Curry Corner Indo-Pak Cuisine

Inspector notes: 3RD CONSECUTIVE VIOLATION. Observed chili sauce and open container of straws stored on shelf with cleaning chemicals. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection

Inspector notes: Observed cardboard boxes of ginger and cilantro stored directly on floor in dry storage area and walk in cooler. PIC relocated boxes to location at least 6 inches off the ground. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises

Inspector notes: Observed open water bottle stored above prep table in back of kitchen. PIC discarded bottle at time of inspection

Inspector notes: Observed no Certified Food Protection Manager (CFPM) at time of inspection. CFPM is required to be on the premises during all hours of operation

Inspector notes: Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. A CFPM is required to be on the premises during all hours of operation

Inspector notes: Observed employee touch face and glasses, don gloves by touching the outside of the gloves, and begin food preparation without washing hands prior. Also observed another employee prepare raw chicken, remove soiled gloves, wash hands at handwash sink for 5 seconds, and dry hands on a re-usable towel placed on counter. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Also discussed ensuring hands are dried using an approved hand drying provision, such as single-use paper towels, and discarded once used. Employees properly washed hands at handwash sink at time of inspection

Inspector notes: Observed two unlabeled spray bottles and a Windex spray bottle hanging over edge of prep table facing clean dishware. Per PIC, spray bottles contain an all-purpose cleaner used for wiping off customer tables. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were labeled, relocated and properly stored by PIC at time of inspection

Inspector notes: Observed employee plastic water bottle stored in ice bin at soda machine. Water bottle was observed to be in direct contact with ice. Per PIC, ice in the ice bin is also used as an ingredient in customer beverages. Ice used as an exterior coolant may not be used as an ingredient in any food/drinks. PIC removed water bottle from ice and discarded surrounding ice at time of inspection

Inspector notes: Observed the following time/temperature controlled for safety food items located in small prep table in middle island on cookline with internal temperatures between 44*F-56*F: cooked paneer, cooked chicken, veggie samosas, whole milk, cooked goat, tikka masala sauces, and chicken masala. Observed lower reach-in door ajar and unable to close due to location of container preventing closure of door. Employee states container preventing door from closing had been in unit for approximately 20 minutes. After closing door for approximately 30 minutes, ambient air temperature of unit was at a minimum of 46.4*F, via min/max thermometer. At end of inspection, ambient air temperature of unit had increased to 48.2*F. Per employee, unit was holding at 41*F at 11AM. Employee relocated all TCS foods to functioning walk-in refrigerator to rapidly cool to 41*F at time of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below prior to re-inspection

Inspector notes: Observed a live wild pigeon enter kitchen from back kitchen door that was observed to be open at time of inspection. With the exception of fish in aquariums, shellfish, patrol dogs (in certain areas), service animals, and pets in dining areas of institutional care facilities, live animals are prohibited on the premises of a food establishment. Discussed with PIC ensuring all doors and windows are closed and tightly sealed to prevent live animals and pests from entering. Pigeon was removed from establishment and door was closed at time of inspection

Inspector notes: Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. A CFPM is required to be on the premises during all hours of operation

Inspector notes: Observed dish machine test at 0ppm chlorine sanitizer with active warewashing. Observed sanitizer container under dish machine empty with no replacement available. Person-in-charge (PIC) closed off dish machine until replacement sanitizer can be obtained. PIC relocated all dishes to three-compartment sink with approved sanitizer to be re-sanitized at time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels

Inspector notes: Observed two spray bottles hanging over edge of prep table facing clean dishware. Per PIC, spray bottles contain window cleaner and a detergent/water mixture. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection

Inspector notes: Observed cooked chicken in metal container on top of prep table between 92*F-102*F with no time stamp. Per PIC, chicken was placed in container approximately one hour prior. PIC stated chicken is cooked, placed in container, and left on table for duration of the lunch period for 2-3 hours and then discarded. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control procedure was written at time of inspection

Inspector notes: Observed bag of raw carrots and boxes of raw chicken stored on floor in walk-in. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises

Inspector notes: Observed rusting and accumulation of food debris on shelving units in walk-in. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed uncovered containers/trays of food stored in walk-in. Uncovered/unpackaged food shall be protected from environmental sources of contamination. Discussed covering containers with lids or plastic wrap with PIC

Inspector notes: Observed floor cove under dish machine and three-compartment sink detached from wall. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection

Inspector notes: Observed raw chicken stored above cooked kabobs and cooked potatoes in the small refrigerator near the tandoori oven. Also observed raw ground chicken stored above boxes of raw cubed goat in the walk-in refrigerator. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed an employee washing and rinsing dirty dishes in the 3-compartment sink and then immediately after handling clean dishes from the warewashing machine. Observed residual soap on employee's hands while handling clean dishes from the warewashing machine. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. PIC discussed hand washing with the employee. Also observed employee stick their glove finger in food, taste it, and then immediately handle the fryer basket to continue cooking. Employee was informed that they must deglove and wash their hands after eating; also discussed getting disposable, one time use tasting spoons to prevent contamination of their hands/gloves when tasting. Employee degloved and washed their hands

Inspector notes: Observed a covered plastic container of cooked kabobs stored in the small raw meat refrigerator near the tandoori oven with an internal temperature of 56*F. Person in charge indicated they had been cooked between 3 - 4 hours before inspection. Discussed cooling foods uncovered in the larger refrigeration units to ensure they cool from 135*F - 70*F with 2 hours and 70*F - 41*F in 4 hours. The kabobs were moved to the walk-in refrigerator and were left uncovered until they cool to 41*F and below. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means

Inspector notes: Observed a buildup of black grime on dishwasher baskets. Also observed a buildup of hardwater and grime in the dish machine and 3-compartment sink. The presence of food debris or grime on warewashing surfaces may provide a suitable environment for the growth of microorganisms which may inadvertently transfer to food contact surfaces. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests. A regular cleaning schedule should be established and followed to maintain the non-food contact surfaces of equipment in a clean and sanitary manner

Inspector notes: Observed bowl of cooked potatoes and boxes of raw chicken and frozen fries stored directly on the floor of the walk-in refrigerator. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Establishment must organize their food storage spaces so that all food is stored 6 inches off the floor

Inspector notes: Observed reach in chest freezer with gaskets coming apart, top lid coming apart, and scratches/rusting on the outside. Observed gaskets coming apart on walk-n refrigerator door. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection