Zoyo Neighborhood Yogurt

Inspector's notes

No certified food protection manager during the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Discussed having more than one certified manager on staff in order to satisfy this requirement. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a broken wall-mounted soap dispenser. Hand sink was properly supplied with liquid soap meant to foam poured from its bag. Please repair or replace soap dispenser to promote an environment where handwashing is easy and accessible. Corrective Action: Correct prior to next routine inspection.

Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants

Inspector's notes

*3rd Repeat Violation* Observed machines 1, 5, and 6 to have hot spots in the rear of hopper. Highest temp on machine 6 holding cappuccino and pumpkin holding 55*f degrees. Highest temp on machine 5 holding Dutch chocolate and alpine vanilla holding 52*f degrees. Highest temp on machine 1 holding Raspberry tart and original tart holding 52*f degrees. Person in charge (PIC) stated there shift had started at 11am and had not filled machines 6,5, or 1 that day, all product embargoed. Machines are required to hold product 41*f degrees and below throughout hopper.

Inspector's notes

Units 1, 5, and 6 found unable to keep yogurt product under 41*f degrees in rear section of hopper, reinspection of frozen yogurt units will occur on 10/24.

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. Observed 6/12 yogurt hoppers to have hot spots with highest temps listed. 6 machines total with 2 hoppers on each side machine 1- both left and right pom raspberry 45.6*f and orange tart 50.4*f degrees machine 3- cheese cake left side 50.3*f degrees machine 5- chocolate left side 57.2 *f degrees machine 6 -fruity pebbles 46.5 and cookies and cream 54*f degrees. all out of temp flavors discarded. Yogurt must be maintained below 41*f degrees Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation 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. Observed 6/12 hopper units of yogurt machines un able to hold yogurt cold throughout mixture. re-inspection is scheduled for (4/25) of machines machine 1 L/R, machine 3 L, machine 5 L, machine 6 L/R. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

Upon Re-inspection facility is operating without adequate equipment to cold hold yogurt in production machines correctly. All machines holding yogurt which is a Temperature control for safety product (TCS) had hot spots in the machine hopper. Temperatures were found to be 47.8-53.4*F degrees. Manager stated yogurt had been in units for more than a day. All TCS product embargoed at time of suspension. Correct By: Correct Prior To Reinspection

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. Observed liquid yogurt in top hoppers improperly cold holding from 47-58*f degrees in 5/6 units. Owner did not know how long yogurt was out of temperature for in units. Yogurt was discarded. All TCS foods must be held below 41*f degrees at all times. 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. 5/6 yogurt machines unable to keep ice cream in temperature throughout unit, half of the hopper was in temperature and other half yogurt was out of temperature as described in violation #20. Business is voluntarily closing until units are fixed. There will be a 24 hour re-inspection (10/26/23) of yogurt units 1,2,4,5,6. Correct By: Correct Prior To Reinspection