Yogi's Grill

Inspector's notes

Observed raw-breaded chicken being stored above shrimp and tuna in walk-in cooler. Informed PIC that 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed QUAT Sanitizer over 500ppm in 3-compartment sink at time of inspection. PIC was informed that Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Sanitizer was diluted by PIC to approved levels at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed rice scoop in a crock pot with temperatures between 102 to 103*F at time of inspection. 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

Observed no Certified Food Protection Manager (CFPM). Establishment was observed open and operating at time of inspection. A 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 employee touch hair and begin food prep without washing hands prior. Also observed another employee leave kitchen to go to the restroom, return to kitchen, and begin preparing food without washing hands prior. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employees properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee use a bowl to run quaternary ammonia sanitizer over multiple large pans in three-compartment sink and storing as clean. Food-contact surfaces sanitized using quaternary ammonia must be sanitized with a contact time according to manufacturers specifications, most often at least 30 to 60 seconds. Discussed with PIC and employee leaving pans fully submerged in sanitizer, and rotating pans after one side has been properly sanitized. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed metal containers of cooked chicken and beef stored directly under discharge piping at three-compartment sink. Per PIC, chicken and beef have been out since last night and were supposed to be discarded. Discussed with PIC discarding food items in a timely manner, ensuring food items are not left out for an extended period of time. Also discussed the importance of discarding TCS food items that have been left out to ensure employees do not utilize, sell, or distribute the food items. PIC voluntarily discarded the chicken and beef at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed black organic matter on the inside of the soda nozzles at the soda fountain. Informed PIC that the nozzles need to be cleaned to site and touch. Discussed with PIC that the nozzles need to go through the wash, rinse, and sanitize steps. Recommended getting a bottle brush to scrub the inside of the nozzles with PIC. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed measuring cup and spoon in quaternary ammonia sanitizer solution with measured concentration of <150 ppm. Person in charge confirmed these food contact surfaces were being sanitized. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Food contact surfaces observed in sanitizer were moved to the wash compartment and the sanitizer compartment was drained. Observed new quaternary ammonia solution with 200 ppm concentration. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken in steam table with measured internal temperature of 122*F. Person in charge indicated the chicken had been cooked ~20 minutes prior to inspection. Steam table water had measured internal temperature of 140*F. Except during preparation, cooking, cooling or when time is used as a control all TCS (time/temperature controlled for safety) foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed jalapeno stuffed with krab mix labelled 1/28. Person in charge indicated the date on this container was correct and it had not been previous frozen. Person in charge was informed that this food should have been discarded end of day 02/03/2025. RTE (ready to eat)/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

Observed prep table where bulk rice stored with rusted bottom shelf. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Establishment may treat table with restorative paint to make it smooth and easily cleanable again or replace the prep table. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hand sink with no hot water. Person in charge indicated the hot water had been turned off to the sink due to the hot water handle on the faucet being broken. Observed hot water running at the nearby prep sink; person in charge indicated the handles on the faucet were also broken. Person in charge indicated a plumber was contacted and should repair both sink 02/06/25. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next re-inspection. Corrective Action: Correct prior to re-inspection on 02/07/25.

Inspector's notes

Observed a rice paddle stored in water with an internal temperature of 78*F. Also observed a knife stored in water with an internal temperature of 76*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

Establishment is currently storing food prepared in the establishment (such as cut cabbage) in old retail ginger containers. Person in charge indicated they are warewashed after each use. Person in charge was informed that these containers were not designed for repeated reuse after their original contents are depleted; because they were not designed for this purpose they may be susceptible to pitting/breaking or may not be easily/adequately washed, rinsed, and sanitized between uses. Person in charge informed they must replace their non-multiuse containers with food safe containers that were designed to be warewashed and used multiple times. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-3-501.14, P: Cooling. 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/4617/AMC-Toolbox---Cooling.>>>Observed a pot of miso soup with an ice wand inside of it; the soup had an internal temperature of 78*F. An employee indicated they placed an ice wand in the soup at 11 am (a little less than 2 hours before inspection). At 2 hour mark the soup was still at 78*F. The inspector informed the person in charge that time/temperature controlled for safety foods must be cooled form 135*F to 70*F in 2 hours and then from 70*F to 41*F in 4 hours; inspector also informed the person in charge they could reheat the soup to 165*F and restart the cooling process or discard of the soup. Person in charge reheated the soup to 165*F. Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of time/temperature control for safety (TCS) foods has been consistently identified as one of the leading contributing factors to foodborne illness. The cooling process must occur from 135*F to 70*F in 2 hours and from 70*F to 41*F in 4 hours. If the TCS foods are cooling for less than 2 hours and 70*F is not likely the establishment may reheat to 165*F and restart the cooling process; if the cooling process exceeds 2 hours and does not cool to below 70*F then the TCS food must be discarded. If TCS foods are 70*F and do not cool to below 41*F in 4 hours they must be discarded. Cooling guidance emailed. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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 cooked shrimp tempura and egg rolls containing cabbage marked with a 10/9 preparation date. The person in charge indicated these foods had been in refrigeration since this date. Person in charge willingly discarded of these foods due to them being prepared 8 days before inspection. Person in charge was informed that ready to eat (RTE) time/temperature controlled for safety (TCS) foods must be discarded 6 days after opening, preparing, opening and thawing (or 7 days with day 1 being the day they were opened/prepared/opened and thawed); RTE TCS foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness. Person in charge was reminded any RTE TCS foods prepared and frozen must be labelled with the date they were prepared, the date they were frozen, and the date they were thawed. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage>>>Observed rice spatula in crock pot with water of 117*F. Person in charge indicated the employees had just changed the water and the water they used may have been cold water. Person in charge indicated they would replace the water with water at least 135*F. In-use utensils, used on a continuous or intermittent basis during preparation or dispensing, must be cleaned and sanitized on a schedule that precludes the growth of pathogens that may have been introduced onto utensil surfaces (utensils that come in contact with TCS foods must be cleaned every 4 hours and all other utensils must be cleaned every 24 hrs.). In-use utensils may be safely stored in hot water maintained at 135*F or above during intermittent use because microbial growth is controlled at such temperatures; establishment can also use continuous flowing clean water/dipper wells. Correct By: Correct Prior To Next Routine Inspection