BOWL N CURRY
11401 NW 12 ST K101A
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 10/17/2024
High Priority
0
Intermediate
1
Basic
3
Total
4
Inspection Details:
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-10-17: At time of callback inspection observed Current Hotel and Restaurant license not displayed. **Time Extended**
- 51-18-6:Basic - - From initial inspection : Basic - No copy of latest inspection report available. - From follow-up inspection 2024-10-17: at time of callback inspection observed No copy of latest inspection report available. **Time Extended**
- 25-05-4:Basic - - From initial inspection : Basic - Single-service articles improperly stored. Observed single-service items (plastic forks, spoons and napkins) stored in the floor. - From follow-up inspection 2024-10-17: At time of callback inspection observed single-service items (plastic forks, spoons and napkins) stored on the floor. **Time Extended**
- 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Observed not probe thermometer available to ensure food safety. - From follow-up inspection 2024-10-17: At time of callback inspection observed not probe thermometer available to ensure food safety. **Time Extended**
Food safety inspection conducted on 10/17/2024 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 10/14/2024
High Priority
2
Intermediate
4
Basic
4
Total
10
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 51-18-6:Basic - No copy of latest inspection report available.
- 25-05-4:Basic - Single-service articles improperly stored. Observed single-service items (plastic forks, spoons and napkins) stored in the floor.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yoghurt (47F - Cold Holding) at front counter cold holding unit, as per person in charger for less than one hour, product was moved to another beverage unit for rapid cooling.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chick peas (124F - Hot Holding 11:20 am); curry chicken (116F - Hot Holding 11:20 am); meatballs (105F - Hot Holding 11:20 am); mixed vegetables (108F - Hot Holding 11:20 am ); chick peas (2nd temp) (150F - Hot Holding 11:55 am); curry chicken (2nd Temp) (120F - Hot Holding 11:55 am); mixed vegetables (2nd temp) (154F - Hot Holding 11:55 am); meatballs (2nd temp) (142F - Hot Holding 11:55 am). As per person in charge for less the two hours, Employee raise temperature of the steam table to reheat products to correct temperature. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed food holding pans stored inside handwashing sink. Staff removed items from the sink. **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed not paper towels available at handwashing sink. Staff provided a new roll. **Corrected On-Site**
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Observed not probe thermometer available to ensure food safety.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed employee muna maharajah hired less than seven days and not proof of knowing of reporting about their health and activities related to foodborne illnesses.
Food safety inspection conducted on 10/14/2024 revealed 10 total violations (2 high priority, 4 intermediate, 4 basic).