SHO GUN JAPANESE RESTAURANT
143 W NOBLE AVE # C
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 1/14/2025
High Priority
1
Intermediate
1
Basic
8
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. 1. Metal bowl without handle stored down inside pan of vegetables at cookline. 2. Two single-use cups without handles stored down inside bin of sugar. Manager removed all cups and bowls from areas during this inspection. **Repeat Violation**
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous and acoustic ceiling tiles in-use throughout kitchen. **Repeat Violation**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Employee backpack on top of sauce bucket near cookline. 2. Employee phone on shelf above bottles of sauce near cookline. 3. Employee keys on shelf beside bottles of sauce near server station. 4. Employee bag stored on shelf above restaurant food beside ice machine. Manager removed all employee items from areas during this inspection. **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups on counter in server station. Manager returned the cups to the warewash area and instructed the dishwasher to allow the cups to air dry before stacking the cups in the future. **Corrective Action Taken** **Repeat Violation**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor in exterior storage room soiled with leaves.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Two small holes on interior of ice machine lid. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Several bottles containing sauce stored directly on floor behind front counter.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in crack between two prep tables at cookline. Manager removed knife from area during this inspection. **Corrected On-Site** **Repeat Violation**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Cut raw frozen beef stored inside grocery bag, in direct contact with grocery bag inside walk-in freezer. Manager transferred the beef to a food-grade container during this inspection. **Corrected On-Site**
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Chlorine test kit unavailable for dish machine. Manager only has a quaternary test kit.
Food safety inspection conducted on 1/14/2025 revealed 10 total violations (1 high priority, 1 intermediate, 8 basic).
Inspection on 8/13/2024
High Priority
5
Intermediate
2
Basic
9
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Metal bowl without handle stored inside bin of panko in prep area. Manager replaced bowl with a handled scoop during this inspection. **Corrected On-Site**
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining counter in sushi bar. Manager removed cardboard from area during this inspection. **Corrected On-Site** **Repeat Violation**
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic ceiling tiles in-use throughout kitchen. **Repeat Violation**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups on counter in server station.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Crack on corner of black plastic pan on dish rack above three-compartment sink. **Repeat Violation**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in crack between reach-in cooler and counter at cookline manager removed knife from area during this inspection. **Corrected On-Site**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. On shelf inside walk-in cooler: scallops (72F - Cold Holding). Manager and employee stated that the scallops were thawed at room temperature overnight on the edge of the three-compartment sink. Stop sale issued.
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Ceiling tiles and air vent over prep area in back of kitchen soiled with dust.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bin of flour on dry storage shelf near cookline missing label. Manager added proper label during this inspection. **Corrected On-Site**
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. On shelf inside walk-in cooler: rice (52F-56F - Cooling overnight). Manager and employee stated the rice was cooked the previous day and placed into the walk-in cooler to cool. The rice is in a deep pan, covered with plastic wrap and a lid. Stop sale issued.
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. On shelf inside walk-in cooler: rice (52F-56F - Cooling overnight). Manager and employee stated the rice was cooked the previous day and placed into the walk-in cooler to cool. The rice is in a deep pan, covered with plastic wrap and a lid.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan containing raw cut steak stored directly on top of pan containing cooked noodles inside reach-in cooler at cookline. Manager moved the raw steak to the bottom shelf during this inspection. Pan containing raw tuna stored on shelf above pan containing sliced avocado inside reach-in cooler in bar area. Manager moved avocados to another area during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On shelf inside walk-in cooler: scallops (72F - Cold Holding). Manager and employee stated that the scallops were thawed at room temperature overnight on the edge of the three-compartment sink.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On shelf inside walk-in cooler: scallops (72F - Cold Holding). Manager and employee stated that the scallops were thawed at room temperature overnight on the edge of the three-compartment sink. Stop sale issued. **Repeat Violation** **Admin Complaint**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On shelf inside walk-in cooler: rice (52F-56F - Cooling overnight). Manager and employee stated the rice was cooked the previous day and placed into the walk-in cooler to cool. The rice is in a deep pan, covered with plastic wrap and a lid. Stop sale issued.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee at front counter dumped pan of water into the handwash sink. **Repeat Violation**
Food safety inspection conducted on 8/13/2024 revealed 16 total violations (5 high priority, 2 intermediate, 9 basic).