| 2-401.11 / EATING, DRINKING, OR USING TOBACCO Core Item Corrected During Inspection Employee personal food (eggs and butter observed at above sauce and pasta. Moved.. Employee(s) may only drink from a "closed" beverage container in a "designated area" that will prevent the contamination of food, equipment, utensils and other food related supplies. Set up designated areas for personal beverage storage.  |
| 4-602.13 / NONFOOD CONTACT SURFACES (CLEANING FREQUENCY) Core Item The [equipment] is not cleaned on a routine basis. Hand washing sink and floor drain under 3 -comp sink are very dirty. Clean the non-food contact surfaces of equipment on a frequent basis to prevent accumulation of soil residues. Correct By: 02-Aug-2021 |
| YCHC (1-6-103) / CERTIFIED FOOD MANAGER- YAVAPAI CO. HEALTH CODE Priority Foundation Item Inadequate food manager certification available. manager in process, 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: 02-Sep-2021 |