Inspection Report

Business Name
Yogi's Grill

Business Address
2156 E BASELINE RD PHOENIX AZ 85042

Permit Number
FD-65317

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
5/8/2024

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 employee enter kitchen from exterior and put on gloves and proceed to begin working with food without washing hands. Also observed separate employee to be washing hands for 10 seconds. Discussed proper hand washing with the PIC and when hand washing is required. Employee washed hands for 15-20 seconds at the time of inspection. Discussed the importance of proper hand washing with the PIC.

Correct By: Corrected At Time Of Inspection

Violation #: 14

Description: Required Records Available: Shellstock Tags, Parasite Destruction

Comments:

Priority Foundation-3-402.12, Pf: Records, Creation, & Retention; Raw as Ready-to-Eat Fish. 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/4619/AMC-Toolbox---Approved-Source. >>> Observed no Parasite Destruction documentation for salmon filets acquired from a supplier. Discussed the need for a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature for specified time must be retained on site of the operation. PIC acquired a new parasite destruction document from the supplier at time of inspection. Discussed proper record keeping requirements for Parasite Destruction.

Correct By: Corrected At Time Of Inspection

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

Core-3-304.14, C: Wiping Cloths, Use Limitation >>> Observed two sanitizer buckets on the cook line at less than 50 ppm chlorine. PIC added chlorine at time of inspection to bring sanitizer levels to 50-100 ppm chlorine in the sanitizer bucker. Discussed the importance of proper sanitizer levels with the PIC.

Correct By: Corrected At Time Of Inspection

Violation #: 43

Repeat Violation

Description: In-Use Utensils; Properly Stored

Comments:

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage >>>Observed four knives stored in between the prep table and the food prep table on the cook line. PIC removed knives and replaced with clean utensils at time of inspection. Discussed proper storage methods for utensils between uses at the time of inspection.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Violation #: 53

Repeat Violation

Description: Toilet Facilities: Properly Constructed, Supplied, Clean

Comments:

Core-5-501.17, C: Toilet Room Receptacle, Covered >>> Observed women's sanitary napkin disposal bin in the women's customer restroom without a lid. Explained to person in charge there must be a lid on women's sanitary napkin disposal bin.

Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods >>> Observed large hole(1.5ftx1ft) above 2-compartment prep sink in the back area of the kitchen. PIC has been working to repair the area since previous routine inspection. Ensure that the establishment's walls, ceilings, and floors are maintained in good repair in order to prevent water seepage and pest harborage conditions.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

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

Of Note: Observed multiple containers originally used to package granulated onion and garlic, being reused to store spicy mayo, rice wine vinegar, oyster and teriyaki sauce. Also observed cut produce stored within these containers being held in the walk-in cooler. Discussed food-safe (NSF) containers with PIC. Materials that are used in the construction of food-contact surfaces of equipment shall be durable, corrosion-resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated warewashing.

Report emailed to PIC.

Inspection conducted with RS#1206

No County legal action will result from this inspection.

On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. 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)
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.

Award: Not Participating,Food Manager Licenses: 2,Review Complete: CHECKED,Review Notes: QA-CR-RA-EV,Signer: Jason Hill

"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.