Curry In The Box

Year by year

Inspections

1. Feb 3, 2026 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Interior ice shield of kitchen ice machine is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Not serious Good Retail Practice

     STORAGE - FOOD ON FLOOR

     Boxes of coconut milk are being stored on the kitchen floor across from the dish machine. Boxes of frozen food products are being stored on the floor of the walk-in freezer.

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

     Code WFC 3-305.11

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Wet wiping cloths improperly stored in sanitizer bucket across from front service counter at 0 ppm quat.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

2. May 21, 2025 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The food prep sink on the left in the back of the food prep area does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Can opener is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     Manufacturer placed plastic wrap on ice machine that is exposed to splash, spillage, or other food soiling is not easily cleanable.

     Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials. Peel off plastic wrap.

     Code WFC 4-101.19

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Containers of Masaman sauce covered and cooling improperly in the walk-in cooler.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Not serious Good Retail Practice Corrected on site

     FOOD - CONTAMINATION

     Broccoli in 3 door prep cooler across from the cookline and sliced carrots in the walk-in cooler are subject to potential contamination from microfiber cloths being used to cover products from condensation dripping onto them.

     Correction: Change methods or procedures to protect foods from contamination. Use food safe towels or plastic wrap to cover products.

     Code WFC 3-307.11

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     Empty drawer cooler is not functioning properly on the cookline.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at handsink in center of kitchen for hand drying, as paper towel dispenser is empty.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - USE CONDITIONS

     Clorox sanitizing wipes are not being used according to manufacturer`s use directions, food/equipment/employees are not protected from toxic chemicals. Operator stated to be using them to sanitize counter tops and can opener. Product label indicated use only approved for non-food contact surfaces.

     Correction: Change procedures and provide training to employees on proper use of toxic chemicals. Use toxic chemical according to manufacturer's use directions. Take measures to assure that food/equipment/employees are protected when toxic chemicals are applied.

     Code WFC 7-202.12

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Wet wiping cloths improperly stored in sanitizer bucket across from front service counter at a concentration of 0 ppm quat.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

3. Mar 6, 2024 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of tin foil along sides of the stove are soiled and unclean.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor) Corrected on site

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

4. Feb 20, 2023 Re-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS - Not Corrected

     Improper cooling method used; some sauces in the walk-in cooler were covered and cooling in 6 inch deep pans.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Not serious Good Retail Practice

     SANITIZER TEST KIT - Not Corrected

     A test kit for the sanitizer quaternary ammonia are not available.

     Correction: Provide test kits for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

5. Feb 1, 2023 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES

     Food contact surfaces inside the microwaves are visibly soiled. The interior shield in the ice machine is visibily soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Improper cooling method used; some sauces in the walk-in cooler were cooling in 6 inch deep pans.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. In the bottom of the cookline prep cooler raw shell eggs were stored over raw broccoli.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Not serious Good Retail Practice

     HANDSINK - TEMPERED WATER

     Handsink near the front counter does not have tempered water. The hot water faucet is turned off/not working. Only cold water is coming from this handsink.

     Correction: Provide a water temperature of at least 100 degrees F.

     Code WFC 5-202.12(A)

   • Not serious Good Retail Practice

     PEST - EVIDENCE

     Evidence of pests observed. Mouse droppings were observed on shelves under the soda dispenser.

     Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

     Code WFC 6-501.111

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR

     In the cabinets under the soda machine, there are gaps around pipes which allow rodents to nest behind the wall. There is some insulation on the floor that appears to be from rodent activity. Some of the doors on these cabinets are in disrepair.

     Correction: Maintain the physical facilities so they are in good repair at all times.

     Code WFC 6-501.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     There is dirt and grease build-up under shelving and equipment in the kitchen.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean. Thoroughly clean the kitchen floor.

     Code WFC 6-501.12

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizers chlorine and quaternary ammonia are not available.

     Correction: Provide test kits for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Not serious Good Retail Practice

     STORAGE - SINGLE-SERVICE

     Boxes of single-use food containers are improperly stored on the floor in the hallway and in the kitchen.

     Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - USE CONDITIONS

     Blue Solution QA is not being used according to manufacturer`s use directions. Label states to use at 200 ppm and the solution tested >500 ppm.

     Correction: Change procedures and provide training to employees on proper use of toxic chemicals. Use toxic chemical according to manufacturer's use directions.

     Code WFC 7-202.12

6. Nov 5, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

7. Feb 7, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

8. Nov 18, 2016 Routine Inspection · No Reinspection Required

   No violations cited.

9. Jan 26, 2016 Routine Inspection · No Reinspection Required

   No violations cited.

10. Mar 24, 2015 Re-Inspection · No Reinspection Required

    No violations cited.

11. Mar 9, 2015 Routine Inspection · Reinspection Required

    No violations cited.

12. Apr 4, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

13. Mar 18, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

14. Feb 13, 2012 Routine Inspection · No Reinspection Required

    No violations cited.