Pind Punjab Restaurant & Sweets

Two staff members were observed putting on gloves without washing their hands and were instructed to wash them immediately. , Hands must be washed and dried thoroughly before wearing gloves, when changing to a new pair of gloves, and after removing gloves to ensure proper hygiene and prevent food contamination.

Cooked high-risk foods were being cooled at room temperature, measuring between 40–45°C using a probe thermometer. The operator was instructed to move the food trays to the walk-in cooler. , Proper cooling procedures were reviewed: cool from 60°C (140°F) to 20°C (71°F) within 2 hours, and then from 20°C (71°F) to 4°C (40°F) or below within 4 hours to minimize microbial growth.

The ventilation hood in the main kitchen is due for servicing in April 2025. Grease and dirt accumulation were observed on both the interior and exterior surfaces of the hood.