Saffron Darbar

Food properly labeled; original container — Inspector Note: Observed many spices next to cooktop, without labeling. Must label foods that are not immediately identifiable with the common name.

Food stored covered — Inspector Note: Observed foods throughout walk in and reach in coolers uncovered. Food that is not cooling must be stored covered to protect from potential contamination.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed multiple boxes of food product being stored on the floor inside dry storage area. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture. COS: PIC moved food boxes off the floor onto the shelves.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed food utensils being stored inside handwashing sink as well as a trash can blocking access to the handwashing sink. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf COS: PIC moved trash can and removed food utensils from the sink.

Proper date marking and disposition — Inspector Note: Observed multiple TCS food items being held inside walk in cooler without proper date marking. 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf CA: Advised PIC to label food containers with proper date marking.