| 3-602.11 (A-D) / FOOD LABELS Core Item Corrected During Inspection Pastries and cookies being repackaged in the facility being offered without proper labeling. Properly label food packaged at the food establishment with the following information: common food name; list of ingredients in descending order of predominance; quantity or weight statement; and the name and address of the manufacturer, packer, or distributor. Above mentioned items pulled from the sales shelves until labeling can be applied. Correct By: 23-Mar-2023  |
| 6-301.12 (A-D) / HAND DRYING PROVISION Priority Foundation Item Corrected During Inspection No paper towels at the handwashing sink. Provide and maintain paper towels at all handwashing sinks to facilitate proper handwashing. Provided disposable paper towels at the hand wash sink. |
| YCHC (1-6-102) / FOOD WORKER CERTIFICATE Core Item Insufficient number of food worker certificates. 3 food worker certificates out of 5 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: 23-Apr-2023 |
| YCHC (1-6-103) / CERTIFIED FOOD MANAGER- YAVAPAI CO. HEALTH CODE Priority Foundation Item Inadequate food manager certification available. Manager is not certified. 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: 21-Apr-2023 |