Yogi's Grill

Inspector's notes

Observed kitchen employee lather hands about 10 seconds prior to rinsing. Inspector instructed employee to properly lather hands outside of running water for at least 20 seconds prior to rinsing. Employee properly washed hands during inspection then. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tempura shrimp, cooked carrots and zucchini cold holding at internal temperature of 52 deg F in reach in unit. Observed cut cabbage cold holding at internal temperature of 46 deg F in reach in. Kitchen manager informed the food items had been placed in unit earlier in day and placed in walk in for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the vent hood over fryer with debris. Clean frequently to minimize contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Managers certification has expired. Obtain certification from an accredited agency and leave at establishment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

PIC was unable to provide current years letter of parasite destruction. Obtain the updated letter and leave at establishment. Will re-inspect. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Obtained a container of plant-based beef with a datemark of 1/13/2026 on container .PIC informed the food item had been placed in container a few days prior and discarded the plant-based beef. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sushi rice with a time mark, and indicating the rice should have been discarded 1 hour prior. Per PIC, the sushi rice was prepared 30 minutes prior to the inspection. Explained to PIC to monitor time closely when food items are held under time as a control, to change time marks when making new batches of food held under time, and ensuring the policy is followed according to written procedure. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no written procedures or a bodily fluid clean kit to clean up bodily fluids. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Corrective Action: Correct prior to re-inspection 7/11/2025.

Inspector's notes

Observed trash can blocking the hand wash sink near the entrance to the kitchen. PIC moved trash can at time of inspection. A handwashing sink must be maintained so that it is always accessible for employee use and may not be used for purposes other than handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed crab mix with a prepared date of 6/21 stored in the bottom portion of the prep table. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed vegetable mix (cooked carrots, broccoli, and cabbage) and sushi rice with time marks, and per time marks should have been discarded 30 minutes prior. Per PIC, the vegetable mix and sushi rice were prepared next before the inspection (15 minutes). Explained to PIC to monitor time closely when food items are held under time as a control, to change time marks when making new batches of food held under time, and ensuring the policy is followed according to written procedure. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wiping cloths stored in quat ammonium sanitizer bucket with a concentration at 0PPM. Employee changed out sanitizer bucket solution to approved concentration at time of inspection. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sanitizer in 3 compartment sink with a concentration of 0 ppm for quat ammonia. Per PIC, the sanitizer has been in the sink for less than 4 hours. Checked the temperature of the water for the sanitizer to be 93F. Explained to PIC, due to the sanitizer being used in the establishment is quat ammonia, water at higher temperatures used with quat ammonia reduce the effectiveness of the sanitizer. PIC drained the compartment for the sanitizer and re-filled the sink to the properly concentration for quat ammonia. Discussed the importance of proper sanitizer levels, proper monitoring of sanitizer levels, and monitoring proper water temperature. A chemical sanitizer like quat ammonia, must have a concentration between 150-400ppm for sanitizing food contact surfaces per the manufacture's specifications. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed veggie mix (cut cabbage, carrots, and broccoli) with an internal temperature range of 96F-107F located on the stove in a netted basket. Per PIC, the veggie mix sits out a room temperature until a customer orders the veggie mix, then the vegetables are cooked in boiling water and then served. If there are left over vegetables from the cooking, the vegetables are left out until the next order. Explained to PIC, the vegetables either need to be held hot or cold since the vegetables are TSC food item. All TCS foods improperly hot held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple spray bottles without a label. All spray bottles held chemicals for cleaning. PIC marked with common name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies must be clearly and individually identified with the common name of the material. Corrective Action: Corrected at time of inspection.