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Naan ‘N Curry, located at 3083 Breckinridge Blvd, Suite 210 in Duluth, received a score of 69 points out of a possible 100 points during their 08/27/2025 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A: .03(2)Observed PIC (Person in Charge) not present at the start of the inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf)
Corrective Actions: PIC showed up at the facility in the middle of the inspection.
Violation #2:
2-2B: .03(5)(j)1&2Observed multiple employee drinks in unapproved cups throughout the kitchen prep area. Also observed employee actively eating in the kitchen prep area. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C)
Corrective Actions: Employee drinks were placed in the designated employee area, and employee who was actively eating discarded their food.
Violation #3:
4-2B: .05(8)(a)Observed employees who were actively washing dishes in the three-compartment sink not sanitize the dishes before placing them on the drying rack. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P)
Corrective Actions: Employees sanitized the dishes.
Violation #4:
6-1C: .04(6)(d)Observed 2 large containers of cooked chicken tikka unable to cool to 70F within 2 hours (see temp log). **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour.
Corrective Actions: Items were discarded.
Violation #5:
10D: .04(4)(d)Observed multiple containers of sauces and seasonings without the common name labeled. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C)
Violation #6:
11A: .04(6)(e)Observed cooked foods being cooled using improper cooling methods (large container in walk-in cooler). **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (Pf) (ii) Separating the food into smaller or thinner portions; (Pf) (iii) Using rapid cooling equipment; (Pf) (iv) Stirring the food in a container placed in an ice water bath; (Pf) (v) Using containers that facilitate heat transfer; (Pf) (vi) Adding ice as an ingredient; (Pf) or (vii) Other effective methods. (Pf) 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C)
Corrective Actions: PIC was educated on proper cooling methods.
Violation #7:
17D: .07(4)(b)Observed multiple employee phones, speaker, and food items stored on the kitchen prep counter and in the up-right walk-in cooler above food products for the facility. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C)
Corrective Actions: PIC moved the employee food and items to the designated employee area.
Additional remarks:
NOTE: All cold and hot held temperatures were in compliance unless otherwise noted.
NOTE: Facility uses tomato shade, egg shade, and asafetida powder (additives).
*NOTE: THREE OR MORE CONSECUTIVE VIOLATIONS OF THE SAME CODE PROVISION WILL RESULT IN A PERMIT SUSPENSION.
**NOTE: A follow up will be conducted within 10 days. Correct any uncorrected violations or permit may be suspended. Two consecutive unsatisfactory scores will result in permit suspension.
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