NEW PUNJAB SWEET Fails Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED TWO EMPLOYEES THAT DID NOT WASH THEIR HANDS BEFORE HANDLING FOOD OR KITCHEN EQUIPMENT. ONE ENTER THE ESTABLISHMENT FROM THE BACK DOOR AND IMMEDIATELY BEGAN HANDLING FOOD AND EQUIPMENT. THE OTHER EMPLOYEE WAS KNEADING DOUGH, BUT KEPT HANDLING KITCHEN EQUIPMENT, (POTS & PANS, AND UTENSILS), WITHOUT WASHING HIS HANDS WHEN HE RETURNED TO KNEADING DOUGH. ALSO, BOTH EMPLOYEES WERE OBSERVED USING THE 3-COMP SINK TO WASH THEIR HANDS WITH WATER ONLY. EXPOSED HAND SINK IS RIGHT NEXT TO THE 3-COMP SINK IN THE PREP AREA. DISCUSSED APPROPRIATE HAND WASHING WITH STAFF AND CERTIFIED MANAGER. CRITICAL VIOLATION 7-38-010 (A) (B).

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED NO AVAILABLE PAPER TOWELS OR SOAP IN THE REAR TOILET ROOM OF THE PREMISES. INSTRUCTED TO PROVIDE SOAP AND PAPER TOWELS AT ALL TIMES AND MAINTAIN. CRITICAL VIOLATION 7-38-030.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED APPROXIMATELY 50 RODENT DROPPINGS IN DIFFERENT AREAS OF THE PREMISES; REAR AREA OF THE PREMISES WHERE ONIONS ARE STORED NEAR THE TOILET ROOM, INSIDE ALL STORAGE BINS BEHIND THE CUSTOMER COUNTER, STORAGE BIN UNDER THE CASH REGISTER, AND ON WINDOW SILLS IN THE CUSTOMER SEATING AREA. INSTRUCTED TO REMOVE DROPPINGS, CLEAN AND SANITIZE THE AFFECTED AREA. CONTACT PEST CONTROL PROVIDER FOR SERVICE AND MAINTAIN. SERIOUS VIOLATION 7-38-020.

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.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: NO PREVIOUS INSPECTION SUMMARY REPORT POSTED FOR DISPLAY. INSTRUCTED THAT A COPY OF THE INSPECTION SUMMARY REPORT MUST BE DISPLAYED AND VISIBLE TO CUSTOMERS AT ALL TIMES. SERIOUS VIOLATION 7-42-010 (B)

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: OBSERVED PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSP#,1506704, DATED 9/22/2015. VIOLATIONS INCLUDE; # 32; Walk in freezer, and walk in cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced. #33; Walk in cooler shelving/racks not clean, need detailed cleaning(crevices)Prep table lower shelving not clean, need detailed cleaning, non food contact surfaces of cooking equipment not clean, need detailed cleaning(crevices). #34; Floors under heavy equipment, cooking equipment not clean, need detailed cleaning(corners), floors in rear storage area not clean, need detailed cleaning(corners). #45; Must provide food handlers list for next routine inspection. ESTABLISHMENT STILL NON COMPLIANT. SERIOUS VIOLATION 7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED FOOD CONTAINERS NOT LABELED IN THE PREP AREA. INSTRUCTED TO LABEL AND MAINTAIN.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED BROKEN DOOR GASKET ON THE WALK IN COOLER IN THE SMALL REAR PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED STAINED AND MISSING CEILING TILES IN THE CUSTOMER SEATING AREA AND REAR PREP AREA. MISSING WALL TILES ON THE NORTH WALL BEHIND THE FRYER. PEELING PAINT ON THE CEILING ABOVE THE HOOD. WALL CORNER OF THE WALK IN COOLER IS DAMAGED. AND, PEELING PAINT ON THE WALL IN THE TOILET ROOM. ALSO, EXCESSIVE DUST AND GREASE ACCUMULATION ON THE FILTERS AND HOOD. INSTRUCTED TO REPAIR ALL AND MAINTAIN.

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: OBSERVED MISSING LIGHTS AND A MISSING LIGHT SHIELD IN THE REAR PREP AREA. INSTRUCTED TO INSTALL WORKING LIGHTS AND REPLACE SHIELD AND MAINTAIN.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED LEAK AT FAUCET ON 3-COMP SINK IN REAR PREP AREA, AND EXPOSED HAND SINK IN TOILET ROOM HAS A PIPE LEAK. INSTRUCTED TO REPAIR AND MAINTAIN.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: OBSERVED SOILED LINENS BEING STORED IMPROPERLY IN THE PREP AREA. INSTRUCTED TO STORE IN SANITIZER WATER WHEN NOT IN USE AND MAINTAIN.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: OBSERVED SOILED LINENS BEING STORED IMPROPERLY IN THE PREP AREA. INSTRUCTED TO STORE IN SANITIZER WATER WHEN NOT IN USE AND MAINTAIN.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.