Yogi's Grill

Inspector's notes

At the time of the inspection there was not a Certified Food Protection Manager present on site. The establishment shall have a Certified Food Protection Manager on site during all operating hours. Fifth consecutive violation. Manager is currently enrolled in the class and plans to take the exam within the next month. Correct prior to next routine inspection.

Inspector's notes

Observed pink organic build up on the horchata nozzle at the drink station. PIC stated that they will clean the nozzle. Ensure the nozzles are cleaned at a frequency to prevent the accumulation of organic build up. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Both handwashing sinks in the kitchen are leaking from the pipe leading into the floor sink. Ensure these are repaired by the next routine inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At the time of the inspection there was not a Certified Food Protection Manager present on site. The establishment shall have a Certified Food Protection Manager on site during all operating hours. Fourth consecutive violation. Correct prior to next routine inspection.

Inspector's notes

Observed crab mix stored in the walk-in cooler without a date mark. Spoke with PIC and they stated that the crab mix was prepared on Saturday. PIC directed associate to label the crab mix. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). *Second consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chopped cabbage and cooked noodles holding on the table next to the grill without a time stamp label. PIC stated that the items are left on the counter during lunch time. Spoke with PIC about written time as a control procedure and time stamp label. PIC directed associate to label the cabbage and the noodles. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and timestamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

At the time of the inspection there was not a Certified Food Protection Manager present on site. The establishment shall have a Certified Food Protection Manager on site during all operating hours. Third consecutive violation. Correct prior to next routine inspection.

Inspector's notes

Observed multiple hand sinks in the kitchen without immediate access to paper towels. Per manager, the paper towel dispensers have been broken and they have been waiting for repairs or replacement for a couple of months. PIC stated employees would wash hands, go to the back to dry hands, before retuning to work. Educated PIC that all handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. The PIC placed a roll of paper towels next to each hand sink at the time of inspection. 4th consecutive violation. Corrected at time of inspection.

Inspector's notes

Observed a sealed container with cooked vegetables with an internal temperature of 81*F. Internal temperature registered with an internal probe thermometer. Per PIC the vegetables were cooked 4hrs prior to time of inspection, placed in container, sealed with a tight fitting lid then placed in walk-in to cool. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Educated PIC that all cooling should be done in uncovered, shallow, 4" or less pans inside the walk-in unit. Corrected at time of inspection.

Inspector's notes

Observed TCS food being held in a perp-unit with an internal temperature of 48-50*F. Internal temperature registered with an internal probe thermometer. Ambient temperature of unit registered 48*F with a min/max thermometer. Per PIC all food items have been inside units for greater than 4hrs at time of inspection. Observed pans of chicken inside the walk-in with an internal temperature of 45-47*F. Internal temperature registered with an internal probe thermometer. Per PIC the chicken was cooked, placed in large pans with a lid, then placed in walk-in to cool the day before time of inspection. All TCS foods improperly cold held were discarded by PIC 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. Corrected at time of inspection.

Inspector's notes

Observed cooked TCS foods that were cooked then cooled the day prior without date marks. All containers in walk-in refrigerator did not contain a date mark. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrected at time of inspection.

Inspector's notes

Observed TCS food being held inside a line prep-unit with an internal temperature of 48-50*F. Internal temperature registered with an internal probe thermometer. Ambient temperature of unit registered 48*F with a min/max thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Correct prior to re-inspection on 11/14/25.

Inspector's notes

Observed excessive grease build up along filters above cook line and a large pool of blood in the walk-in. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Correct prior to next routine inspection.

Inspector's notes

Observed multiple pieces of food-contact equipment including knives and a wire cutter used for cream cheese soiled with food debris after being washed at the 3-compartment sink. Per manager, the food contact surfaces had been washed, rinsed, and sanitized roughly 2 hours prior to observation. All food-contact surfaces must be cleaned to sight and touch. The manager rewashed, rinsed, and sanitized the items at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

At the time of the inspection there was not a Certified Food Protection Manager present on site. The establishment shall have a Certified Food Protection Manager on site during all operating hours. Corrective Action: Correct prior to next routine inspection. *2nd consecutive violation

Inspector's notes

Observed multiple hand sinks in the kitchen without immediate access to paper towels. Per manager, the paper towel dispensers have been broken and they have been waiting for repairs or replacement for a couple of months.

Inspector's notes

The establishment utilizes Time-As-A-Control (TAAC) for their sushi rice. At the time of inspection there was no means of documenting the time of the sushi rice out at room temperature and the establishment did not have any written policy/procedures for using TAAC. 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. Provided TAAC guidance/procedures at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

At the time of inspection there was not a Certified Food Protection Manager on site. The person in charge provided the owner's certification, but they were not present 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 the hand sink located near the 3-compartment sink without paper towels are soap. Per the person in charge (PIC), the paper towel dispenser does not work. Per PIC, repair services have been contacted, but a technician has not visited the establishment yet. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. The PIC stocked the hand sink with soap and paper towels at the time of inspection. Corrective Action: Corrected at time of inspection. *2nd consecutive violation

Inspector's notes

Observed no hand drying provision in immediate proximity of either handwash sink. Person in charge provided hand drying provision from other side of the kitchen. Discussed with PIC paper towels should be in immediate proximity of each handwash sink. Corrective Action: Corrected at time of inspection.