Peshawar Restaurant

Year by year

Inspections

1. Sep 28, 2026 Routine · 6 priority, 13 priority foundation, 14 core, 11 repeat
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands. An employee was observed prepping and cooking foods without gloves. Without washing the soiled hands first, she put on gloves when she saw me walk in.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. CORRECTED: She washed her hands.

     Code 2-301.14

   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Walk-in cooler for prepped foods. Cooked rice and paste containers are stored under raw beef.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Food items throughout the facility were observed to be cold held above 41°F. Refer to the food itemperature section for more information.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - CROSS CONTAMINATION

     Boxes of apple juice were stored in direct contact with ice.

     Correction: Clean food contact surfaces anytime contamination has occurred. CORRECTED: Ice was discarded.

     Code 4-602.11 (A)

   • Serious Priority

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     Prep tables were not sanitized after cleaning. I helped them make sanitizer and asked them to clean and sanitize food contact surfaces again, but I did not observe it happening. They all just stood there watching me.

     Correction: Clean and sanitize all utensils and equipment before contact with food.

     Code 4-702.11

   • Serious Priority

     TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - ORIGINAL CONTAINER

     Pink chemical spray bottle does not bear a manufacturer’s label.

     Correction: Provide labels for poisonous or toxic materials used in the food establishment.

     Code 7-101.11

   • Not serious Priority Foundation Repeat

     DEMONSTRATION OF KNOWLEDGE - SANITIZATION

     The Person in Charge (PIC) is unable to demonstrate knowledge of proper sanitization methods for utensils and food contact surfaces.

     Correction: The person in charge shall obtain training or training materials in the areas of sanitization so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (11)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - TOXIC MATERIALS

     The Person in Charge (PIC) is unable to demonstrate knowledge regarding the storage, use and disposal of toxic or poisonous materials in the food establishment.

     Correction: The person in charge shall obtain training or training materials on the use, storage and disposal of toxic or poisonous materials used in the food establishment so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (13)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - CROSS CONTAMINATION, BHC, HANDWASHING, CLEAN FACILITIES

     The Person in Charge (PIC) is unable to demonstrate knowledge of the relationship between foodborne illness and managerial control. In addition, an employee was observed trying to put on gloves. She dropped one on the ground, picked it up and put it on her hands.

     Correction: The person in charge shall obtain training or training materials in the areas of managerial control so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (8)

   • Not serious Priority Foundation

     PERSON IN CHARGE - HANDWASHING

     The Person in Charge (PIC) is not monitoring the handwashing activities of employees. An employee was observed washing hands using the prep sink even though the handwashing sink is right next to it.

     Correction: The person in charge shall ensure that employees are effectively cleaning their hands.

     Code 2-103.11 (D)

   • Not serious Priority Foundation

     PERSON IN CHARGE - COOLING METHODS

     The Person in Charge (PIC) is not monitoring the proper methods for rapidly cooling food. It was observed that cooked foods were placed in a container and the lid closed right away.

     Correction: The person in charge shall ensure proper methods for the rapid cooling of food and that routine monitoring of food temperatures is conducted during the cooling process.

     Code 2-103.11 (H)

   • Not serious Priority Foundation

     PERSON IN CHARGE - SANITIZATION

     The Person in Charge (PIC) is not monitoring proper sanitization techniques in the food establishment. When asked where their sanitizer bucket is, the PIC's response was "we are waiting for the dishwasher guy to come and clean."

     Correction: The person in charge shall ensure that utensils and equipment are properly sanitized and that proper solution temperatures, chemical concentrations, pH and exposure times are being followed..

     Code 2-103.11 (K)

   • Not serious Priority Foundation

     PERSON IN CHARGE - BARE HAND CONTACT

     The Person in Charge (PIC) is not monitoring employees to ensure that ready-to-eat foods are being properly handled. An employee was observed prepping and cooking foods without gloves. She put on gloves when she saw me, but without washing her hands first.

     Correction: The person in charge shall ensure that employees are not handling ready-to-eat foods with their bare hands and that single-use gloves or other utensils are employed.

     Code 2-103.11 (M)

   • Not serious Priority Foundation

     PERSON IN CHARGE - FOOD SAFETY TRAINING

     The Person in Charge (PIC) has not provided food safety training to employees on: - Managerial Control - Handwashing - Cold/hot holding temperature - Cross Contamination - Sanitation and Cleanliness - Employee Hygiene

     Correction: The person in charge shall provide food safety training to employees on: - Managerial Control - Handwashing - Cold/hot holding temperature - Cross Contamination - Sanitation and Cleanliness - Employee Hygiene

     Code 2-103.11 (N)

   • Not serious Priority Foundation

     WHERE TO WASH

     Employee observed washing hands in an unapproved sink. An employee was observed to wash hands in the prep sink.

     Correction: Employees shall wash their hands in a designated handwash sink. Handwashing is prohibited in food preparation, warewashing and mop sinks.

     Code 2-301.15

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     TCS food items throughout the facility are improperly date marked. Most prepped food containers have no date marking, but when there is date marking, the date is listed for 8 days. Foods are marked as prepped on Spetember 25 and use by Oct 2nd.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Repeat

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring sanitizer concentration.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     The following items were visibly soiled. - Ice Machine - Dough Mixer - Freezers in the back room - Meat Slicer - Cloth used to shape bread

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     The following items are stored in unlabeled container: - Containers of spices - Prepped food containers - Single-use to-go containers in the walk-in cooler

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core Repeat

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Utensil was improperly stored by having the goof contact part extended. In addition, plastic containers used as food scooper were found in direct contact with foods including sauces.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Food is stored on the floor in the veggie walk-in cooler.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     The whole kitchen smells like human feces. When asked the last time they had grease trap cleaned, the PIC answered "Daily."

     Correction: Correct the smell. Find the souce and clean if necessary.

     Code 3-307.11

   • Not serious Core

     PROPER COOLING METHODS - IN EQUIPMENT

     Foods stored in single-use to-go containers are in the walk-in cooler with lid closed but signs of condensation showing. Some of the same containers are in the 2 door coolers with temperature measuring above 41 and the lid being closed.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

     Code 3-501.15 (B)

   • Not serious Core

     VENTILATION HOOD SYSTEM - DROP PREVENTION

     The hood of the stove is dripping oil. The main exhaust ventilation hood system is heavily soiled. The last service date was 9 months ago.

     Correction: Provide, repair, or replace the exhaust ventilation hood system so that grease or condensation is prevented from draining or dripping onto food, equipment, utensils, linens, single service or single use articles.

     Code 4-204.11

   • Not serious Core Repeat Corrected on site

     SANITIZING AGENTS - AVAILABILITY

     Sanitizing agent is not available for sanitizing equipment and utensils.

     Correction: Provide chemical sanitizer and suspend operation until sanitizer can be provided. CORRECTED: Sanitizer was made and have it readily available in a bucket to clean food contact surfaces.

     Code 4-303.11 (B)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The 2 drawers cooler under the grill is not maintained in good repair. When I pulled out the bottom drawer, water gushed out and a container was floating in it.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

     To-go plastic containers were observed being reused. The newly washed ones were on the clean drying racks, and the dried ones were stacked on the clean shelf with the other stainless steel containers.

     Correction: Discard single-use and single service articles after initial use.

     Code 4-502.13 (A)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     The following itmes of non-food contact surfaces are soiled with debris: - Ventilation hood above the flat grill - The flat grill: corner areas and the metal piece preventing spill - The wall directly by the flat grill area - The oil fryer, around the oil fryer including but not limited to the equipment walls, the facility wall and the adjacent cooler wall. - The gas stove by the fryer - Under oven and cooking equipment - Cooler gaskets - Walk-in cooler doors - Dry storage under the shelf that is covered in flour - Ceiling Vent by by the walk-in cooler - Blue dish drying rack - Wall by the trash can - Under dry storage shelf and floow corners throughout the facility

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core Repeat Corrected on site

     FOOD CONTACT SURFACES - MICROWAVE CLEANED

     Cavity or door seals of microwave are soiled.

     Correction: Clean and maintain microwave at least every 24 hours. CORRECTED: Cleaned microwave.

     Code 4-602.12 (B)

   • Not serious Core

     KITCHENWARE, TABLEWARE AND SINGLE-USE ARTICLES - HANDLED TO PREVENT CONTAMINATION

     It was observed that eating utensils are stored where the food or lip contact surface could be contaminated.

     Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface.

     Code 4-904.11 (A)

   • Not serious Core

     INTENSITY - LIGHTING

     The light intensity in the cook-line is less than [10/20/50] foot candles.

     Correction: Provide the correct lighting intensity in all work and storage areas.

     Code 6-303.11

   • Not serious Core

     CONTROLLING PESTS - HARBORAGE CONDITIONS

     The food prep area contains unnecessary items as well as dirty condition, which provide harborage conditions for insects and rodents. Fruit flies were observed in the dry storage area and the dish washing/food prep area.

     Correction: Remove all unnecessary items from this area to minimize harborage for pests.

     Code 6-501.111 (D)

2. Jul 9, 2025 Follow Up · 2 priority foundation, 2 repeat
   • Not serious Priority Foundation Repeat

     DEMONSTRATION OF KNOWLEDGE - PERSONAL HYGIENE

     The Person in Charge (PIC) is unable to demonstrate knowledge on the relationship between foodborne illness and personal hygiene. Ex. wearing gloves and touching clothings, face, body which can be a source of contamination.

     Correction: The person in charge shall obtain training or training materials in the areas of personal hygiene so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (1)

   • Not serious Priority Foundation Repeat

     PERSON IN CHARGE - WRITTEN PROCEDURES AND PLANS

     The Person in Charge (PIC) has not provided training on Employee Illness Reporting Agreement.

     Correction: The person in charge shall provide training to employees on when to report food borne illnesses.

     Code 2-103.11 (P)

3. Jul 1, 2025 Routine · 2 priority, 7 priority foundation, 10 core
   • Serious Priority

     GLOVES, USE LIMITATION - SINGLE-USE GLOVES

     Single-use gloves are not discarded between touching face, setting up sanitizer, working with foods.

     Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation. Discard potentially contaminated food items.

     Code 3-304.15 (A)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Curry sauce prepared previous day in the north walk-in cooler is cold held at 47°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - PERSONAL HYGIENE

     The Person in Charge (PIC) is unable to demonstrate knowledge on the relationship between foodborne illness and personal hygiene. Ex. wearing gloves and touching clothings, face, body which can be a source of contamination.

     Correction: The person in charge shall obtain training or training materials in the areas of personal hygiene so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (1)

   • Not serious Priority Foundation Corrected on site

     DEMONSTRATION OF KNOWLEDGE - SANITIZATION

     The Person in Charge (PIC) is unable to demonstrate knowledge of proper sanitization methods for utensils and food contact surfaces.

     Correction: The person in charge shall obtain training or training materials in the areas of sanitization so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (11)

   • Not serious Priority Foundation

     PERSON IN CHARGE - WRITTEN PROCEDURES AND PLANS

     The Person in Charge (PIC) has not provided training on Employee Illness Reporting Agreement.

     Correction: The person in charge shall provide training to employees on when to report food borne illnesses.

     Code 2-103.11 (P)

   • Not serious Priority Foundation

     GRINDING RECORDS - PRESENT

     Grinding records for raw ground beef do not exist.

     Correction: Retail food establishments that grind beef for sale shall provide and maintain raw beef grinding records

     Code 3-203.13 (A) and (D)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Foods throughout the facility are not date marked or improperly date marked. The time/temperature control for safety foods are date marked more than 7 days.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     No thermometer is present for monitoring temperatures in foods.

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring sanitizer concentration.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Core Corrected on site

     OPEN DRINK CONTAINER

     Drinking water bottle without cover was observed in food preparation area.

     Correction: Provide approved beverage container with cover in food preparation area.

     Code 2-401.11 (B)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Spices and large containers of foods are stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Cups without handle used as scoopers throughout the facility and have direct contact with foods.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Dry are ready to eat foods are stored on the floor in the walk-in cooler and the dry storage area.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core Corrected on site

     SANITIZING AGENTS - AVAILABILITY

     Sanitizing agent is not available for sanitizing equipment and utensils. Chlorine in the 4 compartments sink measured at 10ppm.

     Correction: Provide chemical sanitizer and suspend operation until sanitizer can be provided.

     Code 4-303.11 (B)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The south walk-in cooler is leaking from the top right above the fans and is not maintained in good repair.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     Cutting board is heavily soiled and scratched; not smooth and easily cleanable.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code 4-501.12

   • Not serious Core

     FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS

     Food−contact surfaces of container lids, ice machine, and knives have encrusted soil accumulations. Cast irons used for direct contact with foods is rusty with the metal rust coming off easily upon touch.

     Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.

     Code 4-601.11 (B)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the following are soiled with encrusted oil and debris: - Hood/vent walls - Fryer - Grill top - Prep tables -Cooler door gaskets - Wall and floor behind cooking equipment - Metal racks for dry dishes - Dough mixer equipment

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     FOOD CONTACT SURFACES - MICROWAVE CLEANED

     Cavity or door seals of microwave are soiled.

     Correction: Clean and maintain microwave at least every 24 hours.

     Code 4-602.12 (B)

4. Jan 17, 2024 Routine · 1 priority foundation
   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     Chlorine test strips are not available for checking sanitizer concentrations.

     Correction: Providechlorine test strips.

     Code 4-302.14