NEW PUNJAB SWEET Gets Conditional Pass on Health Inspection - Chicago Restaurant

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090 - Comments: PREVIOUS SERIOUS VIOLATIONS NOT CORRECTED FROM INSPECTION #1933194, DATED 6/21/2016. VIOLATION # 29: 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 CRITICAL VIOLATION 7-42-090 (CERTIFIED MANAGER IS CLEANING THE PREMISES DURING THE RE-INSPECTION).

Uncorrected violations continue posing health risks and often worsen over time.

Previous critical violations must be corrected.

All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.

This violation was corrected during the inspection.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: SEE VIOLATION #14

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 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.

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.