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Inspection Information
Facility Name: Senses
Facility Type: Eating-Med (31-100) Type 3
[?] Inspection type: Re-inspection
[?] Inspection date: 14-December-2021
[?] Violations: A summary of the violations found during the inspection are listed below.
YCHC (1-6-103) / CERTIFIED FOOD MANAGER- YAVAPAI CO. HEALTH CODE
Priority Foundation Item Repeat Inadequate food manager certification available. No manager certification presented for review
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-Dec-2021
The following violation(s) have been corrected since the last inspection.
3-301.11 (B)/PREVENTING CONTAMINATION FROM HANDS- NO BARE HAND CONTACT WITH RTE FOOD
Food employee(s) using bare hands to plate sandwich onto plate for service
(CORRECTED DURING INSPECTION) Ensure that food employee avoid bare hand contact with exposed ready-to-eat (RTE) foods. Use suitable utensils such as deli tissue, spatulas, tongs, non-latex single-use gloves or dispensing equipment. Addressed employee about proper contact with ready to eat foods Correct By: 08-Dec-2021
3-302.11 (A)(1)(a-c)(A)(2)/PACKAGED AND UNPACKAGED FOOD - SEPARATION, PACKAGING, AND SEGREGATION
Raw steaks being held above cooked turkey breast in WIC.
(CORRECTED DURING INSPECTION) Separate raw animal foods from ready-to-eat foods and produce during storage, preparation, holding and display. Operator relocated during inspection Correct By: 08-Dec-2021
3-502.11/VARIANCE REQUIREMENT (SPECIALIZED PROCESSING METHODS)
No variance obtained to conduct par cooking sous vide.
(CORRECTED DURING INSPECTION) Cease and desist the specialized processing method. Apply for a variance and obtain approval from YCCHS before continuing. Discussed procedure with operator as it relates to the FDA Food Code. Correct By: 08-Dec-2021
4-703.11 (A-C)/HOT WATER AND CHEMICAL- SANITIZING METHOD
No sanitizer measured at the final rinse of the chemical dish machine.
(CORRECTED DURING INSPECTION) Maintain a sanitizer rinse of 50 ppm chlorine. Adjust or repair dish machine as needed. *Manually wash, rinse and sanitize at the 3-compartment sink until the dish machine is in proper operation. Correct By: 08-Dec-2021
5-202.12 (A)/HANDWASHING SINK, INSTALLATION (WATER TEMPERATURE)
The handwashing sink located at baking area has no cold water flow through faucet to adjust water temperature. Hot water flow is extremely reduced without adequate pressure for hand washing.
Provide a water temperature of at least 100°F to all handwashing sinks through a mixing valve or combination faucet. Repair sink to working order. Correct By: 16-Dec-2021
YCHC (4-1-102)/PLAN REVIEW- Operation Plan
No current food / refrigeration temperature log available.
(CORRECTED DURING INSPECTION) Maintain a daily temperature log to demonstrate active implementation of food safety procedures. Start new log today. Correct By: 08-Dec-2021