Yogi's Grill & Sushi
Permit ID: FD-17197
Permit Type: E & D
6050 W Chandler Blvd 3 Chandler 85226
*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.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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/4573/AMC-Toolbox---Handwashing.
Observed a male staff put new gloves on without washing his hands, when asked to wash hands, staff just run his hands under water then dried them off with paper towels. Requested staff to rewash hands follow the guide posted on the wall at the hand washing sinks. He did.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.
Inside the line Refrigerator noted with excessive old food debris, spillage of food but never got to clean out so it is now dried out and coated on the surface of the inside of this unit and on the shelf inside. Requested to have this unit thoroughly clean and sanitize properly by re-inspection.
On the stove, noted 2 pots of boiling water, the lids to these pots feel by touch as they were excessively coated with grease and organic matter. These are food related equipment and must be maintain cleaned and sanitary daily. Please clean prior to RE-INSPECTION.
Correct Prior To Reinspection
20
Proper cold holding temperatures
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.
Shrimp Tempura Mixed batter at the line probed at 78 degree F. ----This batter must be held at 41 degree F or lower in between dipping shrimps in them......coached owner using ice bath to keep mixed batter cold and chill in between dipping. Owner corrected by making new batch and keep it in ice bath as advised.
Corrected At Time Of Inspection
46
Warewashing facilities: installed, maintained, & used; test strips
Core-4-501.14, C: Warewashing Equipment, Cleaning Frequency---
Sanitizer sink noted coated with grease ---Please maintain clean---correct prior to re-inspection.
Correct Prior To Reinspection
47
Non-food contact surfaces clean
Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils--- Shelves, metal storage table, carts at the lines observed with a thick coat of grease and organic matters --- Please scrape this heavy coat off and clean them thoroughly prior to re-inspection.
Correct Prior To Reinspection
53
Physical facilities installed, maintained, & clean
Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability
Floor, wall all the hard to reach corners noted with excessive of build up from many day --- scrape off all the build up from many day, then clean and sanitize the entire floor...pay attention to the corner and the cove base around the floor and the wall. WILL RE-INSPECT
Correct Prior To Reinspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 0 Priority Foundation and 3 Core violations on this inspection. No County legal action will result from this inspection. Inspection review notice provided to Owner at time of inspection Inspection report sent and received by Owner through electronic mean RE-INSPECTION SCHEDULED TO FOLLOW UP ON WEDNESDAY OCTOBER 23rd, 2019 AT 4 PM.
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.
