Curry Bowl
303 Peachtree Center Ste Bl-8 Atlanta, Fulton, GA 30308
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Official Inspection History
2 recorded inspectionsPosted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed PIC inability to display most recent inspection report conspicuous to consumers. CA: Advised PIC the most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.
Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed several non single use employee drinks throughout the kitchen. CA advised PIC that employees must use a single service cup. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.
Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed PIC inability to display most recent inspection report conspicuous to consumers. CA: Advised PIC the most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.
Time as a public health control: procedures and records — Inspector Note: Observed biryani rice stored inside of large cooking pot without proper TPHC procedures in place or adequate temperature requirements. CA: Advised PIC if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify. Pf