Inspection at Bensalem’s Shogun Japanese Seafood Steakhouse; 7 violations, ” Employees must thoroughly wash hands with soap and dry with paper towels between tasks and before putting on gloves”

Inspection at Bensalem’s Shogun Japanese Seafood Steakhouse; 7 violations, ” Employees must thoroughly wash hands with soap and dry with paper towels between tasks and before putting on gloves”

Bensalem, PA

Shogun Japanese Seafood Steakhouse

The Bucks County Department of Health conducted a follow-up retail food inspection on 6/4/2020. The restaurant failed to be found, “In Compliance” for an unannounced inspection on May 28, 2020. As a result of the current inspection, and due to the severity of the specific violations Shogun Japanese Seafood Steakhouse was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 7 violations were found.

The inspector made the following comments in support of the violations found during the inspection:

  • Employee’s drink was near food prep surface. Do not drink in food prep areas and thoroughly wash hands after taking a drink and before putting gloves on.

    151. Food contamination prevention. 
    (a) Eating, drinking or using tobacco. 
    (1) General prohibition. An employee may not eat, drink or use any form of tobacco unless the use occurs in designated areas where the contamination of exposed food; clean equipment, utensils and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result. The sole exception to this prohibition is in paragraph (2). 
    (2) Exception for closed beverage containers. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of the following: 
    (i) The employee’s hands. 
    (ii) The container. 
    (iii) Exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles.   Repeat Violation. 

  • Employee was observed rinsing hands, wiping hands with dry rag, then donning gloves. Employees must thoroughly wash hands with soap and dry with paper towels between tasks and before putting on gloves.

    132. Duty of food employees to wash. 
    Food employees shall clean their hands and exposed portions of their arms as specified in § 131 (relating to cleanliness of hands and exposed portions of arms) as follows: 
    (1) Immediately before engaging in food preparation activities such as working with exposed food, working with clean equipment and utensils, and working with unwrapped single-service and single-use articles. 
    (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. 
    (3) After using the toilet room. 
    (4) After caring for or handling service animals or aquatic animals as specified in § 153(b) (relating to animals). 
    (5) Except as specified in § 151(a)(2) (relating to food contamination prevention), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating or drinking. 
    (6) After handling soiled equipment or utensils. 
    (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. 
    (8) When switching between working with raw food and working with ready-to-eat food. 
    (9) Before donning gloves for working with food. 
    (10) After engaging in other activities that contaminate the hands.   Repeat Violation.  

  • Bag of onions on floor. All food products must be at least 6 inches above floor. Removed to shelf.  Corrected On-Site.  Repeat Violation.  
  • Cooked fish had been left out from previous night’s employee meal. This should have been discarded. Leaving food out can result in harborage of pests. Removed immediately.  Corrected On-Site.  New Violation.  
  • Several cloths were stored improperly. See below.

    304. Wiping cloths: use limitations.
    (a) Cloths used for wiping food spills. Cloths that are used for wiping food spills shall be used for no other purpose.
    (b) Wet and dry wiping cloths. Cloths used for wiping food spills shall be one of the following:
    (1) Dry and used for wiping food spills from tableware and carry-out containers.
    (2) Wet and cleaned as specified in § 751(b)(4) (relating to requirement and frequency of laundering), stored in a chemical sanitizer at a concentration specified in § 674(a) (relating to warewashing equipment: mechanical or manual), and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
    (c) Wiping cloths used with raw animal-derived foods. Dry or wet cloths that are used with raw animal-derived foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal-derived foods shall be kept in a separate sanitizing solution.
    (d) General cleanliness. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil.   Repeat Violation. To be Corrected By: 06/04/2020  

  • Rice scoop stored in water. Utensils must be stored in clean, dry container or in clean water constantly kept at 135 °F or above.  New Violation.  
  • Prep surfaces (cutting boards on line and prep unit) are not easily cleanable due to scores and excessive wear. Replace or resurface.

    542 – 542 – Cleanability of Multiuse Food-Contact Surfaces & CIP equipment
    542. Cleanabilty of multiuse food-contact surfaces and CIP equipment. 
    (a) Multiuse food-contact surfaces. Multiuse food-contact surfaces shall be all of the following: 
    (1) Smooth. 
    (2) Free of breaks, open seams, cracks, chips, inclusions, pits and similar imperfections. 
    (3) Free of sharp internal angles, corners and crevices. 
    (4) Finished to have smooth welds and joints. 
    (5) Except as specified in subsection (b), accessible for cleaning and inspection by one of the following methods: 
    (i) Without being disassembled. 
    (ii) By disassembling without the use of tools. 
    (iii) By easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel (such as screwdrivers, pliers, open-end wrenches and Allen wrenches). 
    (b) Exception. Subsection (a)(5) does not apply to cooking oil storage tanks, distribution lines for cooking oils or beverage syrup lines or tubes. 
    (c) CIP equipment. CIP equipment shall meet the characteristics specified in subsection (a) and shall be designed and constructed so that the following are accurate: 
    (1) Cleaning and sanitizing solutions circulate throughout a fixed system and contact all interior food-contact surfaces. 
    (2) The system is self-draining or capable of being completely drained of cleaning and sanitizing solutions. 
    (3) If the CIP equipment is not designed for disassembly during cleaning, it is designed with inspection access points to ensure that all interior food-contact surfaces throughout the fixed system are being effectively cleaned.   New Violation. To be Corrected By: 06/11/2020