Punjab Restaurant

- Submit additional documents as instructed

113947.1-113947.6, 113948 - Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety cer

114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in

114067(h), 114123, 114143(a, b), 114256-114256.2, 114256.4, 114257-114257.1, 114259, 114259.2-114259.3, 114279, 114281, 114282 - Keep clean and free of litter or rubbish the premises of each food faci

113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac

114259, 114259.1, 114259.4, 114259.5 - Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestat

114002, 114002.1 - Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 hours. Discontinue cooling PHF's at room temperature. Rapid cool by any

113977 - Discontinue allowing employees to eat, drink, or smoke in any work area., - Food, equipment, or utensils that are found to be unsanitary or in disrepair may be Voluntarily Condemned and Dest

113947.1-113947.6, 113948 - Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety cer

114047, 114049, 114051, 114053, 114055, 114069(b) - Elevate all food at least 6 inches off of the floor to prevent contamination. Properly label bulk ingredient/food containers with common name

113953, 113953.1, 113953.2, 114067(f) - Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible

113967, 113976, 113980, 113988, 113990, 114035, 114254.3, 113975 - Discard all contaminated/adulterated food immediately if it bears or contains any poisonous or deleterious substance that may render

Violation noted (details not available)

Violation noted (details not available)

Food contact surfaces: clean and sanitized [ date violation corrected: 3/3/2023 ]

Hands clean and properly washed; proper glove use [ date violation corrected: 3/3/2023 ]

Proper hot and cold holding temperatures

Adequate hand washing facilities; supplied and accessible [ date violation corrected: 3/3/2023 ]

No insects, rodents, birds or nonservice animals

Proper cooling methods [ date violation corrected: 3/3/2023 ]

Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 3/3/2023 ]

Equipment, utensils and linens; storage and use [ date violation corrected: 3/3/2023 ]

Wiping cloths; properly used and stored [ date violation corrected: 3/3/2023 ]

Proper hot and cold holding temperatures [ date violation corrected: 2/22/2023 ]

No insects, rodents, birds or nonservice animals [ date violation corrected: 2/22/2023 ]

Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 2/22/2023 ]

Nonfood contact surfaces clean [ date violation corrected: 2/22/2023 ]

Plumbing; proper backflow devices [ date violation corrected: 2/22/2023 ]

Wiping cloths; properly used and stored [ date violation corrected: 2/22/2023 ]

Moderate risk food holding temperature

Moderate risk vermin infestation

Unclean nonfood contact surfaces

Unclean or degraded floors walls or ceilings

Moderate risk vermin infestation

Moderate risk food holding temperature

Unapproved or unmaintained equipment or utensils

Unclean nonfood contact surfaces

Unclean or degraded floors walls or ceilings

Improper storage of equipment utensils or linens

Moderate risk food holding temperature

High risk vermin infestation

Unclean nonfood contact surfaces