Curry N' Crust

Inspector's notes

Observed two containers of cooked tomato sauce in walk-in cooler with an internal temperature of 68-75F. PIC stated that sauce was prepped last night. Informed PIC that all cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked tomato sauce containers in large non-shallow plastic tubs set to cool without ice wands. Informed PIC that 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. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection. **4th Consecutive Violation**

Inspector's notes

Observed handsink near mop sink and three-compartment sink with no soap or paper towels. Also observed same handsink with Fabuloso cleaner placed in sink and mop bucket blocking sink access. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC relocated all items blocking handwash sink at time of inspection. Establishment does not have additional soap or paper towels available. Must provide soap and an approved hand drying provision at handsink prior to re-inspection. Corrective Action: Correct prior to re-inspection on 8/11/2025.

Inspector's notes

Observed the following time/temperature controlled for safety (TCS) with internal temperatures between 47*F-54*F in the right refrigerated prep unit on line: cooked mushrooms, cooked lamb, cooked chicken, pre-cooked bacon, and feta. Person-in-charge (PIC) indicated these foods had been in unit since 9:00AM, but PIC had verified the internal temperatures of food items at 10:15AM were at 41*F. The measured ambient temperature of the unit was 55.4*F on top, and 52.8*F on bottom. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed the following time/temperature controlled for safety (TCS) with internal temperatures between 47*F-54*F in the right refrigerated prep unit on line: cooked mushrooms, cooked lamb, cooked chicken, pre-cooked bacon, and feta. Person-in-charge (PIC) indicated these foods had been in unit since 9:00AM, but PIC had verified the internal temperatures of food items at 10:15AM were at 41*F. The measured ambient temperature of the unit was 55.4*F on top, and 52.8*F on bottom. 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. Corrective Action: Correct prior to re-inspection on 8/11/2025. REPEAT VIOLATION (3RD CONSECUTIVE)

Inspector's notes

Observed accumulation of food debris under and around cooking equipment, on the exterior and interior of cold holding equipment, and in multiple floor drains throughout the establishment kitchen. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the following time/temperature controlled for safety (TCS) with internal temperatures between 44*F - 50*F in the refrigerated prep unit: cooked sausage, cooked lamb, and cooked chicken. Person in charge indicated these foods had been in the unit for less than 3 hours. The measured ambient temperature of the unit was 50.3*F. 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. All foods listed above were moved to freezer to cool back down to 41*F and below. Corrective Action: Correct prior to re-inspection on 3/21/25. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed the following time/temperature controlled for safety (TCS) with internal temperatures between 52*F - 60*F in the refrigerated prep unit: cooked corn, cooked lamb, cooked mushrooms, cooked chicken, cooked bacon, cooked onion, and feta. Person in charge indicated these foods had been in the unit for less than 3 hours. The measured ambient temperature of the unit was 57.0*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following time/temperature controlled for safety (TCS) with internal temperatures between 52*F - 60*F in the refrigerated prep unit: cooked corn, cooked lamb, cooked mushrooms, cooked chicken, cooked bacon, cooked onion, and feta. Person in charge indicated these foods had been in the unit for less than 3 hours. The measured ambient temperature of the unit was 57.0*F. 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. Corrective Action: Correct prior to re-inspection on 3/10/25.

Core-3-602.11, C: Food Labels --------- Observed beverage and dessert items that packaged and retailed for consumer grab and go without labels. Please provide labels that contain the common name of the product and all associated ingredients. Correct By: Correct Prior To Next Routine Inspection

Core-3-307.11, C: Miscellaneous Sources of Contamination --------- Provide a splash guard to the right of the kitchen handwash sink to prevent contaminating the prep sink. Correct By: Correct Prior To Next Routine Inspection

Core-4-202.16, C: Nonfood-Contact Surfaces -------- Paint the wood support behind the prep sink with semi-gloss paint and caulk the gaps around the support with silicone. Core-4-402.11, C: Fixed Equipment, Spacing or Sealing ---------- Recaulk the sink fixtures to the walls, as needed, with silicone. Core-4-201.11, C: Equipment and Utensils-Durability and Strength --------- Replace the residential grade food processor and blender units with NSF, commercial or equivalent units. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required -------- Relocate the ASSE 1013 reduced pressure backflow preventer located at the cook line to upstream of the soda carbonator system. Plumb the vent drain to the hub drain and provide a 1" minimum air gap. Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained -------- Correct the following: 1) Remove the flex hose drain from the ice machine and plumb with PVC to the floor sink and provide a 1" minimum air gap above the floor sink. 2) Switch the hot and cold water at the mop sink faucet. The hot must be on the left. 3) Provide 1" minimum air gaps above the hub drain for the soda fountain drains. Correct By: Correct Prior To Reinspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability -------- Correct the following: 1) Provide FRP or similar to the interior walls of the walk-in freezer. 2) Provide missing FRP trim at the walls near the walk-in cooler entrance. Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed --------- Correct the following: 1) Replace the missing cove tiles throughout the kitchen areas, as needed. 2) Provide a metal cove base (3/8 inch minimum) to the floor/wall junctures of the interior and exterior of the walk-in freezer. Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods -------- Correct the following: 1) Trim all foam sealant throughout the facility and provide a smooth layer of silicone. 2) Caulk-in all plumbing penetrations and escutcheon plates, as needed, with silicone. 3) Fill all wall holes throughout the facility, as needed, with silicone. Correct By: Correct Prior To Next Routine Inspection