Inspection Report

Business Name
Yoshis
Business Address
4102 N 24th ST Phoenix AZ 85016
Permit Number
FD-23-05348
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
11/7/2023
Grade
Priority Violation
1
Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-5-204.11, Pf: Handwashing Sinks - Location and Placement. 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/AMCToolbox---Handwashing.

Kitchen only has one handwashing sink located at far end of kitchen, around a corner. Sink is obstructed and greater than 25 feet from opposite side of kitchen. Install handwashing sink on wall between 3-compartment sinks to provide handwashing sink

that is unobstructed and accessible within 25 feet.

Correct By: Correct Prior To Reinspection

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required

Soda dispensing system and tea machine connected to restaurant water lines do not have a backflow prevention device. Install an ASSE 1022 backflow prevention device between water line source and soda machine and between water line source and tea machine.

Correct By: Correct Prior To Reinspection

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-501.12, C: Cleaning, Frequency and Restrictions

Please correct the following prior to reinspection:

1. Observed milk crates being used as storage racks. Provide dunnage racks or shelving for storage of items.

2. Observed employees reusing sauce buckets to hot hold and sauce cooked chicken. Use food safe reusable dishware to sauce/season food items, and use hot box to hot hold foods at 135 degrees F. Remove used sauce containers.

3. Observed broken seals in walk-in freezer and hood. Seal holes/crevices in the hood and freezer.

4. Repair floor tiles in storage room; exposed underlayment under 3-compartment sink; around grease trap floor door; and thresh hold under walk-in freezer door. Ensure flooring is smooth and easily cleanable.

5. Provide coved base at mop sink; underneath soda machine cabinet; and repair or provide new coved base in walk in refrigerator.

6. Provide additional lighting in dry storage area and in walk-in refrigerator.

7. Cover grease trap and seal. Plug grease trap holes.

8. Re-seal all cracks crevices and holes in storage area, and around fixed equipment in kitchen

9. Seal gap under back door.

10. Provide easy cleanable surface for the chains supporting the shelf above the food prep sink.

11. Storage racks in walk in refrigerator are rusted. Repair or replace storage racks so they're smooth and easily cleanable.

12. Replace rough ceiling tiles above order pass through window, cash registers and soda fountain with ceiling tiles that are smooth and easily cleanable.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

Permit is approved. This establishment is open and operating.
Permit E&D Class 4, 10+Seating
OC Inspection conducted with new owner, Ismael L.
Emailed copy of report to Owner
Conducted inspection with R.S. 775

This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation
violations on this inspection.

Ensure any coffee/tea machines directly connected to restaurant water lines are installed with an ASSE 1022
backflow prevention device. Ensure devices are replaced annually.
This establishment has demonstrated sufficient compliance to proceed with the issuance of the permit. To complete
the issuance of this permit and begin operation, the applicant must first submit payment of the permit fee to the
Department¶s Business Services Office. Per Chapter I, Regulation 4, of the Maricopa County Environmental Health
Code, no person shall conduct an operation or an establishment for which a permit is required without holding the
necessary and valid permit to do so. Payment with a credit card can be made in person, via on-line at
ESD.MARICOPA.GOV, US Mail, or phone at 602-506-6824 Option 2. Payment can always be made in person at
any regional office. We accept cash, check, money order, credit/debit. It is the responsibility of the permit
holder/owner to notify MCESD if there are contact/ billing address changes. All permit fees are non-refundable.
NOTICE:
The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the
coming months. We need a current and accurate email address on file to ensure you receive a copy of your permit
card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
• Contact your inspector using the phone number or email on your last inspection report to review, or
• Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)

Note: If you need to update your email address and/or other contact information, please call 602-506-6824 or submit an administrative change request form at the below website:
Form Center • Maricopa County, AZ • CivicEngage

No County legal action will result from this inspection.



Award: Not Participating,Signer: Ismael L.

"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.