| 3-501.16 (A)(2),(B) / TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, COLD HOLDING Priority Item (CORRECTED DURING INSPECTION) Several TCS foods found above 41 F inside the Turbo Air 3-door prep refrigerator. Examples-pico @ 44.8 F; cut cabbage @45.3 F; chipotle sour cream @44.9 F; ground beef @46.1 F; and shredded cheese @ 48.9 F. Maintain time/temperature control for safety foods (TCS) at 41°F or less. Adjust or repair prep refrigerator as needed. Improper air flow or leaving the top open may be an issue as the ambient unit temperature was measured at 38.7 F. *Facility will relocate food or pack in ice for immediate correction this date. Correct By: 24-Mar-2022  |
| 3-501.17 (A-C) / READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, DATE-MARKING Priority Foundation Item Numerous prepared TCS food items found inside the walk-in cooler without date marking (i.e. rice, pinto beans, black beans, carnitas, cooked chicken, etc...). Staff indicate that products were prepared within the past 2 to 3 days. Ready-to-eat time/temperature control for safety foods prepared and held in refrigeration for more than 24 hours must be clearly marked to indicate a consumption or discard date of 7 days or less. (7 days = date of prep + 6 days.). Date mark items for immediate correction. Correct By: 24-Mar-2022 |
| 4-302.14 / SANITIZING SOLUTIONS, TESTING DEVICES Priority Foundation Item No test kit is available to measure the sanitizer strength at the dish-machine & 3-compartment sink. Provide a test kit or other device to accurately measure the concentration of the sanitizing solutions in mg/L. Obtain both chlorine and quaternary ammonium test strips. Correct By: 30-Mar-2022 |
| 4-501.14 (A-C) / WAREWASHING EQUIPMENT, CLEANING FREQUENCY Core Item Grease build-up observed inside the dish-machine and around the chemical dispenser lines at the dish-machine dispensing port. Clean the dish-machine and or the compartments of sinks used for washing and rinsing equipment- (1) before use; (2) throughout the day to prevent recontamination of equipment and utensils; and (3) at least every 24 hours. Correct By: 25-Mar-2022 |
| 4-501.17 / WAREWASHING EQUIPMENT, CLEANING AGENTS Priority Foundation Item No cleaning detergent is being dispensed at the wash cycle of the chemical dish-machine. Maintain a detergent wash when ware-washing (manual or mechanical). Service the dish-machine as needed. Manually wash at the 3-compartment sink until repaired. Correct By: 24-Mar-2022 |
| 4-703.11 (A-C) / HOT WATER AND CHEMICAL- SANITIZING METHOD Priority Item (CORRECTED DURING INSPECTION) No sanitizer measured at the final rinse of the chemical dish machine. No sanitizer solution is connected to the dish-machine. 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: 24-Mar-2022 |
| 5-205.15 (B) / PLUMBING SYSTEM MAINTAINED IN GOOD REPAIR Core Item Repeat The upstairs hand washing sink is missing both faucet handles. Repair the plumbing system to be in good working condition. Correct By: 30-Mar-2022 |
| YCHC (1-6-102) / FOOD WORKER CERTIFICATE Core Item No current food worker certificates available. Each food worker is required to obtain a YCCHS approved food worker certificate. The certificate must be obtained within thirty (30) days after beginning employment and must be prominently posted for review during an inspection. Note: ANSI approved on-line training is accepted by YCCHS. Correct By: 24-Apr-2022 |
| YCHC (1-6-103) / CERTIFIED FOOD MANAGER- YAVAPAI CO. HEALTH CODE Priority Foundation Item No current food manager certificate available. Existing certificate expired in 2020. 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. *Schedule course within the next 20 days. Correct By: 13-Apr-2022 |
| YCHC (4-1-102) / PLAN REVIEW- Operation Plan Priority Foundation Item No current food / refrigeration temperature log available at the time of inspection.. Maintain a daily temperature log to demonstrate active implementation of food safety procedures. Locate / restart log today. Correct By: 24-Mar-2022 |