Inspection Report

Business Name
Yc's Mongolian Grill
Business Address
4770 E RAY RD GILBERT AZ 85296
Permit Number
FD-12381
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
8/6/2026
Grade
B
Priority Violation
1
Inspection Status
Completed

Violations

Violation #: 2

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Observed no certified food protection manager (CFPM) on duty. A CFPM must be on duty during all hours to monitor food handling procedures. Please renew or obtain certifications prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Violation #: 15

Description: Food Separated and Protected

Comments:

3-302.11 (A3-8) - Core: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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/4621/AMC-Toolbox---Cross-Contamination. Addl Notes: Observed box of raw eggs stored over buckets of sauce. All raw animal foods must be stored below ready-to-eat foods to prevent contamination. Discussed food storage. Eggs were moved away from sauces at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Addl Notes: Observed food debris buildup on the cutting blade of the vegetable slicer and the meat slicer. Vegetable slicer is used for cabbage and meat slicer is used for various raw meats. All food contact surfaces must be clean to sight and touch with no remaining food residue to prevent contamination. Slicers were removed to be cleaned at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl Notes: Observed cut cabbage, bean sprouts, rice noodles, and egg noodles on the self service line with internal temperatures ranging from 45-50*F when measured with a probe thermometer. Pans were filled above the cooling threshold of the cooler. According to manager, pans were filled less than 1 hour prior. All TCS cold held foods must maintain internal temperatures of 41*F and below. Discussed keeping pans filled below the cooling threshold. Items were voluntarily discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

3-501.15 (A) - Priority Foundation: 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. Addl Notes: Observed containers of cooked noodles in the walk-in cooler with internal temperatures of 50-55*F. Noodles had been cooled in an ice bath less than 30 minutes prior and were placed in the walk-in in deep, covered containers. Observed water chestnuts and baby corn in cooler below the self-service line with internal temperatures of 55*F that had been prepped less than 2 hours prior. Discussed proper cooling methods, all TCS food must be cooled in a shallow, uncovered container in the walk-in cooler to ensure cooling parameters are met. Discussed pre-chilling cans for water chestnuts and baby corn. Noodles were uncovered and placed in freezer, and water chestnuts and baby corn were moved to the walk-in at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 48

Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips

Comments:

4-603.12 - Core: Precleaning Addl Notes: Observed clean food containers in the warewashing area and in the walk-in with old date mark stickers remaining on the containers. All residue and stickers must be removed during the wash, rinse, and sanitize process. Discussed removing stickers with manager. Corrective Action: Correct prior to next routine inspection.

Comments/Details


No County legal action will result from this inspection.
Discussed date marking for cut cabbage and coconut milk curry. All open, ready-to-eat TCS food must be date marked within 24 hours of preparation. Discussed labels on bulk food containers and storing all food and sauce containers 6 inches off the floor. Inspection report emailed. Inspection conducted with RS #1274.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation
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
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. For example, 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
Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program
All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
Grading System The matrix below is used to grade food inspections under the voluntary grading system.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.