SHINGO'S JAPANESE RESTAURANT

Violations (9)

• 03F-02-5CriticalCorrected on site

  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Container with Sushi Rice made at 2 pm per operator not time marked on sushi area. Operator timed marked

  High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Container with Sushi Rice made at 2 pm per operator not time marked on sushi area. Operator timed marked **Corrected On-Site**

  High Priority

• 03D-01-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Sitting on cook line . Cooked chicken at 3:11pm (71F cooling) ) cooling since 11:30am. Product didn't cool to 70F within 2 hours. See stop sale

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Sitting on cook line . Cooked chicken at 3:11pm (71F cooling) ) cooling since 11:30am. Product didn't cool to 70F within 2 hours. See stop sale

  High Priority

• 12A-16-4CriticalRepeatCorrected on site

  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cooked came to work from the outside of the restaurant, started to handled containers with food without washing hands. Employee washed hands

  High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cooked came to work from the outside of the restaurant, started to handled containers with food without washing hands. Employee washed hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  High Priority

• 14-86-1CriticalCorrected on site

  Non-food grade paper/paper towel used as liner for food container. Several containers on the cook line coolers with direct contact with cut onions,dumplings. Operator removed paper towels

  High Priority - Non-food grade paper/paper towel used as liner for food container. Several containers on the cook line coolers with direct contact with cut onions,dumplings. Operator removed paper towels **Corrected On-Site**

  High Priority

• 08A-02-6CriticalRepeat

  Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer Raw shrimp over cooked shrimp and raw fish over cooked noodles and raw tuna over imitation crab meat Advised operator to stored properly

  High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer Raw shrimp over cooked shrimp and raw fish over cooked noodles and raw tuna over imitation crab meat Advised operator to stored properly **Repeat Violation** **Admin Complaint**

  High Priority

• 08A-05-6CriticalRepeatCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. Prep area A case with raw chicken stored above a container with rice. Operator stored properly

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Prep area A case with raw chicken stored above a container with rice. Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  High Priority

• 01B-02-5Critical

  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 70 degrees Fahrenheit within 2 hours. Sitting on cook line . Cooked chicken at 3:11pm (71F cooling) ) cooling since 11:30am. Product didn't cool to 70F within 2 hours. See stop sale

  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 70 degrees Fahrenheit within 2 hours. Sitting on cook line . Cooked chicken at 3:11pm (71F cooling) ) cooling since 11:30am. Product didn't cool to 70F within 2 hours. See stop sale

  High Priority

• 03D-15-4Repeat

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Prep area Deep plastic container with Cut chicken at 3:05pm(45F cooling ) cooling since 10 min at 3:38pm same temperature. At this current cooling rate product will not cool to 41F within 4 hours. Operator moved to walk in cooler

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Prep area Deep plastic container with Cut chicken at 3:05pm(45F cooling ) cooling since 10 min at 3:38pm same temperature. At this current cooling rate product will not cool to 41F within 4 hours. Operator moved to walk in cooler **Corrective Action Taken** **Repeat Violation**

  Intermediate

• 06-01-5Corrected on site

  Time/temperature control for safety food thawed in an improper manner. A bag with frozen shrimp thawing at room temperature on prep area. Operator moved to walk in cooler

  Basic - Time/temperature control for safety food thawed in an improper manner. A bag with frozen shrimp thawing at room temperature on prep area. Operator moved to walk in cooler **Corrected On-Site**

  Basic