| 3-501.16 (A)(1) / TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, HOT HOLDING Priority Item Partially cooked carne asada in a holding pan being hot held at 105-115°F. Maintain time/temperature control for safety foods (TCS) at 135°F or above. Correct By: 22-Sep-2020  |
| 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. Correct By: 30-Sep-2020 |