Yoko Fast Food

Inspector's notes

Observed handwashing station near the three compartment sink with some empty plastic water containers inside the basin. PIC organized washing station area and removed any unnecessary items at time of inspection.

Inspector's notes

Observed multiple debri throughout the kitchen area. Please clean under/around prep tables and storage areas; wipe down outsides of equipment and prep areas. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At time of inspection, no CFPM was on site. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed inside the walk in a metal container with raw chicken being stored directly above RTE food such as carrots and other vegetables. Per PIC, someone placed that container there by mistake while moving product. PIC moved the raw chicken to a lower shelf at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple debri throughout the kitchen area. Please clean under/around prep tables and storage areas; wipe down outsides of equipment and prep areas. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

General cleaning needed around several areas of kitchen. Clean and wipe down walls/doors/floors inside premise. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

observed in the walk-in cooler, pans of raw chicken stored/placed atop sliced beef. showed PIC. proper storage for raw chicken and other raw meats reviewed. manager rearranged walk-in cooler. raw chicken was relocated to a designated lower pan. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed deep plastic tubs filled with on site prepared cooked noodles covered (temperature indicating 70 deg f, placed under pans of egg rolls. and chopped veggies. inquired about the food initial cook time. per manager, prepared in the morning. utilizing flat open metal pans and speed racks for cooked noodles, chopped veggies and egg rolls reviewed. (process to obtain rapid cooling) manager removed noodles placed in flat pans in speed rack. 41 deg f established. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed in the cookline near the grill station, pans of cooked fried chicken at 59-61 deg f . per manager prepared during lunch. pans are deep and overfilled. suggested use of smaller shallow metal pans, please place excess food in the walk-in cooler or the lower pans of the cookline reach-in refrigerator. also noted a pan of raw marinated chicken at 69 deg f inside the grill station food cooler. use of ice, also reviewed. manager removed raw chicken. please ensure tcs food is kept at 41 deg f Corrective Action: Corrected at time of inspection.

Inspector's notes

this establishment prepares tubs of noodles, egg rolls, and brown rice. all these rte food in the walk-in cooler without a use by date. mcesd use by date policy and guidance date marking stickers reviewed . copies provided. manager will train staff on placing a discard date on rte/tcs food pans. Corrective Action: Corrected at time of inspection.

Inspector's notes

at various food prep. counters in the front service station, middle food prep. grill area, and back food prep. room, noted wet towels placed on the cutting boards. discussed with manager to ensure wet wiping cloth are placed in a designated sanitizer towel bucket. showed manager. chlorine sanitizer bucket solutions at 50 ppm prepared. manager removed all wet and soiled wet towels. fresh clean towels provided and placed in sanitizer solution. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed at the facility walk-in cooler, raw eggs placed atop open vegetables. also raw eggs were placed atop oranges. discussed utilizing a designated shelf for raw eggs. manager provided training to staff. all eggs were relocated. please monitor proper storage. Corrective Action: Corrected at time of inspection.

Inspector's notes

checked employee restroom. soap dispensers were empty. informed manager. refilled by manager. soap obtained. corrected

Inspector's notes

in the facility walk-in cooler, observed tray of raw pork placed atop shrimp. and beef. showed manager, proper placement for raw sliced pork reviewed. facility manager relocated raw pork to a designated lower shelf in the walk-in cooler. corrected

Inspector's notes

observed deep plastic tub filled with noodles, covered placed in the walk-in cooler. inquired about preparation time. per facility manager prepared at 12pm, temperature of the tcs food at 54 deg f . reviewed cooling tcs food with manager. per manager the staff were to place in flat pan and leave open. MCESD cooling guidance document reviewed. please ensure rte tcs food prepared on site is rapidly cooled. use of metal flat pans, and ice bath reviewed. manager removed noodles. per manager , additional employee training will be provided.

Inspector's notes

checked facility sanitizer. turned black on contact on chlorine test strip. showed manager. manager drained and refilled and provided additional coaching to food staff on sanitizer concentration. chlorine at 50 ppm established. PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage Addl Notes: observed in the back food prep. area, bottle of chemicals, wd-40 placed on top shelf, over food ingredients, and spice, utensil storage. reviewed with manager. suggested to store maintenance chemicals away from food supply, or a designated area. manager relocated chemical to a shelf in the employee restroom. corrected. also a bottle of soap was placed stored on top of the facility ice machine. showed manager. soap was removed. please continue to monitor chemical storage.

Inspector's notes

observed in the cookline reachin prep. cooler, egg rolls in the bottom drawer at 53 deg f , also onsite pan of noodles in the top reach-in shelf at 49-53, deg, some sliced grilled chicken in the same cooler at 51 deg f . informed manager removed. please ensure all tcs is kept at 41 deg f

Inspector's notes

observed in the kitchen, sanitizer bucket at 0 ppm. showed facility manager. drained and refilled. chlorine at 50 ppm established. corrected

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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.**************kitchen food prep, designated hand washing station was filled with trash, and empty containers. at the arrival to food prep. unable to access handwashing basin. informed PIC, all residue, and articles removed, sink was cleaned and fully operational during inspection. corrected, Correct By: Corrected At Time Of Inspection

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.*************proper storage of the facility raw proteins were reviewed with manager in charge. at the time of inspection, inside the walk-in cooler, observed raw chicken pans, placed over beef pans. also observed raw eggs placed over oranges. MCESD food storage chart and proper storage of raw meat to minimize cross contamination reviewed with manager. manager relocated raw eggs and raw chicken to a designated shelf. please monitor daily. 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 pans filled with cooked grilled chicken breast, temperature was observed at 112-120 for cooked chicken. asked manager regarding the proper setup and hot holding for on site prepared tcs. manager removed all cooked chicken please ensure rte/tcs is kept at 135 deg f . Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers****************2 chemical sprayer bottles placed under the facility prep. sink, chemicals not labeled. informed PIC. Please assure all chemicals in a plastic containers have identification label. manager removed bottles, labeled by manager at the time of inspection. corrected Correct By: Corrected At Time Of Inspection

Core-3-305.12, C: Food Storage, Prohibited Areas****************observed washed cabbage and pans of cut lettuce, mixed veggies, all stored in the facility warewashing 3 compartment basins. reviewed this practice with manager. per manager, once vegetables are chopped and rinsed, they are filled in warewashing basin with a bucket atop, to reduce /remove further water from the rinse phase. suggested to conduct any vegetable storage and preparation in the facility already designated food prep. basin. manager provided staff training for food storage during preparation . Please utilize the facility prep. sink to minimize contamination. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation***************provision regarding proper wet wiping cloth storage reviewed with manager. observed in the back food prep. basin, wet towels placed atop buckets. also in the front service area, note wet wiping cloth left on the counters. informed manager , all wet towels removed. a designated sanitizer chlorine bucket at 50 ppm prepared by manager. please store wet wiping cloth in a designated sanitizer solution. Correct By: Corrected At Time Of Inspection