PEI WEI FRESH KITCHEN #0130

High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed condensed milk cups inside reach in cooler at 50F - Cold Holding Per operator food not prepared or portioned today and left out of temperature for more than 4 hours See stop sale Priority: High Priority

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed condensed milk cups inside reach in cooler at 50F - Cold Holding Per operator food not prepared or portioned today and left out of temperature for more than 4 hours See stop sale Repeat Violation Admin Complaint Reference: 3-501.16(A)(2) FC: (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified under Paragraph (B) and in Paragraph (C) of this section, time/temperature control for safety food shall be maintained: (2) At 41 degrees Fahrenheit or less. Priority: High Priority

Basic - Observed: Floor area(s) covered with standing water of cook line Priority: Basic

Basic - Observed: Standing water in bottom of reach-in-cooler at cook line Priority: Basic

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed raw salmon cubes at flip top reach in cooler and inside reach in freezer offered for raw consumption/ served under cooked with no proof of parasite destruction. Per operator, salmon will not be cooked to serve. See stop sale.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed raw salmon cubes at flip top reach in cooler and inside reach in freezer offered for raw consumption/ served under cooked with no proof of parasite destruction. Per operator, salmon will not be cooked to serve. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed breaded chicken over stacked at fill time in metal container at flip top reach inc cooler. Per operator, items not prepared or portioned today, , items left out of temperature for approximately 1 hour, operator placed food in walk in cooler to quick chill. Chicken at 42F at 3:45

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink set cook line. Operator provided paper towels Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink at cook line. Operator provided soap

Basic - Standing water in bottom of reach-in-cooler. Observed standing water at bottom of reach in cooler at cook line.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plastic food containers not stored inverted on storage shelf at dish area. Operator store items properly.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on clean plastic food storage containers on drying shelf in dish area. Operator put items out to dry properly. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed standing water on floor of cook line. Operator removed and clean area. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid eggs (56F - Cold Holding) Observed in top portion of flip top cooler on cook line still in cartons . Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator placed inside bottom portion of cooler. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker At mop sink with splitter attached.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken (45F - Cooling) at 2:45 since 10:00 - 45F 3:00 At current rate of cooling product will not reach 41F within 4 hours. Operator moved to reach in freezer to quick chill. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop for rice in water on cook line 77F Repeat Violation

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.

Basic - Employee with no hair restraint while engaging in food preparation. Cook line/corrective action taken/operator put on hair restraint. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop/cook line/corrective action taken/operator turned on drip water foe well. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef/walk in cooler/corrective action taken/operator separated both raw products. Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Temperature at 85 degrees/Prep area/kitchen

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

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Broken dispenser/kitchen

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Food stored on floor. Fortune cookies/frontline/corrective action taken/operator stored foods properly. Corrected On-Site

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

Basic - Floor area(s) covered with standing water. Storage area.

Basic - Working containers of food removed from original container not identified by common name. Potato starch/storage area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In bottom drawers, cooked chicken 51-59f, in Reach-in cooler for 45 minutes per manager, removed to Walk-in cooler. Raw tuna 48 f in top Reach-in cooler, Less than 4 hours, removed and discarded by manager. Cold hold foods not prepped or portioned today. Corrective Action Taken

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

Intermediate - No soap provided at handwash sink. Empty at cook line Hand wash sink. Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust at kitchen ceiling ac vents.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at front counter Hand wash sink.