PUNJAB CAFE INDIAN CUISINE

Third Repeat Violation: In the rear storage room there are several open containers of food. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means. NOTE: Per permit condition only unopened prepackaged non-potentially hazardous foods may be stored in the rear storage room. Failure to comply may result in further enforcement actions such as additional follow up inspections or fines. Correct within 24 hours.

The faucet of the three compartment sink does not work. Only the sprayer is working. [CA] Repair plumbing fixture and maintain in clean and good repair.

1. Observed Vermin: Documented in the following areas: - One live cockroach crawling under the prep table. - One live cockroach crawling on the wall near the prep table. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. [COS] Facility eliminated both cockroaches. Both cockroaches observed to be affected by insecticide. Facility was treated by pest control service yesterday (2/24/2026). A follow up inspection will be conducted within 24 hours to verify compliance.

A large pot of beans were found cooling on the floor under a prep table. Beans measured between 90-110F. Per PIC, they have been cooling for about 3 hours. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] PIC discarded the pot of beans.

Sides of cooking equipment have an accumulation of grease and grime. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

1. Sautéed vegetables on a skillet stored on the storage shelf of a prep tbale measured at 75F. 2. Curry on the range measured between 131-134F. Per PIC, it was cooked about 1 hour prior. 3. Chicken in curry measured between 80-100F in a shallow hotel pan stored in the prep cooler. Per PIC, it was cooked about 3 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Vegetables were reheated to 165F. [COS] 2. Curry was reheated to 165F. [COS] 3. Chicken in curry was placed on TPHC to be discarded at 3 pm.

In the kitchen area numerous large pots of sauces were found on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. [COS] food items were moved to be 6 inches off the floor. Some of the sauces were placed on the rack and the rest were moved to a small wooden rack.

1. Facility has installed a walk in cooler without approval from this department. Observed the walk in cooler to be discharging onto floor, there is an available floor sink near it under the dishwasher. 2. Facility has installed a soda dispenser in the buffet area. Per PIC, the soda fountain is draining to a floor sink. Floor sink is obstructed under cabinetry. Note: The prep sink was moved as a result of the walk in cooler installation. Prep sink was observed to be draining to a floor sink through an approved air gap. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Submit plans for the walk in cooler, relocation of the prep sink, and elimination of the floor sink to this department

Second Repeat Violation: The floor, walls, and ceilings of the facility have an accumulation of grease and grime. [CA] Ensure the floor, walls, and ceilings of the facility are kept clean and in good repair.

2ND REPEAT VIOLATION: In the rear storage room there are several open containers of food. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means. NOTE: Per permit condition only unopened prepackaged non-potentially hazardous foods may be stored in the rear storage room. Failure to comply may result in further enforcement actions such as additional follow up inspections or fines.

2nd Repeat Violation: In the kitchen area a large pot of curry was found cooling on the floor. Curry measured between 150-165°F. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Staff moved pots off the floor and into smaller containers to cool.

Chlorine at the dishwasher measured at 0 ppm with no active ware washing. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Facility to manually wash, rinse, and sanitize dishes until repaired or serviced.

1. In the kitchen area, on a shelf above the cooking equipment, heavy cream was measured above 50. Per cook they removed it from the fridge an hour prior. 2. Repeat Violation: Two small trays of chicken were found on the prep table and measured at 70°F. Per kitchen staff they had taken the chicken out of the cooler about two hours prior. 3. Repeat Violation: Samosa were observed being moved to the cooler as inspector entered the kitchen. Samosas measured at 69°F. Per kitchen staff the samosas were had been there for about an hour. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Heavy Cream was moved to the cooler for rapid chilling. [COS] 2. Chicken was time marked for discard after 4 hours total. [COS] 3. Samosas were left in the cooler to cool down.

Repeat Violation: The floor, walls, and ceilings of the facility have an accumulation of grease and grime. [CA] Ensure the floor, walls, and ceilings of the facility are kept clean and in good repair.

1. Facility is using cloth to place naan into the tandoor oven. [CA] Discontinue the use of cloth towels in direct with food, used approved, single use materials. 2. Facility is reusing milk containers for their lassi. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food.

An unused residential cooler was found in the back dry storage room. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

Facility was using Time for Tandori Chicken without written procedures. [CA] When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained. [COS] TPHC handout filled out at time of inspection.

REPEAT VIOLATION: In the rear storage room there are several open containers of food. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means. NOTE: Per permit condition only unopened prepackaged non-potentially hazardous foods may be stored in the rear storage room. Failure to comply may result in further enforcement actions such as additional follow up inspections or fines.

1. In the kitchen area numerous large pots of sauces were found on the floor. 2. In the kitchen area two large plastic tubs of chicken were found on the floor under a prep table. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. [COS] food items were moved to be 6 inches off the floor. Some of the sauces were placed on the rack and the rest were moved to a small wooden rack. The chicken was moved to the reach in cooler.

A probe thermometer was not readily accessible. Staff eventually found a probe thermometer in one of the reach in coolers. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

REPEAT VIOLATION: In the kitchen area multiple large pots of sauce were found cooling on the floor. All sauces were between 130 -175°F. Per kitchen staff they leave the sauces to reach "normal temperature" before portioning out into large plastic trays to cool in the reach in cooler. Staff could not indicate was numerical temperature was "normal". [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Staff moved pots off the floor and into smaller containers to cool. Provided handout on cooling and cooling log.

The floor, walls, and ceilings of the facility have an accumulation of grease and grime. [CA] Ensure the floor, walls, and ceilings of the facility are kept clean and in good repair.

1. A bucket of fried tofu was found stored on the counter at 90°F internal and 80°F on the outsides. Per kitchen staff they cooked the tofu about 3 hours prior. 2. Two small trays of chicken were found on the prep table and measured at 61°F. Per kitchen staff they had taken the chicken out of the cooler about an hour prior. 3. A tray of samosas were found stored on a prep table and measured at 61°F. Per kitchen staff the samosas were had been there for about 2 hours and they were going to get cooked. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Staff agreed to discard after 4 hours of removal from temperature control. Observed staff discard after 4 hours at 3:30 pm. [COS] 2. Staff moved the trays of chicken to the large reach in cooler to rapidly chill. [COS] 3. After an hour passed from when samosas were first measured the samosas were still not cooked. PIC was told they could either cook the samosas immediately or they would have to be discarded. PIC chose to discard. See VC&D report.

1. The grates of the range have encrusted food debris and are dirty. 2. The baffle filters of the exhaust hood have an accumulation of grease. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

The 3 door sliding reach in cooler is dripping water from the condenser and pooling water. [CA] Ensure all equipment is clean and in good repair.

There was a white spray bottle with no label or name of the product inside. [CA] Chemicals once removed from original container shall be labeled with common name. [COS] Per Sahil the bottle has degreaser. Sahil wrote degreaser on the bottle at time of the inspection.

An electric deep fryer was found on a prep table outside of the exhaust hood. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Place the fryer under the hood or remove from the facility.

1. In the kitchen area, at the three door sliding cooler, the condenser was found dripping water onto uncovered food items. 2. In the kitchen area staff moved a large plastic tub of chicken that was on the floor into the reach in cooler. In doing so they placed the bottom of the tub on top of another uncovered tub of chicken, contaminating it. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Adulterated foods were discarded. See VC&D report.

Multiple wiping cloths were found on tables and prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Staff were observed rinsing gloved hands instead of properly washing their hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS] Inspector instructed kitchen staff to properly wash their hands and change their gloves.