PEI WEI FRESH KITCHEN #0127

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken dumplings at 48f, and cooked chicken at 46f, employee placed in freezer to cool rapidly. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing at hose Bibb connected to black hose by the mop sink . Discussed with employee the importance of a vacuum breaker.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.ice shoots at drink dispensers in the dining area are soiled with slimy mold like substance.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed purse in walk in cooler on shelf, and bags of candy on shelf above food prep table., employee moved item to appropriate location. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed pans on ware washing drying rack stacked wet.

Basic - Food stored on floor. Observed loose bag of drink mix from co2 station resting on top of drain. Employee removed item off the ground, to appropriate location. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor on the hot line and in kitchen area heavily soiled.

Basic - Plumbing system in disrepair. Handwashing sink next to dishwasher leaking at the faucet.

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet splitter. Warning - From follow-up inspection 2025-11-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Warning - From follow-up inspection 2025-11-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board over prep sink soiled. All soda nozzles and chute on ice dispensers soiled with black or pink mold-like substance. Warning - From follow-up inspection 2025-11-10: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink next to prep sink and cutting board in kitchen area. Personal drink on cashier counter stored over clean glasses. Warning - From follow-up inspection 2025-11-10: Personal drink next to prep sink and cutting board in kitchen area. Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Located adjacent to three compartment sink and at dish pit. Repeat Violation Warning - From follow-up inspection 2025-11-10: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Located at front line Reach in coolers. Warning - From follow-up inspection 2025-11-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning - From follow-up inspection 2025-02-24: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-02-24: Admin Complaint

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Located at front line cook area. Warning - From follow-up inspection 2025-02-24: No soap provided at handwash sink. Located at front line cook area. Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Located on dry storage rack next to Dish machine. Warning - From follow-up inspection 2025-02-24: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Located at Dish machine. Warning - From follow-up inspection 2025-02-24: Time Extended

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a mold like substance inside ice machine bin at time of inspection.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table next to portioned chicken. Employee moved drink during inspection Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor soiled in kitchen around equipment legs.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop sink not set to dry

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Prova copy by email. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Across from the cook line. Paper towels was provided. Corrected On-Site

Intermediate - No soap provided at handwash sink. Across from the cook line.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Stainless steel panel in the interior of the ice machine.

Basic - In-use utensil not used with moist food stored in running water. Spoon for rice stored in a dipper well with water at 74F

Basic - Light not functioning. Hood system

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut lettuce 50 f held over night reach in cooler make table on cooks line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.cold holding reach in cooler make table Cold holding chicken 44 f cut lettuce 47 f 2nd temp operator placed in freezer 2nd temp Make table reach in cooler underneath Cold holding: egg rolls 45 crab wantons 45 f placed in freezer. Cold holding: cook noodles 45 f 45 f 2nd temp Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut lettuce 50 f held over night reach in cooler make table on cooks line. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed for operator permit holder signed and few employees signed next unannounced inspection Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish machine soiled Hood cover above dish machine

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed at 0 ppm tested 2 times. Discussed to use three compartment sink with quats.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.ice machine

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 73 f tested over 2 minutes on cook line. Hot water at hand washing sink by dish machine at 73 f

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Floor not cleaned when the least amount of food is exposed. Ceiling tile vent soiled.

Basic - Floor soiled/has accumulation of debris. Drain on floor under soda dispenser

Basic - Food stored on floor. Soy sauce bucket on floor operator removed from floor. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish machine top soiled. Soda dispenser outside of nozzles soiled. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. On cooks line closest to cash register

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over ready to eat lettuce.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed at 0 ppm ran two times . Operator set up three compartment with quaternary until dish machine gets fixed. Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink 82 f on cooks line and 90 f by dish machine. Repeat Violation

Basic - Food stored on floor. Soy sauce bucket on floor by dry storage.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish machine soiled. Repeat Violation

High Priority - - From initial inspection : High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch apron and still continued to work with food. Discussed with operator the importance of hand washing and changing gloves. Warning - From follow-up inspection 2022-02-24: Observed employee pick glove off the floor and did not wash hands continued to work with food. Time Extended - From follow-up inspection 2022-04-27: Not observed Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2022-02-24: 60 days from 2/21/22 Time Extended - From follow-up inspection 2022-04-27: No proof of employee training. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at hand washing sink on cooks line. Observed at 85 f ran for over 2 minutes. Observed at dish room area at 78 ran over 2 minutes. Warning - From follow-up inspection 2022-02-24: Observed at cooks line at 78 f ran for two min. Time Extended - From follow-up inspection 2022-04-27: Observed hand washing sink at 82 f re temp to 95 f on main prep line 82 f hand washing sink at dish area. Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2022-02-24: Time Extended - From follow-up inspection 2022-04-27: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust hood ventilation over dish machine soiled. Warning - From follow-up inspection 2022-02-24: Time Extended - From follow-up inspection 2022-04-27: Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran dish machine 3 times, tested chlorine 0ppm. Operator setup three compartment with quaternary ammonium at 200ppm at time of inspection. Operator stated that he will contact the dish machine service technician later. Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook touched dirty apron with bare hands in the kitchen, then return to the cook line, placed on gloves to cook food with no hand washing. Discussed with operator about proper gloves changing and hand washing procedures, employee washed hand and replaced gloves. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line: Cold holding: raw tuna 51 °F, crabmeat mixed 52 °F. Operator moved items to other reach-in cooler to cool items down. Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing rings while prepping food in the kitchen. Employee removed rings, washed hands and placed gloves on at time of inspection. Corrected On-Site

Basic - Food stored on floor. Cooking oil on the floor at the cook line. Operator moved to shelf. Corrected On-Site Repeat Violation

Basic - Hole in or other damage to wall. Wall by backdoor across from the office. Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On prep table next to three compartment sink. Operator removed. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Both reach-in coolers at the cook line.