Yogi's Grill Teriyaki & Roll

Inspector's notes

In a pan on the grill, observed cooked beef at 120-127*F. Beef had been in the pan on the grill for 45 minutes. Beef was reheated to 165*F and placed back in hot holding in smaller portions to ensure it remains above 135*F.

Inspector's notes

Observed cooked chicken being held on time control next to the grill. Chicken is cooked in the oven, placed in pans and placed on time control. Observed 3 pans of chicken with old labeling. New pans of chicken must be updated with a label once they are placed on time control. PIC had labels added to pans.

Inspector's notes

On the sushi prep table, observed knives stored in water at 97*F between uses. Observed a rice paddle also stored in non-flowing water between uses without a heat source. Water that is used to store utensils between uses must be constantly flowing or constantly above 135*F. Please find a solution to keeping the utensils properly stored between uses prior to the next inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dishwashing employee wash hands by rinsing in three compartment sink and drying with paper towel. Inspector instructed dishwashing employee to properly wash hands in the employee hand sink. Employee then washed hands using proper procedure during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large amount of ice partially covering fans in walk in freezer. Remove ice to minimize contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the following food items cold holding at internal temperature of 53-63 deg F in a reach in unit that was holding >41 deg F. Cream cheese, spicy tuna, spicy crab, and regular crab meat and regular tuna and eel and salmon and shrimp tempura Manager informed the food items had been in unit since night prior and discarded. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the reach in unit that holds sushi holding at 52.7 deg F. (according to the min/max thermometer) TCS food items cold holding in unit that was out of temperature range was discarded or redirected to walk in unit. Currently there is no TCS food items cold holding inside unit and TCS food items needed for sushi is being maintained with ice. Owner has called for repair. Corrective Action: Corrected at time of inspection.

Inspector's notes

Door gasket in disrepair for sushi reach in unit. Replace gasket for proper sealing. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

PIC was unable to provide proof of certified manager. Obtain certification from an accredited agency and leave at establishment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Door gasket in disrepair for the reach in unit on preparation line. Replace gasket for proper closure. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed kitchen employee lathering hands at the hand wash sink directly under running water. Inspector instructed employee to properly lather hands outside of running water for at least 20 seconds prior to rinsing.

Inspector's notes

Observed sanitizer bucket containing chlorine sanitizer at a concentration of >200 ppm. PIC informed the sanitizer solution was for sanitizing surfaces within the food preparation area. Employee adjusted sanitizer withing the required concentration during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee washing dishes at the three-compartment sink by rinsing with water and placing some soap on each tray prior to rinsing each tray. Inspector instructed employee to properly set up to contain the soap and water compartment and the rinse compartment. Employee properly set up three compartment sink during inspection.

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-Safety Operator-Resources. Observed sushi rice hot holding in a food container at internal temperature of 109 deg F. The Manager informed the rice is held out using their time as a public health control policy and was able to note the time the rice was placed out of temperature control and placed time on container as per their procedure. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-202.12, P: Conditions of Use-Observed a spray bottle in back chemical storage area that employee informed contained chlorine sanitizer at a concentration of >200 ppm. Employee informed the sanitizer is for use in sanitizing food contract surfaces and adjusted to within required concentration during inspection. Correct By: Corrected At Time Of Inspection

Core-2-402.11 , C: Effectiveness-Hair Restraints-Observed employee with excessive facial long hair cooking in food preparation area. Properly restrain hair as per food code requirements. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Observed the first hand sink in the food preparation area blocked by a rice press for sushi. The press was plugged into the wall in front of the hand sink. Manager unplugged rice press and removed the press and cart containing the rice press to another area in food preparation. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Observed raw cabbage cold holding in a bowl in the food preparation area at an internal temperature of 62 deg F. Manager informed the cabbage had been out a short period of time and placed in freezer. Manager informed they will place the cabbage on their time as a control procedure also, Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Observed sushi chef with gloved hands speaking on the phone and then proceed to continue making sushi. Inspector informed chef to remove gloves discard sushi roll being prepared and properly wash hands and place on clean gloves prior to preparing any more sushi. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Observed crab mix containers with a date prepared on container of 8/14/23 . Kitchen Manager informed actual date prepared for mix was 8/19/23. Kitchen Manger dated containers with correct date of 8/19/23 during inspection. Correct By: Corrected At Time Of Inspection