"CURRIES OF CALHOUN"

Order for delivery

Inspection history

1. Dec 10, 2014

   –
   3 violations

   • "VI. Time/Temperature Controlled Safety Food Proper: cooking time and temperatures; reheating procedures for hot holding; cooling time and temperatures; hot holding temperatures; cold holding temperatures; date marking and disposition. Time as a public health control procedures and record."
   • "3717-1-06.4(K) - Violation - Facilities: Pest control: The presence of insects, rodents, and other pests is not being adequately controlled or minimized."
   • "3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."

2. Dec 2, 2014

   –
   1 violation

   • "3717-1-06.4(K) - Violation - Facilities: Pest control: The presence of insects, rodents, and other pests is not being adequately controlled or minimized."

3. Oct 6, 2014

   –
   5 violations

   • "3717-1-06.4(F) - Violation - Facilities: Mops: Drying After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies."
   • "VI. Time/Temperature Controlled Safety Food Proper: cooking time and temperatures; reheating procedures for hot holding; cooling time and temperatures; hot holding temperatures; cold holding temperatures; date marking and disposition. Time as a public health control procedures and record."
   • "3717-1-04.5(A)(1)(2) - Violation - Equipment cleanliness-food contact Food-contact surfaces were dirty."
   • "3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."
   • "3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."

4. Oct 1, 2014

   ✓
   5 violations

   • "3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
   • "3717-1-06.4(F) - Violation - Facilities: Mops: Drying After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies."
   • "3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."
   • "3717-1-04.5(A)(1)(2) - Violation - Equipment cleanliness-food contact Food-contact surfaces were dirty."
   • "3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."

5. May 7, 2014

   ✓
   9 violations

   • "3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."
   • "3717-1-04.5(C ) - Violation - Cooking / Baking equipment-Cleaning Frequency Food contact surfaces of cooking and baking equipment and/or cavities and door seals of microwaves were not cleaned."
   • "3717-1-03.2(K) - Violation - In-use utensils--between-use storage In-use utensils are improperly stored. "
   • "3717-1-04.5(B)(2)(e) - Violation - Utensils Cleaning frequency Food storage equipment is not cleaned frequently enough."
   • "3717-1-04.5(B)(2) - Violation - Cleaning frequency-PHF Surfaces and/or utensils used for TCS foods not cleaned every four hours."
   • "3717-1-03.4(G)(1) - Violation - RTE PHF, date marking, food prepared in facility Refrigerated, ready-to-eat, potentially hazardous food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked. "
   • "3717-1-03.2(C)(9) - Violation - Protection from Contamination - Food Storage Food is stored unwrapped or in uncovered containers."
   • "VIII. Date Marking/Time as a Public Health Control Ready to eat potentially hazardous foods are date marked and discarded when required. When time only is used as a public health control the procedure is approved by local health department and the food is cooked and served within 4 hours."
   • "3717-1-04.5(A)(1)(2) - Violation - Equipment cleanliness-food contact Food-contact surfaces were dirty."

6. Apr 29, 2014

   –
   20 violations

   • "3717-1-02.4(B)(4) - Violation - PIC Knowledge--time/temperature, illness The person in charge was not able to explain the significance of the relationship between maintaining the time and temperature of TCS food and the prevention of foodborne illness. "
   • "3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."
   • "3717-1-04.5(A)(1)(2) - Violation - Equipment cleanliness-food contact Food-contact surfaces were dirty."
   • "3717-1-03.4(G)(1) - Violation - RTE PHF, date marking, food prepared in facility Refrigerated, ready-to-eat, potentially hazardous food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked. "
   • "3717-1-03.2(K) - Violation - In-use utensils--between-use storage In-use utensils are improperly stored. "
   • "3717-1-03.2(C)(9) - Violation - Protection from Contamination - Food Storage Food is stored unwrapped or in uncovered containers."
   • "XI. Protection from Contamination Raw animal foods are separated from raw ready to eat foods and cooked ready to eat foods. Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods are protected from physical and environmental contamination during storage, preparation, and display."
   • "VII. Cooking, Reheating, Cooling, Hot and Cold Holding 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 165 F. Cooked potentially hazardous foods are cooled from 135 F to 70 F within two hours and from 70 F to 41 F or below within 4 hours. Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below."
   • "IV. Person In Charge / Demonstration of Knowlege 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."
   • "3717-1-06.4(H) - Violation - Facilities: Cleaning and maintenance of plumbing fixtures Maintaining and using handwashing facilities: Handwashing facilities are not being kept clean, and maintained and used as specified under paragraph (O) of rule 3717-1-05.1 of the Administrative Code."
   • "3717-1-06.4(F) - Violation - Facilities: Mops: Drying After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies."
   • "3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
   • "3717-1-04.1(KK) - Violation - Food Equipment - Certification and Classification Equipment is not approved by a recognized testing agency or authority."
   • "3717-1-03.4(F)(1)(a) - Violation - TCS - Hot Holding TCS foods were being held at temperatures below 135° F or a roast was being held below 130° F."
   • "3717-1-03.2(D) - Violation - Food Storage containers--common name ID Working containers of food are not properly labeled. "
   • "3717-1-02.4(C)(12) - Violation - PIC Duties--employee training Employees are not properly trained in food safety. "
   • "3717-1-02.4(C)(9) - Violation - PIC Duties--sanitizing The person in charge is not ensuring that employees are properly sanitizing equipment or utensils. "
   • "3717-1-02.4(B) - Violation - PIC Demonstration of Knowledge The person in charge was unable to demonstrate the necessary food safety knowledge. "
   • "3717-1-04.3(B)(1)(a-c) - Violation - Fixed equipment installation-spacing or sealing. Fixed equipment was not properly installed."
   • "3717-1-06.1(A) - Violation - Facilities: Floors, Walls, Ceilings: Cleanable The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable."

7. Feb 14, 2014

   –
   2 violations

   • "3717-1-06.1(A) - Violation - Facilities: Floors, Walls, Ceilings: Cleanable The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable."
   • "3717-1-04.3(B)(1)(a-c) - Violation - Fixed equipment installation-spacing or sealing. Fixed equipment was not properly installed."

8. Feb 13, 2014

   –
   28 violations

   • "3717-1-03.2(C)(1) - Violation - Preventing Contamination by Separation, Packaging, and Segregation Ready-to-eat food was not protected from cross-contamination by raw animal food. "
   • "3717-1-03.4(C) - Violation - Thawing TCS - Temperature & Time Control TCS food was improperly thawed."
   • "3717-1-03.4(F)(1)(b) - Violation - PHF, 41F cold holding TCS foods were being held temperatures above 41F (5C). "
   • "3717-1-06.4(J)(2) - Violation - Facilities: Lockers: Employee use Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions."
   • "IV. Person In Charge / Demonstration of Knowlege 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 Foods are thawed in accordance with Ohio Administrative Code."
   • "VII. Cooking, Reheating, Cooling, Hot and Cold Holding 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 165 F. Cooked potentially hazardous foods are cooled from 135 F to 70 F within two hours and from 70 F to 41 F or below within 4 hours. Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below."
   • "VIII. Date Marking/Time as a Public Health Control Ready to eat potentially hazardous foods are date marked and discarded when required. When time only is used as a public health control the procedure is approved by local health department and the food is cooked and served within 4 hours."
   • "XI. Protection from Contamination Raw animal foods are separated from raw ready to eat foods and cooked ready to eat foods. Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods are protected from physical and environmental contamination during storage, preparation, and display."
   • "3717-1-06.4(H) - Violation - Facilities: Cleaning and maintenance of plumbing fixtures Maintaining and using handwashing facilities: Handwashing facilities are not being kept clean, and maintained and used as specified under paragraph (O) of rule 3717-1-05.1 of the Administrative Code."
   • "3717-1-06.4(F) - Violation - Facilities: Mops: Drying After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies."
   • "3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
   • "3717-1-04.5(C ) - Violation - Cooking / Baking equipment-Cleaning Frequency Food contact surfaces of cooking and baking equipment and/or cavities and door seals of microwaves were not cleaned."
   • "3717-1-04.5(B)(2)(e) - Violation - Utensils Cleaning frequency Food storage equipment is not cleaned frequently enough."
   • "3717-1-04.5(B)(2) - Violation - Cleaning frequency-PHF Surfaces and/or utensils used for TCS foods not cleaned every four hours."
   • "3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."
   • "3717-1-04.5(A)(1)(2) - Violation - Equipment cleanliness-food contact Food-contact surfaces were dirty."
   • "3717-1-04.1(KK) - Violation - Food Equipment - Certification and Classification Equipment is not approved by a recognized testing agency or authority."
   • "3717-1-03.4(G)(1) - Violation - RTE PHF, date marking, food prepared in facility Refrigerated, ready-to-eat, potentially hazardous food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked. "
   • "3717-1-03.4(F)(1)(a) - Violation - TCS - Hot Holding TCS foods were being held at temperatures below 135° F or a roast was being held below 130° F."
   • "3717-1-03.2(K) - Violation - In-use utensils--between-use storage In-use utensils are improperly stored. "
   • "3717-1-03.2(D) - Violation - Food Storage containers--common name ID Working containers of food are not properly labeled. "
   • "3717-1-03.2(C)(9) - Violation - Protection from Contamination - Food Storage Food is stored unwrapped or in uncovered containers."
   • "3717-1-02.4(C)(12) - Violation - PIC Duties--employee training Employees are not properly trained in food safety. "
   • "3717-1-02.4(C)(9) - Violation - PIC Duties--sanitizing The person in charge is not ensuring that employees are properly sanitizing equipment or utensils. "
   • "3717-1-02.4(B)(4) - Violation - PIC Knowledge--time/temperature, illness The person in charge was not able to explain the significance of the relationship between maintaining the time and temperature of TCS food and the prevention of foodborne illness. "
   • "3717-1-02.4(B) - Violation - PIC Demonstration of Knowledge The person in charge was unable to demonstrate the necessary food safety knowledge. "
   • "3717-1-02.4(A) - Violation - PIC - Assignment of Responsibility No person in charge present in the food facility. "