PUNJAB INDIAN RESTAURANT

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Observed raw Lamb and chicken stored and in direct contact with thank you to go bags at walk in freezer. Advised operator to remove meats from to go bags and use only food safe materials. Warning - From follow-up inspection 2025-09-19: Same. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach in cooler: Fried potatoes, cooked chicken, cooked vegetable samosa made 9/16 not date marked ; walk in cooler: cooked lamb made 9/15 not date marked. Advised operator to date mark all products. Corrected On-Site Warning - From follow-up inspection 2025-09-19: Same. Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Large cutting board on prep table in kitchen. Warning - From follow-up inspection 2025-09-19: Same. Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door and in direct contact with door that is saturated in food debris. Warning - From follow-up inspection 2025-09-19: Same. Time Extended

Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Advised operator to add more chlorine to achieve 50-100ppm. Warning - From follow-up inspection 2025-09-19: Sanitizer bucket - Chlorine sanitizer 25ppm - operator corrected to 50ppm quaternary sanitizer. Time Extended

Intermediate - Non-pitting surface rust on food-contact equipment. Three door reach in cooler

Basic - Buildup of food debris/soil residue on equipment door handles. Three door reach in cooler handles

Basic - Floor soiled/has accumulation of debris. Behind mixer Prep table Dry storage

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in dry storage

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Three door reach in cooler Shelving rack storing clean equipment Repeat Violation

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Chef wiped hands on clothes before handling food items and equipment

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked butter chicken

High Priority - Toxic substance/chemical improperly stored. Cleaning solution stored with plates and silverware WD 40 stored with seasonings Operated removed Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine Repeat Violation

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior to sliding Glass door reach in cooler Shelving storing glasses and dish ware

Basic - Reach-in cooler shelves with rust that has pitted the surface. Three door sliding glass cooler

Basic - Stored food not covered. Ice bucket for beverages

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Thank you grocery bags storing chicken and meat in in freezer

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over mango in walk in freezer

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce (54F - Cold Holding) not prepped or portioned. Out less than four hours. Placed back in cooler Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Cleaning solution spray bottles with silverware and dishes in dining room Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) remade Sanitizer Bucket (Chlorine 100ppm); Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tops to squeeze bottles unclean.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken three door cooler cooked Monday Vegetable fritters three door cooler cooked Monday Repeat Violation

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

Basic - Dead roaches on premises. Two dead roaches under dry storage shelving on floor Removed Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on shelf above food prep area on cook line

Basic - Employee with no beard guard/restraint while engaging in food preparation. Two chefs in kitchen

Basic - Employee with no hair restraint while engaging in food preparation. Two chefs in kitchen

Basic - Floor soiled/has accumulation of debris. Dry storage Behind cook line equipment Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Infront of ice machine

Basic - Foil used to line nonfood-contact shelves. Soiled Foil on shelves

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior to microwave

Basic - No handwashing sign provided at a hand sink used by food employees. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in dry storage unclean

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelving Three door cooler

Basic - Reach-in cooler shelves with rust that has pitted the surface. Three door cooler

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in dry storage

Basic - Working containers of food removed from original container not identified by common name. Salt Corrected On-Site Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm); Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lamb chicken cooked spinach in walk in cooler cooked Monday 10/23

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler vents

Basic - Equipment in poor repair. Gaskets to glass reach in cooler

Basic - Floor soiled/has accumulation of debris. Dry storage room in kitchen

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass reach in cooler Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink in kitchen

Basic - Working containers of food removed from original container not identified by common name. Flour in dry storage Corrected On-Site

High Priority - Container of medicine improperly stored. Container of medicine stored with single service items on cook line. Operator removed Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator moved to ware washing area Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit provided for ware washing machine

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed above cook line

High Priority - - From initial inspection : High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handle, cut and bag, cooked naan into to go bag with bare hands. Discussed with operator Warning - From follow-up inspection 2022-11-30: Discussed with operator. Next unannounced Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled and are no longer cleanable Warning - From follow-up inspection 2022-11-30: Cutting boards cleaned Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Plumbing system in disrepair. Observed at hand wash sink in front of cook line Warning - From follow-up inspection 2022-11-30: Next unannounced Time Extended

High Priority - - From initial inspection : 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. Dishwasher (Chlorine 0ppm). Operator primed and corrected to 100ppm. Corrected On-Site - From follow-up inspection 2022-09-21: Time Extended

Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. Mop sink broken up and collapsed. - From follow-up inspection 2022-09-21: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2022-09-21: Time Extended

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic - Bowl or other container with no handle used to dispense food. In walk in cooler bins of prepared food. Items removed Corrected On-Site

Basic - Food stored on floor. At dry storage room, lentils stored on floor. Item moved to shelving Corrected On-Site

Basic - Grease recycling container overflowing onto ground. Outside of the building

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, onion sauce (51 - Cold Holding). Item prepared last night. Item discarded. See Stop Sale

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, onion sauce (51 - Cold Holding). Item prepared last night. Item discarded. See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline table top, garlic oil (71 - Cold Holding). Item returned to refrigeration Corrective Action Taken

Basic - Food stored on floor. At walk in cooler #2, peeled onions stored under rack. Item moved to rack Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline, utensils stored in bucket of water at room temperature. Utensils removed to be cleaned and sanitized Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler #1, raw eggs stored over fresh ginger. Items moved to be stored properly Corrected On-Site

Basic - Equipment in poor repair. At reach in cooler, gaskets torn