Cooked?✓
Punjab Palace
February 13, 2019 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 16 code checks were marked passed.
Checks marked passed
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Cold HoldingcriticalInspector note: Small Refrigerating Unit -Cooking Line- Samosa 50F Vegetable Mix 51F. Unit 50F. PIC moved food to another refrigerating unit. Ensure that all TCP foods for cold holding maintain 41F or below. Observed vegetables and garlic and oil mix placed on table in room temperature (currently 41F or below) and Ensure that all sliced vegetables and garlic and oil mixes stay at 41F or below all the time.
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Separation Segregation Cross ContaminationcriticalInspector note: Observed cabbage in plastic package (original) placed on top of boiled/baked potatoes inside walk-in. PIC voluntarily discarded potatoes. Separate properly.
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Food Contact Surfaces CleancriticalInspector note: High Temp Dish Machine registered only 173F for final rinse. Repair to maintain 180F-194F.
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Location AccessiblecriticalInspector note: Hand sink near cooking line used to store utensils. Discontinue. Use for hand washing only.
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PIC Performing DutiescriticalInspector note: Re-train staff with regard to proper warewashing cold holding cross-contamination hand sink usage and proper cleanliness.
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Food Contact Surfaces CleanInspector note: Cutting board at cooking line appear very soiled. The cloth used for tandoori bread very soiled. Clean and sanitize cutting board and replace frequently the cloth for bread.
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Insects Rodents AnimalsInspector note: Observed large amount of rodent-like droppings at lower level as well as dead mice in traps. Provide an IPM report from a licensed exterminator. Clean dropings and dead mice.
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Inadequate Facilities/Cooling MethodsInspector note: Observed large amount of tomato sauce (several containers) placed in plastic containers at the lower level at room temperature . No evidence of proper cooling or cooling logs found. The sauce still above 140F. Ensure that proper cooling takes place and monitor the process. • Small refrigerating unit at cooking line registered 50F. Repair to maintain 51F or below.
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Food ProtectionInspector note: Some food items stored on the floor at the lower level. Elevate properly.
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Food Contact Surfaces DesignInspector note: Observed several plastic containers/bawls used to dispense bulk food items and other prepared food items. Use handled utensils only.
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Wash Rinse Water Clean Proper Temperature.Inspector note: Observed several pans very soiled with oil/grease. Wash all properly to remove.
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Wiping Cloths Clean SanitizeInspector note: Wiping cloths stored soiled on counter. Store properly in sanitizer solution.
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Non-Food Contact Surfaces CleanInspector note: Shelves for detergent storage near the rear door very soiled. Clean properly. Several storage shelves at the cooking/line prep area soiled. Top of dish machine and other equipment soiled. Exterior and interior of several refrigerating unit (including gaskets) and exterior of hand sinks soiled. Clean all properly
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Hand Cleaner Drying Tissue SignageInspector note: Hand sink at the cooking line with out soap. Hand sink in the toile without paper towel. Provide.
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Improper Maintenance of FloorsInspector note: Floors at the lower level very soiled near the rear door (edges). Clean properly.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Hood vent with large grease build up clean properly.
What changed since the previous inspection?
Compared with Fail on February 6, 2019: 16 previous findings did not recur.
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About this record
This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.
Source: Analyze Boston.