SHOGUN RESTAURANT

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Double door reach in cooler in kitchen Sliced tomatoes 64F- Cold Holding Tofu 62F- Cold Holding Held overnight

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double door reach in cooler in kitchen Sliced tomatoes 64F - Cold Holding Tofu 62F- Cold Holding Held overnight

High Priority - Vacuum breaker missing at hose bibb in dish room next to dish rom hand sink

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Chemical room next to single service gloves

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Wedger in side storage room Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Thu 8/3/21 Safe Staff

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf above where clean dishes come out of dish machine in kitchen Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Salmon thawing in standing water in prep sink Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bags next to single service gloves in chemical room Corrective Action Taken

Basic - Water leaking from rinse aid holder on kitchen dish machine Manager called Ecolab during inspection and they are sending out a rep Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken breasts over raw whole intact muscle beef in walk in cooler Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Bar dish machine

Basic - Reach-in cooler interior have accumulation of soil residues. Glass cooler at the bar

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in double door reach in cooler and reach in freezer combo Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On top of cooks line expo shelf Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items above prep sink Corrected On-Site Repeat Violation

Basic - Two Lights not functioning on hood over oven on cooks line

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tray of shrimp above salad dressing in double door reach in cooler in the kitchen. Corrected On-Site

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Installed 11/22/21

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag above clean item shelf Corrected On-Site

Basic - Equipment in poor repair. Microwave on expo line rusted"

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board

Basic - Water leaking from pipe and/or faucet/handle. Three compartment sink

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Floor soiled/has accumulation of debris under dry storage shelves Corrected On-Site