Yogis Grill Scottsdale

Inspector's notes

Observed facility operating without a Certified Food Manager. 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

Uni-sex and female toilet rooms requires a covered waste receptacle located next to the toilet for menstrual products. Provide prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed ahi tuna in the walk-in cooler in packaging which states to remove the fish prior to thawing. 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Employee drinks were observed without a lid and straw at the prep stations across from the 3 compartment sink, and across from the grill line.

Inspector's notes

Observed in walk in cooler crab mixture with a preparation date of 11/20 exceeding the 7 day expiration date; date of inspection is 11/27. Preparation day is day one plus six more days.

Inspector's notes

Observed Clorox wipes container on prep table while in use, employee was cutting chicken.

Inspector's notes

Observed portions of raw salmon and tuna thawing in the walk-in cooler still in their original packaging. The person in charge had a staff member remove from packaging at time of inspection. Discussed with the person in charge that all fish should be removed from its original packaging when thawing. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Observed several packages of raw salmon stored above container of cucumbers in walk-in cooler. Notified manager, and cucumbers were moved to alternate location at time of inspection. Ensure all food is stored properly, and in a manner that prevents potential contamination. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing Observed several ROP packages of raw tuna in walk-in cooler while still in original packaging that is labeled to remove from packaging and thaw under refrigeration. Instructed manager to have tuna removed from packaging when thawing - proper processes and guidance provided. Correct By: Correct Prior To Next Routine Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed damp wiping cloth on counter in sushi prep area. No sanitizer bucket available at time of inspection - reviewed proper sanitizer procedures and use of sanitizer buckets during inspection. Ensure damp wiping cloths are kept in proper sanitizer solutions when not in use. Correct By: Corrected At Time Of Inspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability Observed a large amount of tiles missing in prep area. Surfaces must be smooth and easily cleanable. PIC said they already reached out to get repair. 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 an employee handling raw meat and then continue to scoop rice and other ready to eat foods without hand wash or glove change. Employee corrected this by washing hands and changing gloves. It is important to wash hands in between working with raw foods and ready to eat foods to avoid cross contamination. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Employee has made sanitize sink in three compartment sink with a chlorine concentration of 10 PPM in water at 70 degree F. Manager was notified and employee was trained to add more chlorine sanitizer and make the solution at 50-100 PPM. Manager stated a chart of color for chlorine sanitizer will be posted in three compartment sink. Correct By: Corrected At Time Of Inspection