Yogi's Grill & Sushi

Inspector's notes

Observed medium container of crab salad in the walk in cooler with date mark of 06-18. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. In the reach in cooler next to the rice cookers, observed cooked eel with no date mark. PIC stated item prepared 2 days earlier. All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection. Repeat violation: 2nd

Inspector's notes

In the sushi reach in cooler, observed small container of spicy imitation crab mix with a date mark of 02/20. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Cooked brown rice holding at 122*F internally. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Cut cabbage and cut broccoli stored in the walk-in directly in "Thank you" grocery bags. Manager had prepped produce transferred to food safe containers. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances.

Inspector's notes

Corrective Action: Corrected at time of inspection. Raw tuna, salmon, cooked crab, shredded cheese and cream cheese in the cook line reach-in at 52*F to 53*F internally for an unknown time. Embargoed. All TCS foods improperly cold held were discarded by PIC at time of inspection.

Inspector's notes

Corrective Action: Correct prior to re-inspection 4/29/25. Cook line reach-in holding TCS food 52-53*F, read 51*F on min/max. Determined unit had iced over. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below.

Inspector's notes

Corrective Action: Corrected at time of inspection. Rice scoops stored in pan of 80*F water. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection.

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants

No certified food manager present. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to re-inspection 8/28/24.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash.............Employee wiped their hands on their clothing then put on gloves to handle food without washing hands. Had employee wash hands. 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces..........Employee washed knife used on raw salmon then put it into quaternary sanitizer for less than 10 seconds before placing it back on the clean knife rack. Had knife returned to the sanitizer for at least 60 seconds, per label directions. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation......Discard time on pan of raw beef was not replaced when pan was changed. Manager had time updated to the current batch. 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. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation...Damp wiping cloth stored on the prep table between use. Manager moved cloth to sanitizer bucket. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage......Rice paddle stored in container of 80*F water. Employee removed paddle and container to dishwashing and provided clean container to store a clean paddle dry. Please store in-use utensils dry, in running water or in water 135*F or above. Correct By: Corrected At Time Of Inspection