NYS Department of Health
B-HATS CURRY HOUSE
Inspection of March 11, 2026 reports 7 violations.
NYSDOH inspection records are snapshots in time, may not immediately reflect remediation, and were not collected or endorsed as a restaurant grading system. This item reports violations found; it does not label the establishment as passed or failed.
- Inspected
- March 11, 2026
- Address
- 1222 ARSENAL STREET, SUITE #14, Watertown, 13601
- County
- Jefferson County
- Inspection type
- Inspection
- Health department
- Watertown District Office
7
Total
0
Critical
7
Non-critical
What the inspector recorded
- Item 11A
Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Item 11C
Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Item 11D
Non food contact surfaces of equipment not clean
- Item 15A
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Item 8A
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Item 8D
Single service items reused, improperly stored, dispensed, not used when required
Inspector’s comments
All cold holding temperatures appropriate at 45 degrees F or below at the time of inspection|All hot holding temperatures appropriate at 140 degrees F or above at the time of inspection|Chicken being processed and whole potatoes being cooked at the time of inspection. One to-go order filled during the inspection.|The homemade yogurt has been replaced by commercially purchased yogurt. There should be no homemade yogurt on site unless you would like to apply for a processing waiver.|Large quantities of cooked meats and sauces stored in large plastic bins were cooled in shallow pans and consolidated for storage purposes, according to the Operator. The cooling curve for these products should drop from 120 degrees F to 70 degrees F in the first four hours and then from 70 degrees F to 45 degrees F in two hours. An accurate probe thermometer should be used to verify these temperatures throughout the entire process.|The entire facility, and all of the food contact surfaces, require regular deep cleaning, or as soon as the spillage occurs.
The official record
The PDF is an official filtered tabular export of state dataset rows, not a scan of the original inspection form.
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