Curry House

Year by year

Inspections

1. Jul 20, 2026 Pre-inspection Follow Up · 1 priority, 1 priority foundation, 3 core, 4 repeat
   • Serious Priority

     TCS FOOD - COLD HOLDING

     All food items in prep cooler in main prep area are noted between 45-49°F.

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

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

   • Not serious Priority Foundation Repeat

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No chlorine test kit is available for monitoring sanitizer concentration in the dish machine.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST

     Ice bin in bar area is subject to splash from the handwash sink directly next to it.

     Correction: Store food in areas not exposed to splash, dust, or other contamination.

     Code 3-305.11 (A) (2)

   • Not serious Core Repeat

     FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED

     Floor and wall juncture in bar area is not coved.

     Correction: Provide base coving.

     Code 6-201.13 (A)

   • Not serious Core Repeat

     HANDWASHING SIGNAGE

     No handwashing signage provided at bar area handwashing sink.

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

     Code 6-301.14

2. Jul 15, 2026 Pre-inspection · 3 priority, 5 priority foundation, 10 core
   • Serious Priority

     COOLING - 6-HOUR COOLING PARAMETER

     Onion sauce and tomato sauce in the walkin cooler is noted at 50-58 F and has not cooled in over 18hrs. Product must be discarded.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Serious Priority

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

     The Signet 3 compartment sink sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM and the Nobile low temp sanitizer in the dish machine is not being used according to EPA registered label use instructions and is at 0PPM

     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 Corrected on site

     TOXIC SUBSTANCES - STORAGE

     Spray bottle of degreaser is stored on shelf with equipment and utensils

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code 7-201.11 (B)

   • Not serious Priority Foundation

     PERSON IN CHARGE - COOLING METHODS

     The Person in Charge (PIC) is not monitoring the proper methods for rapidly cooling food.

     Correction: The person in charge shall ensure proper methods for the rapid cooling of food and that routine monitoring of food temperatures is conducted during the cooling process.

     Code 2-103.11 (H)

   • Not serious Priority Foundation

     PERSON IN CHARGE - SANITIZATION

     The Person in Charge (PIC) is not monitoring proper sanitization techniques in the food establishment. The sanitizer in the 3 comp sink and dish machine are both at 0PPM during inspection. Staff did replace the sink sanitizer with sanitizer at 200 PPM

     Correction: The person in charge shall ensure that utensils and equipment are properly sanitized and that proper solution temperatures, chemical concentrations, pH and exposure times are being followed..

     Code 2-103.11 (K)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No chlorine test kit is available for monitoring sanitizer concentration in the dish machine.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Priority Foundation

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at multiple food employee handwashing sinks.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink at the bar for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within [time period].

     Code 12-201.11 (A) (1)

   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core

     OPEN DRINK CONTAINER

     Unapproved beverage containers were observed in food preparation area.

     Correction: Provide approved beverage container with cover in food preparation area.

     Code 2-401.11 (B)

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS

     Wiping cloth solution is dirty.

     Correction: Maintain wiping cloth sanitizer solution clean and free from visible debris.

     Code 3-304.14 (D)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST

     Ice bin in bar area is subject to splash from the handwash sink directly next to it.

     Correction: Store food in areas not exposed to splash, dust, or other contamination.

     Code 3-305.11 (A) (2)

   • Not serious Core

     PROPER COOLING METHODS - IN EQUIPMENT

     Food in walk in cooler is not in a container that facilitates heat transfer or is tightly wrapped or covered.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

     Code 3-501.15 (B)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     2 door upright cooler is not maintained in good repair. Door on left is not self closing and seal on right side door is in disrepair. Prep cooler is going to be repaired per staff due to leak and freezing food items

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of all the equipment under the fryer are soiled with grease and old food debris.

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

     Code 4-601.11 (C)

   • Not serious Core

     FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED

     Floor and wall juncture in bar area is not coved.

     Correction: Provide base coving.

     Code 6-201.13 (A)

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at bar area handwashing sink.

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

     Code 6-301.14