Soban
Last inspected: Feb 10, 2025
86
Score
There aren't many inspections to draw from yet: just two so far. Soban was last inspected on Feb 10, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Compared to the prior visit, the count dropped from 14 violations to three.
The most common issue across all inspections has been certified food protection manager, showing up two times.
That puts the facility ahead of the local pack: the average Providence restaurant scores 80. There isn't much in the file that would give a customer pause.
2
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Feb 10, 2025
Re-Inspection
3 minor violations.
View 3 violations
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.
2-102.12
Physical facilities not cleaned at required frequency
Inspector notes: The ansul pipes beneath the hood have an accumulation of grease droplets. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not cleaned at required frequency
Inspector notes: The wall behind the ice machine, on the side by the door, has an accumulation of soil residue and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
86
Jan 30, 2025
Routine
3 critical violations. 5 major violations. 6 minor violations. 7 corrected on site.
View 14 violations
Hands not washed when required
(corrected on site)
Inspector notes: Employees were observed coming into the kitchen to work and putting on gloves without washing their hands. Food employees must wash their hands before putting on gloves.
2-301.14
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Quaternary ammonium sanitizer solution was in excess of 400 parts per million (ppm). A quaternary ammonia sanitizer solution applied to food contact surfaces must be applied at the strength as indicated on the manufacturers' label.
7-204.11
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Peeled hard-cooked eggs, which were prepared in advance, were not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Disposed.
3-501.14
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements. Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-102.11
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the kitchen. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (tongs beneath grill, stacked food containers on the clean storage rack, food containers inside prep units, and the food contact surfaces of the breading mixture containers) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Items were taken to the 3 bay sink to be washed, rinse, and sanitized.
4-601.11(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Fish cakes, cheese, and rice cakes observed held at 47 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Items were in cold drawer overnight with cooling eggs. Disposed. Disposed. All items
3-501.16(A)
Improper cooling methods used
Inspector notes: Hard-cooked eggs were cooled in a cold drawer unit.
3-501.15
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: curtain on kitchen door door handles of all refrigeration units prep units shelves ingredient containers tops of cold drawer units beneath grills grease pan attached beneath hood shelf beneath hood grease pan fryers freezers knife rack Chest freezers have an accumulation of frost and debris. Numerous food containers have an accumulation of old paper and adhesive stickers.
4-602.13
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Tongs observed stored on an unclean surface (top of cold drawer unit beneath grill) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.
2-102.12
Food storage containers not labeled with contents
Inspector notes: Numerous working containers of ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Equipment or utensils not air-dried before storage
Inspector notes: Water observed in stacked food containers on clean storage rack. After cleaning and sanitizing, equipment and utensils must be air dried.
4-901.11
Equipment not in good repair or proper adjustment
Inspector notes: A small refrigerator in the kitchen was not in good repair, nonfunctional during inspection.
4-501.11
29
Frequently Asked Questions
When was Soban last inspected?
The most recent health inspection at Soban on file is from Feb 10, 2025. The public record contains two inspections in total.
What is the most common violation at Soban?
Across the inspection record, certified food protection manager has been cited two times, more than any other issue at Soban.
How does Soban compare to other restaurants in Providence?
Soban most recently scored 86 out of 100, which is higher than the Providence average of 80.
Has Soban's inspection record improved over time?
Yes. Recent inspections at Soban have turned up fewer violations than earlier ones, with the latest finding around three violations compared to about 14 previously.
What does a low risk rating mean?
A low risk rating at Soban means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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