Food Establishment Inspection Report
Page 1  of ????????? 
OFFICE OF ENVIRONMENTAL SERVICES
21306 Illinois Route 9
Tremont, IL 61568-9252
Establishment
SHOGUN JAPANESE RESTAURANT 		License/Permit #
1594
Street Address
1000 RIVERSIDE DR
City/State
EAST PEORIA, IL 		ZIP Code
61611
No. of Risk Factor/Intervention Violations 10
No. of Repeat Risk Factor/Intervention Violations 1
Date 06/05/2024
Time In 01:00 PM
Time Out 03:50 PM
Permit Holder
RIVER 1000 INC. 		Risk Category
Category I
Purpose of Inspection   Regular

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
Circle designated compliance status (IN, OUT, N/O, N/A) for each numbered item
IN=in compliance    OUT=not in compliance    N/O=not observed    N/A=not applicable
Mark "X" in appropriate box for COS and/or R
COS=corrected on-site during inspection    R=repeat violation 		Risk factors are important practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public health interventions are control measures to prevent foodborne illness or injury.
Compliance Status
 COS R

SUPERVISION

 
1 IN OUT     Person in charge present, demonstrates knowledge, and performs duties    
2 IN OUT N/A   Certified Food Protection Manager    

EMPLOYEE HEALTH

 
3 IN OUT     Management, food employee and conditional employee; knowledge, responsibilities and reporting    
4 IN OUT     Proper use of restriction and exclusion    
5 IN OUT     Procedures for responding to vomiting and diarrheal events    

GOOD HYGIENIC PRACTICES

 
6 IN OUT   N/O Proper eating, tasting, drinking, or tobacco use    
7 IN OUT   N/O No discharge from eyes, nose, and mouth    

PREVENTING CONTAMINATION BY HANDS

 
8 IN OUT   N/O Hands clean & properly washed    
9 IN OUT N/A N/O No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed X  
10 IN OUT     Adequate handwashing sinks properly supplied and accessible    

APPROVED SOURCE

 
11 IN OUT     Food obtained from approved source    
12 IN OUT N/A N/O Food received at proper temperature    
13 IN OUT     Food in good condition, safe, & unadulterated    
14 IN OUT N/A N/O Required records available: shellstock tags, parasite destruction    
 
Compliance Status
 COS R

PROTECTION FROM CONTAMINATION

 
15 IN OUT N/A N/O Food separated and protected X  
16 IN OUT N/A   Food-contact surfaces: cleaned & sanitized X  
17 IN OUT     Proper disposition of returned, previously served, reconditioned & unsafe food    

TIME/TEMPERATURE CONTROL FOR SAFETY

 
18 IN OUT N/A N/O Proper cooking time & temperatures    
19 IN OUT N/A N/O Proper reheating procedures for hot holding    
20 IN OUT N/A N/O Proper cooling time and temperature    
21 IN OUT N/A N/O Proper hot holding temperatures X  
22 IN OUT N/A N/O Proper cold holding temperatures    
23 IN OUT N/A N/O Proper date marking and disposition    
24 IN OUT N/A N/O Time as a Public Health Control; procedures & records    

CONSUMER ADVISORY

 
25 IN OUT N/A   Consumer advisory provided for raw/undercooked food    

HIGHLY SUSCEPTIBLE POPULATIONS

 
26 IN OUT N/A   Pasteurized foods used; prohibited foods not offered    

FOOD/COLOR ADDITIVES AND TOXIC SUBSTANCES

 
27 IN OUT N/A   Food additives: approved and properly used    
28 IN OUT N/A   Toxic substances properly identified, stored, & used    

CONFORMANCE WITH APPROVED PROCEDURES

 
29 IN OUT N/A   Compliance with variance/specialized process/HACCP    

GOOD RETAIL PRACTICES
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Mark "X" in box if numbered item is not in compliance       Mark "X" in appropriate box for COS and/or R      
COS
=corrected on site during inspection   
R
=repeat violation  
  COS R

SAFE FOOD AND WATER

 
30   Pasteurized eggs used where required    
31   Water & ice from approved source    
32   Variance obtained for specialized processing methods    

FOOD TEMPERATURE CONTROL

 
33   Proper cooling methods used; adequate equipment for temperature control    
34   Plant food properly cooked for hot holding    
35   Approved thawing methods used    
36 X Thermometers provided & accurate    

FOOD IDENTIFICATION

 
37   Food properly labeled; original container    

PREVENTION OF FOOD CONTAMINATION

 
38   Insects, rodents, & animals not present    
39 X Contamination prevented during food preparation, storage & display    
40   Personal cleanliness    
41   Wiping cloths: properly used & stored    
42   Washing fruits & vegetables    

PROPER USE OF UTENSILS

 
43   In-use utensils: properly stored    
 
  COS R

PROPER USE OF UTENSILS

 
44   Utensils, equipment & linens: properly stored, dried, & handled    
45   Single-use/single-service articles: properly stored & used    
46   Gloves used properly    

UTENSILS, EQUIPMENT, AND VENDING

 
47   Food & non-food contact surfaces cleanable, properly designed, constructed & used    
48   Warewashing facilities: installed, maintained & used; test strips    
49   Non-food contact surfaces clean    

PHYSICAL FACILITIES

 
50   Hot & cold water available; adequate pressure    
51 X Plumbing installed; proper backflow devices    
52   Sewage & waste water properly disposed    
53   Toilet facilities: properly constructed, supplied, & cleaned    
54   Garbage & refuse properly disposed; facilities maintained    
55   Physical facilities installed, maintained & clean    
56   Adequate ventilation & lighting; designated areas used    

EMPLOYEE TRAINING

 
57   All food employees have food handler training    

ALLERGEN AWARENESS & TRAINING

 
58   Allergen awareness and training    
IOCI 17-356

Food Establishment Inspection Report
Page 2  of ?????? 
Establishments: SHOGUN JAPANESE RESTAURANT Establishment #: 1594
Water Supply:   Public Private   Waste Water System:   Public Private
Temperature Documentation: NO License Posted: NO Complaint Number:
Sanitation Information
Name: Allayna Bratton    

SANITIZER OBSERVATIONS
Location Location Desc. Method Used Chemical Sanitizer Used PPM Water Temp
Dish Machine dish room Chemical Sanitizer Chlorine 50.00 0.00
Sanitizer Bucket sushi area Chemical Sanitizer Chlorine 25.00 0.00
Sanitizer Bucket dining room 1 Chemical Sanitizer Chlorine 25.00 0.00
Sanitizer Bucket dining room 2 Chemical Sanitizer Chlorine 25.00 0.00
Sanitizer Bucket dish room Chemical Sanitizer Chlorine 100.00 0.00

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
air temp/prep cooler 68.00°F thai basil sauce/prep cooler 68.00°F onions/prep cooler 65.00°F
eggs/prep cooler 64.00°F rice noodles 1/prep cooler 69.00°F rice noodles 2/prep cooler 67.00°F
wide noodles/prep cooler 65.00°F Chicken/prep cooler 65.00°F suasage/prep cooler 66.00°F
Beef/stir fry prep table 41.00°F lettuce/stir fry prep table 41.00°F starch water/stir fry prep table 45.00°F
bamboo/stir fry prep table 49.00°F beef and onions/hot holding 111.00°F Soup/hot holding 179.00°F
Rice/hot holding 137.00°F air temp/salad cooler 40.00°F Chicken/fryer prep table 41.00°F
Beef/fryer prep table 41.00°F air temp/fryer prep table 40.00°F air temp/right walk in cooler 39.00°F
air temp/left walk in cooler 33.00°F air temp/sushi reach in cooler 39.00°F Fish/sushi prep table 41.00°F
air temp/sushi prep table 40.00°F    

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Violations cited in this report must be corrected within the time frames below.
2 Certified Food Protection Manager was not on site. A CFPM must be present during all hours of operation..

Register Derek for a CFPM class by 6-19-24 and send proof of registration to Dawn at dgiovanetto@tchd.net

Online CFPM course through ServSafe is available in Chinese.

- 2-102.12: (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. (B) This section does not apply to certain types of FOOD ESTABLISHMENTS deemed by the REGULATORY AUTHORITY to pose minimal risk of causing, or contributing to, foodborne illness based on the nature of the operation and extent of FOOD preparation. - V (Correct By: Jun 19, 2024)
9 Observed an employee handling ready to eat food with bare hands.

**COS
Employee donned gloves.

- 3-301.11 (B): (B) Except when washing fruits and vegetables as specified under §3-302.15 or as specified in ¶¶ (D) and (E) of this section, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT. - V,COS
10 No paper towels were available at handsink by employee restroom. The dispenser had been removed. Replace paper towel dispenser and have paper towels available by follow up by 6-17-24.

- 6-301.12 (A-D): Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device; or (D) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. - V (Correct By: Jun 17, 2024)
14 Parasite destruction letters for sushi fish was not available upon request. Have parasite destruction letters available by 6-17-24 for follow up inspection.

- 3-402.12 (B): (B) If the FISH are frozen by a supplier, a written agreement or statement from the supplier stipulating that the FISH supplied are frozen to a temperature and for a time specified under § 3-402.11 may substitute for the records specified under ¶ (A) of this section. - V
15 Seafood was stored below beef and chicken in the walk in cooler.

**COS
Employee moved seafood to top rack of walk in cooler, above beef and chicken.

- 3-302.11 (A) (2): (A) FOOD shall be protected from cross contamination by:   (2) 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: (a) Using separate EQUIPMENT for each type, or (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and (c) Preparing each type of FOOD at different times or in separate areas. - V,COS
16 Chlorine sanitizer buckets in sushi area and two buckets in dining room measured at 25 ppm. Buckets in dining room also contained soap. Do not add soap to sanitizer, use two separate buckets.

***COS
by remaking sanitizers and risk control plan.

- 4-501.114 (A):  (A) A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under ¶4-703.11(C) shall meet the criteria specified under §7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA- registered label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart in the Food Code. - V,COS,R
16 No sanitizer was observed available during food prep. When asked, the person in charge stated that they use a cloth with soapy water and not sanitizer.

***COS
Sanitizer buckets were made for areas of the kitchen in use and the dish area. All surfaces were sanitized.

- 4-602.11 (A) (5): (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned:(5) At any time during the operation when contamination may have occurred. - V,COS
21 Beef and onions were hot holding at 111F. All hot held food must be kept above 135F.

**COS
PIC voluntarily discarded food.

- 3-501.16(A)(1): (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under ¶ (B) and in ¶ (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (1)At 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at a temperature of 54°C (130°F) or above. - V,COS
22 3 door prep cooler in stir fry area was holding at 68F. Food in the unit ranged from 64-68F. All TCS food was discarded. Unit may not be used until it has been serviced and rechecked by EHS. Contact Dawn at 309-929-0250 when cooler is repaired.

2 door prep cooler in stir fry area was holding food ranging from 45-49F. Standing water was observed on the bottom of the cooler. The top of the unit was holding correctly. Do not use bottom cooler until repaired. See above information to have unit rechecked.

- 3-501.16(A)(2): (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under ¶ (B) and in ¶ (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. - V
24 Time as a public health control is being used for sushi rice and tempura shrimp. No written documentation is in place. Complete provided forms by 6-17-24 and submit to Dawn during follow up.

- 3-501.19 (A): (A) Except as specified under ¶ (D) of this section, if time withouttemperature control is used as the public health control for a working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD before cooking, or for READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is displayed or held for sale or service: (1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: (a) Methods of compliance with Subparagraphs (B)(1)-(3) or C)(1)-(5) of this section;  and (b) Methods of compliance with § 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. - V (Correct By: Jun 17, 2024)
 

Person In Charge (Signature)

  see attachment 		 

Date:

  06/05/2024
 

Inspector

  DAWN GIOVANETTO 		 

Follow-up:  Yes   No   Follow-up Date:

06/17/2024

Food Establishment Inspection Report
Page 3  of ?????? 
Establishments: SHOGUN JAPANESE RESTAURANT Establishment #: 1594

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Violations cited in this report must be corrected within the time frames below.
36 Thermometers in coolers throughout the establishment were missing. Place thermometers in all coolers by follow up inspection.

- 4-204.112 (A): (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. - V
39 Stored food was observed unprotected from contamination. Including, but not limited to, rice and sugar in the dry storage area and edamame in the chest cooler.

- 3-305.11 (A) (B) (C): (A) Except as specified in ¶¶ (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under § 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture. - V
51 Plumbing in closet behind dishroom has very large leak. Water is pooling on the floor and mildew can be smelled in the air. PIC states the parts are ordered and the plumber is aware. Violation will be referred to the City of East Peoria.

- 5-205.15 (B): A PLUMBING SYSTEM shall be(B) Maintained in good repair. - V
Inspection Comments Due to the high number of Foodborne Illness Risk Factor Violations a full reinspection will occur the week of June 17, 2024.
HACCP Topic: Time as a control, Sanitizer, Cold Holding
 

Person In Charge (Signature)

  see attachment 		 

Date:

  06/05/2024
 

Inspector

  DAWN GIOVANETTO 		 

Follow-up:  Yes   No   Follow-up Date:

06/17/2024