Curry Point
Last inspected: Mar 7, 2019
11
Score
Going back to 2014, Curry Point has nine inspections in the public record. The latest inspection on file is from Mar 7, 2019. The high risk label is a heads-up that the most recent visit didn't go well. No fresh inspection data is available: the latest entry for Curry Point dates to Mar 7, 2019.
The trend has not been favorable: recent inspections average around 15 violations each, up from closer to four violations before.
Looking across the full record, “variance obtained for specialized processing methods” is the recurring theme, flagged six times.
The city-wide average sits at 81, which Curry Point's 11 doesn't quite reach. This restaurant has more on its record than most do.
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.
View 30 violations
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
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
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
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
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
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
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
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
11
Jan 26, 2018
Complaint
9 minor violations.
View 9 violations
Source of cross contamination controlled i.e. cutting boards, food handlers, utensils, etc
Inspector notes: SOURCE OF CROSS CONTAMINATION. FOUND 112 POUNDS OF COOKED PIECES OF CAULIFLOWERS INSIDE BOXES THAT WERE PRINTED WITH WORDS,"RAW CHICKEN",STORED IN DIFFERENT LOCATIONS OF THE WALK-IN COOLER. FOOD DISCARDED AND DENATURED. MUST PROVIDE FOOD CONTAINERS.COOKED FOOD SHOULDN'T BE STORED INSIDE RAW FOOD CONTAINERS OR BOXES.. POUNDS 112,VALUE 350. CRITICAL VIOLATION:7-38-005(A)
4
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: NO SANITIZER USED AT THREE COMPARTMENT SINK. OBSERVED EMPLOYEE WASHING,RINSING AND STORING POTS AND PANS WITHOUT SANITIZING. MUST USE SANITIZING SOLUTION AT THIRD COMPARTMENT SINK FOR FINAL RINSE.INFORMATION GIVEN. MANAGER CORRECTED ISSUE. CRITICAL VIOLATION:7-38-030
8
Food protected during storage, preparation, display, service and transportation
Inspector notes: FOOD NOT PROTECTED DURING STORAGE. FOUND 40 POUNDS OF COOKED CHICKEN, 42 POUNDS COOKED LAMB CURRY AND 10 POUNDS OF COOKED BUTTER CHICKEN SAUCE STORED IN DETERGENT PINK SOAP OF 5 GALLONS PLASTIC CONTAINERS, ALSO AND INSIDE 5 GALLONS OF CLEANING SOLUTION FOR PLATES.BOTH CONTAINERS HAD WARNING LABELS: MAY CAUSE EYE IRRITATION DO NOT INGEST. ALSO FOUND THREE 5 GALLONS CONTAINERS OF COOKED FOOD:1.5 GALLONS OF ONION SAUCE,5 GALLONS OF KHOOMA SAUCE AND 5 GALLONS OF BAGARA SAUCE.(2 OF THEM WAS SOAP CONTAINERS AND ONE WAS YOGURT CONTAINER) WITH COOKED FOOD STORED ON FLOOR BY THE REAR SCREEN DOOR WITH BROKEN MESH AND BY THE STORAGE ROOM. COOKED AND RAW FOOD STORED UNCOVERED ON FLOOR INSIDE THE WALK-IN COOKER.RAW FOOD STORED ON TOP COOKED FOOD.FOUND PLASTIC CUPS USED TO DISPENSES FOOD INSIDE LIQUID SAUCE AT PREP COOLER. INFORMATION GIVEN HOW TO PROTECT FOOD.MUST PROVIDE FOOD GRADE BAGS OR FOOD CONTAINER WITH LIDS. FOOD STORED INSIDE NON-FOOD GRADE CONTAINERS WAS DISCARDED. POUNDS 75, VALUE 500. SERIOUS VIOLATION:7-38-005(A)
16
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: MUST PROVIDE DATE LABELS ON ALL FOODS THAT ARE PREPARED AHEAD OF SERVICE AND COLD HELD LONGER THAN 24 HOURS (CHICKEN, RICE, SAUCES, ETC).
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: MUST PROVIDE SCOOPS WITH HANDLES TO DISPENSE BULK DRY INGREDIENTS LIKE FLOUR, RICE, ETC.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST NOT USE CARDBOARD OR FOIL AS MEANS TO LINE SHELVES. MUST REMOVE AND MAINTAIN ALL SHELVING TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.
32
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REPAIR BROKEN/HOLES MESH AT REAR SCREEN DOOR.INSTALL SLASH GUARD BETWEEN THE EXPOSED HAND SINK AND PREP TABLE AT REAR AREA. SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST REPAIR FLOOR IN PREP AREA (IN FRONT OF 3 COMPARTMENT SINK AND UNDER PREP TABLE ACROSS FROM NAAN OVEN) WHERE TILE IS BROKEN AND RAW WOOD IS EXPOSED UNDERNEATH. MUST MAINTAIN FLOORS TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.
34
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: MUST STORE ALL MOPS AND BROOMS INVERTED OR 6 INCHES OF THE FLOOR WHEN NOT IN USE.
41
64
Nov 24, 2017
Suspected Food Poisoning
5 minor violations.
View 5 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: MUST PROVIDE DATE LABELS ON ALL FOODS THAT ARE PREPARED AHEAD OF SERVICE AND COLD HELD LONGER THAN 24 HOURS (CHICKEN, RICE, SAUCES, ETC).
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: MUST PROVIDE SCOOPS WITH HANDLES TO DISPENSE BULK DRY INGREDIENTS LIKE FLOUR, RICE, ETC.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST NOT USE CARDBOARD OR FOIL AS MEANS TO LINE SHELVES. MUST REMOVE AND MAINTAIN ALL SHELVING TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST REPAIR FLOOR IN PREP AREA (IN FRONT OF 3 COMPARTMENT SINK AND UNDER PREP TABLE ACROSS FROM NAAN OVEN) WHERE TILE IS BROKEN AND RAW WOOD IS EXPOSED UNDERNEATH. MUST MAINTAIN FLOORS TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.
34
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: MUST STORE ALL MOPS AND BROOMS INVERTED OR 6 INCHES OF THE FLOOR WHEN NOT IN USE.
41
78
Jun 30, 2017
Routine
4 minor violations.
View 4 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: FOUND BULK FOOD NOT LABELED. MUST LABEL.(FLOUR, SUGAR,ETC.)
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: FOUND CONTAINERS NOT STORED PROPERLY. MUST STORE INVERTED.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: FOUND FOLLOWING NOT CLEAN: SINKS, INTERIOR OF COOLERS, AND SHELVING UNIT ABOVE 3 COMPARTMENT SINK. MUST CLEAN AND SANITIZE.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FOUND FLOORS NOT CLEAN AT KITCHEN. MUST CLEAN AND SANITIZE.
34
82
Dec 1, 2016
Routine
4 minor violations.
View 4 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: OBSERVED READY TO EAT FOOD INSIDE COOLERS NOT LABELED AND DATED INSTRUCTED TO LABEL AND DATE.
30
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED MISSING CEILING TILE IN REAR FOOD STORAGE ROOM ABOVE SHELVING. MUST REPAIR AND MAINTAIN.
35
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: VISIBLE AND WORKING THERMOMETER NEEDED AT THE FRONT UPRIGHT REGRIGERATOR. MUST PROVIDE AND MAINTAIN.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: OBSERVED FOOD ITEMS NOT ELEVATED 6INCHES OFF THE FLOOR IN REAR STORAGE ROOM. MUST ELEVATE 6INCHES OFF THE FLOOR.
41
82
Jun 27, 2016
Routine
3 minor violations.
View 3 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: MUST LABEL BULK FOOD STORAGE CONTAINERS IN REAR FOOD PREP AREA.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST NOT USE TIN FOIL AS A LINER FOR SHELVING AT COOKS LINE. MUST REMOVE AND MAINTAIN.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED GREASE BUILD UP ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT.
33
86
Aug 18, 2015
Routine
3 minor violations.
View 3 violations
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: OBSERVED BURNED OUT CEILING LIGHT BULBS (X4)ABOVE PREP AREA. INSTRUCTED MANAGER TO REPLACE WITH WORKING LIGHT BULBS.
36
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: FLOOR CLUTTERED IN WASHROOM (DOOR MARKED PRIVATE). INSTRUCTED MANAGER TO ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE.
41
Food handler requirements met
Inspector notes: INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.
45
86
Oct 31, 2014
Routine
1 minor violation.
View 1 violation
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: DETAIL CLEAN AND MAINTAIN WALL VENT COVER OUTSIDE OF THE WALK-IN COOLER TO REMOVE DUST DEBRIS BUILDUP.
38
95
Jan 8, 2014
License
No violations found.
100
Frequently Asked Questions
When was Curry Point last inspected?
The most recent health inspection at Curry Point on file is from Mar 7, 2019. The public record contains nine inspections in total.
What is the most common violation at Curry Point?
Across the inspection record, “variance obtained for specialized processing methods” has been cited six times, more than any other issue at Curry Point.
Has Curry Point's inspection record improved over time?
No. Recent inspections at Curry Point have averaged around 15 violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Curry Point means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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