Inspection Report
Yoko Fast Food
1235 S GILBERT RD MESA AZ 85204
FD-87482
Food Establishment - Eating & Drinking
Food Routine Inspection
3/4/2024
Not Participating
2
Completed
Violations
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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.**************kitchen food prep, designated hand washing station was filled with trash, and empty containers. at the arrival to food prep. unable to access handwashing basin. informed PIC, all residue, and articles removed, sink was cleaned and fully operational during inspection. corrected,
Correct By: Corrected At Time Of Inspection
Violation #: 15
Description: Food Separated and Protected
Comments:
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging,
and Segregation; Protection From Cross Contamination. 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.*************proper storage of the
facility raw proteins were reviewed with manager in charge. at the time of inspection, inside the walk-in
cooler, observed raw chicken pans, placed over beef pans. also observed raw eggs placed over
oranges. MCESD food storage chart and proper storage of raw meat to minimize cross contamination
reviewed with manager. manager relocated raw eggs and raw chicken to a designated shelf. please
monitor daily.
Correct By: Corrected At Time Of Inspection
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.***************observed pans filled with cooked grilled chicken breast, temperature was observed
at 112-120 for cooked chicken. asked manager regarding the proper setup and hot holding for on site
prepared tcs. manager removed all cooked chicken please ensure rte/tcs is kept at 135 deg f .
Correct By: Corrected At Time Of Inspection
Violation #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
Priority Foundation-7-102.11, Pf: Common Name-Working Containers****************2 chemical sprayer bottles placed under the facility prep. sink, chemicals not labeled. informed PIC. Please assure all chemicals in a plastic containers have identification label. manager removed bottles, labeled by manager at the time of inspection. corrected
Correct By: Corrected At Time Of Inspection
Violation #: 39
Description: Contamination Prevented during Food Preparation, Storage and Display
Comments:
Core-3-305.12, C: Food Storage, Prohibited Areas****************observed washed cabbage and pans of cut lettuce, mixed veggies, all stored in the facility warewashing 3 compartment basins. reviewed this practice with manager. per manager, once vegetables are chopped and rinsed, they are filled in warewashing basin with a bucket atop, to reduce /remove further water from the rinse phase. suggested to conduct any vegetable storage and preparation in the facility already designated food prep. basin. manager provided staff training for food storage during preparation . Please utilize the facility prep. sink to minimize contamination.
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***************provision regarding proper wet wiping cloth
storage reviewed with manager. observed in the back food prep. basin, wet towels placed atop buckets. also
in the front service area, note wet wiping cloth left on the counters. informed manager , all wet towels
removed. a designated sanitizer chlorine bucket at 50 ppm prepared by manager. please store wet wiping
cloth in a designated sanitizer solution.
Correct By: Corrected At Time Of Inspection
Comments/Details
No County legal action will result from this inspection.
report emailed.
facility manager new email added to AMO.
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,Embargo Lbs: 4,Review Complete: CHECKED,Review Notes: DC-RLC corrected violation 39,Signer: Mrs. Caimin-manager on duty
"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.
| 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.