Yogi's Grill

Inspector's notes

PVC drain at 3-compartment sink extends several inches past the flood rim of the corresponding floor drain. Please ensure at least 1-inch air gap is provided to prevent creation of a cross-connection. Employee replaced end piece with shorter PVC to provide an air gap. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various foods, such as rice wine vinegar and pickled ginger in plastic containers originally designed for bulk spices. Multi-use food storage containers should be durable enough to withstand repeated cleaning. Corrective Action: Correct prior to next routine inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

PVC drain at 3-compartment sink extends several inches past the flood rim of the corresponding floor drain. Please ensure at least 1-inch air gap is provided to prevent creation of a cross-connection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed various foods, such as rice wine vinegar and pickled ginger in plastic containers originally designed for bulk spices. Multi-use food storage containers should be durable enough to withstand repeated cleaning. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the following ready to eat (RTE) foods date-marked and held past 7 days: crab salad (8/14) and spicy crab salad (8/6) prepared in-house to be used for sushi rolls. Discussed proper date-marking and holding periods with PIC. 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

Observed small ramekins being used as scoops inside dry goods containers holding 'hondashi', sesame seeds, and chili powder at time of inspection. Discussed proper storage of in-use utensils with PIC. 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 Manager (CFM) onsite at time of inspection. Person in charge (PIC) was unable to produce a valid certified food protection manager certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM onsite by next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed large hole(1.5ftx1ft) above 2-compartment prep sink in the back area of the kitchen. PIC recently had a contractor visit the store for a quote, repairs are on-going. Ensure that the establishment's walls, ceilings, and floors are maintained in good repair in order to prevent water seepage and pest harborage conditions. **3rd Consecutive Violation** Correct By: Correct Prior To Next Routine Inspection

Inspector's notes

Observed hand sink on the cookline dispensing hot water at 73'F via probe thermometer at time of inspection. Discussed the need for hot water of at least 100'F to be readily available at all designated hand sinks with PIC. Staff will use the hand sink located directly behind the cook line (within 6ft of hand sink in question) while repairs are made. 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. A reinspection will occur on or prior to 01/13/2025 to verify the correction. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed large hole(1.5ftx1ft) above 2-compartment prep sink in the back area of the kitchen. PIC recently had a contractor visit the store for a quote, repairs are on-going. Ensure that the establishment's walls, ceilings, and floors are maintained in good repair in order to prevent water seepage and pest harborage conditions. **3rd Consecutive Violation** Correct By: Correct Prior To Next Routine Inspection

Inspector's notes

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods >>> Observed large hole(1.5ftx1ft) above 2-compartment prep sink in the back area of the kitchen. PIC has been working to repair the area since previous routine inspection. Ensure that the establishment's walls, ceilings, and floors are maintained in good repair in order to prevent water seepage and pest harborage conditions. **2nd Consecutive Violation** Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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. >>> Observed employee enter kitchen from exterior and put on gloves and proceed to begin working with food without washing hands. Also observed separate employee to be washing hands for 10 seconds. Discussed proper hand washing with the PIC and when hand washing is required. Employee washed hands for 15-20 seconds at the time of inspection. Discussed the importance of proper hand washing with the PIC. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-402.12, Pf: Records, Creation, & Retention; Raw as Ready-to-Eat Fish. 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/4619/AMC-Toolbox---Approved-Source. >>> Observed no Parasite Destruction documentation for salmon filets acquired from a supplier. Discussed the need for a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature for specified time must be retained on site of the operation. PIC acquired a new parasite destruction document from the supplier at time of inspection. Discussed proper record keeping requirements for Parasite Destruction. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation >>> Observed two sanitizer buckets on the cook line at less than 50 ppm chlorine. PIC added chlorine at time of inspection to bring sanitizer levels to 50-100 ppm chlorine in the sanitizer bucker. Discussed the importance of proper sanitizer levels with the PIC. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-3-304.12 , C: In-Use Utensils, Between-Use Storage >>>Observed four knives stored in between the prep table and the food prep table on the cook line. PIC removed knives and replaced with clean utensils at time of inspection. Discussed proper storage methods for utensils between uses at the time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Repeat Violation Core-5-501.17, C: Toilet Room Receptacle, Covered >>> Observed women's sanitary napkin disposal bin in the women's customer restroom without a lid. Explained to person in charge there must be a lid on women's sanitary napkin disposal bin. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods >>> Observed large hole(1.5ftx1ft) above 2-compartment prep sink in the back area of the kitchen. PIC has been working to repair the area since previous routine inspection. Ensure that the establishment's walls, ceilings, and floors are maintained in good repair in order to prevent water seepage and pest harborage conditions. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals >>> Observed 200+ ppm chlorine in sanitizer buckets located on the cook line. Water was added to buckets to dilute to 50-100 ppm at the time of inspection. Chlorine sanitizer levels must be between 50-100 ppm. Discussed the importance of proper sanitizer levels with the PIC. Priority Foundation-7-202.11, Pf: Restriction-Presence and Use >>> Observed a container of ant repellant and a can of Hot Shot insect spray being stored on top shelf in the dry storage area. PIC voluntarily discarded pesticides. Chemical pest control may only be conducted by a licensed pest control specialist. Chemical pest control measures may not be used nor kept onsite by establishment. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-3-304.12 , C: In-Use Utensils, Between-Use Storage >>> Observed four spoons placed in water between-use while prepping sushi. Water was at a tempature of 95-97*F. Person in charge and person working at the sushi station was informed that the water for the spoons must stay at a minimum temperature of 135*F if used between use. Spoons and metal container were washed rinsed and sanitized at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Core-5-501.17, C: Toilet Room Receptacle, Covered >>> Observed women's sanitary napkin disposal bin in the women's customer restroom without a lid. Explained to person in charge there must be a lid on women's sanitary napkin disposal bin. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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.---Observed no paper towels at the hand washing sink, nearest to the 3 compartment sink. Person in charge explained that the automatic paper towel despiser was broken. Person in charge was then advised that there must be hand drying provisions at every handwashing sink. Person in charge placed paper towel roll on top of the paper towel machine. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source.---Observed two Jalapenos with black organic matter at the bottom of a plastic container. Person in charge was informed the of the jalapenos and the hazard they cause and voluntarily discarded them. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage--- Observed four spoons placed in water between-use while prepping sushi. Water was at a tempature of 71*F. Person in charge and person working at the sushi station was informed that the water for the spoons must stay at a minimum temperature of 135*F if used between use. Spoons and metal container were washed rinsed and sanitized at time of inspection. Correct By: Corrected At Time Of Inspection

Core-5-501.17, C: Toilet Room Receptacle, Covered--- Observed women's sanitary napkin disposal bin in the women's customer restroom without a lid. Explained to person in charge there must be a lid on women's sanitary napkin disposal bin. Correct By: Correct Prior To Next Routine Inspection