Yoshi’s

Inspector's notes

Cook placed raw chicken on frying basket inside deep oil, then, replaced the glove on one hand and continued handling clean equipment. PIC instructed the employee to wash hand properly prior to replacing gloves and she did so.

Inspector's notes

Observed house made curry cooling in deep container from previous day holding 50*f degrees inside walk-in fridge. Embargoed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee drink stored directly in establishment main ice machine used for consumption. Discussed storing drinks in appropriate areas. Drink removed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken stored directly over cooked beef and ready to eat soy sauce based sauce in walk-in cooler. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fried chicken bites holding in the main box at 122*f as well as grilled sliced chicken 80*f degrees. PIC stated items had been inside unit less than 2 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager onsite at the time of inspection.

Inspector's notes

Observed no bodily fluid clean up kit or written procedures for cleaning bodily fluids.

Inspector's notes

Observed a bag of raw chicken placed directly on top of raw ready to eat broccoli in the prep cooler by the cook line. The person in charge removed the bag of raw chicken and discarded the broccoli at the time of inspection. Discussed separating raw animal foods during storage, preparation, holding, and display from raw RTE foods and cooked RTE foods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fried chicken with internal temperature between 107F - 125F in the top comaprtment of the hot holding box. The person in charge stated the chicken had been cooked had been placed for hot holding less than 1 hour ago and reheated the chicken to 165F before placing into a different compartment of the hot box for hot holding.

Inspector's notes

Observed sushi roll containining cooked shrimp, cooked rice, and ready to eat crab meat with internal temperature between 51F -61F. Sushi was stored in two seperate beverage reach in coolers behind the front counter with sushi in one reach-in cooler at 51F and the sushi in the other reach in cooler at 61F. The person in charge stated the sushi had been prepared and placed into the coolers less than 2 hours ago and moved the sushi into the walk-in cooler for rapid cooling.

Inspector's notes

OIbserved spray bottles containing colored liquid with no label stored on a rack next to the front counter. The person in charge stated the spray bottles contained cleaning chemical and labeled the spray bottles accordingly. Discussed working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed reach in beverage coolers behind the front counter with minimum ambient temperature between 46F -48F. The reach in coolers were being used to store TCS foods which had internal temperatures between 51F -61F. The person in charge discontinued use of the reach in coolers for cold holding TCS foods at the time of inspection.

Inspector's notes

Observed rice paddles stored inside the rice cooker laying flat submerged into the rice with the handle of the utensils in direct contact with the rice. The person in charge removed the rice paddle to be stored in a seperate container to protect food from contamination.

Inspector's notes

Observed open gap from missing rubber strip along the door of the upper compartement for the hot box creating a loss of internal ambient heat resulting in decreased capacity to maintain TCS hot holding temperature of 135F or higher.

Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter Observed a large amount of random unused dishware stored in the back area near the BIBs. All unnecessary items must be removed from the premises. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. -- cooked brocolli hot holding 89^F in the steam table. Vegetables in colander pan that is double panned above the steam table water. - employee placed water in the pan to maintain temperature, new temperature reading of 188^F obtained 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. -- Tofu cold holding at 46^F while stored in the top holding area of the reach in cooler. Cooked noodles and eggrolls cold holding at 52^F in the bottom cabinet of the reach in cooler. Ambient temperature of the reach in cooler at 53^F --- items removed from reach in cooler and placed in the walk in cooler, bottom portion of the reach in unit not to be utilized until reinspected and holding 41^F Correct By: Correct Prior To Reinspection

Core-7-209.11, C: Storage-Other Personal Care Items -- Facility has medicine, cell phone charger, fans, and and backpacks stored in the kitchen and dry storage area alone with food and food contact surfaces next to the personal items ---- maintain a spatial or physical barrier between personal items, no medicines stored in the kitchen and dry storage area unless contained and in an area away from food and food contact surfaces, no fans in the kitchen :

Core-4-301.12 (D-E), C: Manual Warewashing, Sink Compartment Requirements; Alternative Manual Warewashing Equipment; 2 Compartment Sink Requirements --- Three compartment sink setup as wash, pre-rinse and then sanitizer in the third compartment --- employee emptied out solutions and cleaned three compartment sink . Educated on the process of wash, rinse and sanitize when three compartment sink is setup. Facility can pre-rinse utensils prior to setup of the three compartment sink, wash and rinse sink prior to setting up three compartment sink for warewashing Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law --- Spray hose lays below the flood lip of the three compartment sink. Drainage lines of the soda machine lays below the 1 inch air gap of the floor sink flood lip. No drainage line for the water in the hot hold steam table (water drains into a bucket). No backflow prevention for the tea machine. No ASSE 1013 reduced pressure zone backflow preventer for the soda system --- Provide 1 inch air gap for the spray hose to the top of the three compartment sink and drainage lines to the floor sink flood lip, provide hard piped drainage line for the steam table with 1 inch air gap to the floor sink flood lip, Provide ASSE 1013 reduced pressure zone backflow preventer with drainage port to the floor sink for the soda system, Provide ASSE 1022 dual check valve for the tea machine Correct By: Correct Prior To Reinspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods --- Facility has rusted shelves in the walk in cooler. Soda cabinet has water damaged where the shelving is warped. Interior of the soda cabinet has unsealed wood, holes in caulking in the hood and holes in the walls. Drive thru window not not close effectively and has to be manually closed --- replace or resurface shelving, provide surfaces that is easy cleanable, durable and non-absorbent, repair window to shelf close, seal all cracks, crevices and holes Correct By: Correct Prior To Reinspection

Core-4-204.11, C: Ventilation Hood Systems, Drip Prevention -- Facility has the fryer located under the canopy area of the hood and not under the baffle system ---- move equipment that generates fumes, vapor and smoke under the baffle system of the hood Correct By: Correct Prior To Reinspection