Saffron Indian Cuisine scores 75; inspectors cite handwashing issues

1. 01

   Handwashing

   Item 2-2D ↗

   Observed dishes in hand sink upon entry. COS: PIC removed dishes from hand sink into 3 compartment sink.

   Inspector’s full note +

   Code 511-6-1.06(2)(o)

   Observed dishes in hand sink upon entry. COS: PIC removed dishes from hand sink into 3 compartment sink. Rule: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Corrected On-Site. Repeat Violation.

   Official report · Item 2-2D ↗
   Corrected on siteRepeat violation
2. 02

   Food separation and protection

   Item 4-1A ↗

   Observed raw eggs stored above cooked chicken. COS: PIC moved chicken and eggs to correct location.

   Inspector’s full note +

   Code 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)

   Observed raw eggs stored above cooked chicken. COS: PIC moved chicken and eggs to correct location. Corrected On-Site. New Violation.

   Official report · Item 4-1A ↗
   Corrected on siteNew violation
3. 03

   Food protection

   Item 4-2A ↗

   Observed multiple food items not covered in reach in coolers near grill and reach in cooler near hand sink. COS: PIC covered items without proper cover.

   Inspector’s full note +

   Code 511-6-1.04(4)(c)1(iv)

   Observed multiple food items not covered in reach in coolers near grill and reach in cooler near hand sink. COS: PIC covered items without proper cover. Corrected On-Site. New Violation.

   Official report · Item 4-2A ↗
   Corrected on siteNew violation
4. 04

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed facility to not have any test strips to test efficacy of chemical sanitization. Rule: An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P 3.

   Inspector’s full note +

   Code 511-6-1.05(6)(n)

   Observed facility to not have any test strips to test efficacy of chemical sanitization. Rule: An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P 3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P 4. If another solution of a chemical specified under paragraphs 1 through 3 of this subsection is used, the permit holder shall demonstrate to the Health Authority that the solution achieves sanitization and the use of the solution shall be approved; P 5. If a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the EPA-registered label use instructions New Violation.

   Official report · Item 4-2B ↗
   New violation
5. 05

   Date marking and disposition

   Item 6-2 ↗

   Observed multiple TCS food items that had been prepped and held for over 24 hours did not have any date marking labels. RCA: Food items held over 24 hours shall have a date label and not held any longer than 7 days, with the prep date being Day 1.

   Inspector’s full note +

   Code 511-6-1.04(6)(g)

   Observed multiple TCS food items that had been prepped and held for over 24 hours did not have any date marking labels. RCA: Food items held over 24 hours shall have a date label and not held any longer than 7 days, with the prep date being Day 1. Repeat Violation.

   Official report · Item 6-2 ↗
   Repeat violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.