Punjabi Kitchen

Inspector's notes

Pans and cooking pots were stored in the hand sink. Also alot of clutter blocking the hand sink. Keep the hand sink accessible and limited to hand washing only. pans and pots were moved to the counter and cluttered items on the floor were moved to a more suitable location to correct.

Inspector's notes

Raw shelled eggs stored above ready to eat bell peppers in the reach in refrigerator. Store all raw animal products on the bottom shelf. Eggs were moved to the bottom to correct.

Inspector's notes

Cooked rice resting on the stove at 78df. Cooked chicken and potato samosas at 89df. These items must be held at 135 df or above. PIC voluntarily threw these items away to correct.

Inspector's notes

Observed no food protection manager at time of the inspection. Per the operator, his wife has the certificate, and he's working on getting the certificate. Discussed that a Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two small pans of cooked beans and soup sitting in the top of the prep refrigerator with internal temperature between 62-54 degrees. Per the operator, the items were cooked in the morning, and reheated and placed in the refrigerator for cooling. Discussed with operator that all TCS food must be maintain at 41 degrees F., except when time is used as control. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed operator cooling cooked TCS food that was reheated an hour prior ro this inspection. Discussed with operator that food preparation shall be simplified to reduce excessive steps where food may become contaminated. Excessive steps may include, but are not limited to, cooking overnight without oversight, cooling, or cutting large volumes of food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no food protection manager at time of the inspection. Per the operator, his wife has the certificate, and he's working on getting the certificate. Discussed that a Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two small pans of cooked beans and soup sitting in the top of the prep refrigerator with internal temperature between 62-54 degrees. Per the operator, the items were cooked in the morning, and reheated and placed in the refrigerator for cooling. Discussed with operator that all TCS food must be maintain at 41 degrees F., except when time is used as control. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no test strips for the chlorine sanitizer used on the unit during the inspection. Per operator, that had test strips; however, they were not able to locate the strips during the inspection. Discussed having test strips accessible during operating to test sanitizer solution concentration prior to been used. Discussed having test strips available prior to re-inspectionCorrective Action: Correct prior to re-inspection.

Inspector's notes

Observed operator cooling cooked TCS food that was reheated an hour. Discussed with operator that food preparation shall be simplified to reduce excessive steps where food may become contaminated. Excessive steps may include, but are not limited to, cooking overnight without oversight, cooling, or cutting large volumes of food items. Corrective Action: Corrected at time of inspection.