CURRY CORNER health score and inspection history

(A)(2) Maintain TCS food at 41 F or below.// Rice, curry chicken and heavy cream temping between 66-71F degrees. PIC COS by discarding.

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta).// Dry ingredients, sauces, and food stored in RI coolers not labeled.

Store food wrapped, in packages or in covered containers to prevent contamination. // Various foods in RI cooler not covered.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // Clean shelving from dust and other debris where clean utensils are stored.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Clean flooring between equipment from residue spillage

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// (1) Clean floors underneath 3-compartment sink, floor drains, and behind cooking equipment (2) Clean fire suppression system

3-301.11(B) Use gloves or utensils to handle ready to eat food (except when washing fruits and vegetables).// Observed employee handling fried cauliflower with bare hands. PIC COS by discarding and notifying employee to wear gloves when handling RTE food.

Store food wrapped, in packages or in covered containers to prevent contamination. // Lentils, chicken, fried cauliflower, and sauces stored uncovered in RI cooler.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.// (1) Employee personal water bottle stored on prep table (2) Employee personal phone stored above prep table (3) Employee personal items stored on shelving with dry ingredients.

6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor. // Blown light bulb under hod vent 6-501.14 Clean restroom exhaust vent cover.// Dusty vent covers in both restrooms

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta) // Dry ingredients, sauces, and food stored on shelving and cooler not labeled.

Keep dumpster doors and lids closed.// Dumpster lid and sliding door open

Store utensils left inside ice machines and closable containers of non-TCS foods with handles above the top of the food or ice.// Ice scoop handle touching the ice. PIC COS by placing the handle above the ice. 3-304.12 Provide a utensil with a handle for serving or dispensing food or ice.// Plastic bowls stored in various sauces in WI cooler.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).// No CFSM on duty during time of inspection.

Provide a utensil with a handle for serving or dispensing food or ice.// Containers without a handle stored in rice and cooked spinach. PIC COS by removing.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)// Continuous drip at 3-compartment sink

Wash, rinse and sanitize contaminated equipment and utensils (non-cooking) as often as necessary to prevent the accumulation of soil, or at least every 4 hours during continuous use (can opener blade, slicers, mixer, cutting boards, etc.)// Residue on cutting board and knives. PIC placed items in the sink to be WRS.

3-304.14. 4-501.114 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment.// No sanitizer bucket set up