GOKU SUSHI

Observed potentially hazardous food that measured in the temperature danger zone located in the food prep cold hold unit (pork 47F-60F and chicken 44F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. Discontinue overfilling PHFs above the chill line. [COS] PIC removed food above the chill line and put into the walk-in cooler.

Observed PHFs that were subject to TPHC that measured in the temperature danger zone and were not time marked (shrimp, sushi rice, edamame). [CA] Ensure PHFs subject to TPHC are properly time marked for 4 hours and discarded at the end of the 4 hour mark.

Observed raw chicken stored in a bucket on the floor. [CA] Store food at least 6" off of the floor.

Observed soiled rag on food prep surface. [CA] Store wiping rags in sanitizer bucket with proper sanitizer concentration (100ppm Cl or 200ppm quat).

Observed shrimp and raw fish thawing on rolling cart. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.