VENDOR-HURRY INDIAN CURRY-10734, 6820 DONAHUE CT FALLS CHURCH, VA 22042, Washington, DC - Restaurant inspection findings and violations
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Inspection findings Inspection Date Inspection Type Critical violations Non-Critical violations Details / Comments Food-contact surfaces: cleaned & sanitized
Proper hot holding temperatures
Personal cleanliness
Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Warewashing facilities: installed, maintained, & used; test strips
Garbage & refuse properly disposed, facilities maintained
Sep 17, 2014 Routine 0 0 Details / Comments
Correct response to questions
Hands clean and properly washed
Food-contact surfaces: cleaned & sanitized
Thermometers provided & accurate
Contamination prevented during food preparation, storage, & display
Wiping cloths: properly used & stored
Nonfood-contact surfaces clean
Hot & cold water available; adequate pressure
Physical facilities: installed, maintained, & clean
Mar 07, 2014 Complaint 4 5 Details / Comments
Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Dec 12, 2013 Preoperational 0 0 Details / Comments
Sep 17, 2014 (Routine)
Violations:
Food-contact surfaces: cleaned & sanitizedNo sanitizer. (Corrected on site) (Corrected On Site)
Proper hot holding temperaturesHot foods at improper temperature. (Corrected on site) Heated. (Corrected On Site)
Personal cleanlinessNo hair restraint. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Food and nonfood-contact surfaces cleanable, properly designed, constructed, & usedCutting board scored. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Warewashing facilities: installed, maintained, & used; test stripsNo test strips. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
Garbage & refuse properly disposed, facilities maintainedNo lid for trash can. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Temperatures
Hot Water (3-compartment sink) 115.0F
Beef (Steam Table) (Hot Holding) 115.0F
Spinach (Steam Table) (Hot Holding) 110.0F
Chick Peas (Steam Table) (Hot Holding) 115.0F
Rice (Steam Table) (Hot Holding) 160.0F
Mar 07, 2014 (Complaint)
Violations:
Correct response to questionsNo Certified Food Protection Manager is on duty.
Hands clean and properly washedObserved employee not handwashing between changing tasks and glove use.
Food-contact surfaces: cleaned & sanitizedUnclean and worn down cutting board surfaces. Bottom of reach-in refrigerator is unclean.
Thermometers provided & accurateNo thermometer provided to check food temperatures.
Contamination prevented during food preparation, storage, & displayObserved food stored on the floor.
Wiping cloths: properly used & storedWiping cloth(s) stored on counter(s) and not in sanitizing solution.
Nonfood-contact surfaces cleanObserved unclean shelves and exterior of equipment.
Hot & cold water available; adequate pressureNo hot water.
Physical facilities: installed, maintained, & cleanUnclean floor.
Comments:
CORRECT ALL ITEMS STATED. When all violations are corrected and/or if you have any questions, please contact area supervisor Mrs. Coleman or program manager Mr. Robert Sudler at 202-535-2180.
Temperatures
(Reach-in Refrigerator) 41.0F
Onions raw (Cold Holding) 41.0F
Rice (Hot Holding) 140.0F
Peas (Hot Holding) 140.0F
Chicken (Hot Holding) 149.0F
Broth (Hot Holding) 153.0F
Dec 12, 2013 (Preoperational)
Violations:
Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Temperatures
Hot Water (Handwashing Sink) (Hot Holding) 110.0F
(Mobile Refrigerator) (Cold Holding) 40.0F
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