Inspection Report

Business Name
Yoshi’s

Business Address
12202 N CAVE CREEK RD PHOENIX AZ 85022

Permit Number
FD-23-05455

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
11/3/2023

Grade

Priority Violation
3

Inspection Status
Completed

Violations

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. -- cooked brocolli hot holding 89^F in the steam table. Vegetables in colander pan that is double panned above the steam table water. - employee placed water in the pan to maintain temperature, new temperature reading of 188^F obtained

Correct By: Corrected At Time Of Inspection

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

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. -- Tofu cold holding at 46^F while stored in the top holding area of the reach in cooler. Cooked noodles and eggrolls cold holding at 52^F in the bottom cabinet of the reach in cooler. Ambient temperature of the reach in cooler at 53^F --- items removed from reach in cooler and placed in the walk in cooler, bottom portion of the reach in unit not to be utilized until reinspected and holding 41^F

Correct By: Correct Prior To Reinspection

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

Core-7-209.11, C: Storage-Other Personal Care Items -- Facility has medicine, cell phone charger, fans, and and backpacks stored in the kitchen and dry storage area alone with food and food contact surfaces next to the personal items ---- maintain a spatial or physical barrier between personal items, no medicines stored in the kitchen and dry storage area unless contained and in an area away from food and food contact surfaces, no fans in the kitchen

Violation #: 48

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

Comments:

Core-4-301.12 (D-E), C: Manual Warewashing, Sink Compartment Requirements; Alternative Manual Warewashing Equipment; 2 Compartment Sink Requirements --- Three compartment sink setup as wash, pre-rinse and then sanitizer in the third compartment --- employee emptied out solutions and cleaned three compartment sink . Educated on the process of wash, rinse and sanitize when three compartment sink is setup. Facility can pre-rinse utensils prior to setup of the three compartment sink, wash and rinse sink prior to setting up three compartment sink for warewashing

Correct By: Corrected At Time Of Inspection

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law --- Spray hose lays below the flood lip of the three compartment sink. Drainage lines of the soda machine lays below the 1 inch air gap of the floor sink flood lip. No drainage line for the water in the hot hold steam table (water drains into a bucket). No backflow prevention for the tea machine. No ASSE 1013 reduced pressure zone backflow preventer for the soda system --- Provide 1 inch air gap for the spray hose to the top of the three compartment sink and drainage lines to the floor sink flood lip, provide hard piped drainage line for the steam table with 1 inch air gap to the floor sink flood lip, Provide ASSE 1013 reduced pressure zone backflow preventer with drainage port to the floor sink for the soda system, Provide ASSE 1022 dual check valve for the tea machine

Correct By: Correct Prior To Reinspection

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods --- Facility has rusted shelves in the walk in cooler. Soda cabinet has water damaged where the shelving is warped. Interior of the soda cabinet has unsealed wood, holes in caulking in the hood and holes in the walls. Drive thru window not not close effectively and has to be manually closed --- replace or resurface shelving, provide surfaces that is easy cleanable, durable and non-absorbent, repair window to shelf close, seal all cracks, crevices and holes

Correct By: Correct Prior To Reinspection

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

Core-4-204.11, C: Ventilation Hood Systems, Drip Prevention -- Facility has the fryer located under the canopy area of the hood and not under the baffle system ---- move equipment that generates fumes, vapor and smoke under the baffle system of the hood

Correct By: Correct Prior To Reinspection

Comments/Details

OK to Permit. Eating and drinking permit, class 4, seating 10+
Oc inspection conducted with Aldo
Inspection rights and inspection report emailed to Aldo

Facility that has a handwash station that is blocked by the shelving and the ice machine. Provide additional access to the only handwash station in the facility

This establishment/operation has demonstrated sufficient compliance to proceed with the issuance of the permit. To complete the permitting process, issuance of this permit, and begin operation, the applicant must first submit payment of the annual operating permit fee to the Department’s Administrative Services. Fees paid up to this inspection approval do not include the annual operating permit fee. PAYMENT with a credit/debit card can be made via phone at 602-506-6824, Option 2.
Per MCEHC Chapter I, Regs 4 & 5, no person shall conduct an operation or operate an establishment for which a permit is required without holding the necessary and valid permit to do so. Payment with a credit/debit card can be made on-line via select “Pay a Fee” at esd.maricopa.gov. Please note that if you select payment via online, the annual operating permit fee invoice may take up to 7 business days to post online. Also, checks and money orders are accepted via US Mail. If you select payment via US Mail, for further instructions please refer to the printed invoice. No operating permit is valid, until the permit fee is received by the Department. It is the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes.
Please be advised that the New Business Permit Application fee includes one initial inspection and one follow-up inspection. Additional fees will be assessed for any additional follow-up plan review inspections. Discussed inspection upon request fee with owner for more than 1 re-inspection.
A certified food manager is required at time of approval. If not already obtained, please obtain your certified food manager certificate from an ANSI approved testing company. All other food handlers must obtain ANSI approved food handler certificates.

No County legal action will result from this inspection.
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 submit an administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.

Award: Not Participating,Signer: Aldo Chavero

"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.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

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