Shogun Hibachi & Sushi Bar

Inspection history

1. C

   2026-06-04

   Violations were cited in the following area(s). · Cycle Inspection / Initial Inspection

   Score 52
   • CRITICAL Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
   • minor Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • CRITICAL Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
   • CRITICAL Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
   • minor Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
   • CRITICAL Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
   • CRITICAL Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
   • minor Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
   • minor Current letter grade or Grade Pending card not posted
   • CRITICAL Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
   • CRITICAL Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.