Sat Asian Seafood & Bar #3

Observed spots of mold on fresh ginger roots. Ensure to discard spoiled produce.

Observed raw oysters and raw shrimp next to diced onion. Observed raw beef stored above ready to eat items. Ensure to properly shelve foods.

Observed dry ingredients being stored in commercialized trash cans. Ensure that foods are not in contact with materials that are not food grade. Bags of ingredients can be stored in can, and used as such, but should not be poured into cans. Observed sterilite storage containers being used for food storage. Ensure to only store foods in food grade materials.

One time use plastic containers, such as the fresh peeled garlic containers, should not be reused for frozen raw meats, diced vegetables, etc.

Observed fruit flies in bar area. Ensure to properly clean any drains, syrups buildup, etc that may attract, and to treat as needed by proper pest control company.

Eating by employees should be done in a designated area and not in area where foods are stored or prepared. Provide designated area for eating and drinking.

Store all foods 6 inches or more off the floors, including in walk in cooler and walk in freezer.

Shrimp, crab legs, and crawfish were being thawed in three compartment sink in sitting water. Mussels, and frozen meat/chicken containers were left sitting out at room temperature to thaw. Ensure to that properly under running room temperature water, overnight in refrigeration unit, or in microwave right before use and cooking.

Store all personal items, including any clothing articles, purses, drinks, foods, etc in a designated area that is away from food and food contact surfaces.