NEW PUNJAB SWEET Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE. FOUND SAMOSA FILLED WITH COOKED POTATO, PUFF FILLED WITH MIXED VEGETABLES, KACHI FILLED WITH COOKED BEANS, PAKROA FILLED WITH MIXED VEGETABLES. ALL FOODS HAD A BREADED COATING AND WERE DEEP FRIED AT TEMPERATURES RANGING FROM 90.6 -113.5 DEGREES F. INSTRUCTED MANAGER TO DISPOSE AND DENATURE. MANAGER COMPLIED. TOTAL WEIGHT 200 LBS, VALUE $800. ALL WEIGHT AND VALUES ARE APPROXIMATIONS. CITATION #62718-17

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROTECTED DURING STORAGE. OBSERVED CONDENSATION IN FRONT DISPLAY COOLER ON RIGHT, DRIPPING ONTO AND INTO FOOD PANS CONTAINING ROSUGLA, CHUM CHUM (DESSERTS). ALSO OBSERVED IN THE ROSGULA WHICH IS STORED IN LIQUID A CUP USED TO DISPENSE THE DESSERT. THE CUP WAS COATED WITH THE LIQUID. ALSO NOTED A PITCHER WITH FOOD DEBRIS ON HANDLE IN A LARGE FLOUR BIN IN REAR. ALSO NOTED DESSERTS ON TOP OF DISPLAY COOLER ON LEFT WITH NO COVER. INSTRUCTED MANAGER TO HAVE DISPLAY COOLER REPAIRED TO PREVENT CONDENSATION, PROVIDE PROPER UTENSILS FOR FOOD PREP THROUGHOUT PREMISES AND STORE TO STOP CONTAMINATION AND TO PROVIDE SNEEZE GUARDS TO PROTECT THE UNCOVERED DESSERTS ON TOP OF DISPLAY COOLER. MANAGER DISPOSED AND DENATURED ALL CONTAMINATED FOODS. TOTAL WEIGHT 60 LBS, VALUE $360. ALL WEIGHT AND VALUES ARE APPROXIMATIONS. CITATION #62718-17

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. EVIDENCE OF MICE AND FLIES. OBSERVED OVER 10 HOUSE FLIES IN FRONT AND REAR OF PREMISES, 20 FRUIT FLIES IN RIGHT OF REAR DOOR NEAR ONION SHELF AND GROUPS OF 3 TO 4 MICE DROPPINGS ON SIDE AND INSIDE CABINET BEHIND DISPLAY COOLER IN FRONT AND 5 DROPPINGS IN REAR BY HOT WATER TANK. INSTRUCTED MANAGER TO CONTACT PEST CONTROL COMPANY, CLEAN AND SANITIZE ALL EFFECTED AREAS AND CONTROL ACTIVITY. CITATION #62720-10.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN ALL EQUIPMENT, COOKING, PREP TABLES, SHELVING, SINKS ETC THROUGHOUT FOOD PREP AREAS TO REMOVE ACCUMULATED GRIME.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN ACCUMULATED GRIME AND FOOD DEBRIS FROM FLOOR IN BOTH PREP AREAS.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST PROVIDE SHELVING FOR ALL ITEMS STORED ON FLOOR THROUGHOUT PREMISES. REPAIR MISALIGNED REAR SCREEN DOOR.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE LIGHT SHIELDS FOR ALL LIGHTING ABOVE FOOD PREP AND STORAGE AREAS.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE LIGHT SHIELDS FOR ALL LIGHTING ABOVE FOOD PREP AND STORAGE AREAS.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.