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4. Franklin County, OH Restaurants

Business Info

Restaurant: SHER-E-PUNJAB
Address: 1140 Kenny Sq Mall Dr, Columbus, OH 43220
Total inspections: 15
Last inspection: Oct 2, 2012

Score
(the higher the better)
93

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Violation descriptions and comments

PIC Joga/Preet
Updated Green Sign

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+) very knowledgeable
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (-) Few items not properly date marked.
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (-) Clean equipment storage behind mop sink
XII. Chemical (+) Need Quat test strips
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+) Properly calibrated

PIC Joga/ Preet
Updated Green Sign
Notes: Do not apply and pest control devices and/ or pesticides. Keep kitchen clean! If notice any activity must contact a licensed pest control operator.

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+) Part of cooking process
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Cooling yogurt- shallow pans, ice bath or freezer to rapidly cool foods.
VIII. Date Marking/Time as a Public Health Control (+) Great Job!
IX. Consumer Advisory (n/a)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (-) Clean racks/ fan covers more frequently to avoid contamination
XII. Chemical (-) Label all chemicals
XIV. Transporting Food off Premise (+) Hot boxes
XV. Temperature Measuring Devices (+) Calibrated using ice method

PIC Preet
Updated Green Sign
Notes: Make sure to date mark all items properly with the right date to ensure foods are being consumed or discarded within 7 days.

Discussed
Provided information
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Observed rice and vegetables in walk-in cooler holding above 41 degrees F. (Rice 51, vegetables 58) Must ensure cold foods are held below 41 degrees F at all times to prevent the growth of harmful bacteria. PIC discarded food at time of inspection.
VIII. Date Marking/Time as a Public Health Control
All foods were date marked. Must ensure the dates are correct to ensure the foods are being used or discarded within 7 days.
XI. Protection from contamination
Make sure to store clean utensils/ equipment in clean locations that are protected from contamination. Store bar glasses on a clean surface and wash knifes before placing on clean utensil rack/ holder.
XII. Chemical
Observed no measurable level of chlorine in chemical dish machine. Machine was fixed by the end of inspection. Use test strips frequently to ensure proper chemical sanitizing concentrations.

All open violations have been corrected.
Notes: Dish machine is a chemical dish machine which provides 50 ppm chlorine during the final rinse cycle. Temperature of final rinse is measuring above 160 degrees F. Temperature of booster may be too high causing the sanitizer to become diluted. PIC spoke with State Cleaning Services and they stated they will be out tomorrow to lower booster temperature. Frequently test machine with test strips to ensure proper chemical concentration.
PIC Preet/ Updated Green Sign

PIC Preet
Updated Green Sign

Discussed
Provided information
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
All cold foods were maintained at or below 41 degrees F. All hot foods were maintained above 135 degrees F. PIC explained proper cooling procedures for TTCS foods.
VIII. Date Marking/Time as a Public Health Control
Observed some foods in the walk-in cooler not discarded when the date mark exceeded 7 days. Must ensure all TTCS foods are properly date marked. The day the food is opened/ cooked/ prepared counts as day 1. If held refrigerated foods must be consumed or discarded within 7 days to prevent the growth of harmful bacteria. Foods were discarded at time of inspection.
XI. Protection from contamination
Clean utensil racks more frequently and throughly to prevent contamination of food and non-food contact surfaces.
XII. Chemical
Observed chemical dish machine was not providing proper chemical sanitizer concentration. PIC primed machine a few times and then the machine provided proper concentration. Must ensure dish machine provides proper concentration before doing dishes. Test frequently using test strips to determine proper concentration. 30

PIC Preet
Updated Green Sign
All open violations have been corrected.
.

On-site consult/ Got signiture on previous report.

Updated the green inspection sign.
Person In Charge- Joga

I. Employee Health
Management is aware and has a policy regarding employee health situations
II. Personnel Cleanliness
Food employees eat, and drink only in designated areas
Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles
III. Hand washing, Prevention of Contamination from Hands
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
Observed several employees properly wash hands during inspection, observed gloves used as required by employees on the line
IV. Person in Charge/Demonstration of Knowledge
Manager is certified in food safety
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing
Foods are thawed in accordance with the OAC.
Under refrigeration, under cold running water (not submerged, and not to exceed 41 F)
As part of the cooking process Cooking, Reheating, Cooling, Hot and Cold Holding
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Using proper cooking temperatures

The report was reviewed with the Person In Charge- Preet
Updated Sign

I. Employee Health +
II. Personnel Cleanliness +
III. Handwashing +
IV. Person In Charge Knowledge +
VI. Thawing +
VII. Cold/ Hot Holding +
VIII. Date Marking +
XI. Protection from Contamination +
XII. Chemical +

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Ohio small cities
2. Ohio smaller cities
3. Ohio
4. Franklin County, OH Restaurants