Curry Catering

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER HOT HOLDING TEMPERATURES. OBSERVED 6 LBS OF COOKED RICE AT AN IMPROPER HOT HOLDING TEMPERATURE OF 118.5F-122.5F LOCATED IN A FOOD PREP AREA. POTENTIALLY HAZARDOUS FOOD DISCARDED COST IS $370. INSTRUCTE...

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

OBSERVED FOOD HANDLER WITHOUT A BEARD RESTRAINT. INSTRUCTED TO PROVIDE AND MAINTAIN.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

OBSERVED 2 COMPARTMENT SINK BACK FLOWING FROM THE FLOOR DRAIN. INSTRUCTED TO REPAIR AND MAINTAIN. UNIT TAGGED AND HELD FOR INSPECTION BY CDPH. CRITICAL VIOLATION 7-38-030.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED ABOUT 30 RAT DROPPINGS IN THE BASEMENT, 20 MICE DROPPING BY THE DOOR LEADING TO THE BASEMENT IN THE FOOD PREP AREA, 30 BEHIND AND UNDER ALL SHELVES IN THE FOOD PREP AREA, AND 10 UNDER THE 3 COMPARTMENT SINK. INSTRUCTED TO REMOVE DROPPINGS, C...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED THE FOLLOWING NEED CLEANING TO REMOVE FOOD AND GREASE DEBRIS; INSIDE OF OVEN, UNDER BURNERS AND INSIDE OF THE FRYER. INSTRUCTED TO CLEAN ALL AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED FLOORS THRU OUT ARE IN NEED OF CLEANING TO REMOVE OLD RODENT DROPPINGS AND DIRT DEBRIS ALONG ALL THE WALLS AND IN ALL CORNERS. INSTRUCTED TO CLEAN AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

OBSERVED BACK YARD AREA WITH UNUSED EQUIPMENT. INSTRUCTED TO REMOVE AND MAINTAIN.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

LABEL ALL BULK CONTAINERS IN PREP AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN AND SANITIZE FLOOR IN BASEMENT IN ALL AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CLEAN WALL VENT NEAR WASHROOM(DUST BUILDUP). REMOVE PEELING PAINT ON CEILING ABOVE WALK-IN COOLER, IN PREP, AND OFFICE AREAS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

PROVIDE ADEQUATE LIGHTING IN WASHROOMS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

REPAIR LEAKING DRAINPIPE UNDER 2-COMPARTMENT AND 3-COMPARTMENT SINKS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

REMOVE ALL UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN BASEMENT.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

NEED TO CLEAN INTERIOR OF MICROWAVE, AND 2 DOOR OVEN CLEAN AND SANITIZE CUTTING BOARDS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

NEED TO CLEAN FLOOR IN BASEMENT AND HEATER CLOSET.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

NEED TO REPAIR WALL OUTSIDE THE MENS ROOM.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

CLUTTER IN BASEMENT/ AND HEATER CLOSET REMOVE ITEMS NOT BEING USED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST CLEAN INTERIORS OF REFRIGERATORS AND FREEZERS AND TOPS AND BOTTOMS OF ALL PREP TABLES. REPAIR LEAK FROM COMPRESSOR INSIDE OF TWO DOOR REFRIGERATOR AND REMOVE BUCKET INSIDE OF UNIT CATCHING WATER THAT IS LEAKING.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, EXTERIOR OF REFRIGERATION UNITS AND FREEZERS, BOTTOM CABINET OF FRYER TO REMOVE GREASE AND FOOD PARTICLES, VENTS ABOVE COOKING EQUIPMENT IN HOOD CANOPY.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN FLOORS UNDER AND BEHIND COOKING AND KITCHEN EQUIPMENT. CLEAN FLOOR INSIDE OF UTILITY CLOSET. PROVIDE FLOOR DRAIN COVERS FOR FLOOR DRAINS IN BASEMENT WHERE NEEDED.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CLEAN WALLS AROUND AND BEHIND COOKING AND KITCHEN EQUIPMENT. CLEAN ALL CEILING AND WALL VENTS WHERE NEEDED TO REMOVE DUST OBSERVED.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

REPAIR LEAKING PIPE IN THE CENTER UNDER THE THREE COMP SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

SOME UNUSED EQUIPMENT IN CORNER OF KITCHEN; REMOVE OR STORE IN BASEMENT TO AVOID CLUTTER IN KITCHEN.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OVER THIRTY MOUSE DROPPINGS WERE FOUND UNDER THE DRY GOODS STORAGE SHELVES, SEVERAL ACTIVE MOUSE HARBORAGES WERE FOUND IN THE STORAGE AREA BASE BOARDS AND NO CURRENT PEST CONTROL RECEIPTS FROM 2012 WERE FOUND IN THE LOG BOOK. REMOVE ALL EVIDENCE O...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

THE WALK IN COOLER DOOR IS DIRTY AND HAS A LOOSE GASKET; CLEAN, SANITIZE AND REPAIR THE DOOR.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

THE FLOORS ARE DIRTY WITH RODENT DROPPINGS AROUND THE PERIMETER, CLEAN AND SANITIZE THE FLOORS.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. TH...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PROVIDE DOORS TO THE FUNNACE CLOSET AND UTILITY CLOSET LOCATED IN THE KITCHEN AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All utensils shall be thoroughly cleaned and sanitized after each usage. CLEAN AND SANITIZE THE PREP TABLES, COOKING EQUIPMENT,PANS STORAGE SHELVES COUNTERS, ECT

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. PROVIDE TILE IN THE FURNACE ROOM AND UNTILIT ROOM. FLOORS MUST BE SMOOTH AND EASY TO CLEAN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. SEAL ALL THE HOLES IN THE WALLS THROUGHOUT AND PAINT THEM.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules...