Curry Corner

Year by year

Inspections

1. Oct 15, 2025 Follow-Up Score 96
   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Foods in prep cooler 3 are still holding above 41F. A new prep cooler has been ordered to replace this one. Owner and staff are participating are taking temperatures of foods in each cooler twice a shift and recording in a log. Owner is actively working to remedy this issue.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Prep cooler three is not functioning, a new cooler has been ordered.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Pest control is in place. Pest control servicing has been increased due to finding a location that mice had been hiding (beneath the booths in the dining room). Since the servicing there has been a significant decrease in pest sightings and pest control invoices indicate improvement. Leaving violation so that pest control can continue to be monitored.

     Code MN Rule 4626.1565ABD

2. Sep 23, 2025 Routine Score 88
   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Foods in multiple prep coolers were found above 41F. Examples include fritters at 46F & chicken at 44F. This is a repeated violation for foods held in the prep cooler, a risk control plan has been agreed upon with the owner. Today the cooler temperatures were decreased and instructions for monitoring food temperatures were discussed, as well as when to discard. Make sure that foods are held at 41F or below.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Prep coolers are not holding foods at 41F or below. Troubleshoot possible issues and repair or replace if needed. Noted seal on one door to be rigid and not functioning, replace. Dish machine is not dispensing enough sanitizer, repair.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Chlorine sanitizer solution measured 10ppm. Make sure that chlorine sanitizer solution measures a minimum of 50ppm. Owner contacted repairs service during inspection.

     Code MN Rule 4626.0900

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Review of pest control service invoices indicates mice found at last service. Observed mouse droppings near back door, outside of kitchen. Pest control services come monthly, increase to weekly until invoice show decrease. Ask your pest control servicer what they recommend to decrease conditions. Provide invoices to inspector per risk control plan instructions.

     Code MN Rule 4626.1565ABD

   • Serious Priority 1

     Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.

     Soda gun holder behind bar contains grime build-up. Clean and sanitizer. Owner stated they would clean today.

     Code MN Rule 4626.0845C

3. Sep 26, 2024 Routine Score 94
   • Not serious Priority 3

     Post the license so it is conspicuous to consumers.

     Business license is not posted. Post license.

     Code MN Rule 4626.1755B

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     The CFPM is not posted. Post.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

     Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units

     Multiple coolers did not have thermometers. Owner state they would purchase thermometers and places them in the coolers as soon as possible.

     Code MN Rule 4626.0620A

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Foods in prep cooler measured above 41F. Examples include cooked onion at 52F and cut tomato at 53F. Owner stated that contents of cooler had just been removed to clean the cooler. Cooler showed evidence of being freshly cleaned. Instructed owner to keep the cooler closed for the next hour and monitor food temperatures. If foods did not rapidly cool to 41F or below within the next hour instructed owner to discard. Owner agreed.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed black plastic takeout containers. Observed #6 plastic lids. These are not recyclable in Minneapolis. Discuss approved containers with PIC, guidance document provided with report.

     Code MCO 204.30A

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Observed cooked onion sauce cooling in deep 22 quart containers. Onion sauce had not yet reached 135F. Instructed owner to cool using a shallow food depth no greater than 2.5 inches. Observed most foods on site being cooled with a shallow food depth as required. Discussed that onion sauce is a TCS food because it is a cooked vegetable and it must follow cooling methods outlined by food code.

     Code MN Rule 4626.0390A

4. Oct 19, 2023 Follow-Up Score 96
   • Not serious Priority 3

     Post the license so it is conspicuous to consumers.

     Business license is not posted. Contact business licensing to obtain license and post.

     Code MN Rule 4626.1755B

   • Serious Priority 1

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     Dish machine measured 10ppm chlorine solution. Minimum chlorine solution is 50ppm. Repair.

     Code MN Rule 4626.0805C1

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Dish machine is only dispensing 10ppm chlorine sanitizer solution. Repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on

     Pest control came out and said they did not see a current pest control issue. There are still mouse droppings along the floor/wall juncture in dry storage. Clean and sanitize floor and monitor for pests.

     Code MCO 188.590

5. Sep 28, 2023 Routine Score 90
   • Not serious Priority 3

     Protect food from cross-contamination by using packages or covered containers.

     Observed samosas in walk in cooler with no lid. Observed frozen foods in freezer with no lid. Cover foods when in storage mode to protect food from contamination. Discussed with PIC.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

     Post the license so it is conspicuous to consumers.

     License is not posted. License provided with report, post as described above.

     Code MN Rule 4626.1755B

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Owner has a certificate in the MDH system but cannot find the physical copy. Obtain the physical copy and post. Applications for duplicate copies can be found: https://www.health.state.mn.us/communities/environment/food/cfpm/cfmtools.html

     Code MN Rule 4626.0033D

   • Not serious Priority 3

     When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.

     Observed a round container without a handle used to scoop rice. Ensure that food dispensing utensils have handles to prevent contamination. Ensure utensils are stored in approved manner. Discussed options with PIC.

     Code MN Rule 4626.0275A

   • Not serious Priority 2 Corrected on site

     Clearly label working containers of toxic chemicals with the common chemical name.

     Observed spray bottle containing sanitizer not to be labeled. Owner labeled during inspection, corrected on site. Ensure all chemical bottles are labeled.

     Code MN Rule 4626.1595

   • Serious Priority 1

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     Dish machine measured 0ppm chlorine solution. Establishment does not have a three compartment sink. A bus tub was set up and filled with sanitizer solution to sanitize dishes until repair.

     Code MN Rule 4626.0805C1

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Dish machine is not dispensing sanitizer. Repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3 Corrected on site

     Provide linens and napkins that are free from food residue and other soiling matter.

     Observed a dirty towel used for covering naan pad. Towel was removed and replaced with a clean towel per inspector request. Ensure this towel is replaced when soiled and at least daily.

     Code MN Rule 4626.0910

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Observed wet wiping cloths stored on counter tops. Once wet wiping cloths must be kept in sanitizing solution when not actively being used. Discussed with PIC.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on

     Observed mouse dropping inside of insulated delivery container. Observed mouse dropping along floor/wall juncture of dry storage. Contact a pest control service to provide pest control. *delivery container was discarded as it is no longer used*

     Code MCO 188.590

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed foods cooled in deep containers in walk-in. Per conversation foods are placed in the deep containers after cooling on the counter in shallow containers. Owner stated this transfer takes place before product reaches 41F. Discussed cooling methods with owner. When cooling foods with a shallow food depth (no greater than 2.5 inches) ensure food reaches 41F before transferring to a deep container. Ensure foods are cooled under mechanical refrigeration, not the countertop, once they reach 135F.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

     The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or rest

     Person in charge did not know how long an employee ill with vomiting and diarrhea should be excluded from work. Employee health policy training was vague. Discussed employee illness exclusion requirements and training of employees on policy. Guidance documents provided with report. Ensure employees are trained and a health policy is put into place.

     Code MN Rule 4626.0030BCQ