| 3-304.14 (A-F) / WIPING CLOTHS, USE LIMITATION Core Item Corrected During Inspection Wiping cloths stored in a sanitizer solution at 100 ppm quat. Maintain the sanitizer solution strength at 200-400ppm. Correct By: 15-Mar-2021  |
| 4-302.14 / SANITIZING SOLUTIONS, TESTING DEVICES Priority Foundation Item Corrected During Inspection No test kit is available to measure the sanitizer strength for eith chlorine or quat. Provide a test kit or other device to accurately measure the concentration of the sanitizing solutions in mg/L. (*Note: A temporary supply of test strips has been provided by YCCHS until the facility can obtain a test kit.) Provided some of my test strip until operator can resupply Correct By: 15-Mar-2021 |
| 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. Sanitizer was observed near empty and no concentration observed on test strips 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: 15-Mar-2021 |
| YCHC (1-6-103) / CERTIFIED FOOD MANAGER- YAVAPAI CO. HEALTH CODE Priority Foundation Item Inadequate food manager certification available. No certificate could be presented during inspection. Operator did state his baking chef does have one 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-Mar-2021 |