Inspection Report

Business Name
Saffron Indian Grocery N Kitchen

Business Address
15050 N NORTHSIGHT BLVD SCOTTSDALE AZ 85260

Permit Number
FD-79774

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
11/6/2023

Grade
Not Participating

Priority Violation
0

Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. ..........At single handwashing sink, no handwashing soap available. Hand washing soap was provided at time of inspection.

Maintain handwashing soap available for use at all times.

Correct By: Corrected At Time Of Inspection

Violation #: 21

Repeat Violation

Description: Proper Hot Holding Temperatures

Comments:

Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding. ..........At front counter in hot holding buffet style unit, vegetable soups, vegetable and meat dishes with internal temperatures of 110*F-125*F. Per employee, TCS foods were placed in hot holding unit within proper time parameters. Hot holding unit was turned to higher temperature for proper holding temperatures and soups and vegetable and meat dishes were re-heated to 165*F.

Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. ..........In walk in cooler, cooked rice prepared in establishment and in front cold holding service case, TCS foods (samosas, sweet treats containing milk, cooked rice mixture, cooked stews) prepared in permitted sister location and in establishment, without proper date marks. Per person in charge, TCS foods were prepared >24 hours. Instructed employee to provide date marks to TCS foods (samosas, sweet treats containing milk, cooked rice mixture, cooked stews, cooked rice). Discussed proper date marking, with preparation date as DAY 1 and 6 additional days for a total of 7 days.

Correct By: Corrected At Time Of Inspection

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

Core-4-501.12, C: Cutting Surfaces ..........Throughout establishment, all cutting boards deeply scored, unable to properly clean and sanitize food contact surfaces. Provide new cutting boards to provide an easily cleanable surface.

Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 48

Repeat Violation

Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips

Comments:

Sanitizing Solutions, Testing Devices. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces...........At time of inspection, unable to locate quat test strips for monitoring sanitizer concentration. Provide quat test strips before re-inspection.

Maintain quat test strips for use at all times.

Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

Comments/Details

This establishment is not participating in the award program at this time and had 1 Priority, 3 Priority Foundation Violations on this inspection.

Core-2-102.12(A), C: Certified Food Protection Manager....The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review.
(A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.

Ensure all employees working with food obtain food worker certification from ANSI certified online site.

A pattern of non-compliance is developing for Priority violation #19, 3-501.16(A)(1), which has been noted during this inspection. An Active Managerial Control Intervention Visit was discussed with the person in charge. Failure to correct repeat violations may result in legal action.

Per an advisory report from 05 April 2022: On remodel inspection, observed that a plastic curtain was in place between front service counter and kitchen, blocking hand sink from kitchen. Either remove curtain, or install a hand sink in kitchen. The curtain acts as a barrier, making the hand sink not directly accessible from the kitchen area. Failure to correct this can result on a violation being noted on your next routine inspection.

From ownership change plan review inspection on 11 September 2020: As discussed, establishment has a sister location, where owner states all food is pre-made and delivered cold to this location. If this is to continue, create a process and procedure document describing how food is transported, including temperature logs leaving other facility and arriving at this location, equipment/methods used to transport, date marking, items to be transported, and frequency. Otherwise, a prep sink will be required and all foods must be washed/cooked at this location.

Routine inspection report was emailed to person in charge at establishment. Inspection report received by operator.

At time of inspection, observed cooked animal proteins (chicken, goat, fish) from raw, cooling of large batches of vegetable sauces and animal protein dishes, cut raw vegetables. Establishment currently has one handwashing sink and no prep sink. The need for permit classification upgrade from a Class 3 E&D to a Class 4 E&D will require a remodel.

Upon inspection, establishment is going above and beyond current permit classification of Class 3 E&D, which will require an application and plans to be submitted, and/or additional permits. Please submit an application, supporting documentation, and fees within 5 business days. Via email, provided online remodel application to operator.

Due to the violations noted on this inspection report, County legal action may result from this inspection.

On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
• Contact your inspector using the phone number or email on your last inspection report to review, or
• Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.

Award: Not Participating,Embargo Lbs: 0,Food Manager Licenses: 0,Review Complete: CHECKED,Review Notes: QA,Signer: Sivaram Raju

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation: Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.