Yogi's Grill

Time as a Public Health Control: Procedures and Records

Repeat Violation 3-501.19 (A1, B2, C2-3) - Priority Foundation: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources. Addl Notes: Observed cooked chicken and cooked vegetables with internal temperature of 119*F and 98*F. Manager stated the cooked chicken and cooked vegetables were under time as a control. No time recorded for cooked chicken and cooked vegetables of new batch at time of inspection. Manager stated the cooked chicken and cooked vegetables were prepared about 0.5 hrs prior to inspection. Manager put the time of preparation on time logs at time of inspection. Corrective Action: Corrected at time of inspection. This is a repeat violation. PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5) - Priority: Time as a Public Health Control; Temperature, Discarded. 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/4125/Food-SafetyOperator-Resources. Addl Notes: Observed cooked sushi rice with an internal temperature of 87°F. The manager stated that the sushi rice was being held using time as a public health control. However, the rice had been in use for more than the 4-hour time limit. The manager voluntarily discarded the sushi rice at the time of inspection. Corrective Action: Corrected at time of inspection.

Priority

Proper Cooling Methods Used; Adequate Equipment for Temperature Control

3-501.15 (A) - Priority Foundation: Cooling Methods. 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 six containers of cream cheese in the walk-in cooler with internal temperatures of 55°F. An employee stated that the cream cheese had been prepared that morning. The cream cheese was stored in plastic containers more than 4 inches deep and was fully covered with plastic wrap during cooling. TCS foods must be cooled using effective methods, such as placing food in shallow containers less than 4 inches deep, leaving containers uncovered or loosely covered during cooling, using rapid-cooling equipment, using an ice bath, or using ice as an ingredient. Instructed the employee to transfer the cream cheese into shallow metal containers less than 4 inches deep and leave them uncovered or loosely covered during cooling to facilitate proper cooling. Corrective Action: Corrected at time of inspection.