YOGI

3 findings recorded on Nov 12, 2026.

1. Inspector observationItem 6-1C ↗

   Cooling time and temperature

   Cooked eggs and cooked beef did not cool to 70F within 2 hours. Bean sprouts, cooked egg, and rice cakes not cooling at a fast enough rate. (See temperature log). // TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Cooked eggs and beef discarded. Cooling methods altered for other foods mentioned. //

   Inspector’s full note

   Inspection item: Inspection item 6-1C

   Code .04(6)(d)

   Cooked eggs and cooked beef did not cool to 70F within 2 hours. Bean sprouts, cooked egg, and rice cakes not cooling at a fast enough rate. (See temperature log). // TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Cooked eggs and beef discarded. Cooling methods altered for other foods mentioned. //

   Official report · Item 6-1C ↗

   Correction status not recorded

2. Inspector observationItem 11A ↗

   Cooling methods and equipment

   Foods cooling in covered containers in the middle of the walk-in cooler stacked on top of another. Cooked beef cooling on the prep counter. // Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Lids removed from containers and moved to the top shelf of the walk-in. Bags of ice added to…

   Inspector’s full note

   Inspection item: Inspection item 11A

   Code .04(6)(e)

   Foods cooling in covered containers in the middle of the walk-in cooler stacked on top of another. Cooked beef cooling on the prep counter. // Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Lids removed from containers and moved to the top shelf of the walk-in. Bags of ice added to foods. Discussed effective cooling methods with person in charge. //

   Official report · Item 11A ↗

   Correction status not recorded

3. Inspector observationItem 11C ↗

   Thawing methods

   Raw meat observed thawing in the vegetable sink in standing water. // Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Raw meat (still frozen) relocated to the meat sink and placed under running water. //

   Inspector’s full note

   Inspection item: Inspection item 11C

   Code .04(6)(c)

   Raw meat observed thawing in the vegetable sink in standing water. // Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Raw meat (still frozen) relocated to the meat sink and placed under running water. //

   Official report · Item 11C ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.