| [?] Violations: A summary of the violations found during the inspection are listed below. |
| YCHC (1-6-102) / FOOD WORKER CERTIFICATE Core Item Repeat Insufficient number of food worker certificates. 9 food worker certificates out of 19 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: 18-Apr-2022  |
| The following violation(s) have been corrected since the last inspection. |
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| 3-501.16 (A)(2),(B)/TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, COLD HOLDING Tamales (43 degrees F), sliced tomatoes (47 degrees F) and cheese (44 degrees F) observed holding in the 2 door glass front reach in. (CORRECTED DURING INSPECTION) Maintain time/temperature control for safety foods (TCS) at 41°F or less. The above mentioned items were moved to the walk in cooler to chill down along with other TCS items that were placed in the cooler with in the last hour. Correct By: 31-Mar-2022 |
| 4-703.11 (A-C)/HOT WATER AND CHEMICAL- SANITIZING METHOD No sanitizer measured at the final rinse of the chemical dish machine. (CORRECTED DURING INSPECTION) Maintain a sanitizer rinse of 50 ppm chlorine. Adjust or repair dish machine as needed. *Manually wash, rinse and sanitize at the 3-compartment sink until the dish machine is in proper operation. Correct By: 31-Mar-2022 |