Curry & Kabab Sfo Inc

113996, 113998, 114037, 114429, 114429.3, 114429.5 - Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above. Immediately discontinue storing PHF at room temperature

114135, 114185.1 114185.3 [d-e] - Store wiping cloths used to wipe service counters, scales, or other surfaces that may come into contact with food in clean water with sanitizer or use only once; sepa

113953, 113953.1, 113953.2, 114067(f) - Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible

114259, 114259.1, 114259.4, 114259.5 - Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestat

114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in

Food Safety Manager Certification and Food Handler Card [ date violation corrected: 9/15/2022 ]

Adequate hand washing facilities; supplied and accessible [ date violation corrected: 9/1/2022 ]

Food contact surfaces: clean and sanitized [ date violation corrected: 9/1/2022 ]

Proper cooling methods [ date violation corrected: 9/1/2022 ]

Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 9/15/2022 ]

Thermometers provided and accurate [ date violation corrected: 9/15/2022 ]

Warewash facilities: installed, maintained, used, test strips [ date violation corrected: 9/15/2022 ]

Approved thawing methods in use [ date violation corrected: 9/1/2022 ]