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Yogis Grill

Permit ID: FD-12877

Permit Type: E & D

1645 E Camelback Rd Suite 105 Phoenix 85016


*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.

Grade
Priority Violation *
Cutting Edge Participant
D
3
Violation Description
Violation Comments
Correct By
04
Proper eating, tasting, drinking, or tobacco use
Core-2-401.11, C: Eating, Drinking, or Using Tobacco -- Observed an employee drink in the kitchen, an open can. Employee drinks must have a tight-fitting lid and a straw to ensure employee hands are not contaminated while drinking. An employee removed the drink from the kitchen.
Corrected At Time Of Inspection
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination -- Partially cooked chicken, cooked between 138*F-145*F, was moved to the walk-in fridge to cool by an employee. The chicken was placed on the top shelf of the walk-in, above containers of cut vegetables, cream cheese, and raw shrimp. Additionally, raw tuna mix was stored in a reach-in fridge above prepped salads. Raw animal proteins must be placed below ready to eat food items, and must be stored according to cooking temperature with high temperature items stored below lower temperature items. An employee rearranged the items.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency -- Two slicers were found stored as clean with significant food debris stuck to the blades. An employee stated the items are used several times a week. Utensils and Food contact surfaces must be washed and sanitized every time contamination has occurred to reduce the risk of bacterial growth on the surface. An employee moved the item to be washed. PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces -- Observed an employee washing dishes Wash and rinse a dish, and then rinse the same dish using sanitizer poured from the wall-mounted Quat sanitizer hose for approximately 10 seconds before moving the dish to be air-dried. Dishes must be immersed in quaternary ammonia sanitizer for at least 30 seconds to ensure proper sanitization. Discussed proper dishwashing method with the person in charge. Instructed to fill the sanitizing compartment of the three compartment sink with sanitizer so dishes can be properly immersed. The dishes were moved to be rewashed at the time of inspection.
Corrected At Time Of Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures- -- Observed a steady drip leak from the ceiling in the dry storage area. The establishment is catching the leaking water in a bucket on the floor, and no food items have been affected by the leak. Walls and ceilings must be maintained, including the repair of leaks. Please repair the leak before the next inspection.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 0 Priority Foundation and 2 Core violations on this inspection. No County legal action will result from this inspection. A pattern of non-compliance is developing for Priority violation # 13, [code reference: 3-302.11 (A1-2)], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.


Definitions

Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.

e.g. - Food employees do not properly wash hands when required

Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation.

e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required)

Core violation is a minor violation that relates to general maintenance and sanitation.

e.g. -No sign reminding employees to wash hands

Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance with Cutting Edge program requirements receive an “A” grade.

The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.


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