Saffron Indian Grocery N Kitchen

Inspector's notes

Observed walk-in cooler containing dairy products, pastries containing meat, and raw & cooked meats with minimum ambient air temperature of 50 °F as measured with min/max holding thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct within 24 hours.

Inspector's notes

Observed no food thermometer in establishment at time of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection on Thursday, July 2nd, 2026.

Inspector's notes

Repeat violation: 4th Observed no Certified Food Protection Manager (CFPM) on site at time of inspection. A CFPM is required to be on the premises during all hours of operation. Must obtain CFPM certification prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked peppers and pastries containing meat and vegetable filling in hot holding case at 80-90 °F. Foods had been placed in case between 20 minutes and one hour prior as per person in charge. Except during preparation, cooking, cooling or when time is used as a control, all hot held TCS foods must be maintained at 135°F or above. Person in charge reheated pastries to 165 °F and adjusted temperature of hot holding case to above 135 °F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pastries containing meat, butter, raw eggs, cooked eggs, heavy cream, milk, yogurt, raw chicken, and cooked chicken in walk-in cooler at 48-50 °F. Except during preparation, cooking, cooling or when time is used as a control all time/temperature control for safety (TCS) foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Foods had been in cooler for more than 4 hours as per person in charge. All TCS foods improperly cold held were discarded by person in charge at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk-in cooler containing dairy products, pastries containing meat, and raw & cooked meats with minimum ambient air temperature of 50 °F as measured with min/max holding thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct within 24 hours.

Inspector's notes

Observed accumulation of ice on condenser fan, storage racks, and floor of walk-in freezer. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) on site at time of operation. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Repeat violation: 2nd. Observed no hand drying provision at rear handwashing sink. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Person in charge provided hand drying provision for handwash sink at time of inspection.

Inspector's notes

Observed covered container of cooked chicken at 45 °F in walk-in cooler. Chicken had been placed in walk-in cooler to cool the day prior as per person in charge. Cooked time/temperature control for safety (TCS) foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. TCS foods must cool in loosely covered or uncovered containers, or by using other effective means such as an ice bath. All TCS foods improperly cooled were discarded by person in charge at time of inspection.

Inspector's notes

Repeat violation: 2nd. Observed cooked chicken and cooked onions in walk-in cooler with no date marking. Foods had been prepared two days prior as per staff. Ready-to-eat, time/temperature control for safety (RTE/TCS) foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Discussed date marking requirements with person in charge. All RTE/TCS foods were properly date marked at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed container of antacid stored above flour and dried lentils. All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by person in charge at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Repeat violation: 3rd. Observed boxes of bread and raw chicken stored on floor of walk-in freezer. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises.

Inspector's notes

Observed leaks in faucets at three-bay sink, mop sink, and prep sink. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

***Second Consecutive Violation*** 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Employee handling boxes, went out back door, touched clothing, picking up dirty dishware, then donned gloves to return to cutting onions, without a proper handwash. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

At front handwashing sink, no disposable hand drying towels available. Disposable hand drying towels were provided at time of inspection. Maintain all handwashing sinks stocked with disposable hand drying towels at all times. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: 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. Addl Notes: ***Second Consecutive Violation*** At back room handwashing sink, no handwashing cleanser available. Handwashing cleanser was provided at time of inspection. Maintain all handwashing sinks stocked with handwashing cleanser at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In back prep area, in use knife stored behind handwashing sink. Employee moved knife to start using on cutting up vegetables without first warewashing. Instructed employee to move knife to 3-compartment sink for proper warewashing before use. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (5) At any time during the operation when contamination may have occurred. Corrective Action: Corrected at time of inspection.

Inspector's notes

In prep table cooler on cook line and in walk in cooler, no date marks on TCS prepared foods (cooked sauces, cooked proteins). Per employee, TCS foods were prepared >24 hours. Instructed employee to date mark all TCS prepared foods in cook line prep table cooler and in walk in cooler. RTE/TCS (time/ temperature control for food safety) foods requiring date marking are to be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

***Second Consecutive Violation*** In walk in freezer and walk in cooler, packaged TCS foods stored directly on ground. Instructed employees to move all packaged food off of ground to prevent future contamination. Food is to be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Throughout establishment, cutting boards deeply scored. Resurface or replace cutting boards. 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. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces. Corrective Action: Correct prior to next routine inspection. 4-101.19 - Core: Nonfood-Contact Surfaces Addl Notes: At front service counter at cold case, door handles held together with duct tape and on hot holding case windows, foil used to maintain doors closed. Repair with product that is a smooth and easily cleanable surface. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Throughout establishment, shelves on cook line, rolling rack for cook line, front and inside of prep table cooler, inside and outside of microwave, outside of blender, prep tables with accumulation of food debris and residues. Maintain clean. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Throughout establishment, under shelving, along cook line, along cove base in kitchen, in walk in cooler and freezer, floors with accumulation of food residues and debris. Maintain clean. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At start of inspection, curtain hung in doorway to separate front handwashing sink from cook line. Curtain was removed from doorway to make handwashing sink accessible at all times for cook line employees. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: 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. Addl Notes: At back room handwashing sink, no handwashing cleanser available. Handwashing cleanser was provided at time of inspection. Maintain all handwashing sinks stocked with handwashing cleanser at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. On cook line, in top and bottom portion of prep table cooler, TCS foods (cooked beans, dahl, cooked sauces) with internal temperatures of 48*F-55*F. Per employee, food items were placed in prep table from walk in cooler <4 hours. Employee moved cooked beans, dahl, and cooked sauces to walk in cooler to rapidly cool back down to the proper cold holding temperature. Ambient temperature of prep table cooler was 49*F, taken with inspector min/max thermometer. Discontinue use of prep table cooler for storing of TCS foods until able to maintain proper temperature throughout the day, especially at busier times of service. On cook top, uncoooked samosas with internal temperatures of 78*F-80*F. Per employee, samosas were removed from cold holding <10 minutes. Instructed employee to either cook samosas or place back in walk in cooler to rapidly cool back down to the proper temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in freezer and walk in cooler, packaged TCS foods stored directly on ground. Instructed employees to move all packaged food off of ground to prevent future contamination. Food is to be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Corrected at time of inspection.

Inspector's notes

At 3-compartment sink, faucet leaking. Repair. All plumbing is to be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No hand drying towels at back handwashing sink. Hand drying towels were provided at time of inspection. Maintain all handwashing sinks stocked with hand drying towels at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. On cook line, cooked bean mixture/ 120*F and at front counter in hot holding unit, samosas/ 90*F-125*F out of internal temperatures. Per employees, foods were placed in hot holding unit and on cook top <1 hour and ready for service. Employee reheated bean mixture and samosas to 165*F. Ambient temperature of front hot holding unit was turned higher to maintain TCS foods at proper temperature. Maintain TCS (time/temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, in top and bottom portion of prep table cooler, TCS foods (yogurt, cooked beans, dahl, cooked sauces) with internal temperatures of 45*F-50*F. Per employee, food items were placed in prep table from walk in cooler <4 hours. Employee moved yogurt, cooked beans, dahl, and cooked sauces to walk in cooler to rapidly cool back down to the proper cold holding temperature. Ambient temperature of prep table cooler was 47.9*F, taken with inspector min/max thermometer. Discontinue use of prep table cooler for storing of TCS foods until able to maintain proper temperature throughout the day, especially at busier times of service. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. Inside of prep table cooler and door handles, and flooring around fryer and cook top with accumulation of food residues and debris. Maintain clean. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Corrected at time of inspection.

Inspector's notes

Inside of cook line prep table cooler, shelving unit with spices, outside of microwave, ice in walk in freezer, with accumulation of food debris and residues. Maintain clean. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In prep area, rice with an internal temperature of 55*F. Per manager, rice is removed from walk in cooler and reheated in rice warmer. At time of inspection, internal temperature was taken at 52*F and 30 minutes later, rice temperature was 55*F. Instructed manager to reheat rice on cook top to 165*F and maintain hot in rice cooker at 135*F or higher at all times. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Third Consecutive Violation. 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Second Consecutive Violation. In kitchen, employee handling cooking utensils and preparing food after contamination on hands. Employee touched clothing, dirty dishware then continued handling cooking utensils without a proper handwash. Instructed employee on proper handwashing before donning gloves to handle food products. Discussed the importance of proper handwashing with employee. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

In prep area handwashing sink, no hand drying towels available. Hand drying towels were provided at time of inspection. Maintain all handwashing sinks stocked with hand drying towels at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, in prep table cooler, TCS foods (dahl, yogurt, cooked sauces, hard boiled eggs, cooked chicken, cooked potatoes) with internal temperatures of 55*F-62*F. Per employee, TCS foods were in prep table cooler overnight. TCS foods (dahl, yogurt, cooked sauces, hard boiled eggs, cooked chicken, cooked potatoes) were discarded. See embargo form. Ambient temperature of prep table cooler was 59.8*F, taken with inspector min/max irreversible thermometer. Discontinue storing of TCS foods in prep table cooler until able to maintain proper temperature throughout the day, especially during busier times of service. Per person in charge, repair company is scheduled for site visit later on in day. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Third Consecutive Violation. In walk in cooler, cooked proteins (goat and chicken), cooked sauces with vegetables, samosas with vegetables, without proper date marks. Per person in charge, TCS foods were prepared >24 hours. Instructed employee to provide date marks to TCS foods (cooked proteins (goat, chicken), cooked sauces with vegetables, samosas with vegetables). Discussed proper date marking, with preparation date as DAY 1 and 6 additional days for a total of 7 days. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 front counter, employee donned gloves to handle cane for juicing without a proper handwash. Instructed employee on proper handwashing before donning gloves to handle food products. Discussed the importance of proper handwashing with employee. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 proteins (goat and chicken), cooked rice, cooked sauces with vegetables, and in front cold holding service case, TCS foods (samosas, sweet treats containing milk, cooked rice mixture, dosa, gota) 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, dosa, gota, cooked proteins (goat, chicken), cooked sauces with vegetables, 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,Repeat Violations: 2nd

Repeat Violation 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,Repeat Violations: 2nd

Core-4-602.13, C: Nonfood Contact Surfaces ..........On cook line, condiment and spice rolling cart, inside of prep table cooler, and shelving in walk in cooler with accumulation of food debris and residues. Maintain clean to prevent build up of residues. Correct By: Correct Prior To Next Routine Inspection

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

Repeat Violation 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

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

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

Repeat Violation 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