The Punjab Indian Cuisine
Last inspected: Aug 4, 2025
100
Score
The Punjab Indian Cuisine appears in inspection records four times, starting in 2024. The newest entry in the record is dated Aug 4, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Compared to the prior visit, the count dropped from eight violations to zero.
Across the inspection history, adequate handwashing sinks properly supplied and accessible is the issue that surfaces most often, recorded two times.
The Punjab Indian Cuisine's latest score of 100 sits above the Johnston average of 77. There isn't much in the file that would give a customer pause.
4
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Aug 4, 2025
Re-Inspection
No violations found.
100
Jul 21, 2025
Re-Inspection
1 critical violation. 1 major violation. 2 corrected on site.
View 2 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Chicken, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. PIC discarded chicken.
3-501.14
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview, chicken breast were stacked and placed in the walk-in cooler in containers greater than four inches deep. PIC disposed of.
3-501.15
78
Jul 14, 2025
Routine
1 critical violation. 5 major violations. 9 minor violations. 5 corrected on site.
View 15 violations
Certified food protection manager
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 25 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. PIC has am upcoming service call. PIC to use 3 bay sink to sanitize.
4-501.114
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen and bar area were lacking paper towels. PIC refilled.
6-301.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. PIC discarded ice and took unit out of service to be washed and sanitized.
4-601.11(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Garlic and rice were observed held between 47-84 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Garlic discarded.
3-501.16(A)
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents are not controlled as evidenced by droppings. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies.
6-501.111
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: The establishment does not have a written procedure for cleaning vomit and diarrhea. Inspector provided.
2-501.11
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.
2-102.12(A)
Handwashing sign not posted
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen and bar area were lacking proper hand-washing signage. PIC placed out signs.
6-301.14
Food storage containers not labeled with contents
Inspector notes: Working containers of ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the storage area, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Food contaminated by miscellaneous source
Inspector notes: Inspector observed frozen food items stored in contact with non-food grade plastic shopping bags. PIC informed to use food grade containers or bags.
3-307.11
Equipment not in good repair or proper adjustment
Inspector notes: Prep units (2) located in the kitchen area were not in good repair (non-functioning). No TCS items were observed in units.
4-501.11
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Foil is used in the construction of liners in the kitchen and bar area. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material. PIC informed.
4-101.19
Physical facilities not cleaned at required frequency
Inspector notes: The floors throughout (especially behind equipment) the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the kitchen area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
33
May 22, 2024
Routine
1 critical violation. 1 major violation. 8 minor violations. 3 corrected on site.
View 10 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Heavy Cream was observed held at (50) degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Creamer was voluntarily disposed.
3-501.16(A)
Evidence of pests or pest control inadequate
Inspector notes: The presence of cockroaches is not controlled as evidenced by dead roaches on glue trap. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies.
6-501.111
Adequate handwashing sinks properly supplied and accessible
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen and bar area was blocked by cart/table. A hand-washing sink shall be accessible at all times for employee use.
6-301.13
Handwashing sign not posted
Inspector notes: Handwashing sink in the men's room is lacking signage.
6-301.14
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the back storage area, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Equipment or utensils not air-dried before storage
(corrected on site)
Inspector notes: Utensil was observed being stored in stagnant water. Per PIC, utensils was washed and sanitized then stored in water. PIC washed, sanitized, and properly stored utensils during inspection.
4-901.11
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Wood is used in the construction of support beam on storage cart in the kitchen area. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.
4-101.17
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the storage cart(kitchen area) and storage table(back storage area) have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls behind 3 bay sink and dishwasher have an accumulation of soil residue and/or debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the back storage and bar area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
52
Frequently Asked Questions
When was The Punjab Indian Cuisine last inspected?
The most recent health inspection at The Punjab Indian Cuisine on file is from Aug 4, 2025. The public record contains four inspections in total.
What is the most common violation at The Punjab Indian Cuisine?
Across the inspection record, adequate handwashing sinks properly supplied and accessible has been cited two times, more than any other issue at The Punjab Indian Cuisine.
How does The Punjab Indian Cuisine compare to other restaurants in Johnston?
The Punjab Indian Cuisine most recently scored 100 out of 100, which is higher than the Johnston average of 77.
Has The Punjab Indian Cuisine's inspection record improved over time?
Yes. Recent inspections at The Punjab Indian Cuisine have turned up fewer violations than earlier ones, with the latest finding around zero violations compared to about eight previously.
What does a low risk rating mean?
A low risk rating at The Punjab Indian Cuisine means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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