SHOGUN JAPANESE STEAK & SUSHI BAR

3 findings recorded on Sep 22, 2026.

1. Inspector observationItem 4-1A ↗

   Food separation and protection

   (vi)(vii)(viii)Raw steak stored above prepared veggies inside walk in cooler. Raw chicken stored above raw steak inside prep top cooler. Raw steak stored above ready to eat veggies in prep top cooler. Raw eggs stored above jugs of oil. Unwashed fruits such as avocados and lemons stored above ready to eat radish. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, 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…

   Inspector’s full note

   Inspection item: Inspection item 4-1A

   Code .04(4)(c)1(i)(ii)(iii)(v)

   (vi)(vii)(viii)Raw steak stored above prepared veggies inside walk in cooler. Raw chicken stored above raw steak inside prep top cooler. Raw steak stored above ready to eat veggies in prep top cooler. Raw eggs stored above jugs of oil. Unwashed fruits such as avocados and lemons stored above ready to eat radish. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, 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) Fruits and vegetables before they are washed; (P) (IV) 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: PIC (Person in charge) relocated foods to correct storage. //SECOND CONSECUTIVE ROUTINE VIOLATION//

   Official report · Item 4-1A ↗

   Correction status not recorded

2. Inspector observationItem 10D ↗

   Food labeling and containers

   Working containers of oils, spices, sauces stored without any labels through out kitchen. 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 added labels to all working containers missing labels.

   Inspector’s full note

   Inspection item: Inspection item 10D

   Code .04(4)(d)

   Working containers of oils, spices, sauces stored without any labels through out kitchen. 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 added labels to all working containers missing labels.

   Official report · Item 10D ↗

   Correction status not recorded

3. Inspector observationItem 12A ↗

   Food storage and contamination

   Jugs of oils stored on the floor outside of walk in cooler. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: PIC relocated oil containers off the floor.

   Inspector’s full note

   Inspection item: Inspection item 12A

   Code .04(4)(q)

   Jugs of oils stored on the floor outside of walk in cooler. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: PIC relocated oil containers off the floor.

   Official report · Item 12A ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.