GOLDFISH SUSHI

Procedures for responding to vomiting and diarrheal events

Observed no written procedures for bodily fluid events on site at time of inspection.Corrective Actions: Ensure written procedures for bodily fluid events are readily available.

Adequate hand washing facilities supplied and accessible

Observed no hand soap at hand sink in kitchen area. Observed no paper towels at hand sink near front counter area.Corrective Actions: Ensure all hand sinks are properly supplied and accessible at all times.

Food properly labeled; original container

Observed unlabeled bulk container of tempura near hand sink. Observed unlabeled bulk container with white powder in dry storage area.Corrective Actions: Ensure all food items no longer in original container are labeled with common food name.

Contamination prevented during food preparation, storage and display

Observed several opened bulk bags of rice stored on floor in dry storage area.Corrective Actions: Ensure all food items are stored at least 6 inches above the ground at all times.

Non-food contact surfaces clean

Observed accumulation of food debris on floors between topping cooler and storage table at sushi area. Observed accumulation of food debris on floors below dry storage rack.Corrective Actions: Ensure non food contact surfaces are regularly cleaned to prevent accumulation of food debris.

Adequate ventilation and lighting; designated areas used

Observed several non functional light fixtures in kitchen area and sushi preparation area.Corrective Actions: Ensure all light fixtures in food preparation and food storage areas are functional and shatter proof.