LITTLE CURRY HOUSE
18 N DOLLINS AVE K27
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 3/7/2025
High Priority
1
Intermediate
4
Basic
6
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler draws. **Repeat Violation**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Underneath all equipment in facility.
- 08B-38-4:Basic - Food stored on floor. Two cases of chicken stored on the floor in walk in cooler.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above double door glass cooler.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment and equipment on cooks line. **Repeat Violation**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind double door glass fridge. **Repeat Violation**
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator had employee wash hands. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in 3 compartment sink.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Rolling cart blocking, pot and bucket inside HWS. Operator removed. **Repeat Violation**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
Food safety inspection conducted on 3/7/2025 revealed 11 total violations (1 high priority, 4 intermediate, 6 basic).
Inspection on 11/13/2024
High Priority
3
Intermediate
4
Basic
8
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. All cooking equipment handles, and reach in cooler.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook prepping with bracelets.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook prepping.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Underneath all equipment and cooking equipment.
- 08B-38-4:Basic - Food stored on floor. Rice and case of oil stored on the floor by dry storage shelves.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven and microwave **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides and behind all cooking equipment.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind reach in double glass door cooler.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Lentil 47-51F in reach in draw cooler over 4 hours per operator. Operator discarded.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lentil 47-51F in reach in draw cooler over 4 hours per operator. Operator discarded.
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter 59F on prep table. Per operator butter removed from cooler 1 hr. Operator time marked butter. **Corrected On-Site**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Rice cooker on rolling cart and garbage bin. Operator removed. **Corrected On-Site**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips. **Repeat Violation**
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice, lamb and chicken in reach in cooler prepared Monday 11/11.
Food safety inspection conducted on 11/13/2024 revealed 15 total violations (3 high priority, 4 intermediate, 8 basic).