • Not serious Core Repeat

     UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     Cutting board is improperly stored behind the food preparation sink faucet.

     Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

     Code 4-903.11 (A)

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided in women's restroom.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

3. Jan 16, 2024 Re-inspection · No items found

   No violations cited.

4. Jan 9, 2024 Routine · 3 priority, 1 priority foundation, 5 core, 1 repeat
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Chicken curry in walk-in cooler is cold held at 46°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Items voluntarily discarded.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The quat sanitizer in sanitize compartment of warewashing sinks is not being used according to EPA registered label use instructions and is at 0 PPM. Compartment was drained and replaced with sanitizing solution at correct concentration.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     No air gap provided on ice machine.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Priority Foundation

     APPROVED PROCEDURES - VARIANCE REQUIREMENT

     There is no documentation of an approved variance for making yogurt (fermentation) in the establishment.

     Correction: Submit a variance application to the regulatory authority for submission to the Department for review. If conditionally approved, a copy of the variance shall be kept at the establishment and be subject to review by the inspector upon request. Discontinue yogurt making process until a variance can be obtained from the Department.

     Code 3-502.11

   • Not serious Core Repeat

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Spoon used for pepper sauce and spoons/ladles in container on stove are improperly stored in stagnant, room temperature water.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloths used for wiping surfaces stored on prep tables.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Open containers of spices, sugar, a bag of onions, and boxes of canned goods are stored on the floor in the kitchen.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     Clean cutting boards are improperly stored between faucet and wall behind prep sink where they could be exposed to splash.

     Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

     Code 4-903.11 (A)

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at kitchen handwashing sink.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14