| 3-302.12 / FOOD STORAGE CONTAINERS, IDENTIFIED WITH COMMON NAME OF FOOD Core Item Observed water stored in unlabeled spray bottle(s). Store foods that are removed from their original packages in containers labeled with the common name of the food. Correct By: 02-Apr-2021  |
| 4-702.11 / BEFORE USE AFTER CLEANING (SANITIZING) Priority Item Corrected During Inspection Food prep table returned for use after cleaning without being effectively sanitized. Observed employee spray prep areas with a unlabelled spray bottle then wipe dry with towel and began food preparation. Spray bootle turned out to be water. Surfaces not properly washed and sanitized. Utensils and food-contact surfaces of equipment must be sanitized BEFORE use after cleaning. Amend practices at the facility to ensure a proper sanitizing procedure. Correct By: 02-Apr-2021 |
| 6-501.12 (A)(B) / CLEANING, FREQUENCY AND RESTRICTIONS Core Item Both restrooms have not been cleaned prior to opening to public. Tiolet paper scattered over floors in both restrooms. Clean physical facilities as often as necessary to keep them clean. Correct By: 02-Apr-2021 |
| YCHC (1-6-102) / FOOD WORKER CERTIFICATE Core Item Insufficient number of food worker certificates. 1 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: 09-Apr-2021 |
| YCHC (1-6-103) / CERTIFIED FOOD MANAGER- YAVAPAI CO. HEALTH CODE Priority Foundation Item Repeat Inadequate food manager certification available. No 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. Correct By: 30-Apr-2021 |