SHOGUN JAPANESE STEAK & SUSHI BAR

8-2B: .07(6)(c)Observed butane lighters stored over prep top counter. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: PIC (Person in charge) relocated lighters to bottom shelf.

17D: .07(4)(b)Personal employee drinks stored above customer salads and above prep top surfaces. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: PIC relocated personal employee belongings to designated areas.

18: .07(5)(k)Live roaches observed behind chest freezer at sushi line. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. routinely inspection incoming shipments of food and supplies; (C)
2. routinely inspecting the premises for evidence of pest; (C)
3. having a professional treat the facility; (Pf) and
4. eliminating harborage conditions. (C) Corrective Actions: PIC has shown inspector invoices that show regular commercial application. PIC advised to call their commercial pest control operator at a higher frequency until pests are eliminated.

4-1A: .04(4)(n)1Observed food handler making contact with trash receptacle with single use gloves on and handled a clean dish afterwards to continue food prep. Also observed another food handler with single use gloves on cutting onions. Food handler dropped onion shell on the floor and picked it off the floor and continued cutting onions. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Inspector stopped food handlers. Both handlers asked to remove gloves, wash and sanitize soiled equipment, wash hands, and don new gloves before resuming food prep. Soiled onions discarded.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw scallops stored above ready to eat soy sauces inside walk in cooler. Also observed raw steak stored above raw salmon inside same walk in cooler. Raw steak (removed from original packaging) stored above prepped raw seafoods and ready to eat cream cheese rangoons inside walk in freezer. Raw minced tuna stored above ready to eat soy sauce and imitation crab inside reach in cooler at sushi line. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. // 3RD CONSECUTIVE ROUTINE VIOLATION// Corrective Actions: PIC (Person in Charge) reorganized according to proper storage order.

2-2A: .03(2)(m)PIC unable to demonstrate the inspector in a verifiable manner that the random employee chosen were informed of their responsibly to report their symptom/illnesses. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: PIC reviewed the reporting health agreement with employee and had him sign.

2-2A: .03(4)(a)(b)(c)(e)(f)PIC (Person in Charge) unable to correctly inform inspector proper exclusion times and which symptoms/diseases that must be reported to the health department. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: PIC informed of proper exclusion times and which symptom/diseases that must be reported to the health department.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw steak stored above raw shrimp inside glass reach in cooler next to walk in cooler. Raw steak, chicken, and shrimp stored above ready to eat foods such as garlic butter, butter, and other sauces inside prep top cooler. Raw fish and shrimp stored above ready to eat veggies inside same prep top cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. //SECOND CONSECUTIVE ROUTINE REPEAT VIOLATION Corrective Actions: PIC (Person in Charge) rearranged products to correct storage order.

17D: .07(4)(b)Employee drinks/foods stored above customer foods inside prep top cooler and on dry storage. Employee phone stored on shelf above prep top table. Employee hats stored above prep top table. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: PIC relocated personal employee goods into designated area.

4-2B: .05(6)(n)Observed several chlorine sanitizer buckets with rags stored inside that had concentrations below 50 ppm. // A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Person-in-charge (PIC) had all sanitizer buckets remade to the appropriate concentration. //

3-1D: .04(5)(e)Facility serves raw sushi, but does not have a letter of parasite destruction from supplier (KGI). // SECOND CONSECUTIVE REPEAT OF CODE PROVISION If raw or partially cooked fish are served or sold in ready-to-eat form, and the fish are aquacultured, letter of aquaculture from the supplier or aquaculturist stipulating that the fish were raised and fed according to subsection (5)(e)2(iv) this Rule shall be obtained and maintained in the food service establishment for 90 calendar days beyond the time of service or sale of the fish. (Pf) Corrective Actions: Not corrected on site. Please correct by 9/19/2024.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw scallops stored over teriyaki sauce and unwashed mushrooms over washed and cut carrots in the walk-in cooler. Observed raw beef over garlic butter in the upright coolers beside the walk-in cooler. // Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Person-in-charge (PIC) relocated all items to the appropriate shelving in all coolers. //

4-2B: .05(7)(a)1Observed mold-like build up in the ice machine. // Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Not corrected onsite. Please correct by 9/19/2024.//

4-2B: .05(6)(n)Observed several chlorine sanitizer buckets with rags stored inside that had concentrations below 50 ppm. // A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: PIC had employee remake all sanitizer buckets to the appropriate concentration. //

6-1D: .04(6)(i)Observed fried rice on 4 hour time as a public health control without a label showing start and discard times. // When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: PIC labeled both containers of fried rice with proper start and discard times. //

8-2B: .07(6)(c)Observed butane lighters stored over prep surfaces and a propane tank stored over a container of sugar in dry storage. // Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: PIC relocated lighters below prep surfaces and the propane tank to the chemical storage area away from food. //

8-2B: .07(6)(e)Observed multiple cans of Raid home defense ant spray stored in the facility. // A restricted use pesticide shall be applied only by an applicator certified as defined in 7 USC 136 Definitions, (e) Certified Applicator, of the Federal Insecticide, Fungicide, and Rodenticide Act, or a person under the direct supervision of a certified applicator and shall meet the requirements specified in 40 CFR 152 Subpart I. (Pf) Corrective Actions: PIC discarded the cans of Raid. //

10D: .04(4)(d)Observed several working containers of oil, water, spices, and sauces not labeled with the common name of its contents. // Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: PIC had employees label all working containers with common name. //

14A: .04(4)(k)Observed a scoop stored in water temping less than 135F beside rice cooker. // During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: PIC discarded the water and washed the scoop. //