| 3-304.14 (A-F) / WIPING CLOTHS, USE LIMITATION Core Item Corrected During Inspection Wiping cloth stored on Prep tables in serveral location in kitchen. Store wiping cloths in container(s) with sanitizer solution when not in use. Correct By: 30-Oct-2020  |
| 3-501.13 / THAWING Core Item Corrected During Inspection 3 large bags of potato fries is being improperly thawed by holding at room temperature. observed fries at 60 F. Adjust procedures or methods to properly thaw foods. Examples- defrost TCS product in a refrigerator, under cold running water (70° F or below) or as part of the cooking process. Had operator discard product. Correct By: 30-Oct-2020 |
| 6-501.12 (A)(B) / CLEANING, FREQUENCY AND RESTRICTIONS Core Item The dry food storage area floor is observed with moderate food debris. Mops sink room floor has moderate food and grease debris in sink and on floor Clean physical facilities as often as necessary to keep them clean. Seep and mop floors. clean out mop sink and floor sink basins. Correct By: 30-Oct-2020 |
| YCHC (1-6-102) / FOOD WORKER CERTIFICATE Core Item Insufficient number of food worker certificates. 2 food worker certificates out of 7 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: 13-Nov-2020 |
| YCHC (1-6-103) / CERTIFIED FOOD MANAGER- YAVAPAI CO. HEALTH CODE Priority Foundation Item Inadequate food manager certification available. No manager certificate 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. Correct By: 30-Nov-2020 |