Yogis Grill

Inspector's notes

Observed 0ppm chlorine sanitizer in the 3 comp sink sanitize compartment. PIC stated chlorine sanitizer was in use. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels (50-100ppm chlorine). PIC added additional chlorine to the compartment at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed thawed tuna in ROP packaging in the walk in cooler. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No CFPM onsite at the 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 tape wrapped around two pot lid handles to help create a heat resistant surface. Observed tattered edges to the tape. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Remove tape and maintain handle as metal, which is smooth and easily cleanable. Advised PIC to use utensils or an oven mitt to interact with the pot lid handle if it is too warm to interact with directly rather than covering the surface with an absorbent material. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No CFPM onsite at the 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 cooling cut cabbage in large plastic tubs, covered and stacked in the walk in cooler. Observed internal temperatures ranging form 46-48*F with a probe thermometer. 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 being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple packages raw chopped tuna in ROP packaging in the walk in cooler at 50*F when measured with a probe thermometer. PIC stated the tuna was thawed in running water less than 30 minute prior. Also observed a ROP bag of plant-based "steak" thawing on the wire rack above the 3 comp sink at room temperatures. 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. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tape wrapped around two pot lid handles to help create a heat resistant surface. Observed tattered edges to the tape. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Remove tape and maintain handle as metal, which is smooth and easily cleanable. Advised PIC to use utensils or an oven mitt to interact with the pot lid handle if it is too warm to interact with directly rather than covering the surface with an absorbent material. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No backflow observed on the Reverse Osmosis water system connected beneath the 3 comp sink. All RO systems must have an approved reduced pressure zone assembly backflow device meeting ASSE 1013 standards installed upstream from RO system. Advised PIC they must add proper backflow, remove the filtration system, or remove the acidifying elements of the filter prior to re-inspection on 4/20/2026. Corrective Action: Correct prior to re-inspection. 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed plastic bags used as drain plugs at the 3 compartment sink. Advised PIC proper drain plugs that are smooth and easily cleanable must be used. Also observed a steady leak from the cook line hand sink. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times. Provide dedicated drain plugs prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the reach in under the cold table, observed raw chicken being stored above raw beef. 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. Repeat violation: 2nd

Inspector's notes

Mop sink faucet did not have protective AVB cap. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Written procedures for vomiting and diarrhea clean-up were not on-site. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Provided County's documentation for written procedures which satisfy the requirements to PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken stored above raw beef and raw fish stored above ready-to-eat (RTE) foods in the walk-in fridge. 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 employee washing sheet pans in the 3-comp sink. Employee was washing, rinsing, and putting away dishes, discussed the need to use bleach in the third basin to sanitize and air dry. Employee did so at time of inspection with proper concentration. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shrimp and veggie tempura cooling in cookline reach-in at 55-48*f degrees. Items were made within the last 2 hours. Items moved to walk-in to cool at time of inspection. Cooling must be done in the appropriate location (walk-in fridge).

Priority Foundation-6-302.11, Pf: Toilet Tissue, Availability No toilet tissue available in customer (women) restroom. Addressed code violation with Manager. Supplies provided during inspection. Correct By: Corrected At Time Of 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 male sushi chef employee enter through back from the outside. Proceeded to walk into the kitchen and apply gloves for food preparation. Directed manager to have chef immediately remove gloves and wash hands. Correct By: Corrected At Time Of Inspection

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 hand sink next to 3-comp sink. A hand drying provision must be provided at all times. Manager installed paper towels at time of inspection. Correct By: Corrected At Time Of 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. Observed steamed mixed veggies sitting in a strainer on cook line with an internal temperature of 93*f degrees. Discussed proper hot holding temperatures at 135*f degrees or above. Manager discarded at time of inspection 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. Items in sushi case such as Eel, raw tuna, spicy krab and krab had an internal temperature of 51-46*f degrees. Unit was check to verify working condition at 36*f degrees. Discussed proper procedures to make sure items are maintained at or below 41*f degrees at all times. Tempura batter was found in cookline reach-in with an internal temperature of 57*f degrees. Discussed with manager the need to keep batter refrigerated due to raw items being dipped in said batter. Manager stated sushi items had been prepared 2-3 hours prior and batter 2 hours prior. All items moved to walk-in at time of inspection Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.11, P: Clean condition-Hands and Arms. 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 a male staff scratching his face, went to the line to prepare sushi with out proper hand washing practice. Addressed code violation with owner, owner instructed male staff to wash hands at time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation 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. Spicy Tuna at 46*F, Crab Mix at 49*F, Orange color Crab Mix at 46*F inside the sushi case. Per Person in Charge, these items stored in the case at 11am. These items shall be discarded at 3pm and replace with new one from walk in cooler every 4 hours limit with recorded time until unit repaired. Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

PRIORITY VIOLATION-7-201.11, P: Separation-Storage Observed windex bottles stored by to-go foam containers on same shelf in kitchen. Addressed code violation, owner moved windex to chemical section at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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. Sushi sliding door cooler ambient air is at 45 degree F. this unit is not capable of maintaining the ambient at 41 degree F or less for the TCS food inside the case. Owner shall have unit repaired prior to re-inspection. Please do not place TCS food in unit pending re-inspection. Correct By: Correct Prior To Reinspection