| 2-401.11 / EATING, DRINKING, OR USING TOBACCO Core Item Corrected During Inspection Employee personal beverage(s) observed at server line in kitchen. Canned open drink observed with no lid or straw. 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. Correct By: 31-Jan-2024  |
| 3-302.11 (A)(1)(a-c)(A)(2) / PACKAGED AND UNPACKAGED FOOD - SEPARATION, PACKAGING, AND SEGREGATION Priority Item Corrected During Inspection Raw meat balls observed stored over case of tomatoes and grated cheeses in WIC. Separate raw animal foods from ready-to-eat foods and produce during storage, preparation, holding and display. operator relocated meat balls Correct By: 31-Jan-2024 |
| 3-304.12 (A-F) / IN-USE UTENSILS, BETWEEN-USE STORAGE Core Item Corrected During Inspection In-use utensils improperly stored between use. Knives, pizza slicers stored between to non food contact units in sereval locations. In-use utensil store in water at room temperatrue with no temperature control. Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not time/temperature control for safety food. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Correct By: 31-Jan-2024 |
| 3-305.11 (A-C) / FOOD STORAGE (PREVENTING CONTAMINATION FROM THE PREMISES) Core Item Corrected During Inspection Raw meat observed stored on the floor in the WIC under shelving. 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: 31-Jan-2024 |
| 3-501.16 (A)(2),(B) / TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, COLD HOLDING Priority Item Salsa's in several ice baths being cold held at 51°F. Ice bath had insufficient set up to keep TCS food held at 41 or below. Maintain time/temperature control for safety foods (TCS) at 41°F or less. Operator discarded sala's and reset up ice baths Correct By: 31-Jan-2024 |
| 3-501.18 (A-B) / READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, DISPOSITION Priority Item Corrected During Inspection Flan in beer WIC dated 1/5/24, taquitos in Grill line prep Date 1/18/24 found with date mark beyond 7 days. Multiple foods, tamales, green chillis beans in WIC, observed with no date marking. Discard ready-to-eat time/temperature control for safety foods that exceed the time and temperature combination (41ºF or less for 7 days) or lack proper date labeling that cannot be verified. Operator discarded out of date items and labelled with date proper production dates. Correct By: 31-Jan-2024 |
| 4-601.11 (A) / EQUIPMENT, FOOD CONTACT SURFACES, AND UTENSILS Priority Foundation Item Corrected During Inspection Debris build up observed underneath prep cutting board surfaces. Maintain food contact surfaces of equipment and utensils clean to sight and touch. operator removed and cleaned and sanitzed. Correct By: 31-Jan-2024 |
| 4-602.13 / NONFOOD CONTACT SURFACES (CLEANING FREQUENCY) Core Item The floor under shelving in WIC is not cleaned on a routine basis. Moderate to heavy food debris observed. Observed heavy food debris in Reach-in freezer. Clean the non-food contact surfaces of equipment on a frequent basis to prevent accumulation of soil residues. Correct By: 05-Feb-2024 |
| 5-205.11 (A) (B) / USING A HANDWASHING SINK Priority Foundation Item Corrected During Inspection Handwashing sink inaccessible due to water turned off and wash basin covered in wares.. Keep handwashing sinks accessible at all times for employee use. Correct By: 31-Jan-2024 |
| 5-205.15 (B) / PLUMBING SYSTEM MAINTAINED IN GOOD REPAIR Core Item 2 comp sink in kitchen has plumbing leaking into bucket. Operator tried to wrap plumbing to stop leaking. Repair the plumbing system to be in good working condition. Correct By: 05-Feb-2024 |
| 6-201.16 (A)(B) / WALL AND CEILING COVERINGS AND COATINGS Core Item WIC door has exposed wood from installation. Surface is not smooth easily cleanable and non abosorbant. Wall and ceiling covering materials must be attached so that they are easily cleanable. Fill in gaps and paint with a semi gloss paint or use appropriate coverings. Correct By: 05-Feb-2024 |
| 7-102.11 / COMMON NAME - LABELING WORKING CONTAINERS Priority Foundation Item Corrected During Inspection Unlabeled chemical spray bottle(s) observed in the facility. Label working containers of poisonous or toxic materials (such as cleaners and sanitizers) with the common name of the material. Correct By: 31-Jan-2024 |
| YCHC (1-6-103) / CERTIFIED FOOD MANAGER- YAVAPAI CO. HEALTH CODE Priority Foundation Item Repeat Inadequate food manager certification available. Second routine inspection without a certified food manager. 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. A follow up will be completed in 30 days on Feb 29th 2024. Operator must have taken a class or is registered for a manager certification class. Call 928-445-6590 to register for U of A class locally. Correct By: 29-Feb-2024 |