| 4-903.11 (A)(C)(D) / EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE AND SINGLE USE ARTICLES (STORING) Core Item Corrected During Inspection To-Go food containers stored on floor in storage room Store cleaned equipment and utensils, laundered linens and single-service and single-use articles 6 inches off the floor in a clean and dry location that is protected from splash, dust or other contamination. Correct By: 24-May-2021  |
| 6-302.11 / TOILET TISSUE, AVAILABILITY Priority Foundation Item Corrected During Inspection Toilet tissue is not available in Men's restroom, dispenser was empty. Provide a supply of toilet tissue at each toilet. Correct By: 24-May-2021 |
| 6-501.12 (A)(B) / CLEANING, FREQUENCY AND RESTRICTIONS Core Item The back room floors are observed with food debris and trash in storage area. Clean physical facilities as often as necessary to keep them clean. Correct By: 24-May-2021 |
| 7-201.11 (A)(B) / SEPARATION - (CHEMICAL) STORAGE Priority Item Corrected During Inspection Anti Freeze coolant in prep area is stored with lard under prep table. Separate poisonous or toxic materials and locate to an area that is below and away from food, equipment, utensils, linens and single-service / single-use items. Correct By: 24-May-2021 |
| 7-202.11 (A) / RESTRICTION - PRESENCE & USE Priority Foundation Item Corrected During Inspection Anti Freeze coolant is stored or in use at this facility. observed Anti preeze on shelf below food preptable where lard was stored. Remove poisonous or toxic materials that are not required for the operation and maintenance of a food establishment. Correct By: 24-May-2021 |
| YCHC (1-6-103) / CERTIFIED FOOD MANAGER- YAVAPAI CO. HEALTH CODE Priority Foundation Item Repeat Inadequate food manager certification available. No certified food manager that works 40 hours, only a part time food manager observed. Operator Jose said she works sometimes. 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: 24-May-2021 |
| YCHC (4-1-102) / PLAN REVIEW- Operation Plan Priority Foundation Item Repeat Corrected During Inspection No current food / refrigeration temperature log available. last observed logs were on 5/20/21 Maintain a daily temperature log to demonstrate active implementation of food safety procedures. Start new logs today. Correct By: 24-May-2021 |