Saroor Fine Dining & Bar

The restaurant must keep potentially hazardous foods at safe temperatures using adequate refrigeration or hot-holding equipment to prevent foodborne illness.

The restaurant did not have a test kit available to check if sanitizer was at the correct concentration.

The restaurant's mechanical dishwasher was not properly constructed, designed, maintained, or approved for commercial use.

The restaurant did not adequately prevent pests from entering the building or keep records of pest control treatments.