PUNJAB INDIAN CAFE

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed shell eggs over marinated meat.

Basic - Buildup of food debris/soil residue on equipment door handles. Back area cooler doors soiled.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean plates on dirty shelves

Basic - Equipment in poor repair. Observed front counter reach in cooler no in use.

Basic - Floor soiled/has accumulation of debris. Observed floor underneath equipments soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Observed shell eggs over vegetables.

Intermediate - Handwash sink not accessible for employee use at all times. Observed a cart stored in front of the kitchen hand washing sink. Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Buildup of food debris/soil residue on equipment door handles. Kitchen reach in cooler handles soiled Repeat Violation

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean pans stored in dirty shelf in the kitchen area.

Basic - Food stored on floor. Observed cases of drinks stored on the floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed outside of the kitchen reach in coolers soiled, storage shelves with heavy soiled l Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed bar area reach in cooler soiled.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in the kitchen area.

Intermediate - Handwash sink not accessible for employee use at all times. Kitchen, hand wash sink by the three compartment sink blocked by a wheeled cart. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler handles soiled. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soap and paper towel dispenser soiled with dust. Corrective Action Taken Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves in the kitchen area. Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 25ppm), advised operator to use the 3 compartment sink.

High Priority - Nonfood-grade bags used in direct contact with food. Observed cooked veggies stored in thank you bags in the reach in freezer.

Intermediate - No soap provided at handwash sink located between oven and reach in coolers.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked lamb and cooked chicken with no date marked in the reach in cooler located in the kitchen area. Repeat Violation

Basic - Food stored on floor. Observed bottles of water stored on the bar floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops stored in standing water at 83F. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Bar area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler handles soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall located behind 3 compartment sink. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe form the dishwasher machine. Repeat Violation

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Dishwasher (Chlorine 0ppm), advised operator he needs to use the 3 compartment sink to sanitize the utensils.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed meats stored in thank you bags in the reach in freezer.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located between the oven and the reach in cooler and hand sink located at the bar area.

Intermediate - No soap provided at handwash sink located between the oven and the reach in cooler.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked lamb with no date marked stored in the cook line cooler as per operator food was cooked 2 days ago.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bar area.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in coolers handles soiled.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed containers not inverted or protected on shelf at the kitchen entrance.

Basic - Food stored on floor. Observed bottles of water stored on the bar floor.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Bar area.

Basic - Stored food not covered. Observed cooked lamb with no cover stored in the cook line cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen wall soiled with grease.

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe at the 3 compartment sink. Repeat Violation