Safir Bakery & Cafe

Inspection history 5 visits

1. 2025
2. Failed Nov 26 Score 42 ▲4

   Cycle Inspection

   4 violations, 3 critical

   • Critical Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area
   • Critical Hot TCS food item not held at or above 140°F
   • Critical Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment's food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, phorid flies and fruit flies
   • Minor Establishment is not free of harborage or conditions conducive to rodents, insects or other pests
3. Passed Jul 9 Score 38 no change

   Cycle Inspection

   4 violations, 3 critical

   • Critical Hot TCS food item not held at or above 140°F
   • Critical Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed
   • Critical Food-contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred
   • Minor Nonfood-contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit
4. Failed Mar 28 Score 38 ▼21

   Cycle Inspection

   11 violations, 7 critical

   • Critical Hot TCS food item not held at or above 140°F
   • Critical Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer's refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor
   • Critical Evidence of mice or live mice in establishment's food or non-food areas
   • Critical Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored
   • Critical Cold TCS food item held above 41°F; smoked or processed fish held above 38°F; intact raw eggs held above 45°F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation
   • Critical Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan
   • Critical Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding
   • Minor Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of
   • Minor Nonfood-contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit
   • Minor Dishwashing and warewashing: cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient
   • Minor Establishment is not free of harborage or conditions conducive to rodents, insects or other pests
5. 2023
6. Passed Nov 29 Score 59 no change

   Cycle Inspection

   2 violations, 1 critical

   • Critical Hot TCS food item not held at or above 140°F
   • Minor Nonfood-contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit

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