| 3-501.16 (A)(2),(B) / TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, COLD HOLDING Priority Item sour cream guacamole, pickles, greens, sour cream in being cold held at 43-50°F. Maintain time/temperature control for safety foods (TCS) at 41°F or less. Discard foods held out of temperature more than 4 hours, relocate food to walk in cooler or other working units. Ice bath to expodite foods on line. Correct By: 11-Aug-2021  |
| YCHC (1-6-103) / CERTIFIED FOOD MANAGER- YAVAPAI CO. HEALTH CODE Priority Foundation Item Inadequate food manager certification available. manager certifications expired in May. 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: 29-Oct-2021 |
| YCHC (4-1-102) / PLAN REVIEW- Operation Plan Priority Foundation Item Repeat No current food / refrigeration temperature log available. Last log observed was on 7/5/21. Maintain a daily temperature log to demonstrate active implementation of food safety procedures. Correct By: 11-Aug-2021 |