Yogis Grill #18

Inspector's notes

THIRD CONSECUTIVE. Observed no Certified Food Protection Manager 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 a wiping cloth bucket with chlorine sanitizer above 200 PPM. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC was made aware and remade the solution properly bringing the sanitizer levels between 50-100 PPM at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

SECOND CONSECUTIVE. Observed no Certified Food Protection Manager 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

Establishment operating without a certified food manager present

Inspector's notes

THIRD Consecutive. No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager to be present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. Corrective Action: Correct prior to next routine inspection

Inspector's notes

Observed sushi rice at 78-80°F, which had been out for 2 hours before temperature measurement, without proper time log documentation. The manager added discard stickers for 4 hours after the rice had been placed out at room temperature. The manager reached out to their other location and obtained their company's time control log. Establishment to use the already-made time control logs every time sushi rice is placed on the time control at room temperature. Discussed time control parameters with staff. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed three packages of raw salmon fully thawed (42°F) inside unperforated ROP packaging. Alerted staff who discarded the fully thawed salmon at the time of inspection (see embargo). All other packages were still fully frozen. Instructed staff to remove ROP packaging before thawing fish. Discussed pathogen risk factors when thawing fish in ROP packaging. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive. No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several damp wiping cloths stored on the counter—alerted staff who placed heavily used damp cloths in the hamper at time of inspection. Damp cloths used to wipe knives and other food-contact surfaces can build bacteria if not stored in sanitizer. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed large, covered bins of chicken (50-109°F), half of the bins were cooked 3 hours prior, and half of the bins were cooked last night. All cooked chicken cooked within the last 3 hours and improperly cooled was reheated to 165°F to restart the cooling process using approved cooling procedures. Chicken cooked last night was embargoed. 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. Re-educated on cooling procedures and provided guidance in English and Spanish. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the automatic sanitizer dispenser dispensing quat sanitizer below 150 PPM. Alerted the manager who placed a work order in on the automatic dispenser at time of inspection. Management plans to hand-dose chlorine sanitizer into the compartment up to the appropriate range, until the automatic dispenser can be serviced. Chemical concentration must be measured each time the sanitizer compartment is hand-dosed to ensure chemical concentration is within the recommended range. Discussed sanitizer requirements with management. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sushi rice 87°F-91°F which had been out for one hour prior to temperature measurement without proper time log documentation. The manager added discard stickers for 4 hours after the rice had been placed out at room temperature. The manager reached out to their other location and obtained their company time control log. Establishment to use the already made time control logs every time sushi rice is placed on time control at room temperature. Discussed time control parameters with staff. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two rice scoops, a metal spatula used on grilled meats, and a knife used to cut raw fish sitting in buckets of room temperature water. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F, or cold water at or below 41°F in a cold holding unit. 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.