ELA CURRY & COCKTAILS
4650 DONALD ROSS RD STE 100
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection Date: 2/12/2025
Inspection #: Visit ID: 8891930
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken butter sauce (42-52F - Cooling); chickpeas masala (43-51F - Cooling);in walk-in cooler ; as per operator food cooked last night and cooled over night on the speed rack; food never reached 41 F or below in all parts of the food; See Stop Sale
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employees drying gloved hands on soiled aprons or towels and touching clean food containers or utensils ; manager educated; employees washed hands Corrected On-Site Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken butter sauce (42-52F - Cooling); chickpeas masala (43-51F - Cooling);in walk-in cooler ; as per operator food cooked last night and cooled over night on the speed rack; food never reached 41 F or below in all parts of the food; See Stop Sale
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. yogurt (46F - Cold Holding); in cooler #1 at cook line; as per operator food out of temperature for approximately 30 minutes; food stored in dressing bottles and double panned, above the food container ; food not prepared or portend today; food placed in ice; coked potatoes (49F - Cold Holding); in cooler #2 at cook line ; food not prepared or portend today; food out of temperature for approximately 30 minutes; food placed in ice; **Corrective Action Taken** Repeat Violation Admin Complaint
- 01C-10-4:Intermediate - mussels tag removed from original container prior to container being emptied- in walk-in cooler Operator placed tag back Corrected On-Site
Inspection Date: 9/17/2024
Inspection #: Visit ID: 8723221
- 14-01-5:Basic - Bowl used to dispense flour at cook line; removed Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils- thermoses on prep tables through out kitchen Removed Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee preparing foods with torn gloves; educated and employee washed hands and put on new pair of gloves. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. nihari sauce (47F - Cold Holding) at expo line; as per operator food not prepared or portioned today; food left outside for approximately 20 minutes; moved to walk-in cooler; **Corrective Action Taken**
- 01C-03-4:Intermediate - mussels tags not marked with last date served. Advised to mark
Inspection Date: 5/8/2024
Inspection #: Visit ID: 8645563
- 08B-38-4:Basic - Food stored on floor- container of corn meal on the floor in dry storage area; stored properly Corrected On-Site
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- handle touching seasoning at cook line; removed Corrected On-Site
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk in cooler at cook line- employee unable to guess date of opening; advised to date mark after opening;
Inspection Date: 4/2/2024
Inspection #: Visit ID: 8477975
- 14-69-4:Basic - Ice buildup in reach-in walk-in freezer.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink at the barused by food employees- operator provided Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter milk (82F - Cold Holding)at frying station; as per operator food out of temperature for approximately 1 hour; food moved on TPHC form; emailed form and educated ; cooked spinach (41-53F - Cold Holding); in reach in cooler at cook line; food not prepared or portioned today; food overstocked; food out of temperature for approximately 30 minutes; made smaller portions; **Corrective Action Taken** **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line