| 3-305.11 (A-C) / FOOD STORAGE (PREVENTING CONTAMINATION FROM THE PREMISES) Core Item Corrected During Inspection Two racks of bread stored on the floor in the back area. Moved. Store food 6 inches off the floor in a clean and dry location where it will not be exposed to splash, dust or other contamination. Correct By: 19-Jan-2023  |
| 3-501.19 (A)(B)(2)(C)(2-3) / TIME AS A PUBLIC HEALTH CONTROL (WRITTEN PROCEDURES) Priority Foundation Item Repeat (CORRECTED DURING INSPECTION) Time without temperature control is being used for tomato, lettuce and cheese. No written procedures are currently available for review. Educated and she corrected. Written procedures must be prepared in advance, maintained at the food establishment and made available to YCCHS upon request. The procedures must address the methods of compliance for time control (i.e. 4 or 6 hours) and how food(s) will be marked or otherwise identified to indicate the specified expiration time. Cease and desist the time control process until an adequate policy has been drafted. Correct By: 19-Jan-2023 |
| 5-202.13 / BACKFLOW PREVENTION, AIR GAP Priority Item (CORRECTED DURING INSPECTION) No air gap provided between soda machines in the dinner and inside plus the ice machine as well. Provide an minimum one inch air gap between the water supply inlet and the flood level rim of the plumbing fixture. Discussed corrective action with PIC. Correct By: 19-Jan-2023 |
| YCHC (1-6-102) / FOOD WORKER CERTIFICATE Core Item Insufficient number of food worker certificates. 6 food worker certificates out of 15 employees. Each food worker is required to obtain a YCCHS approved food worker certificate. The certificate must be obtained within thirty (30) days after beginning employment and must be prominently posted for review during an inspection. Correct By: 25-Jan-2023 |