NEW PUNJAB SWEET Passes Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.14: A SIGN OR POSTER THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS IS NOT PROVIDED AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES. PROVIDE A CLEARLY VISIBLE HANDWASHING SIGN AT EACH HAND SINK.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-302.12: DRY STORAGE FOOD CONTAINERS THROUGHOUT DO NOT HAVE A LABEL. THE FACILITY MUST PROVIDE LABEL ON ALL FOOD STORAGE CONTAINERS THAT IS NOT IN THEIR ORIGINAL CONTAINER.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-202.15: THE EXTERIOR BACK EXIT DOOR NEAR THE RESTROOM AND DOOR LEADING INTO THE KITCHEN AREA FROM DRY STORAGE TO THE WALK-IN COOLER HAS APPROXIMATELY A HALF-INCH GAP ON THE BOTTOM OF THE DOOR. THE DOOR ALLOWS FOR PESTS. EXTERIOR DOORS SHALL BE SELF-CLOSING, SOLID AND TIGHT FITTING, AND LIMITED TO DESIGNATED USE.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-307.11: SINGLE-USE PLASTIC BOWLS AND METAL BOWLS WITHOUT A HANDLE ARE USED AS A SCOOP FOR ALL FOOD STORAGE CONTAINERS ON SITE. THE FACILITY MUST PROVIDE A FOOD-GRADE SCOOP WITH A HANDLE.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-101.19: CRATES ARE USED AS STORAGE/ELEVATION OF FOOD PRODUCTS THROUGHOUT THE FACILITY. THE FACILITY MUST PROVIDE A SMOOTH, DURABLE, EASILY CLEANABLE, AND NON-ABSORBENT MATERIAL THAT IS EASY TO MONITOR UNDERNEATH.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-602.13: ICE BUILDUP FOUND IN WALK-IN FREEZER. FACILITY MUST CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.11: CRACKED/MISSING FLOOR TILES WERE FOUND IN THE DRY STORAGE EXTENSION PART OF THE FACILITY. THE FACILITY MUST PROVIDE A SMOOTH, EASILY CLEANABLE, NON-ABOSORBENT, AND DURABLE SURFACE.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: 2-102.13: FOOD HANDLER CERTIFICATES ARE NOT PROVIDED ON-SITE. ALL FOOD EMPLOYEES WHO DO NOT HAVE A CITY MANAGER CERTIFICATE MUST OBTAIN A VALID FOOD HANDLER CERTIFICATE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: 2-102.13: FOOD HANDLER CERTIFICATES ARE NOT PROVIDED ON-SITE. ALL FOOD EMPLOYEES WHO DO NOT HAVE A CITY MANAGER CERTIFICATE MUST OBTAIN A VALID FOOD HANDLER CERTIFICATE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.