SOYA SUSHI BAR

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw tuna (55F - Cold Holding); raw salmon (55F - Cold Holding); butter (55F - Cold Holding). At the preparation reach in cooler. As per the cook it was there approximately three hours. The cook moved the items to freezer to give it a quick chill. Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster provided via email. Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed an employee mixing drinks on the sink. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. The several items on the menu served raw none identified as raw. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed the dish machine works with chlorine and the test kit works with quaternary. Repeat Violation Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form provided via email. Corrective Action Taken Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Warning

Basic - Bowl or other container with no handle used to dispense food. Repeat Violation Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout the kitchen. Repeat Violation Warning

Basic - Cutting board has cut marks and is no longer cleanable. Observed in the kitchen. Repeat Violation Warning

Basic - Equipment in poor repair. Observed the preparation reach in cooler and front counter reach in cooler gaskets torn. Warning

Basic - Food stored on floor. Observed a plastic container of soy sauce on the floor. Observed a bag of rice on the floor. Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at the preparation reach in cooler and prep table. The cook moved the knives. Warning

Basic - In-use tongs stored on equipment door handle between uses. Observed three tongs on the oven door handle. The cook removed the items. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed the preparation reach in cooler digital thermometer reading 36°F. All items were at 55 or higher. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the the reach in cooler gaskets soiled.Observed the hood filters soiled. Repeat Violation Warning

Basic - Reach-in cooler shelves with rust that has pitted the surface. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed food in the triple sink defrosting at room temperature. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed above the triple sink. Warning

Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles not labeled throughout the kitchen.i Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed pasta (49F - Cooling) as per the manager it was prepared yesterday.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw tuna over produce in the reach in cooler. The manager moved the item. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed pasta (49F - Cooling) as per the manager it was prepared yesterday.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna (54F - Cold Holding); tuna (59F - Cold Holding. On the top of the preparation reach in cooler. As per the manager the food was placed on line approximately two hours ago. The items were placed in the reach in freezer for a quick chill.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting boards at the cook line soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Observed a serving tray on top of the hand washing sink at the kitchen entrance. The server moved the tray. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed the dish machine using chlorine and only quaternary test strips available.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout the kitchen. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Equipment in poor repair. Observed the reach in cooler gaskets torn across from the preparation reach in cooler.

Basic - Food stored on floor. Observed several plastic containers containing food on the floor in the kitchen. The manager moved the items. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed several utensils in water at a temperature of 89°F. The chef poured out the water. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Observed at the cook line,

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled across from the preparation reach in cooler. Observed the hood filters soiled.

Basic - Old labels stuck to food containers after cleaning.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in the reach in cooler at the cook line.

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2022-07-14: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler located at cook line gaskets torn. - From follow-up inspection 2022-07-14: - Equipment in poor repair. Reach in cooler located at cook line gaskets torn. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink interior soiled. - From follow-up inspection 2022-07-14: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink interior soiled Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. By the hand sink located in the kitchen - From follow-up inspection 2022-07-14: Wall soiled with accumulated grease, food debris, and/or dust. By the hand sink located in the kitchen Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Agustin Navarro. - From follow-up inspection 2022-04-11: Manager certification not available during the callback inspection. Admin Complaint

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets. Cutting boards. - From follow-up inspection 2022-04-11: Time Extended