Racquet Club, Shogun fail, pass a recheck

Both establishments have since passed reinspection.

Restaurants are inspected twice a year and given provisional licenses if they fail; when that happens, they are reinspected about every 10 days until they pass and are inspected again about 60 days afterward, Pima County officials say.

TUCSON RACQUET CLUB

4001 N. Country Club Road

Failed an inspection Oct. 9 and passed reinspection Oct. 22.

Management's response: "We fixed all the problems by Oct. 22," said Edhem Hafizovic, the kitchen manager. "The last three years, we had two excellent inspections, and we always cooperate with the Health Department."

Critical violations

• Flaking paint was hanging above the dishwasher.

• Several types of food were not being kept cool enough to avoid contamination.

• A cook was observed eating at the cook line with bare hands before then applying clean gloves and handling lettuce.

• A cook was observed wiping the under side of his nose and then continuing to stir soup with the same hand.

• A waitress wiped her nose and then handled a customer's plate of food with the same hand.

• A waitress cleared a dirty table, applied hand sanitizer and then handled clean dishware.

• A hand sink is needed in the wait station.

• A food slicer was stored as clean with encrusted food on the blade.

• A cook was observed taking a piece of cooked steak off of a customer's salad with his bare hand.

SHOGUN RESTAURANT

5036 N. Oracle Road

Failed an inspection Oct. 24 and passed reinspection Nov. 5.

Management at Shogun Restaurant would not comment.

Critical violations

• Fish and seafood were not being kept in cold-enough conditions.

• Dishwasher went from handling dirty dishes to putting away clean dishes without washing his hands.

• Employees were drinking water from unclosed containers near the food preparation area.

• Several knives, can openers, lids to containers and containers of food had food debris buildup.

• An employee took dirty knives stored as clean, wiped down with a sanitizer cloth and then placed them back on the magnetic strip.

• The facility needed a deep cleaning as there was grease and food debris buildup on equipment, tables, shelves, walls and flooring.

• The facility needs a mop sink and a second handwashing sink.

• An employee scrubbed a dirty pot in a food prep sink.

• Raw seafood, raw chicken and raw fish were being thawed in separate buckets of standing water on the floor. Food should be thawed in a refrigerator, under cool, running water in a food prep sink or in a microwave for immediate use.

Compiled from Pima County Health Department records

Contact reporter Patty Machelor at pmachelor@azstarnet.com or 806-7754.