Inspection Report

Business Name
Yoko Fast Food

Business Address
1235 S GILBERT RD MESA AZ 85204

Permit Number
FD-87482

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
11/26/2024

Grade
Not Participating

Priority Violation
4

Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Predefined Comment: Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing.

6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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. Addl Notes: checked employee restroom. soap dispensers were empty. informed manager. refilled by manager. soap obtained. corrected

Violation #: 15

Description: Food Separated and Protected

Comments:

Predefined Comment: All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code.

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: 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.

Addl Notes: in the facility walk-in cooler, observed tray of raw pork placed atop shrimp. and beef. showed manager, proper placement for raw sliced pork reviewed. facility manager relocated raw pork to a designated lower shelf in the walk-in cooler. corrected

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

Predefined Comment: TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours.

PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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 deep plastic tub filled with noodles, covered placed in the walk-in cooler. inquired about preparation time. per facility manager prepared at 12pm, temperature of the tcs food at 54 deg f . reviewed cooling tcs food with manager. per manager the staff were to place in flat pan and leave open. MCESD cooling guidance document reviewed. please ensure rte tcs food prepared on site is rapidly cooled. use of metal flat pans, and ice bath reviewed. manager removed noodles. per manager , additional employee training will be provided.

Violation #: 28

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

Comments:

PRIORITY VIOLATION-7-204.11 - Priority: Sanitizers, Criteria-Chemicals

Addl Notes: checked facility sanitizer. turned black on contact on chlorine test strip. showed manager. manager drained and refilled and provided additional coaching to food staff on sanitizer concentration. chlorine at 50 ppm established.

PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage

Addl Notes: observed in the back food prep. area, bottle of chemicals, wd-40 placed on top shelf, over food ingredients, and spice, utensil storage. reviewed with manager. suggested to store maintenance chemicals away from food supply, or a designated area. manager relocated chemical to a shelf in the employee restroom. corrected. also a bottle of soap was placed stored on top of the facility ice machine. showed manager. soap was removed. please continue to monitor chemical storage.

Comments/Details

report emailed to manager. MCESD food temperature and food cooling guidance document provided and reviewed.
Predefined Comment: No County legal action will result from this inspection.

"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.