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Punjabi Dhabha

January 10, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings8
critical findings2

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Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: NOTED NO SOAP AND PAPER TOWELS AT THE EXPOSED HAND WASH SINK ON THE SECOND FLOOR FOOD PREP AREA. INSTRUCTED TO ALWAYS HAVE SOAP AND PAPER TOWELS AT ALL HAND WASH SINKS AT ALL TIMES. CRITICAL VIOLATION #7-38-030
code 12Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: NOTED EMPLOYEE WASHING DISHES AT THE 3 COMPARTMENT SINK WITHOUT PROPERLY RINSING AND SANITIZING.(3 COMPARTMENT SINK NOT SET UP). INSTRUCTED TO ALWAYS SET UP THE 3 COMPARTMENT SINK WITH WASH, RINSE AND SANITIZE BEFORE WASHING DISHES. CRITICAL VIOLATION #7-38-030
code 8Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: NOTED OVER 20 RAT DROPPING ON FLOOR AT THE BASEMENT DRY STORAGE AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. SERIOUS VIOLATION #7-38-020
code 18
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NOTED NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOOD ITEMS ARE PREPARED AND SERVED (CHICKEN, SALADS, SOUPS, BEEF ETC). INSTRUCTED TO HAVE A FOOD SERVICE MANAGER ON SITE AT ALL TIMES. SERIOUS VIOLATION #7-38-012 .
code 21
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: NOTED RUSTY SHELVES AT ALL SHELVES THROUGH OUT THE KITCHEN PREP AREAS INCLUDING ALL WALK IN COOLERS. INSTRUCTED TO DETAIL CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.
code 32
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: INSTRUCTED TO DETAIL CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY BY THE DISH WASHING AREA AND BEHIND COOKING STOVE. MUST ALSO MAINTAIN FLOORS DRY.
code 34
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: NOTED CLUTTER ON SHELVES AT THE DRY STORAGE AREAS AND BY THE UNUSED SINK USED TO STORE CHARCOAL AND THROUGH OUT THE BASEMENT DRY STORAGE . INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST.
code 41
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: NOTED DIRTY WASH CLOTHS SCATTERED ON THE SECOND FLOOR PREP TABLES NOT PROPERLY STORED. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.NOTED DEEP CUTS AND DIRT ON CUTTING BOARDS. INSTRUCTED TO CLEAN, SMOOTHEN AND SANITIZE.
code 43

What changed since the previous inspection?

Compared with Pass on March 2, 2016: 8 findings appeared for the first time.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.