Shogun Japanese Steak House
Last inspected: Mar 17, 2026
86
Score
Shogun Japanese Steak House, located at 629 N Westover Blvd Ste B in Albany, Georgia, underwent a low-risk inspection on March 17, 2026. The inspection identified one major violation concerning required records for shellstock tags and parasite destruction, as well as one minor violation related to approved thawing methods. This most recent inspection is part of a record of four scored inspections, with the majority categorized as low-risk.
4
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 17, 2026
Routine
1 major violation. 1 minor violation. 1 corrected on site.
86
Jul 23, 2025
Routine
1 critical violation. 1 major violation. 2 minor violations. 1 corrected on site.
70
Oct 3, 2024
Routine
4 minor violations. 1 corrected on site.
82
Feb 29, 2024
Routine
1 critical violation. 2 minor violations. 3 corrected on site.
78
Violations — Mar 17, 2026 Inspection
3-1D - required records: shellstock tags, parasite destruction
Inspector notes: Observed no parasite destruction letter from the supplier. CA: 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 subsection (5)(f) of this Rule may substitute for the records specified under paragraph 1 of this subsection. PIC will obtain parasite destruction letter from supplier and keep records in facility.
511-6-1.04(5)(g)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed frozen crab meat thawing in a container of water on a table. CA: Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C). PIC moved crab product to three compartment sink to thaw under cool running water.
511-6-1.04(6)(c)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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