Yogi's Grill Grove

Inspector's notes

Observed three boxes of chicken directly on the floor in the walk-in freezer. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the rice paddle stored in a small slow cooker with water. The water was 105*F using inspector's probe thermometer. Person in charge (PIC) turned the heat up at time of inspection. 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 the to-go one-time-use containers being stored upright and uncovered. Discussed the risk of contamination and person in charge (PIC) turned the containers upside down. Corrective Action: Corrected at time of inspection.

Inspector's notes

Frozen salmon and tuna were thawing in the walk-in cooler while still in ROP packaging. Discussed risk with person in charge (PIC) and PIC opened packages of fish at time of inspection. 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

Single service to-go containers above cookline were stored upright and uncovered at time of inspection. Discussed risk of debris falling into the container and person in charge (PIC) had employee turn the containers upside down to at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee foods stored in the walk in cooler above foods intended for service to customers. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed covered containers of cooling cut cabbage and lettuce mix in the walk in cooler with internal temperatures ranging from 46-48*F when measured with a probe thermometer. PIC stated the vegetables were washed and cut less than 30 minutes ago. All TCS foods cooling were uncovered to allow for rapid cooling. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed thawed, raw tuna in the walk in cooler in ROP packaging. 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 sushi utensils stored in 76*F water. 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

on site pan of seafood salad at 54 deg f inside the food prep. reach-in cooler. showed pic. manager removed. please ensure tcs food is kept at 41 deg f Corrective Action: Corrected at time of inspection.

Inspector's notes

observed spray cans of insecticide placed in the back food prep. area. showed pic. discarded . please ensure all pest control is control is conducted via a certified pest control Corrective Action: Corrected at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed some calcification at the ice machine panels. showed manager. frequency of servicing the ice machine reviewed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the left prep cooler door gasket in disrepair. Advised PIC to replace gasket prior to the next routine inspection to restore a tight seal and ensure all area are easily cleanable. 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 employee foods and drinks in the walk in cooler stored above foods intended for service to customers. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken stored on the walk in cooler shelf above RTE krab mix and cut mixed vegetables. In the prep cooler, observed raw chicken katsu 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.

Inspector's notes

Observed cooked mixed vegetables stored above a sauté pan the PIC stated was prepared approximately 10 minutes prior with internal temperatures ranging from 101-112*F when measured with a probe thermometer. PIC stated the vegetables were on time as a control and are usually used within 30 minutes. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Core-3-501.13, C: Thawing---Observed thawed tuna still in their ROP (reduced oxygen packaging) bag with no slit. Advised PIC that fish must be fully removed from ROP prior to thawing or immediately upon completion of thawing to help reduce the risk of pathogen growth. PIC had the fish removed from the ROP bags the time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-304.12, C: In-Use Utensils, Between-Use Storage ------ Next to the rice warmers, observed a rice scoop stored in a crock pot with water measuring 102*F with a probe thermometer. Observed the unit unplugged partially. Discussed leaving utensils dry and cleaning every four hours or storing utensils in water maintained at 135*F or above. The PIC removed the rice scoop to be washed, rinsed and sanitized before storing a new one dry. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-3-304.14, C: Wiping Cloths, Use Limitation ------Under the prep counters on the cook line, observed wiping cloths stored in sani water containing 0 ppm sanitizer when measured with a chemical test strip. Discussed that unless dry, sani towels should be kept in an approved sanitizer at the appropriate concentration (50-100ppm for chlorine). The manager removed the wet towels to be cleaned and placed new towels on the counter stored in a chlorine solution measuring 50ppm. Advised PIC to change solution and towels at least every 4 hours, or more frequently as needed. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-6-501.12, C: Cleaning, Frequency and Restrictions ------ Observe pooling water in the inner cavity of the prep cooler on the right side. Advised PIC pooling water may provide harborage conditions for pathogen growth and should be removed frequently. PIC removed the pooling water at the time of inspection. Correct By: Corrected At Time Of Inspection