| 3-305.11 (A-C) / FOOD STORAGE (PREVENTING CONTAMINATION FROM THE PREMISES) Core Item Vegtable oil for fryers stored open and exposed without lids or protection from environmental contaimation. Knife stuck in side of an unopened container of lard or fyer oil used to open containers. Store food 6 inches off the floor in a clean and dry location where it will not be exposed to splash, dust or other contamination. Provide food containers or roll up bags after use. Do not puncture food containers with food still being stored. Correct By: 15-Dec-2021  |
| 6-301.12 (A-D) / HAND DRYING PROVISION Priority Foundation Item Corrected During Inspection No paper towels at Dish pit handwashing sink. Provide and maintain paper towels at all handwashing sinks to facilitate proper handwashing. Correct By: 15-Dec-2021 |
| YCHC (1-6-103) / CERTIFIED FOOD MANAGER- YAVAPAI CO. HEALTH CODE Priority Foundation Item Repeat Inadequate food manager certification available. No manager certification available. All certificates expired in Feb and in may 2021. Obtain food manager certification(s) from an accredited agency approved by the Conference for Food Protection. Keep certificate(s) prominently posted for inspector review. For a food establishment with less than 10 employees, the certified food manager must be available for minimum of eight (8) hours each day that the food establishment is in operation or open for business; for a food establishment with 10 or more employees, a certified food manager must be present and available during all hours of operation. Correct By: 31-Jan-2022 |