| 3-201.11 (A)(B)(E)(3)(a) / COMPLIANCE WITH FOOD LAW - SOURCES Priority Item Corrected During Inspection Food obtained from an unapproved source. Operator self harvested prickly pear fruit for juicing. observed in WIC in buckets. All food must be obtained from sources that comply with LAW. Remove or discard unapproved foods from the facility. Correct By: 19-Oct-2023  |
| 3-301.11 (B) / PREVENTING CONTAMINATION FROM HANDS- NO BARE HAND CONTACT WITH RTE FOOD Priority Item Corrected During Inspection Food employee(s) using bare hands to plate tacos Ensure that food employee avoid bare hand contact with exposed ready-to-eat (RTE) foods. Use suitable utensils such as deli tissue, spatulas, tongs, non-latex single-use gloves or dispensing equipment. Correct By: 19-Oct-2023 |
| YCHC (1-6-103) / CERTIFIED FOOD MANAGER- YAVAPAI CO. HEALTH CODE Priority Foundation Item Inadequate food manager certification available. No manager certification could be presented during inspection 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. Registration number 928-445-6590 Correct By: 16-Nov-2023 |