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CURRIED

171 N WELLS ST, CHICAGO, IL 60606 · Restaurant

Inspection summary

CURRIED has been inspected 8 times by Chicago Department of Public Health since May 26, 2011. The most recent inspection, on December 16, 2015, found no infractions.

3 of 8 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 2 separate inspections, most recently on November 18, 2014. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 16 times across 5 separate inspections, most recently on October 22, 2015. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on October 22, 2015. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on November 18, 2014. For example: ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED A SCOOP BEING STORED IN THE CONTAINER WITH BROWN RICE IN SAID CONTAINER. INSTRUCTED TO PROPERLY STORE ALL SCOOPS AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED A BLACK SUBSTANCE AROUND THE TOP OF THE 3 COMPARTMENT SINK. OBSERVED GREASE ACCUMULATION INSIDE OF THE FRYER LOCATED ALONG THE COOKING LINE. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS UNDER THE 3 COMPARTMENT SINK, COOKING EQUIPMENT (FRYER) AND UNDER THE EXPOSED HAND SINK NEXT TO THE PREP COOLER IN NEED OF CLEANING TO REMOVE FOOD, GREASE AND DIRT DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE WALLS UNDER THE 3 COMPARTMENT SINK IN NEED OF CLEANING TO REMOVE DIRT DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED A MINOR LEAK ON THE PIPE UNDER THE MIDDLE COMPARTMENT OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLEANING EQUIPMENT NOT STORED PROPERLY. INSTRUCTED TO STORE ALL MOPS UPRIGHT AND MAINTAIN.
  3. Canvass Re-Inspection

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN VENTS AT CEILING OF DUST BUILD-UP WHERE NECESSARY.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK AT HOT WATER TANK SUSPENDED ABOVE MOP SINK AT REAR. MUST REPAIR.
  4. Canvass

    7 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED EMPLOYEE AT CASH REGISTER ACCEPT CASH, TOUCH REGISTER PLACE GLOVE ON AND PREPARE FOOD WITHOUT WASHING HANDS. OTHER FOOD HANDLERS OBSERVED DOING OTHER ACTIVITES THAT RESULT IN HAND CONTAMINATION, NOT WASH HANDS AND PLACE GLOVES ON TO HANDLE FOOD. POOR HYGIENIC PRACTICES. DISCUSSED PROPER HAND WASHING. CRITICAL VIOLATION 7-38-O10(A).
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • EXPOSED HAND WASHING SINK IN PREP AREA NOT LOCATED AND CONVENIENT TO PREP AREA. MANAGER STATED IT WAS REMOVED. MUST PROVIDE. CRITICAL VIOLATION 7-38-030.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO PAPER TOWELS OR SANITARY HAND DRYING DEVICE AT EXPOSED HAND WASH SINK IN REAR PREP AREA. MUST PRROVIDE. CRITICAL VIOLATION 7-38-030.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR UNDER STORAGE RACK IN DRY STORAGE CLOSET.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN VENTS AT CEILING OF DUST BUILD-UP WHERE NECESSARY.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK AT HOT WATER TANK SUSPENDED ABOVE MOP SINK AT REAR. MUST REPAIR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER IN DRY STORAGE CLOSET ORGANIZE AND MAINTAIN AREA AT ALL TIMES.
  5. Canvass

    0 infractions

  6. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE FOLLOWING ITEMS: INTERIOR CABINET IN THE LADIES RESTROOM TO REMOVE DEBRIS AND DEAD INSECTS; HOTHOLDING UNITS AND OVEN TO REMOVE BURNT FOOD DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST RECAULK AT 3COMP SINK WHERE IT MEETS WITH THE WALL SO AS TO BE SMOOTH AND EASILY CLEANABLE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR SMALL LEAK UNDER 3COMP SINK. MUST PROVIDE 3 SINK STOPPERS AT THE 3COMP SINK. MUST CLEAN REAR EXPOSED HANDSINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST PROPERLY STORE WET MOPS UPRIGHT AT THE MOP SINK AREA TO PREVENT PESTS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOOD PREP STAFF IN THE REAR PREP AREA NOT WEARING HAIR RESTRAINTS. ALL FOOD PREP STAFF MUST WEAR HAIR RESTRAINTS AT ALL TIMES.
  7. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED DUST BUILD UP INSIDE SODA CABINET. MUST CLEAN AND MAINTAIN EQUIPMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. PREP AREA HANDWASH BOWL (BY SWINGING DOOR) WATER PRESSURE LOW. INSTRUCTED MANAGER TO INCREASE WATER PRESSURE AT SINK.
  8. License

    0 infractions

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