Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
Licensee
Name:
SAFFRON
License Number:
SEA6012913
Rank:
Seating
License Expiration Date:
12/01/2016
Primary Status:
Ownership Changed
Secondary Status:
Location Address:
731 VILLAGE BLVD #110-111 WEST PALM BEACH, FL 33409
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Large ladle on stove top. Corrective action taken: ladle was removed for washing and sanitizing
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Kitchen cooked handled baked bread . Corrective action taken: advised operator to use disposable gloves
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomatoes purée on COOKLINE at 56°. Corrective action taken: Placed below in reach in cooler. Cut lettuce and cut tomatoes on buffet line at room temperature 75-78°. Corrective action taken: operator discarded and will utilize ice bath when setting up buffet tomorrow.
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. White rice in walk in cooler has lid while cooling in large metal hotel pans **Corrected On-Site**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
