Yogi's Grill
Permit ID: FD-74391
Permit Type: E & D
7750 S 59th Ave Suite 104 Laveen 85339
*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
B
0
22
Time as a public health control: procedures & record
Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources.
--Time as a control log for sushi rice has not been filled out since 2/14, a week prior to inspection. Per person in charge (PIC), rice had been made about 2 hours prior and the time was then recorded for today. Discussed maintaining time as a control log with PIC to ensure TCS foods are not held for more than 4 hours.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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/4617/AMC-Toolbox---Cooling.
--Observed multiple deep metal containers of cooked chicken cooling in the walk-in refrigerator while covered and stacked on top of each other. Internal temperatures measured between 80°F-100°F. Per PIC, these items were cooked and placed in the unit about an hour prior and were uncovered and rearranged in the unit to facilitate rapid cooling. Reviewed proper cooling methods with PIC to ensure foods cool as quickly as possible.
Corrected At Time Of Inspection
33
Approved thawing methods used
Core-3-501.13, C: Thawing
--Observed multiple reduced oxygen packaged (ROP) fish filets thawed in the walk-in cooler while still in the package. Person in charge cut open these packages at time of inspection. Discussed removing filets from the packaging while thawing with PIC.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment
--One of the lids of the rice cookers is in disrepair, making it difficult to clean. Person in charge will notify the owner to repair or replace the unit.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) B Grade and had 0 Priority, 2 Priority Foundation and 2 Core violations on this inspection. Inspection rights reviewed with Destiny R. No County legal action will result from this inspection. Inspection report emailed.
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.
