Yogi's Grill

Inspector's notes

Observed cooked vegetable mix, egg rolls, and tempura shrimp in prep cooler across from fryers measured at 48-50F. PIC reported stocking all items 2 hours prior. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed thawed salmon in prep cooler in reduced oxygen packaging (ROP). All ROP fish was removed from ROP packaging 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cup used as scoop in tempura mix. PIC removed cup 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 knives stored in between equipment and cups with no handle used for scooping food items. 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: Correct prior to next routine inspection.

Inspector's notes

Observed scoop for cooked rice stored in warm water measured 114'F. 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: Correct prior to next routine inspection.

Inspector's notes

Observed covered containers of steamed vegetables stacked above each other in walk-in unit. Steamed vegetables were within proper cooling parameters. PIC was instructed to remove lid from containers and unstack containers to allow for proper cooling. Observed cooked chicken being cooled on bottom shelfing in walk-in unit. Suggested PIC all items being cooled be stored on top-shelfing to allow optimal airflow. 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: Correct prior to next routine inspection.

Inspector's notes

Observed sanitizer buckets on cashier counter with chlorine sanitizer solutions below 50ppm. Chlorine sanitizer solution shall have a concentration of 50-100ppm. PIC stated sanitizer solutions were prepped about 4 hours prior. PIC prepared sanitizer solutions within proper concentration at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee food items stored in shelfing above food prep area. Observed employee drink item stored above food for service in walk-in unit. Designate storage area for employee food and drink items prior to next routine inspection. Ensure personal items are not stored above food for service. Corrective Action: Correct prior to next routine inspection.

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage --- Observed scoop with handle in contact with rice in rice bin located by food prep table. Ensure scooping equipment is stored in an upright position to prevent handle get in contact with food. Person in charge (PIC) moved handle at time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing >>> Observed raw salmon labeled "keep frozen" thawing within ROP packaging on a speed rack tray in the walk-in cooler. PIC removed salmon from ROP packaging to properly thaw at the time of inspection. Discussed proper thawing methods with the PIC. All frozen items within ROP packaging being thawed must be removed from said packaging prior to being thawed under refrigeration or immediately upon thawing under cold running water. 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.---Observed tofu, spring rolls (cut cabbage), and shrimp tempura having internal temperatures of 48-51*F in the cooler under the grill. Employee states these foods have been in the unit since the morning (past 4 hours) but were voluntarily disposed of. Discussed how all time/temperature control for safety (TCS) foods that are cold held must keep an internal temperature of 41*F or below to prevent bacterial growth. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence---Observed several live pest near the dishwashing area. Person in charge was able to provide invoices from last pest control that took place 2 weeks prior to inspection. Establishment is also moving equipment frequently to deep clean to prevent attracting pest. Discussed the importance of not having any live pest in the establishment to prevent any contamination. Reinspection will be conducted within 10 days. Correct By: Correct Prior To Reinspection