TASTE OF PUNJAB INDIAN RESTAURANT
4980 W IRLO BRONSON MEM HWY #192
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 12/10/2024
High Priority
2
Intermediate
2
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. By back prep area near triple sink
- 14-11-5:Basic - Equipment in poor repair. Walk in freezer gasket torn
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's on stove 118F. Operator immediately removed Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in cooler by end of cookline -Fan on dish shelf
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over lentils, soup and cooked spinach in reach in cooler. Operator immediately removed. Raw chicken over tomatoe sauce in walk in coler. Operator immediately removed Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions 118F in oven less than 4hrs per operator. Advised to reheat to 165F for temperature recovery. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave by back triple sink. Operator took action to clean plate inside **Corrective Action Taken**
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Calibrated thermometer with operator. Corrected On-Site
Food safety inspection conducted on 12/10/2024 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).
Inspection on 4/19/2024
High Priority
5
Intermediate
3
Basic
7
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms
- 24-24-4:Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Metal pans and plastic lids in open back area by walk in cooler and walk in freezer.
- 21-05-5:Basic - Cloth used as a food-contact surface. Towel in use for pita bread to place in tandoori oven.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves.
- 33-16-4:Basic - Open dumpster lid. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Several trays in second walk in freezer.
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Several pieces of old equipment in back area. Repeat Violation
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked onion/tomatoes 46 from overnight.
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and proceeded to kitchen to work with food. Re-educated.
- 08B-27-4:High Priority - Food placed in soiled container/equipment. Cut and peeled onions in dirty crates.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked onion/tomato sauce Cooked onion/ tomatoes 46 from overnight.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Yogurt 45, less than 4 hours, placed in walk in cooler for rapid chill. **Corrective Action Taken**
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reads 18degrees in ice water. Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Nothing in walk in cooler date marked. Walk in shelves full of Time temperature control for safety foods that would require date marking. Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer. Corrected On-Site
Food safety inspection conducted on 4/19/2024 revealed 15 total violations (5 high priority, 3 intermediate, 7 basic).
Inspection on 12/19/2023
High Priority
3
Intermediate
5
Basic
11
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of soda on frontline food table . Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone placed on top of cookline cutting board. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Walk in freezer door ,exposed insulation.
- 08B-32-4:Basic - Food being prepared outside. Cooling of masala sauce on food preservation table , in area not fully enclosed . Corrected On-Site
- 13-03-4:Basic - Food employee at cook line, with no hair restraint while engaging in food preparation.
- 14-69-4:Basic - Ice buildup walk-in freezer.
- 31B-04-4:Basic - No handwashing sign provided at front line hand sink used by food employees. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving soiled with food debris.
- 33-16-4:Basic - Open dumpster lid.
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Shopping carts,fryer,
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale.
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Educated operator. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chick peas 117F on cookline 10 minutes. Operator instructed to reheat.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Yogurt or prepared 24 hours ago. Corrected On-Site Repeat Violation
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at women's bathroom due to leak. Operator has scheduled to be repaired.
Food safety inspection conducted on 12/19/2023 revealed 19 total violations (3 high priority, 5 intermediate, 11 basic).