SOYA SUSHI, 15850 APPLE VALLEY RD UNIT 116, Apple Valley, CA - Restaurant inspection findings and violations

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Business Info

Name: SOYA SUSHI
Type: Public Eating Pl (25-59 Seats)
Address: 15850 APPLE VALLEY RD UNIT 116, Apple Valley, CA 92307
County: San Bernardino
Total inspections: 6
Last inspection: 2/10/11
Score
92
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Inspection findings

Inspection Date

Type

Score
  • Equipment/Utensils - approved
    g
    Non-critical Violation
  • Consumer advisory provided for raw or undercooked (-2 points)
    Ready-to-eat food containing undercooked food or raw egg and unpackaged confectionery food containing more than 0.5% alcohol may be served if the facility notifies the consumer. (114012, 114093)
    Observed no consumer advisory in menu for raw oysters.

    Provide a consumer advisory in menu stating ""Consuming raw or undercooked foods may be a risk to individuals with certain health conditions"".
  • Equipment, utensils and linens: storage and use (-1 point)
    All clean and soiled linen shall be properly stored
    non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) Pressurized cylinders must be securely fastened to a rigid structure. (114172)
  • Food contact surfaces: clean and sanitized (-2 points)
    All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
    Observed utensils sanitized with 50 ppm chlorine.

    Ensure utensils are sanitized with a minimum 100 ppm chlorine sanitizer.
  • Wiping cloths: properly used and stored (-1 point)
    Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3 (d-e)) Sponges shall not be used in contact with cleaned and sanitized or in-use food contact surfaces. (114135)
    Observed damp wiping towels on prep tables.

    Store used wiping towels in sanitizer solution between uses.
  • Food separated and protected (-1 point)
    All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c)) All food shall be stored, prepared, displayed or held so that it is protected from contamination.
    Observed raw chicken being stored next to cooked crab on bottom shelf of reach in refrigerator.

    Ensure to store raw chicken below and away from ready to eat foods. Corrected.


    • Post inspection comments:
    A Grade Placard Posted

    No Major Violations Observed

    All Employees have valid Food Worker Cards
 2/10/11Inspection - Routine92
  • Proper hot and cold holding temperatures (-2 points)
    Potentially hazardous foods shall be held at or below 41F or at or above 135F. (113996, 113998, 114037, 114343(a))
    Observed temperature of fish and seafood in sushi display case between 44-47 degrees.

    Maintain cold holding temperatures of potentially hazardous foods at 41 degrees or below.
  • Time as a public health control
    4
    When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained. Food must be marked or otherwise identified as to what time the food was removed from temperature control. (114000) Food items shall not exceed the time marked. (114000)
  • Wiping cloths: properly used and stored (-1 point)
    Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3 (d-e)) Sponges shall not be used in contact with cleaned and sanitized or in-use food contact surfaces. (114135)
    Observed damp wiping towels on counters/prep table in back kitchen prep areas.

    Maintain used wiping towels in sanitizer solution between uses.
  • Food storage
    1
    Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6"" above the floor on approved shelving in an approved location to prevent possible contamination. (114047, 114049, 114051, 114053, 114055, 114067(h), 14069 (b))


    • Post inspection comments:
    A Grade Placard Posted
 9/13/10Inspection - Routine92
No violation noted during this evaluation.

Post inspection comments:
This facility is compliant with the Zero Trans Fat requirement. Ensure label is kept as evidence.

Will return in 2 weeks to ensure items on this report have been corrected.

A grade card posted.
2/22/10Inspection - Routine90
No violation noted during this evaluation. 9/16/09Inspection - Routine96
No violation noted during this evaluation. 4/21/09Inspection - Routine98
No violation noted during this evaluation. 10/27/08Inspection - Routine98

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