Shayu Restaurant
Last inspected: Aug 21, 2024
100
Score
Inspectors have visited Shayu Restaurant three times, with records going back to 2024. The newest entry in the record is dated Aug 21, 2024. A low risk tier reflects an inspection that turned up minimal issues.
Things are looking better lately, with recent visits averaging around zero violations compared to roughly eight violations earlier on.
“Approved thawing methods used” accounts for the largest share of issues, appearing two times across the record.
Restaurants in East Greenwich average 88, so Shayu Restaurant is doing better than most peers. Taken together, the history is a positive one.
3
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Aug 21, 2024
Re-Inspection
No violations found.
100
Aug 7, 2024
Environmental Complaint
1 critical violation. 5 major violations. 3 minor violations. 2 corrected on site.
View 9 violations
Compliance with variance/specialized process/haccp
Inspector notes: The establishment does not have proper record keeping procedures for using Time as a Public Health Control for sushi rice. The establishment must maintain and provide TPHC logs for 90 days. Logs must be readily available for the regulatory authority upon request.
8-103.12
Food thawed using improper method
(corrected on site)
Inspector notes: Reduced oxygen packaged fish was observed thawing with the package in tact in: 1) Tilapia in the lowboy cooler at the sushi station observed at 40 degrees Fahrenheit. Person in charge voluntarily disposed of food at the time of inspection. 2) Buri filet observed at 30 degrees Fahrenheit. Fish taken out of package at the time inspection. ROP fish must be removed from the packaging upon thawing to allow for proper oxygen transfer.
3-501.13
Ready-to-eat food not date marked
Inspector notes: Various foods were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Handwashing done in improper location
Inspector notes: An employee was observed washing their hands at the 3-bay sink. Food employees shall clean their hands in a designated hand-washing sink and not in a food preparation, mop, or ware-washing sink.
2-301.15
Warewashing facilities: installed, maintained, & used; test strips
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine at the bar and kitchen.
4-204.115
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Various food items were placed hot into containers deeper than 4 inches. Proper cooling procedures reviewed with staff. All items moved into shallow sheet pans into the walk-in freezer to rapidly cool.
3-501.15
Food storage containers not labeled with contents
Inspector notes: Working containers of dry ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
In-use utensils stored improperly between uses
Inspector notes: The following was observed improperly stored: 1) Utensils in stagnant water near the rice cookers 2) Ice scoop with handle in-contact with ice 3) Knives stored in-between prep units
3-304.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the hood ventilation system has an accumulation of dust and grease.
4-602.13
45
Jan 18, 2024
Routine
1 critical violation. 3 major violations. 3 minor violations. 3 corrected on site.
View 7 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as fish) were observed stored above ready-to-eat foods (such as sauces) in the walk-in refrigerator and sushi bar lowboy. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. Items relocated to proper location at the time of inspection.
3-302.11
Warewashing facilities: installed, maintained, & used; test strips
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine in the kitchen and at the bar.
4-204.115
No soap available at handwashing sink
Inspector notes: Soap was not available at the hand-washing sink in the sushi bar. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
Food thawed using improper method
(corrected on site)
Inspector notes: Reduced oxygen fish (tilapia) was observed thawing with the package intact at 36 degrees Fahrenheit. Package was opened at the time of inspection.
3-501.13
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the ice machine have an accumulation of biofilm.
4-602.13
Food storage containers not labeled with contents
Inspector notes: Working containers of dry ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The following was observed improperly stored: 1) Knives in-between prep units 2) Containers/bowls used as scoops in dry ingredients
3-304.12
55
Frequently Asked Questions
When was Shayu Restaurant last inspected?
The most recent health inspection at Shayu Restaurant on file is from Aug 21, 2024. The public record contains three inspections in total.
What is the most common violation at Shayu Restaurant?
Across the inspection record, “approved thawing methods used” has been cited two times, more than any other issue at Shayu Restaurant.
How does Shayu Restaurant compare to other restaurants in East Greenwich?
Shayu Restaurant most recently scored 100 out of 100, which is higher than the East Greenwich average of 88.
Has Shayu Restaurant's inspection record improved over time?
Yes. Recent inspections at Shayu Restaurant have averaged around zero violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Shayu Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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