NEW PUNJAB SWEET Fails Health Inspection - Chicago Restaurant

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO SOAP OR PAPER TOWELS AT THE KITCHEN EXPOSED HAND SINK. SINK ALSO NOT ACCESSIBLE, BLOCKED BY LARGE GARBAGE CAN. MANAGEMENT REMOVED CAN, PROVIDED SOAP AND PAPER TOWELS. 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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOODS NOT PROTECTED DURING DISPLAY AND STORAGE. FOUND READY TO EAT SWEETS ON DISPLAY AT FRONT COUNTERS OPEN, NOT COVERED/PROTECTED FROM THE PUBLIC. MANAGEMENT REMOVED AND DISCARDED. OBSERVED FOODS NOT PROTECTED DURING STORAGE IN THE WALK-IN COOLER. ALL PREPARED FOODS IN CONTAINERS FOUND UNCOVERED, STORED DIRECTLY ON TOP OF OTHER UNCOVERED FOODS. INSTRUCTED ALL FOODS MUST BE STORED COVERED AND PROTECTED. SERIOUS VIOLATION 7-38-005(A).

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: OBSERVED APPROXIMATELY 30 TO 40 RAT DROPPINGS ALONG BASEBOARDS IN THE KITCHEN, REAR POTATO STORAGE HALLWAY, SMALL PREP AREA, REAR STORAGE ROOM. OVER 100 RAT DROPPINGS THROUGHOUT THE 2ND FLOOR DRY STORAGE ROOM. RECOMMEND HAVING PEST CO. SERVICE ESTABLISHMENT FOR RATS. SEAL ALL NOTED OPENINGS REMOVE ALL DROPPINGS AND SANITIZED ALL AREAS. 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.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE GARBAGE AREA FOUND WITH BAGS OF GARBAGE, OLD TIRES, TOILET, FURNITURE AND FOOD DEBRIS ON GROUND SURROUNDING THE CONTAINERS. GREASE DRIPPING FROM THE GREASE CONTAINER ONTO THE GROUND. ACCUMULATED LITTER, PALLETS, BROKEN GLASS, CARDBOARD BOXES, FOOD CONTAINERS ON GROUND AROUND PERIMETER OF BUILDING, CREATING PEST HARBORAGE. INSTRUCTED TO CLEAN ALL OUTISDE AREAS, REMOVE ALL GARBAGE, DEBRIS AND GREASE FROM THE GROUND. SERIOUS VIOLATION 7-38-020.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: NO CHLORINE CHEMICAL TEST STRIPS ON SITE TO CHECK SANITATION LEVEL FOR THE THREE COMPARTMENT SINK. MUST PROVIDE . SERIOUS VIOLATION 7-38-030.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL PREPARED READY TO EAT SWEETS IN THE WALK-IN COOLER AND FREEZER MUST BE LABELED AND DATED.

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: ALL SHELVING THROUGHOUT THE ENTIRE ESTABLISHMENT WITH DIRT AND FOOD DEBRIS.IE: FRONT DISPLAY, ALL PREP TABLES ALL STORAGE SHELVING ETC. MUST CLEAN AND MAINTAIN.---MISSING SPLASH GUARD AT THE KITCHEN EXPOSED HAND SINK BETWEEN SINK AND THREE COMPARTMENT SINK. MUST REPLACE.---MUST NOT USE TINFOIL AS LINER FOR SHELVING IN THE WALK-IN COOLER AND CARDBOARD AS LINER IN WASHROOM.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR AND EXTERIOR OF ALL COOKS LINE EQUIPMENT WITH EXCESSIVE GREASE AND FOOD DEBRIS. EXTERIOR OF THE THREE COMPARTMENT SINK DIRTY. EXCESSIVE DUST IN THE EXHAUST HOOD. MUST CLEAN AND MAINTAIN ALL.---EXCESSIVE ICE BUILD UP IN THE WALK-IN FREEZER. MUST REMOVE.

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: FLOORS THROUGHOUT ENTIRE ESTABLISHMENT, IN ALL PREP, STORAGE, WALK-IN COOLER, WALK-IN FREEZER DRY STORAGE WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.

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: ALL WALLS THROUGHOUT COOKS LINE AND ALL PREP AREAS WITH FOOD SPLATTER. MUST CLEAN AND MAINTAIN.---ALL OPENINGS IN WALLS AND CEILING THROUGHOUT KITCHEN AND REAR STORAGE MUST SEAL TO BE SMOOTH. MUST PROVIDE A SMOOTH FINISHED CEILING THROUGHOUT THE REAR STORAGE ROOM AND 2ND FLOOR FOOD STORAGE ROOM. WATER DAMAGED CEILING TILES IN THE DINING ROOM. MUST REPLACE.

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: MUST INSTALL EXPOSED HAND WASHING SINKS IN THE FRONT FOOD DISPLAY/SERVICE AREA AND IN REAR SMALL FOOD PREP ROOM BETWEEN WALK-IN COOLERS.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE A METAL STEM THERMOMETER FOR CHECKING FOOD TEMPERATURES.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ALL STORED ITEMS THROUGHOUT ESTABLISHMENT, IN ALL PREP AREAS, STORAGE AREAS MUST BE STORED ELEVATED FROM THE FLOORS 6" OR ABOVE.---MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR ITEMS. ALL SHELVING MUST MAKE FLOORS ACCESSIBLE FOR CLEANING AND MONITORING.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ALL STORED ITEMS THROUGHOUT ESTABLISHMENT, IN ALL PREP AREAS, STORAGE AREAS MUST BE STORED ELEVATED FROM THE FLOORS 6" OR ABOVE.---MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR ITEMS. ALL SHELVING MUST MAKE FLOORS ACCESSIBLE FOR CLEANING AND MONITORING.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.