Curry Point
Last inspected: Mar 7, 2019
11
Score
CURRY POINT, located at 3913 N Sheridan Rd in Chicago, IL, had a high-risk inspection on March 7, 2019, with a score of 11. This inspection identified 3 critical, 8 major, and 19 minor violations. While the most recent inspection indicated numerous violations, CURRY POINT's historical pattern across nine scored inspections has mostly been low-risk.
9
Inspections
3
Critical latest
8
Major latest
19
Minor latest
Inspection History
Mar 7, 2019
Routine
3 critical violations. 8 major violations. 19 minor violations.
11
Jan 26, 2018
Complaint
9 minor violations.
64
Nov 24, 2017
Suspected Food Poisoning
5 minor violations.
78
Jun 30, 2017
Routine
4 minor violations.
82
Dec 1, 2016
Routine
4 minor violations.
82
Jun 27, 2016
Routine
3 minor violations.
86
Aug 18, 2015
Routine
3 minor violations.
86
Oct 31, 2014
Routine
1 minor violation.
95
Jan 8, 2014
License
No violations found.
100
Violations — Mar 7, 2019 Inspection
Person in charge present, demonstrates knowledge, and performs duties
Inspector notes: NO PERSON IN CHARGE AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
1
City of chicago food service sanitation certificate
Inspector notes: NO PERSON IN CHARGE WITH A CITY OF CHICAGO SANITATION CERTIFICATE ON SITE DURING THE INSPECTION AND WHILE TCS FOODS WERE BEING PREPARED. INSTRUCTED SUCH A PERSON BE ON SITE AT ALL TIMES FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
2
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector notes: NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
3
Procedures for responding to vomiting and diarrheal events
Inspector notes: NO WRITTEN CLEANING PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
5
Adequate handwashing sinks properly supplied and accessible
Inspector notes: OBSERVED NO PAPER TOWELS AVAILABLE AT THE KITCHEN HAND WASHING SINK. EMPLOYEE OBTAINED DURING THE INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
10
Food separated and protected
Inspector notes: OBSERVED THREE CASES OF RAW CHICKEN STORED ON TOP CONTAINERS OF PREPARED SAUCES IN THE WALK-IN COOLER. CUT, RAW PREPARED CHICKEN IN A BOWL ON SHELVING ABOVE PREPARED SAUCES AND DOZENS OF CONTAINERS OF RAW EGGS ALSO STORED ABOVE ASSORTED PREPARED FOODS INSIDE THE WALK-IN COOLER. MANAGEMENT REMOVED ALL FOODS AND RE-ARRANGED RAW CHICKEN AND EGGS TO THE BOTTOM SHELVING. INSTRUCTED TO PROPERLY STORE ALL RAW AND READY TO EAT FOODS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
15
Food-contact surfaces: cleaned & sanitized
Inspector notes: OBSERVED EMPLOYEE WASHING DISHES AT THE THREE COMPARTMENT SINK WITH OUT THE SINK BEING SET TO PROPERLY WASH, RINSE AND SANITIZE. EMPLOYEE USING A SMALL BUCKET AND SPONGE TO WASH AND NO SANITIZER BEING USED FOR A FINAL RINSE AT SINK . INSTRUCTED TO PROPERLY SET SINK WITH SANITIZER. RE-WASH ALL DISHES. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.
16
Proper cold holding temperatures
Inspector notes: OBSERVED UNATTENDED RAW CHICKEN IN A BOWL, COVERED, ON A PREP TABLE AT AN IMPROPER TEMPERATURE OF 49.3F. INSTRUCTED ALL COLD FOODS MUST BE HELD COLD AT 41F OR BELOW. CHICKEN DISCARDED. APPROXIMATELY 2 LBS WITH A VALUE OF $5.00. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
22
Proper date marking and disposition
Inspector notes: ALL PREPARED TCS READY TO EAT FOODS MUST BE PROPERLY DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. PRIORITY FOUNDATION VIOLATION NO CITATION ISSUED.
23
Compliance with variance/specialized process/haccp
Inspector notes: EMPLOYEE STATES THE YOGURT OBSERVED ON PREMISES TO BE HOME MADE AND PREPARED ON SITE. NO VARIANCE OR HACCP PLAN ON SITE FOR YOGURT. MUST PROVIDE. APPROXIMATELY 15 LBS WITH AN ESTIMATED VALUE OF $50.00 DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
29
Variance obtained for specialized processing methods
Inspector notes: NO VARIANCE DOCUMENTATION ON SITE FOR HOME MADE YOGURT PREPARED ON SITE. MUST OBTAIN. PRIORITY FOUNDATION VIOLATION SEE VIOLATION #29 FOR CITATION.
32
Approved thawing methods used
Inspector notes: OBSERVED RAW, FROZEN LAMB BEING IMPROPERLY THAWED IN A BUCKET OF STANDING WATER ON THE FLOOR. INSTRUCTED TO PROPERLY THAW UNDER COLD RUNNING WATER OR UNDER REFRIGERATION. EMPLOYEE REMOVED.
35
Food properly labeled; original container
Inspector notes: ALL BULK FOOD CONTAINERS MUST BE LABELED.
37
Contamination prevented during food preparation, storage & display
Inspector notes: OBSERVED ALL BULK FOOD CONTAINERS DIRTY WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
39
Contamination prevented during food preparation, storage & display
Inspector notes: MISSING LID FOR BULK RICE CONTAINER. MUST PROVIDE.
39
Personal cleanliness
Inspector notes: OBSERVED FOOD HANDLERS WITH EXCESSIVE, ENCRUSTED FOOD SPLATTER ON CLOTHING AND SHOES. INSTRUCTED TO WEAR CLEAN CLOTHING AND SHOES WHILE PREPARING FOODS.
40
Wiping cloths: properly used & stored
Inspector notes: ALL WIPING CLOTHS IN FOOD PREPARATION AREA MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.
41
In-use utensils: properly stored
Inspector notes: MUST PROVIDE PROPER LADLES WITH HANDLES FOR BULK SAUCES INSIDE THE COOKS LINE COOLER. MUST NOT USE PLASTIC CUPS THAT SUBMERGE INTO THE SAUCE.
43
Utensils, equipment & linens: properly stored, dried, & handled
Inspector notes: MUST NOT STORE CLEAN DISHES, LINENS, UTENSILS OR GLASSWARE IN WASHROOM.
44
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN THE COOLERS AND FREEZERS. MUST USE FOOD GRADE DISPOSABLE PLASTIC BAGS OR WASHABLE CONTAINERS.
47
Non-food/food contact surfaces clean
Inspector notes: MUST NOT USE TIN FOIL AS LINER FOR SHELVING ON THE COOKS LINE. MUST BE A SMOOTH, CLEANABLE SURFACE.
49
Plumbing installed; proper backflow devices
Inspector notes: WASHROOM ON PREMISES BEING USED AS A STORAGE ROOM MUST BE MAINTAINED AS A RESTROOM WITH WORKING SINK, TOILET, HOT AND COLD RUNNING WATER. SOAP/PAPER TOWELS AND FLUSHING TOILET.
51
Physical facilities installed, maintained & clean
Inspector notes: FLOORS THROUGHOUT ENTIRE FACILITY WITH DIRT AND DEBRIS, UNDER ALL SHELVING, EQUIPMENT, SINKS ETC. MUST CLEAN AND MAINTAIN.
55
Physical facilities installed, maintained & clean
Inspector notes: RAW WOODEN BASEBOARD FLOOR COVING THROUGHOUT THE KITCHEN MUST BE PAINTED/SEALED.
55
Physical facilities installed, maintained & clean
Inspector notes: MISSING/DAMAGED FLOOR TILES AT THE THREE COMPARTMENT SINK AND UNDER METAL PREP TABLE. HOLES IN THE WALL BASEBOARD UNDER THE THREE COMPARTMENT SINK. DAMAGED, CHIPPING WALL PLASTER AT THE KITCHEN HAND WASHING SINK. MUST REPAIR/REPLACE/SEAL ALL.
55
Physical facilities installed, maintained & clean
Inspector notes: EXCESSIVE DUST AND DIRT ON ALL CEILING VENTS THROUGHOUT THE DINING ROOM. MUST CLEAN AND MAINTAIN.
55
Adequate ventilation & lighting; designated areas used
Inspector notes: INADEQUATE LIGHTING IN THE FRONT AREA OF THE KITCHEN ABOVE THE COOKS LINE. MUST PROVIDE GREATER INTENSITY OF LIGHTING.
56
Adequate ventilation & lighting; designated areas used
Inspector notes: MISSING LIGHT SHIELD IN THE FRONT KITCHEN ABOVE THE COOKS LINE. MUST REPLACE.
56
All food employees have food handler training
Inspector notes: NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
57
Allergen training as required
Inspector notes: NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE.
58
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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