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Shu Hot Pot & Korean BBQ, located at 20 E Derenne Ave in Savannah, received a score of 40 points out of a possible 100 points during their 10/09/2025 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A – pic present, demonstrates knowledge, performs duties
511-6-1.03(2)(a)-(n)(p),(q) – responsibility of pic (pf)
Points: 4
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed PIC not performing duties and ensuring employees are properly trained in food safety as it relates to their job duties such as proper separation of raw and cooked items, proper use of handwashing sinks, proper handwashing techniques, proper storage of employee food and knowledge of an employee health agreement. RCA:511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16 – Demonstration of knowledge (1) Demonstration of Knowledge. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: (a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; (b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; Correct Answers to Food Safety Questions. Responding correctly to the inspector’s questions as they relate to the specific food operation.
Violation #2:
1-2B – certified food protection manager
511-6-1-.03(3)(d) – certified food safety manager responsibility
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed the certified food safety manager not fulfilling their responsibility to maintain food safety at all time during preparation and service due to the presence of multiple critical violations that directly impact food safety. RCA: 511-6-1-.03(3)(d) – Certified Food Safety Manager Responsibility 1. The responsibility of the CFSM shall include the safety of food preparation and service by ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind, have sufficient knowledge of safe preparation and service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee’s duties related to food safety issues.
Violation #3:
2-1B – hands clean and properly washed
511-6-1.03(5)(b) – cleaning procedure (p)
Points: 9
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed PIC attempt to wash hands in 3 compartment sink without using soap. Observed PIC not using the correct cleaning procedures when washing hands when instructed to use appropriate hand washing sink. COS: PIC was recorrected and wash hands the proper way.
Violation #4:
2-2A – management knowledge, responsibilities, reporting
511-6-1.03(1)(c)2,3 – demonstration (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed PIC not able to correctly answer questions regarding employee health and specific symptoms that would exclude food employees from working within the facility. COS: Facility was provided the generic state approved employee health agreement during the exit interview of the unsatisfactory routine inspection. After reviewing the corrective action notated on the last inspection report, PIC was able to find the forms where all employees had signed the agreement. RCA: PIC shall be familair with the information provided on the employee health agreement to maintain proper food safety in reference to employee health and when prompted by the health authority.
Violation #5:
2-2B – proper eating, tasting, drinking, or tobacco use
511-6-1.03(5)(k)1&2 – eating, drinking, or using tobacco (c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee’s bag of Cheetos main kitchen area near prep cooler and next to clean dishes and spices. COS: PIC removed item and place in designate area for employees.
Violation #6:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.06(2)(o) – using a handwashing sink- operation & maintenance (pf)
Points: 4
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed employee using handwashing sink to rinse and thaw out short ribs upon entry of the kitchen for inspection. RCA: 511-6-1.06(2)(o) – Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 2. A handwashing facility may not be used for purposes other than handwashing. Pf
Violation #7:
3-1D – required records: shellstock tags, parasite destruction
511-6-1.04(3)(k) – molluscan shellfish, maintaining identity (pf)
Points: 9
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed oyster tags not being maintained for records within the facility after selling. RCA: 511-6-1.04(3)(k) – Molluscan Shellfish, Maintaining Identity (Pf) (k) Molluscan Shellfish, Maintaining Identification. 1. Except as specified under paragraphs 3.(ii) of this subsection, molluscan shellfish tags shall remain attached to the container in which the shellstock are received until the container is empty.Pf 2. The date when the last molluscan shellfish from the container is sold or served shall be recorded on the tag or label.Pf 3. The identity of the source of molluscan shellfish that are sold or served shall be maintained by retaining product tags or labels for 90 calendar days from the date that is recorded on the tag label, or invoice as specified under paragraph 2.
Violation #8:
4-1A – food separated and protected
511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) – packaged & unpackaged food separation, packaging, and segregation (p, c)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed the following improper separation within walk-in cooler: Observed radishes, and seaweed next to raw bacon and raw whole cuts of beef and pork. Observed teriyaki, onions, and oyster sauces on bottom shelf next to raw chicken and below raw cuts of beef/pork. Observed raw chicken wings stored next to raw seaweed and RTE sauce. Observed raw shelled eggs stored next to cantalope. Observed the following improper storage within prep top coolers on main cook line: Observed raw shelled eggs stored behind RTE fish cakes. Observed raw chicken stored behind raw fish and pork. COS: PIC and employees rearranged walk in cooler and prep top cooler to provide proper separation of raw meats and RTE (ready-to-eat items).
Violation #9:
4-2A – food stored covered
511-6-1.04(4)(c)1(iv) – packaged & unpackaged food, food stored covered(c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed potatoes, oysters, and shrimp stored in reach-in cooler without being covered and not in active use. COS: PIC and employees wrapped all food items.
Violation #10:
6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed raw shrimp (45F) in prep cooler stations above the minimum cold holding temperature of 41F. Observed Romain lettuce (67F) and Bok choy (68F) near walk in freezer on stored on shelves without any source of cold-holding above the minimum cold holding temperature of 41F. Observed honeydew melons (49F) at the single served stations in prep cooler stations above the minimum cold holding temperature of 41F. COS:PIC placed all items on ice baths for rapid cooling as all items were prepared at 11:40am.
Violation #11:
8-2B – toxic substances properly identified, stored, used
511-6-1.07(6)(o) – medicines, restriction & storage (p, pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed a bottle of NyQuil cough syrup stored above expo line next to clean dishes. COS: PIC place medicine in employee area.
Additional remarks:
Facility permit has voluntarily closed due to not receiving a satisfactory score on a follow-up inspection succeeding a unsatisfactory score. A formal hearing will be held October 14, 2025 at 10:00am at the Environmental Health office within the Chatham County Health Department (1395 Eisenhower Dr.).
Joint inspection with Kaitlyn Pleau.
CLICK HERE to read the full report