| 3-501.16 (A)(1) / TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, HOT HOLDING Priority Item Corrected During Inspection Carne Asada in stovetop being hot held at 95°F. Maintain time/temperature control for safety foods (TCS) at 135°F or above.  |
| YCHC (1-6-103) / CERTIFIED FOOD MANAGER- YAVAPAI CO. HEALTH CODE Priority Foundation Item Inadequate food manager certification available. 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: 09-Jan-2024 |