PEI WEI ASIAN EXPRESS

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer 3 compartment sink at 0 ppm, staff added chulo solution, retested at 100 ppm. Coached staff on proper sanitation procedures. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed container obstructing the use of handwashing sink across 3 compartment sink.

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic containers stored at handwashing sink across from 3 compartment sink.

Basic - Bowl or other container with no handle used to dispense food. Observed metal bowl with not handle inside orange chicken at reach in cooler unit across from wok station.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees purse stored over corn starch container at kitchen area.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed staff preparing food with a wristwatch on.

Basic - Food stored on floor. Observed plastic container of cooking oil stored on the kitchen floor.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer by at 0ppm. Instructed staff to use same as in 3 compartment sink , retested at 100ppm. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC return dusted/soiled over 3 compartment sink area.

Basic - Food stored on floor. Observed 4 plastic soy sauce containers stored in the floor at kitchen area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several at kitchen preparation area.

Basic - Working containers of food removed from original container not identified by common name. Observed container with corn starch and water unlabeled atbealk-in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over lemonade container at walk-in cooler, manager relocated shell eggs to bottom rack Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantain (114F - Hot Holding); egg rolls (119F - Hot Holding) at steam table front counter, as per manager less than two hours. Manager requested chef to reheat the items to 165°F or above. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Observed two containers of salt and meat seasoning not labeled, staff labeled it. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in Walk in cooler. Operator stored products correctly. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with windex unlabeled over three compartment sink. Operator labeled bottle. Corrected On-Site