SHOGUN SUSHI & HIBACHI

Violations (13)

• 2

  Certified Food Protection Manager / Food Handler Certification

  Observed no certified food manager certification posted in public view. Corrective Actions: Must post a copy of the certified food manager certification in public view.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed the water turned off to the designated hand sink located in the bar area. Corrective Actions: Must have hand sinks accessible and working at all times.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed no soap or paper towels at the designated hand sink located in the bar area. Corrective Actions: Must properly supply hand sinks at all times.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed no hand washing sigange or label at the designated hand sink located in the bar area. Corrective Actions: Must properly label hand sink or provide hand washing sigange.

• 16

  Food-contact surfaces: cleaned & sanitized

  Observed the chemical dish machine sanitizing at 0 ppm during a cycle. Corrective Actions: Must service dish machine so it can sanitize between 50-100ppm. Must use 3-compartment sink until dish machine can properly sanitize.

• 22

  Proper cold holding temperatures

  Observed raw scallops stored in the prep cooler located behind the stoves maintaining a cold holding temperature of 48F. Corrective Actions: Must cold hold at 41F or below. Manager discarded scallops at the time of inspection.

• 33

  Proper cooling methods used; adequate equipment for temperature control

  Observed the prep cooler located behind the stove area maintaining an ambient air temperature of 48F. Corrective Actions: Must service/replace prep cooler so it can maintain product temperature of 41F or below.

• 39

  Contamination prevented during food preparation, storage and display

  Observed ice accumulation on boxes located in the walk in freezer. Corrective Actions: Must remove ice accumulation.

• 39

  Contamination prevented during food preparation, storage and display

  Observed boxes stored on the floor in the walk in freezer. Corrective Actions: Must store all food items at least 6 inches above the floor.

• 41

  Wiping cloths; properly used and stored

  Observed multiple wiping cloths stored on equipment, small carts by prep coolers and on prep tables. Corrective Actions: Must store all wiping cloths in a sanitizer solution when not in use.

• 47

  Food and non-food contact surfaces cleanable, properly designed, constructed and used

  Observed dark deep gashes on the prep cooler cutting board that is located behind the stoves. Corrective Actions: Must resurface/replace cutting board.

• 52

  Sewage and waste water properly disposed

  Observed an improper air gap at the dishmachine floor drain. Corrective Actions: Must provide at least a 1 inch air gap at floor drain.

• 55

  Physical facilities installed, maintained, and clean

  Observed multiple ceiling tiles located throughout the kitchen with food debris. Corrective Actions: Must clean/replace damaged ceiling tiles.