Curry in a Hurry Indian restaurant on Lexington Avenue in Murray Hills failed a restaurant inspection conducted by the New York City Department of Health on November 2, 2007 after receiving 35 violation points.
To pass the NYC inspection, a restaurant must receive 27 violation points or less.
Since Curry in a Hurry received 35 Violation Points, another inspection is required to assure that violations have been corrected and the restaurant adequately complies with regulations.
According to the NYC Department of Health inspection report of 11/2/2007, violations were cited in the following area(s) and those requiring immediate action were addressed.
Sanitary Violations observed at Curry in a Hurry:
1.) Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained.
2.) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
3.) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
4.) Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure not provided at facility. Soap and an acceptable hand-drying device not provided.
5.) Hot food not held at or above 140°F.
The NYC Department of Health said a Notice of Violation was not issued as a result of this inspection and that the violation point total received by Curry in a Hurry is above the average violation point total of 14, for all NYC restaurants on their most recent inspection.
Curry in a Hurry – Previous NYC Inspection Reports
Date | Violation Points
10/09/2007 – 26
09/20/2007 – 43
03/07/2007 – 21
03/28/2006 – 4
03/29/2005 – 7
The New York City Department of Health and Mental Hygiene conducts inspections of all food service establishments in the city including restaurants, retail bakeries, and “take outs.”
These inspections are supposed to be unannounced and conducted by Public Health Sanitarians who are trained public health professionals with college degrees and backgrounds in the sciences.
During inspections, these Sanitarians are supposed to spend most of their time evaluating food workers’ practices, including the manner in which they receive and store foods, how they process foods, and the temperatures at which they cook, hold, and reheat foods.
