| Name: | SHOGUN HIBACHI JAPANESE STEAKHOUSE, INC. |
| Jurisdiction: | Alaska |
| Legal type: | Business Corporation |
| Status: | Good Standing |
| Date of registration: | 12 Jan 2012 (13 years ago) |
| Entity Number: | 10002388 |
| ZIP code: | 99709 |
| County: | Fairbanks North Star |
| Place of Formation: | ALASKA |
| Address: | 4005 GEIST ROAD, FAIRBANKS, AK 99709 |
| Mailing Address: | 4005 GEIST ROAD, FAIRBANKS, AK 99709 |
Line of Business
72 Accommodation and Food ServicesNAICS
722511 FULL-SERVICE RESTAURANTS| Name | Role |
|---|---|
| Cai H Dong | Shareholder |
| Cai H Dong | President |
| Shu Q Chen | Shareholder |
| Shu Q Chen | Treasurer |
| Min D Zhu | Director |
| Min D Zhu | Secretary |
| Min D Zhu | Shareholder |
| Cai H Dong | Registered Agent |
| License Number | Type | Status | Issue Date | Date of renewal | Expiration date | Description |
|---|---|---|---|---|---|---|
| 972087 | Business License | Active | 2012-04-05 | 2024-10-21 | 2026-12-31 | LOB: 72 - Accommodation and Food Services, NAICS: 722511 - FULL-SERVICE RESTAURANTS |
| Inspection Type | Most Recent Inspection | Address | |||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Routine | 2023-04-11 | 4005 Geist RD Fairbanks, AK 99709 | |||||||||||||||||||||||||||||
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| Inspector Comments | Degreaser was observed in an unlabeled spray bottle. It is important that all chemicals are labeled accurately in order to prevent misuse or contamination. The person in charge agreed to write a label on the bottle and to continue labeling all chemical containers. |
Violation Items
| Inspector Comments | No violations |
Violation Items
| Inspector Comments | Shell eggs, raw chicken, raw beef, and raw scallops were observed seperated from each other, but stacked incorrectly in the walk in cooler.It is important to seperate meats by cooking temperature in order to prevent drippings from the meat to contaminate meats with lower cooking temperatures and prevent the spread of food borne ilness. The person in charge fixed this on site by moving the shell eggs above the meat and agreed to train staff on proper storage. |
| Inspector Comments | Prep table containing vegetables was observed to be unplugged with temperatures around 50F. It is important to keep foods at a temperature of 41F or below in order to prevent the growth of harmful bacteria. The person in charge plugged the prep cooler back in and within the hour the temperature had gone back down to 41F. |
| Inspector Comments | An employee was observed switching tasks from touching dirty dishes to clean dishes without washing their hands. It is important to wash hands after touching dirty equipment in order to prevent the spread of harmful bacteries. The employee washed their hands after we instructed them and the person in charge agreed to give employees proper training on when to wash hands. |
| Inspector Comments | An employee was observed cutting raw chicken and then touching the door to the walk in cooler without washing hands. It is important to wash hands after touching raw chicken in order to prevent the spread of food borne illness. The employee washed their hands after instructed and the person in charge agreed to properly train employees on washing hands after touching raw meat. |
| Inspector Comments | The handwashing sink only had the choice of scalding hot water or cold. It is important to be able to wash hands in warm water in order to properly rid of harmful bacterias. The person in charge agreed to fix the sink so that the hot water is at a better temperature.The person in charge agreed to send an email that the sink is fixed to belanna.rhodehamel@alaska.gov by 1/31/2020. |
| Inspector Comments | The dishwasher was observed to have no sanitizer. It is important to make sure that the dishwasher sanitizer has a concentration of 50 ppm to 100 ppm in order to properly get rid of harmful bacterias. The person in charge called someone to get the dishwasher serviced and agreed to use the three compartment sink,in which we confirmed the sanitizer was 50 ppm, to wash dishes until the dishwasher is fixed. The person in charge will send proof that the dishwasher is fixed to belanna.rhodehamel@alaska.gov by 1/31/2020. |
| Inspector Comments | Soap spray bottle and sanitizer bottle were unlabeled. It is important to properly label toxic substances in order to prevent them accidently being used in a food product. The person in charge created labels for the bottles on site. |
Violation Items
| Inspector Comments | No violations |
Date of last update: 30 Jan 2025
Sources: State of Alaska - Department of Commerce, Community, and Economic Development
