CURRY & HURRY, 2412 N High St, Columbus, OH 43202 - Restaurant inspection findings and violations



Business Info

Restaurant: CURRY & HURRY
Address: 2412 N High St, Columbus, OH 43202
Total inspections: 16
Last inspection: Jun 15, 2012
Score
(the higher the better)

90

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

No violation noted during this evaluation. - Apr 6, 2010 100
No violation noted during this evaluation. - Apr 9, 2010 100
  • Cloths use for wiping counters and other equipment surfaces are not laundered daily [as specified in OAC õõ3717-1-04.7].
  • Food is not protected from cross-contamination.
  • Food product labels are not in compliance with identity requirements.
  • Observed unacceptable employee beverage containers.
  • The light intensity was not at least 50 foot candles (540 lux) on a surface where a food employee is working with food, utensils or equipment where employee safety is a factor.
  • There is no covered receptacle in women's restroom.
  • Time/temperature controlled for safety food was improperly thawed.
Inspection 30 day Apr 21, 2010 85
No violation noted during this evaluation. Critical Control Point Apr 21, 2010 100
  • Observed unacceptable employee beverage containers.
  • There are unnecessary or nonfunctional items and /or litter on the premises.
Standard Inspection Sep 28, 2010 94
No violation noted during this evaluation. Critical Control Point Sep 28, 2010 100
No violation noted during this evaluation. Followup Inspection Nov 3, 2010 100
  • Cutting board(s) are damaged so as to prevent them from being effectively cleaned and sanitized.
  • Food-contact surfaces were dirty.
  • Non-food contact surfaces are dirty.
  • Refrigerated, ready-to-eat, time/temperature controlled for safety food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Unsafe food was not discarded or properly reconditioned
Complaint Inspection Dec 28, 2010 78
  • Cutting board(s) are damaged so as to prevent them from being effectively cleaned and sanitized.
  • Personal care items are not stored in a designated employee storage area.
  • Ready-to-eat, time/temperature controlled for safety food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination.
  • Unsafe food was not discarded or properly reconditioned
Followup Inspection Jan 5, 2011 88
No violation noted during this evaluation. Critical Control Point Mar 24, 2011 100
  • Exhaust ventilation hood systems were not designed to prevent dripping of grease or condensation.
  • Grease trap is not easily accessible to allow for cleaning.
  • Non-food contact surfaces are dirty.
Standard Inspection Mar 24, 2011 97
No violation noted during this evaluation. Complaint Inspection Mar 24, 2011 100
No violation noted during this evaluation. Standard Inspection Sep 12, 2011 100
No violation noted during this evaluation. Critical Control Point Sep 12, 2011 100
  • Equipment components were not intact, tight or properly adjusted.
  • In-use utensils are improperly stored.
  • Non-food contact surfaces are dirty.
  • Refrigerated, ready-to-eat, time/temperature controlled for safety food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked.
  • Single-service articles and single-use articles or cleaned and sanitized utensils were not handled, displayed, and dispensed so that contamination of food-contact and lip-contact surfaces is prevented.
  • The operator failed to remove dead pest(s) in a timely manner.
Standard Inspection Jun 15, 2012 90
No violation noted during this evaluation. Critical Control Point Jun 15, 2012 100

Violation descriptions and comments

Apr 6, 2010

STANDARD INSPECTION
Person in Charge:
Observed license and verified ownership
Reviewed menu and verified if a consumer advisory was necessary
No need for parasite destruction
No need to maintain shell stock tags
Food thermometer present and calibrated
Inspection of air gaps and water inlet backflows
Inspection of handsinks and signage
Identified mop sink
Date marking and labels
All NSF/commercial equipment
Verified if pests present in facility
Verified thermometers in all coolers
Maximum registering thermometer available if required.
Inspection of dish machine
Test strips present
Equipment; gaskets, cutting boards etc. working and maintained
Check food sources
Unit maintained
Reviewed employee illness policy and updated green sign.

Apr 21, 2010

STANDARD INSPECTION
Person in Charge: Mohammad Rahaman
Observed license and verified ownership
Reviewed menu and verified if a consumer advisory was necessary
No need for parasite destruction
No need to maintain shell stock tags
Food thermometer present and calibrated
Inspection of air gaps and water inlet backflows
Inspection of handsinks and signage
Identified mop sink
Date marking and labels
All NSF/commercial equipment
Verified if pests present in facility
Verified thermometers in all coolers
Maximum registering thermometer available if required.
Inspection of dish machine
Test strips present
Equipment; gaskets, cutting boards etc. working and maintained
Check food sources
Unit maintained
Reviewed employee illness policy and updated green sign.

Apr 21, 2010

CRITICAL CONTROL INSPECTION
Discussed hand washing and glove usage.
The PIC was provided with information regarding the CPH web site.
I. Employee Health
Management is aware and has a policy regarding employee health situations
II. Personnel Cleanliness
Food employees eat, and drink only in designated areas
Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles
III. Hand washing, Prevention of Contamination from Hands
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
Hands are properly washed when required
IV. Person in Charge/Demonstration of Knowledge
Manager is certified in food safety
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing
Foods are thawed in accordance with the OAC.
Under refrigeration
Under cold running water (not submerged, and not to exceed 41 F)

Sep 28, 2010

Updated green sign PIC= Mohammad Rahaman Good temperatures Reach in cooler= 40 F

Sep 28, 2010

CRITICAL CONTROL INSPECTION

Dec 28, 2010

PIC Rahaman

Jan 5, 2011

PIC Rahaman
Notes: Observed food being inconsistently date marked. Must use the same date marks for every food. Provide a calander to check and determine proper dates when prepping/ storing foods.
Spoke with PIC and he stated he is going to start making smaller portions so they will not last more than 7 days and the food will be fresh.

Mar 24, 2011

GOOD LINE TEMPS.

Mar 24, 2011

UPDATE SIGN

Mar 24, 2011

Caller stated she saw a cockroach;the unit was dirty and the food made her sick.
No sign of insect infestation was found but operator wiil obtain pest control extra service and save reciept.Cleaning was adequate at the time of inspection, food temperators were good and no food contamination was opserved.
NCFA

Sep 12, 2011

Update sign

Sep 12, 2011

Good cooler storage

Jun 15, 2012

PIC: Mohammad
Reviewed report with PIC, Mohammad
Updated green 'Inspected' sign at time of inspection.

Jun 15, 2012

Discussed:
III. Handwashing, Prevention of Contamination from Hands (+) Hand washing sinks are properly stocked.
Handwashing facilities are adequate, conveniently located and accessible for employees. Handwashing facilities are properly supplied. Hands are properly washed when required. Exposed ready-to-eat foods are not touched by bare hands.
IV. Person In Charge/Demonstration of Knowledge (+) PIC answered all questions effectively.
Person In Charge demonstrates knowledge with one of the following: manager certified in food protection, code compliance, or responses to food safety questions regarding the operation.
VI. Thawing (+) Observed chicken thawing in prep sink under running water; per PIC frozen foods are also thawed in the cooler.
Foods are thawed in accordance with Ohio Administrative Code.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) All foods in proper temperature. Discussed cooling procedures.
Proper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours to 165F. Cooked potentially hazardous foods are cooled from 135F to 70F within two hours and from 70F to 41F or below within 4 hours. Hot foods are being held at 135F or above and cold foods are being held at 41F

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