Yogi's Grill

Inspector's notes

Observed no employees with Certified Food Protection Manager certificates onsite at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an employee filling sanitizer bucket with water from handwash sink. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed panko-covered raw chicken made night prior to inspection with internal temperatures from 45°F to 50°F. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fried vegetable tempura cooling in the walk in cooler but cooling while being covered with a lid (not allowing the heat to escape). TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed perishable noodles (frozen) thawing in ambient temperature at the time of inspection. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Employee states they will place the noodles in the walk in cooler to continue thawing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in use rice scoops being stored in water having an internal temperature of 90*F. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Atmospheric vacuum breaker (AVB) at mop sink was detached and not maintained in good repair. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Establishment's primary waste receptacle is located outdoors and does not have a tight-fitting lid or door. Waste receptacles inside the food establishment should be kept covered if they contain food residue or after they are filled. Receptacles located outside the establishment should be equipped with a tight-fitting lid or doors. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee cell phone on shelf above in-use sushi assembly station. Ensure employee personal beverages and personal items are stored in a designated area to prevent contamination of food and clean equipment/utensils. Employee moved phone to correct. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed beef steaks in manufacturer's reduced-oxygen packaging (ROP) thawing in still bowl of cold water near prep sink. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Employee moved steaks to prep sink to thaw under running cold water. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed open cartons of raw shell eggs stored above open boxes of ready-to-eat zucchini and lemons in walk-in-refrigerator. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Person in charge (PIC) moved eggs to different shelf to correct during the inspection. No visible cross-contamination was noted during the inspection. Corrective Action: Corrected at time of inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Observed food residue on numerous metal hotel pans and lids stored as clean on wire shelving. All food-contact surfaces must be cleaned to sight and touch. PIC moved containers and lids to 3-compartment sink and instructed employee to re-washi, rinse, and sanitize the containers. Corrective Action: Corrected at time of inspection.

Core-2-402.11 , C: Effectiveness-Hair Restraints Observed several employees handling food in the kitchen without any hair restraints. All food handling employees must wear hair restraints such as hair nets, hats, visors, or any other effective hair restraints. Had discussion about proper hair restraints with manager. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. In the walk in cooler, observed a large plastic container of raw chicken stored on the metro shelf above packages of raw beef. On another shelf in the walk in cooler, observed a box of raw eggs stored on a shelf above lemons and cucumbers. All raw foods must stored in accordance to their minimum cook temperatures with chicken being below beef. All ready to eat foods must be stored above raw foods to prevent cross contamination. Chicken was moved to proper shelf. Raw eggs were moved to proper shelf. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. At time of inspection, establishment was using quat sanitizer in their 3 compartment sink and did not have any quat testing strips available. Testing strips for sanitizer must be kept available at all times. Please obtain test strips prior to re-inspection. Correct By: Correct Prior To Reinspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed grease and food debris accumulating on, under, and behind the cooking equipment. Floors and walls must be cleaned as frequently as needed to prevent the accumulation of soils and debris. Please have these areas cleaned more frequently. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law 1) Provide hot water to men’s room – insta-hot is not functioning. Repair or replace. 2) RPZ backflow preventers must be tested yearly – either provide test reports from the last 12 months, or have backflow tested and passed. Maintain certificates on site for verification. Backflows are located under soda system and under prep table for RO system. 3) Repair leak at hand sink faucet (back kitchen hand sink). Correct By: Correct Prior To Reinspection

Core-6-101.11, C: Surface Characteristics-Indoor Areas Core-6-102.11, C: Surface Characteristics-Outdoor Areas Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter 4) Have hood cleaned – it is due for service this month. 5) Detail clean establishment, focusing on ceilings and walls. 6) Replace rusted shelving in walk-in cooler. Replace or re-finish rusted prep table shelf (bottom shelf where oil is stored). Re-finish rusted walk-in cooler door. 7) Replace torn gasket to make table (right door). 8) Provide a hose reel for holding hose tidy and off the floor when not in use. 9) Remove any unnecessary items from the establishment, and organize items to be kept. Ensure items are stored off the floor. 10) Remove wood support from back storage shelving – replace leg or provide a leg extension as necessary. Ensure repair is non-absorbent and easy to clean. 11) Seal all small holes in walls with caulk or silicone. 12) Oil (rendering) bin must be placed on asphalt or concrete – it cannot be placed in dirt/gravel. Relocate oil bin. Correct By: Correct Prior To Reinspection