SAFFRON INDIAN RESTAURANT

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pakora (48F - Cold Holding), cook line, held less than four hours per operator, moved to reach in coolers for quick chill, 44-46F Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of microwave on cook line -ice maker

Intermediate - Handwash sink used for purposes other than handwashing. -grease and food particles in hand sink on cook line

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -yogurt drink, butter sauce in walk in cooler

Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured in utility room.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -over food prep area on cook line Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. -white cutting board in dish area

Basic - Equipment in poor repair. -gaskets on reach in coolers on cook line -fryer baskets -rice lid container in dry storage

Basic - Exterior door has a gap at the threshold that opens to the outside. -front double doors and back door

Basic - Ice buildup in reach-in freezers. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers on cook line -filters on hood suppression system

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0 ppm, operator primed sanitizer and ran machine two more times, 100 ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of microwave -grates on gas stove -interior of ice maker

Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. -flour sack in dry storage

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -no ceiling over food prep area on cook line

Basic - Ceiling tiles missing in dry storage

Basic - Cloth used as a food-contact surface. -bread for tandoori maker Repeat Violation

Basic - Drain cover(s) missing at triple sink.

Basic - Holes in or other damage to wall throughout the kitchen

Basic - Ice buildup in white reach-in freezers

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -floor behind cooking equipment and in dry storage Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -stored next to spices and cooking oil on cook line.

Portable fire extinguisher gauge in red zone. For reporting purposes only. -by back door

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked beef,70 f and cooked chicken,48 f cooling from yesterday. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Open package of chicken stored next to French fries in reach in freezer. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken,48 f,cooked beef,70 f cooling from yesterday.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.Provided a copy to operator. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken and cooked beef are covered while cooling .

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards. Dishwashing racks are soiled. Repeat Violation

Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation

Basic - Cloth used as a food-contact surface.Bread.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelet.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.Rice. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. White reach in freezer gasket is soiled. Residue build up on filters under the hood suppression system.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Base of back door.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -chili sauce (49F - cooling, prepared Yesterday), reach in cooler on cook line.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -chili sauce (49F - cooling, prepared Yesterday), reach in cooler on cook line. Operator discarded. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -chili sauce (49F - cooling, prepared Yesterday), reach in cooler on cook line, covered while still hot then placed in reach n cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -quaternary

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -1 new employee less than 60 days Repeat Violation

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Bowl or other container with no handle used to dispense food. -sugar container on line, rice container in dry storage

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -dry storage

Basic - Drain cover(s) missing at triple sink.

Basic - Interior of microwave has accumulation of black substance/grease/food debris.

Basic - Lights not functioning under hood suppression system.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grates on boiler are encrusted -gaskets on reach in coolers on cook line.

Basic - Old labels stuck to food containers after cleaning on rack in dish room

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -air blower stored with cooking pans in dry storage. Operator relocated. Corrected On-Site

Basic - Stored food not covered. -multiple items in walk in cooler and dry storage. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. -sugar on cook line, flour in dry storage. Repeat Violation

High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. -towel used for tandoori bread. Recommend using cheesecloth. - From follow-up inspection 2024-05-30: Time Extended - From follow-up inspection 2024-06-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener in kitchen -white cutting board on cook line and white cutting board in prep table by soda machine. -ice machine interior in kitchen - From follow-up inspection 2024-05-30: Time Extended - From follow-up inspection 2024-06-20: white cutting board on cook line Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2024-05-30: Time Extended - From follow-up inspection 2024-06-20: Time Extended

Basic - - From initial inspection : Basic - Dry storage rack shelves with rust that has pitted the surface. - From follow-up inspection 2024-05-30: Time Extended - From follow-up inspection 2024-06-20: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. -hanging on tandoori bread maker. - From follow-up inspection 2024-05-30: Time Extended - From follow-up inspection 2024-06-20: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -in water pitcher by rice cooker -on cook line by stove Repeat Violation - From follow-up inspection 2024-05-30: Time Extended - From follow-up inspection 2024-06-20: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters under hood suppression system - From follow-up inspection 2024-05-30: Time Extended - From follow-up inspection 2024-06-20: Time Extended

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk walk in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Towel used for tandoori bread soiled

Intermediate - Spray bottle containing clear toxic substance not labeled on side of tandoori oven Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine under server table.

Basic - Bowl or other container with no handle used to dispense food. Cooked lamb pan in walk in cooler Corrected On-Site Repeat Violation

Basic - Clean ramekins not stored inverted or in a protected manner. Server table outside of dish room Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Operator printed Corrected On-Site

Basic - Equipment in poor repair. Handle of first sandwich top reach in cooler broken when entering cook line

Basic - Ice buildup in reach-in freezer inside of dry storage room

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook spoons by oven 81F Placed on stove to warm water Corrective Action Taken Repeat Violation

Basic - Interior of microwave has accumulation of black substance/grease/food debris under prep table in kitchen Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees in the dish room

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets to reach in coolers on cooks line soiled

Basic - White Cutting boards has cut marks and is no longer cleanable on both sandwich top reach in coolers

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-23

High Priority - Toxic substance/chemical improperly stored. Chemical bottle near clean dishes in dining room. Operator relocated. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - interior of far make table soiled - cutting boards in clean wares

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in walk in cooler.

Intermediate - Spray bottle containing yellow toxic substance not labeled on table in dining room

Basic - Bowl or other container with no handle used to dispense food. On make table on cooks line In spice blend in dry storage

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance on cooks line Repeat Violation

Basic - Cloth used as a food-contact surface. Tandoori dough placer covered with soiled towel.

Basic - Floor tiles missing and/or in disrepair throughout hall/prep/to go area Repeat Violation

Basic - Food stored on floor. Case of oil on cooks line Corrected On-Site Repeat Violation

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80F on cooks line. Operator discarded water. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - ventilation hood soiled - walk in cooler shelves soiled - ventilation hood filters soiled

Basic - Reach-in cooler shelves with rust that has pitted the surface at second make table

Basic - Single-service articles not stored inverted or protected from contamination. To go boxes on cooks line Corrected On-Site

Basic - Two Dead roaches on premises. One behind tandoori oven One on table by back door Owner swept up Corrected On-Site Repeat Violation

Basic - Unnecessary items/unused equipment on the premises. Room full of unused equipment off of dining room. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Containers in rear storage room not labeled. Repeat Violation

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 89F. Educated owner. Moved container to burner on stove. Corrective Action Taken

High Priority - Raw eggs stored over ready-to-eat spinach and green onion. Relocated. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Lamb, 48F, in prep unit 2 days per operator

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lamb, 48F, in prep unit 2 days per operator

Intermediate - Handwash sink used for purposes other than handwashing. Employee placed container in hand sink to move rice from cooking pot.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to dish machine. Owner provided. Corrected On-Site

Basic - Ceiling, ceiling tiles and vents soiled with accumulated food debris, grease in kitchen.

Basic - Cutting boards have cut marks and is no longer cleanable on cooks line make tables

Basic - Dead roaches on premises. 2 dead roaches behind door to storage room 3 dead roaches next to plastic storage cabinet Owner swept and sanitized Corrected On-Site

Basic - Floor tiles missing and in disrepair in several places in kitchen and hallway outside of restrooms

Basic - Food stored on floor. Fryer oil on floor at cooks line. Owner relocated. Corrected On-Site

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on ceiling. Repeat Violation

Basic - Interior of oven has accumulation of grease/food debris.

Basic - Light not functioning in fryer hood

Basic - Stored food not covered. Fritters in chest freezer uncovered.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. No lights provided in half of dry storage room.

Basic - Unnecessary items/unused equipment on the premises. Room filled with unused equipment off dining room. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. White bucket of white granules not labeled in rear storage room.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - oven interior soiled - interior of reach in coolers Warning - From follow-up inspection 2022-12-15: Time Extended - From follow-up inspection 2022-12-16: Time Extended - From follow-up inspection 2022-12-16: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - oven interior soiled - interior of reach in coolers Warning - From follow-up inspection 2022-12-15: Time Extended - From follow-up inspection 2022-12-16: Time Extended - From follow-up inspection 2022-12-16: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink to left of cooks line. Repeat Violation Warning - From follow-up inspection 2022-12-15: Time Extended - From follow-up inspection 2022-12-16: Time Extended - From follow-up inspection 2022-12-16: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink to left of cooks line. Repeat Violation Warning - From follow-up inspection 2022-12-15: Time Extended - From follow-up inspection 2022-12-16: Time Extended - From follow-up inspection 2022-12-16: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing near A/C handler Warning - From follow-up inspection 2022-12-15: Time Extended - From follow-up inspection 2022-12-16: Time Extended - From follow-up inspection 2022-12-16: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing near A/C handler Warning - From follow-up inspection 2022-12-15: Time Extended - From follow-up inspection 2022-12-16: Time Extended - From follow-up inspection 2022-12-16: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing behind cooks line, in A/C handler room Warning - From follow-up inspection 2022-12-15: Time Extended - From follow-up inspection 2022-12-16: Time Extended - From follow-up inspection 2022-12-16: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing behind cooks line, in A/C handler room Warning - From follow-up inspection 2022-12-15: Time Extended - From follow-up inspection 2022-12-16: Time Extended - From follow-up inspection 2022-12-16: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2022-12-15: Time Extended - From follow-up inspection 2022-12-16: Time Extended - From follow-up inspection 2022-12-16: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2022-12-15: Time Extended - From follow-up inspection 2022-12-16: Time Extended - From follow-up inspection 2022-12-16: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair throughout kitchen areas Warning - From follow-up inspection 2022-12-15: Time Extended - From follow-up inspection 2022-12-16: Time Extended - From follow-up inspection 2022-12-16: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair throughout kitchen areas Warning - From follow-up inspection 2022-12-15: Time Extended - From follow-up inspection 2022-12-16: Time Extended - From follow-up inspection 2022-12-16: Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Warning - From follow-up inspection 2022-12-15: Time Extended - From follow-up inspection 2022-12-16: Time Extended - From follow-up inspection 2022-12-16: Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Warning - From follow-up inspection 2022-12-15: Time Extended - From follow-up inspection 2022-12-16: Time Extended - From follow-up inspection 2022-12-16: Time Extended

Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling in kitchen Warning - From follow-up inspection 2022-12-15: Time Extended - From follow-up inspection 2022-12-16: Time Extended - From follow-up inspection 2022-12-16: Time Extended

Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling in kitchen Warning - From follow-up inspection 2022-12-15: Time Extended - From follow-up inspection 2022-12-16: Time Extended - From follow-up inspection 2022-12-16: Time Extended

Basic - - From initial inspection : Basic - Lights not functioning in several areas throughout kitchen. Warning - From follow-up inspection 2022-12-15: Time Extended - From follow-up inspection 2022-12-16: Time Extended - From follow-up inspection 2022-12-16: Time Extended

Basic - - From initial inspection : Basic - Lights not functioning in several areas throughout kitchen. Warning - From follow-up inspection 2022-12-15: Time Extended - From follow-up inspection 2022-12-16: Time Extended - From follow-up inspection 2022-12-16: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ventilation hood soiled Shelves under prep tables Stove burners encrusted Warning - From follow-up inspection 2022-12-15: Time Extended - From follow-up inspection 2022-12-16: Time Extended - From follow-up inspection 2022-12-16: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ventilation hood soiled Shelves under prep tables Stove burners encrusted Warning - From follow-up inspection 2022-12-15: Time Extended - From follow-up inspection 2022-12-16: Time Extended - From follow-up inspection 2022-12-16: Time Extended

Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises behind panel wall. Appears to be defunct retain beverage area. Room filled with items and equipment. Warning - From follow-up inspection 2022-12-15: Time Extended - From follow-up inspection 2022-12-16: Time Extended - From follow-up inspection 2022-12-16: Time Extended

Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises behind panel wall. Appears to be defunct retain beverage area. Room filled with items and equipment. Warning - From follow-up inspection 2022-12-15: Time Extended - From follow-up inspection 2022-12-16: Time Extended - From follow-up inspection 2022-12-16: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 54° on counter for 1 hour. Operator put in warmer to reheat. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink by oven. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl as scoop in bulk flour. Corrected On-Site

Basic - Equipment in poor repair. Torn gasket on lowboy cooler.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. In kitchen and prep area.

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - Stored food not covered. Multiple items not covered in lowboy cooler.

Basic - Working containers of food removed from original container not identified by common name. Bulk flour not labeled. Corrected On-Site