LITTLE CURRY HOUSE
18 N DOLLINS AVE K27
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 5 health inspection reports
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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).
Inspection on 5/17/2024
High Priority
0
Intermediate
2
Basic
6
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in cornstarch. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. White cutting board at prep table and at white cutting board on top of reach in cooler.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Underneath all shelves and around all cooking equipment. Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of dry good containers soiled. - Wall next to burner soiled. Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Two white cutting boards.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips.
Food safety inspection conducted on 5/17/2024 revealed 8 total violations (0 high priority, 2 intermediate, 6 basic).
Inspection on 12/19/2023
High Priority
3
Intermediate
4
Basic
7
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -containers with no handles in dry goods.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. -operator.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -food debris on floor under shelving, around cooking equipment.
- 08B-38-4:Basic - Food stored on floor. -canned goods, bag of onions, container of bbq sauce on floor under 3 compartment sink and dry goods shelves.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -spoons at cook line in water 77°.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of dry goods containers soiled. -wall next to burner stove soiled.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -some squeeze bottles on dry goods shelf not labeled.
- 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. -employee cleared soiled items out of hand wash sink, then returned to preparing food without washing hands.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken above blue cheese dressing in upright reach in cooler. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chicken on counter next to cooking equipment 53° less than 4 hours.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -items stacked in only hand wash sink in kitchen at beginning of inspection. Employee removed. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -no towels at only hand wash sink. Operator corrected. Corrected On-Site
- 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. -operator brought bleach from car. Corrected On-Site
- 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. -goat, chicken, other multiple items prepared Sunday not date marked.
Food safety inspection conducted on 12/19/2023 revealed 14 total violations (3 high priority, 4 intermediate, 7 basic).
Inspection on 8/11/2023
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Between fryers heavily soiled with grease and food debris. Warning - From follow-up inspection 2023-08-11: **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Stand up reach in cooler in kitchen. Warning - From follow-up inspection 2023-08-11: **Time Extended**
Food safety inspection conducted on 8/11/2023 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).