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Shogun Japanese Sushi Steak House, E, 3839 Brady St, Davenport, IA - Restaurant inspection findings and violations

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Restaurant: SHOGUN JAPANESE SUSHI STEAK HOUSE, E
Type: Restaurant with liquor
Sub type: Full Service
Address: 3839 Brady St, Davenport, IA 52806
Owner and phone: ZHEN FEN LIU & TIM LAU
563-388-0810
Total inspections: 21
Last inspection: 7/1/2010

Restaurant representatives - add corrected or new information about Shogun Japanese Sushi Steak House, E, 3839 Brady St, Davenport, IA »

Inspection findings

Inspection Date

Type
No violation noted during this evaluation. 7/1/2010Re-Check
No violation noted during this evaluation. 6/18/2010Routine
No violation noted during this evaluation. 6/24/2009Re-Check
No violation noted during this evaluation. 6/10/2009Routine
No violation noted during this evaluation. 1/8/2009Re-Check
No violation noted during this evaluation. 12/2/2008Routine
No violation noted during this evaluation. 3/4/2008Re-Check
  • Food Temperature/Time Control
    • Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
      Rice at Sushi Bar held at 90F. Rice is a potentially hazardous food. It must be held at either140F or higher or at 41F or lower. Throw out rice in holding unit.
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151)
      Pitchers sitting in handsink at bar. Handsink is for handwashing only. Do not dump or store anything in handsink.
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact with unclean surfaces or probe type price tags 3-304.11, p 65)
      In sushi area, cleaning towel in holding unit (with rice). Throw out rice.
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      Clean all wall-shelving in kitchen area. Clean venthood in kitchen. Clean wok area (cooking area, shelving). Clean all moveable equipment in wok area. Repair caulk around prep sink by back door. Clean shelving over prep tables.
    • Walls, floors, ceiling, lighting (Floor/wall junctures 6-201.13, p 167)
      Clean floor under wok area, under dishwasher area, and under white freezers.
  • Other Operations
    • Adequate pest control (Failure to remove dead or trapped pests 6-501.112, p 179)
      Remove dead insects from traps and from area near wok. Continue to work closely with pest control company.
    • Refuse, recyclables, returnables (Refuse storage, inaccessible to insects/rodents, good repair, clean 5-501.110-111, 5-502.11, p 162-163)
      Need to contact Prairie Waste and request that the lids on the dumpster be replaced (1 is missing and the other is damaged).
 2/18/2008Routine
No violation noted during this evaluation. 7/27/2007Re-Check
No violation noted during this evaluation. 7/26/2007Re-Check
No violation noted during this evaluation. 7/25/2007Routine
No violation noted during this evaluation. 1/30/2007Re-Check
  • Food Source/Handling
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
      Large bag of carrots on floor in walk-in cooler. Store food product off the floor.
  • Warewashing
    • Manual washing/sanitizing (Sanitation requirement/methods: hot water or chemical 4-703.11, p 137)
      Wiping cloths should be stored in a sanitizer solution when not being used.
  • Facility/Equipment Requirements
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      Clean filters in venthood (scheduled for weekend). Clean bottom of reach-in coolers and gaskets.
12/21/2006Routine
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      All potentialy hazardous foods shall be dated as to their pull date. You are allowed 7 days when held at 41 deg F or below
    • Food Protection (Misc. sources of contamination 3-307.11, p 72)
      Store raw meats as follows top to bottom: Beef/fish, pork then chichen.
    • Labeling (Food not properly labeled 3-602.11, p 93 IAC 481-31.5)
      Label all items and containers as to their common name.
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Hand drying not provided 6-301.12, p 173)
      Provide sanitary towels convienent to the hand washing sink.
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
      Provide a therometer in each refrigerated unit.
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      Counters, cutting boards,dishware, coolers & freezers, door handles, shelving, etc. are in need of more thorough frequent cleaning.
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      Shelving, tops bottoms and sides of equipment are in need of more frequent thorough cleaning.
    • Walls, floors, ceiling, lighting (Floor/wall junctures 6-201.13, p 167)
      Floors throughout the facility are in need of more thorough frequent cleaning.
  • Other Operations
    • Outdoor premise designed/maintained (Outdoor walking, driving area, building exterior characteristics 6-102.11, p 166)
      There is excessive accumulaion of litter and debris outside the building.
 1/30/2006Routine
No violation noted during this evaluation. 12/20/2005Routine
  • Food Source/Handling
    • Food Protection (Ice used as exterior coolant, prohibited as an ingredient 3-303.11, p 64)
      Ice for drinks shall not be used to cool cold plate. The divider provided is not an adequate divider.
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
      Thermometers are needed in some reach-in units.
    • Food contact surfaces (Food contact surfaces, characteristics 4-101.11, p 101)
      Replace gaskets that are splitting in sushi reah-in. They have been ordered.
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      Clean handles on reach-ins and sides of fryers.
    • Walls, floors, ceiling, lighting (Floor/wall junctures 6-201.13, p 167)
      Clean floor under fryers.
  • Other Operations
    • Consumer advisory posted (Consumer advisory: for raw or under-cooked animal foods not posted 3-603.11(A), pg 95)
      Post consumer advisory.
 9/6/2005Re-Check
No violation noted during this evaluation. 8/30/2005Routine
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Shrimp found on prep table in kitchen 77 F, cooked onions on prep table also 73 F, shall be 41 F or below. Foods were discarded.
  • Personnel
    • Demonstration of knowledge (Responsibility of person-in-charge 2-201.11, p 28)
      It is the responsibilty of the person in charge to make sure that the kitchen is run in such a way that only safe food is served.
  • Food Source/Handling
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
    • Labeling (Food working containers not identified with common name of food 3-302.12, p 63)
      Label container of cooking oil.
    • Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
      Do not store raw meat or raw fish over sauces to protect against possible cross contamination.
  • Warewashing
    • Mechanical washing/sanitizing (Sanitization requirement/methods: hot water or chemical 4-702.11, 4-703.11, p 137)
      Do not just rinse off knives in handsink, wash in dishmachine so they are sanitized.
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151)
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      Clean slicer, around edges of soda ice bin, sushi reach-in, small equipment and container they are stored in, prep table next to wok range.
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      Clean filters, hood, ansul system, sides of equipment, lower shelves, cart next to woks, handles on reach-ins, outside small bulk food containers.
    • Walls, floors, ceiling, lighting (Floor/wall junctures 6-201.13, p 167)
      Clean walls in wok area and floor under equipment.
  • Other Operations
    • Adequate pest control (Outer openings, protected 6-202.15, p 170)
      Do not leave back door wide open, and if you are going to use screen door it has to be tight fitting to prevent entrance of flies etc.
    • Consumer advisory posted (Consumer advisory: for raw or under-cooked animal foods not posted 3-603.11(A), pg 95)
      Post consumer advisory since raw fish is served.
 6/9/2005Routine
No report available.6/15/2004Routine
No report available.3/15/2002Routine
No report available.11/1/2001Routine



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