MOMO AND CURRY

Order for delivery

Inspection history

1. Sep 3, 2026

   ✓
   4 violations

   • Use test strips routinely to test sanitizer levels in dish machine.
   • 10 - Adequate handwashing sinks properly supplied and accessible 5-205.11(A) Using a Handwashing Sink. (A) A handwashing sink shall be maintained so that it is always accessible for employee use. Observed hand washing sink blocked by mop buckets.
   • 38. Insects, rodents, & animals not present. 6-501.111 Controlling Pests. The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by routinely inspecting incoming shipments of food and supplies; inspecting the premises for evidence of pests; eliminating harborage conditions, use of professional integrated pest management service. Observed large number of flies in facility. Flies observed landing on dry storage items, clean single use containers, food prep surfaces and in dish pit area.
   • 08. Hands clean & properly washed. 2-301.14 When to Wash. Food employees must clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and single-service articles, such as clean to-go containers and: A) After touching bare human body parts other than clean hands (B) After using the toilet room; (C) After caring for or handling service animals (D) after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; P (H) Before donning gloves to initiate a task that involves working with food and (I) After engaging in other activities that contaminate the hands. Observe food employee, leaving kitchen, touching soiled equipment in storage area and dish pit then returned to kitchen and began preparing food, touching clean to-go containers, and other food prep activities without washing hands before switching tasks to work with food.