CURRY HOUSE
FAILTuesday, August 1, 2017 at 2:29 PM
Violations Cited
03-3-501.14
Cooling
Large container cooked spinch from the previous day with an elevated temperature of 49F. Discontinue and ensure proper cooling methods are in place prior to being placed out for service. PIC voluntarily discarded the spinach at the time of the visit.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
08-3-305-307.11
Food Protection
Bags of onions and potaoes observed being stored on the ground of the walk-in cooler. Discontinue and store elevated a minimum of 6 inches off the ground.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
17-4-302.14
Test Kit Provided
Wrong test strips being used for the chlorine sanitizer. Discontinue and ensure the right test strips are being used to ensure proper concentration.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
37-6-201.11
Walls/Ceilings Designed Constructed Installed
Hood and ventilation tags with a past expiration date. Provide up to date tags prior to opening doors to the public.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition