Yogi's Grill #25

Inspector's notes

Observed hand sink partially detached from wall in food preparation/warewashing room. Sink had separated from wall and was leaking heavily when turned on as per person in charge. Hand sinks must be located to allow convenient use by employees in food prep, food dispensing, and warewashing areas, and in or immediately adjacent to toilet rooms. Must repair hand sink prior to reinspection on Monday, September 21st, 2026. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed grilled chicken in steam table at 100-130 °F. Grilled chicken had been cooked less than an hour prior as per person in charge. Except during preparation, cooking, cooling or when time is used as a control all time/temperature control for safety (TCS) foods must be maintained at 135°F or above. Chicken was reheated to an internal temperature of 165 °F at time of inspection. Discussed importance of keeping a tight-fitting lid on chicken container in order to prevent heat loss with person in charge. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no probe thermometer in establishment at time of inspection. Person in charge was unable to locate probe thermometer. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection on Monday, September 21st, 2026.

Inspector's notes

Observed wiping cloth in sanitizer bucket with 200 ppm chlorine 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 (50-100 ppm chlorine) at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three priority violations at time of inspection. Person in charge at time of inspection could not locate garbage facilities or probe thermometer. A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) on site at time of inspection. A 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 food employee handling nori (seaweed) sheets with bare hands. Bare hand contact is not approved with RTE food items. Discussed the importance of preventing bare hand contact with RTE foods with person in charge. Nori was discarded and employee wore gloves at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food worker filling pot with water at hand sink near prep line. Handwashing sinks must not be used for purposes other than handwashing. Person in charge will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed panko breadcrumbs stored directly beneath raw beef and shredded cabbage stored directly beneath raw eggs in walk-in cooler. 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. Person in charge 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.

Inspector's notes

Observed previously opened container of imitation crab meat in walk-in cooler with a date mark of 4/29. Ready-to-eat, time/temperature control for safety (RTE/TCS) foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day they were made as day 1). Person in charge discarded imitation crab meat at time of inspection.

Inspector's notes

Observed knives and rice scoops between uses along cook line stored in still water. Observed water at 40-79°F 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: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) on site at time of inspection. A 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 heavy gloves in sink near dishwashing station. Handwashing sinks must be maintained so that they are accessible at all times and must not be used for purposes other than handwashing. PIC relocated all items blocking handwash sink at time of inspection.

Inspector's notes

Observed cooked chicken in container next to grill at 75-80 °F. Kitchen staff state that cooked chicken was removed from walk-in an hour prior. Except during preparation, cooking, cooling or when time is used as a control all time/temperature control for safety (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. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed rice scoops and sushi knives stored in containers filled with water. Utensils were between uses for food preparation as per person in charge. 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 no chlorine test strips in establishment at time of inspection. Person in charge states that establishment uses chlorine sanitizer for sanitization of cookware. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection on Friday, 1/16.

Inspector's notes

Observed cooked chicken in steam tray at 110-120 °F. Except during preparation, cooking, cooling or when time is used as a control all time/temperature control for safety (TCS) foods must be maintained at 135°F or above. According to person in charge, chicken had been Chicken was stacked above rim of steam tray, preventing tight fitting of lid. Chicken was removed from steam tray until lid fit tightly and was later observed at 167 °F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fish in reduced oxygen packaging (ROP) thawing in walk-in cooler. All ROP fish labeled "Keep Frozen" must be removed completely from 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 wet wiping cloths in sanitizer bucket at 25 ppm chlorine 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.