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CURRY LEAF

19 CORSON AVENUE, Staten Island, NY 10301 · Restaurant (Asian/Asian Fusion)

Inspection summary

CURRY LEAF has been inspected 5 times by NYC Department of Health and Mental Hygiene (DOHMH) since August 15, 2017. The most recent inspection, on January 10, 2019, recorded 7 infractions.

None of the 5 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Chemicals and toxic substances and Food temperature control.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 11 times across 5 separate inspections, most recently on January 10, 2019. For example: Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 3 times across 3 separate inspections, most recently on November 1, 2018. For example: Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times on January 10, 2019. For example: Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours.

  • 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 once on November 1, 2018. For example: Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on April 12, 2018. For example: Food not protected from potential source of contamination during storage, preparation, transportation, display or service.

About this data

These results come from NYC Department of Health and Mental Hygiene (DOHMH), 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.

5 inspections

  1. Cycle Inspection / Re-inspection

    7 infractions

    • 02G: Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
      • Critical
    • 08A: Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
      • Not Critical
    • 02H: Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours.
      • Critical
    • 05F: Insufficient or no refrigerated or hot holding equipment to keep potentially hazardous foods at required temperatures.
      • Critical
    • 04M: Live roaches present in facility's food and/or non-food areas.
      • Critical
    • 10B: Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
      • Not Critical
    • 04A: Food Protection Certificate not held by supervisor of food operations.
      • Critical
  2. Cycle Inspection / Initial Inspection

    7 infractions

    • 04M: Live roaches present in facility's food and/or non-food areas.
      • Critical
    • 08A: Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
      • Not Critical
    • 08C: Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
      • Not Critical
    • 02G: Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
      • Critical
    • 06A: Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
      • Critical
    • 10F: Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
      • Not Critical
    • 04A: Food Protection Certificate not held by supervisor of food operations.
      • Critical
  3. Cycle Inspection / Re-inspection

    3 infractions

    • 08A: Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
      • Not Critical
    • 04L: Evidence of mice or live mice present in facility's food and/or non-food areas.
      • Critical
    • 04A: Food Protection Certificate not held by supervisor of food operations.
      • Critical
  4. Cycle Inspection / Initial Inspection

    6 infractions

    • 02G: Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
      • Critical
    • 08C: Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
      • Not Critical
    • 04M: Live roaches present in facility's food and/or non-food areas.
      • Critical
    • 06C: Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
      • Critical
    • 04L: Evidence of mice or live mice present in facility's food and/or non-food areas.
      • Critical
    • 08A: Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
      • Not Critical
  5. Pre-permit (Non-operational) / Initial Inspection

    6 infractions

    • 10D: Mechanical or natural ventilation system not provided, improperly installed, in disrepair and/or fails to prevent excessive build-up of grease, heat, steam condensation vapors, odors, smoke, and fumes.
      • Not Critical
    • 10B: Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
      • Not Critical
    • 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
      • Critical
    • 04L: Evidence of mice or live mice present in facility's food and/or non-food areas.
      • Critical
    • 04E: Toxic chemical improperly labeled, stored or used such that food contamination may occur.
      • Critical
    • 08A: Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
      • Not Critical

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