Punjabi Dhaba Catering & Sweets

11916 101 Avenue
Queens, NY 11419
(718) 487-8002

Current Inspection Grade: A

1. (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
2. (Critical) Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
3. (Critical) Hot TCS food item not held at or above 140 °F.
4. (Critical) Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
5. (Critical) Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
6. (Critical) Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
7. (Critical) Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
8. Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.

1. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
2. (Critical) Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
3. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
4. Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
5. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
6. Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
7. Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.

1. Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
2. Proper sanitization not provided for utensil ware washing operation.